How to Make Simple and Delicious Farmhouse Potato Soup

This creamy farmhouse potato soup is hearty, comforting, and easy to make. Perfect for chilly days, it’s a family favorite everyone will love!

Text overlay reading 'Farmhouse Potato Soup' on a photo of a creamy bowl of soup served in a white dish on a wooden table.

There’s nothing quite as comforting as a warm bowl of potato soup on a chilly day. This simple and delicious farmhouse potato soup recipe combines hearty potatoes, crispy bacon, and a creamy broth for a meal that feels like a warm hug. Whether you’re serving it for a cozy family dinner or meal prepping for the week, this potato soup is guaranteed to be a hit. Best of all, it’s easy to customize to suit your preferences.

Jump to Recipe
Close-up of a spoonful of creamy farmhouse potato soup with chunks of potato, served in a white bowl on a striped kitchen towel.

Why You’ll Love This Recipe

  • Cozy and Comforting: A classic recipe that feels like it’s straight out of grandma’s kitchen.
  • Budget-Friendly: Made with simple pantry staples and affordable ingredients.
  • Versatile: Add your favorite toppings or adjust the seasonings to make it your own.
  • Quick to Make: You can have this soup ready in under an hour, making it perfect for busy weeknights.

Ingredients You’ll Need

Here’s what you’ll need to make this farmhouse potato soup:

  • Bacon: Cooked and crumbled. Use as little or as much as you like for a smoky, savory base.
  • 1 onion: Adds a depth of flavor and sweetness to the soup.
  • 2–3 cloves garlic, minced: Fresh garlic enhances the overall flavor.
  • 6 tablespoons flour: Helps create a thick, creamy broth.
  • 2 teaspoons salt: Adjust to taste.
  • 2 tablespoons basil: Dried basil adds an herby, aromatic note.
  • 1 teaspoon pepper: For a subtle kick of spice.
  • 6 cups chicken broth: Forms the flavorful base of the soup.
  • 2 cups cream or milk: Makes the soup rich and creamy.
  • Cheese: Optional, but adds a deliciously melty texture. Use as much or as little as you like.
  • 5–6 medium potatoes: Cooked, peeled, and cubed. These are the star of the dish!
Bowl of creamy farmhouse potato soup garnished with herbs, served in a white square bowl on a rustic wooden table with a spoon."

Step-by-Step Instructions

1. Cook the Bacon

Start by frying your bacon in a large pot—the same one you’ll use for the soup. Cooking the bacon directly in the pot eliminates the need for extra dishes! Once crispy, remove the bacon and set it aside to cool.

2. Prepare the Potatoes

Peel and cube the potatoes, then cook them. You can use your Instant Pot, bake the potatoes in the oven, or boil them on the stovetop. If you already have leftover baked potatoes, this is a great way to use them up!

3. Sauté Onions and Garlic

Transfer the bacon grease to the pot (if not already there). Add the chopped onion and minced garlic. Sauté over medium heat until the onion is tender and translucent.

4. Make the Roux

Sprinkle the flour over the cooked onions and garlic. Whisk until the flour absorbs the bacon grease and forms crumbles. Add the salt, basil, and pepper, stirring until combined. Cook for 2–3 minutes or until the basil is fragrant.

5. Add the Broth

Gradually pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a boil and continue stirring for about 2 minutes. This helps the broth thicken slightly.

6. Combine and Simmer

Add the cooked potatoes, cream (or milk), and cheese (if using) to the pot. Stir to combine and reduce the heat to low. Let the soup simmer for at least 15 minutes, allowing the flavors to meld together. The longer it simmers, the more flavorful it becomes.

7. Serve and Enjoy

Ladle the soup into bowls and garnish with your favorite toppings, like chopped green onions, shredded cheese, or even a dash of hot sauce for a spicy kick. Pair it with crusty bread or a side salad for a complete meal.

Tips for the Best Potato Soup

  • Use Quality Potatoes: Russets are ideal for a creamy texture, while Yukon Golds offer a buttery flavor.
  • Save Time with Leftovers: If you have leftover baked potatoes, this recipe is a great way to repurpose them.
  • Make It Your Own: Add additional vegetables like celery or carrots for extra flavor and nutrients.
  • Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of milk or broth if needed.

Variations and Substitutions

  • Make It Dairy-Free: Substitute cream with unsweetened almond milk or coconut milk.
  • Add Protein: Stir in cooked shredded chicken or ham for a heartier soup.
  • Gluten-Free Option: Replace the flour with a gluten-free thickener like cornstarch or arrowroot powder.
  • Spice It Up: Add a pinch of cayenne pepper or paprika for a hint of heat.

Serving Suggestions

This farmhouse potato soup pairs beautifully with:

  • Crusty Bread: Perfect for soaking up the creamy broth.
  • Side Salad: A fresh green salad balances the richness of the soup.
  • Sourdough Rolls: Try my sourdough roll recipe for a homemade touch.

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Bowl of creamy farmhouse potato soup served in a white square bowl on a rustic wooden table with a spoon.

Final Thoughts

This simple and delicious farmhouse potato soup recipe is the ultimate comfort food. Whether you’re serving it as a cozy dinner or meal prepping for the week, it’s sure to become a family favorite. With its creamy texture, hearty potatoes, and savory bacon, this soup is a perfect reminder that sometimes the simplest recipes are the best.

Farmhouse Potato Soup

Ingredients

  • Bacon cooked and crumbled, as little or as much as you like
  • 1 onion chopped
  • 2 – 3 cloves of garlic minced
  • 6 TB flour
  • 2 tsp salt
  • 2 TB basil
  • 1 tsp pepper
  • 6 cups chicken broth
  • 2 cups cream or milk
  • cheese as little or as much as you like
  • 5-6 medium potatoes peeled, cubed and cooked

Instructions

  • Fry bacon in a skillet. When cooked, remove and cool. (I actually fry my bacon in the pot I plan to use for soup. this eliminates having to wash the skillet)
  • Peel, and cube potatoes and cook. I do this in my instant pot. You could also use baked potatoes from the oven, or simply boil them on the stovetop.
  • Transfer the bacon grease to a large pot, add your chopped onion, and garlic. Let cook until onions are tender and translucent.
  • Add in flour, and whisk until the bacon grease and flour come together in crumbles. Add your salt, basil, and pepper to this, and allow to cook for a few minutes, or until basil is fragrant.
  • Gradually add in broth, stirring constantly. Bring to a boil and stir constantly for 2 minutes.
  • Add in potatoes, cream, and cheese if desired. Let simmer as long as you please.
  • Enjoy with chopped green onions, a little extra cheese, or, my favorite, a good dose of hot sauce.

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