As the days are getting more crisp and cooler weather is on it’s way, that means cozy fall soups! And is there anything more classic and delicious than potato soup! This soup is my absolute favorite, and I think with this recipe, you will fall in love with it as well! Combining the heartiness of potatoes and onions with the decadent richness of cream and bone broth, this creamy potato soup might be on repeat every week in your house this fall!

Ingredients For Your Creamy Potato Soup
Let’s first go over the ingredients you will need to make this delicious comfort food!
- Potatoes (of course!)
- Onion
- Celery
- Butter
- Olive Oil
- Flour
- Bone Broth
- Water
- Milk
- Cream
- Salt
- Pepper
- Parsley
The potatoes are of course, the star of this recipe! While you can use any potatoes for this recipe – I definitely recommend a few favorites! I love using a softer skin potato for my soup, such as red skin or yellow skin potatoes. These are my favorite types of potatoes because I love to keep the skins on. This adds another element to the texture that only enhances the soup!
I have always used milk and cream for my potato soup. However, using half and half as a substitute would work as well. Since the recipe calls for 1 cup of milk and 1/3 cup of cream, substituting 1 cup half and half and an additional 1/3 cup milk would make a lovely soup as well.
This recipe is a perfect way to use up your homemade bone broth. If you’re not already making your own bone broth, be sure to check out this recipe! If you’re unable to make your own homemade bone broth, you can always opt for store bought.

Supplies For Your Creamy Potato Soup
To make this delicious potato soup, you will need a few supplies. Make sure you have the supplies on this list!
- Medium Stock Pot
- Large Stock Pot
- Whisk or Spatula
- Cutting board and Knife
- Immersion Blender or Regular Blender
The immersion blender is used to bring this soup to the cream texture we are going for. As you will see, the soup is definitely not completely blended, but it is gently partially blended to help thicken and make it creamier.
However, if you don’t have an immersion blender, you can achieve the same results with a regular blender. You would simply need to remove about 1/3 of the soup once it is completed, blend that portion in a blender and then add it back into the entire pot of soup.

Preparing Your Creamy Potato Soup
Now that you have your ingredients and supplies ready to go, let’s get into the process of making this creamy potato soup!
To start, finely chop your onions and celery and add to a medium stock pot along with the water. Bring this to a simmer and cook until the onions and celery are starting to soften. The onions and celery will take a little longer to cook than the potatoes, so it’s important to cook the veggies in this order.
After simmering the onions and celery, dice the potatoes in about 1 cm cubes and add to the stock pot. Simmer all three veggies until they are easily pierced with a fork.
In the large stock pot, melt the butter and add the olive oil over medium heat. Whisk in the flour to create a roux. Add in the bone broth to form a thick gravy like consistency. Then pour in the simmering veggies along with the water. Stir all these ingredients thoroughly to evenly distribute the gravy texture through the water.
Add in the milk, cream, salt, pepper, and parsley and stir all these ingredients in thoroughly as well. Finally, use your immersion blender to gently pulse the soup until you have reached a texture and consistency that you prefer. I like to keep plenty of full potato pieces while blending just enough to thicken the soup back up.
As a little bonus tip, let your soup set for at least 3 hours in the fridge before re-heating and serving. Although the soup is absolutely ready to serve at the end of the previous step, I find that the flavor and texture is unbeatable after letting the soup set for a few hours. It thickens even more and the flavors all combine perfectly!

Bonus Tip On Serving Your Soup
Around our home, potato soup would not be potato soup without topping it with bacon, cheese, and sour cream! We love frying bacon then crumbling it over top.
Some of our favorite cheeses for topping are Colby jack, Monterey Jack, or Cheddar. Top your soup with any of these shredded cheeses (or a combination of all three!) and let it melt into your hot soup. I think you will find this to be your new favorite soup in a matter of minutes!
Be sure to pin this recipe to your board of ideas for easy access and recurring inspiration.

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Best Creamy Potato Soup

As the days are getting more crisp and cooler weather is on it's way, that means cozy fall soups! And is there anything more classic and delicious than potato soup! This soup is my absolute favorite, and I think with this recipe, you will fall in love with it as well! Combining the heartiness of potatoes and onions with the decadent richness of cream and bone broth, this creamy potato soup might be on repeat every week in your house this fall!
Ingredients
- 5 medium potatoes
- 3 stalks celery
- 1 medium onion
- 6 cups water
- 2 T butter
- 2T Olive Oil
- 1/2 Cup Flour
- 1 1/2 Cups Chicken Bone Broth
- 1 Cup Milk
- 1/3 Cup Heavy Cream
- 2 Tsp Salt (Or To Taste)
- 1 T Dried Parsley
- Pepper To Taste
Instructions
- Finely chop the celery and onion and add to a medium saucepan with the 6 cups water.
- Simmer until the veggies are tender.
- Cut the potatoes into 1 cm cubes and add to the medium saucepan.
- Simmer with a lid on until the potatoes are tender.
- In a larger stock pot, melt the butter and olive oil.
- Whisk in the flour.
- Add in the bone broth and whisk thoroughly to create a thick gravy like consistency.
- Add in the pot of potatoes, celery, onion with the water.
- Stir well.
- Add in the milk, cream, salt, pepper, and parsley and stir.
- Use an immersion blender to slightly blend the soup. Lightly pulse the soup for a couple minutes so that is is thicker while still leaving plenty of large full pieces of potato.
- Serve with crumbled bacon, shredded cheese, and sour cream!
Notes
If you don't have an immersion blender, simply remove 1/3 of the soup - blend in a regular blender - then transfer back to the pot of soup.
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