Southern Stovetop Potato Soup (The Original Recipe)

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This Southern Stovetop Potato Soup is the one that started it all around here, and it’s still my husband Jeff’s absolute favorite. Potatoes, carrots, and onions simmer low and slow in chicken broth and bacon drippings, then get enriched with butter and heavy cream for a rich, hearty soup made the old-fashioned way.

What makes it special? There’s no flour roux. Instead, a quick whirl with an immersion blender thickens the soup naturally using the potatoes themselves, and a little dried basil, crushed red pepper, and hot sauce add a gentle background warmth. Top each bowl with Cheddar, crumbled bacon, and green onions, and serve it with warm, crusty bread for the ultimate comfort food.

It takes a little more time than my Crockpot Crack Potato Soup, but this big-batch recipe feeds a crowd, and Jeff swears it’s worth every minute.

Ingredients

For this comforting soup recipe, you need the following ingredients:

• 12 ounces bacon
• 5 pounds potatoes (russet recommended)
• 2 sweet onions, diced
• 5 celery stalks
• 1 bunch green onions, sliced
• 10 ounce bag carrot matchsticks
• 32 ounces chicken broth
• 2 teaspoons salt
• 2 teaspoons black pepper
• 3 garlic cloves, minced
• 3 ½ teaspoons dried basil
• 1 teaspoon crushed red pepper
• 5 teaspoons hot sauce
• 1 stick butter
• 1 pint heavy whipping cream
• For garnish: 2 cups shredded Cheddar cheese, ½ cup sour cream

How To Make Potato Soup

1. In a large chili pot, cook bacon until brown and crisp. Remove from the pot and allow to drain on paper towels. Once bacon has cooled, break or cut into pieces and refrigerate. I like to cook the bacon so that it is a little bit crisp yet still pliable.

1. While bacon cooks, peel potatoes and then cut into small cubes, about 1/2 inch in size. Dice onions and trim edges off of celery. Rinse green onions and cut off the roots and top 1-2 inches. Chop into small pieces about 1/8 inch long. Reserve and refrigerate ½ cup for garnish.

1. Once bacon has finished cooking, add potatoes, bag of carrots, onions, celery, and green onions on top of bacon drippings.

Add chicken broth to pot. Add spices and hot sauce and bring pot to low boil over medium-high heat. Reduce heat to low and allow to simmer for 1 ½ hours.

1. After the soup has simmered, remove the celery stalks. Add the stick of butter and heavy whipping cream, and simmer for an additional 30 minutes.
2. To thicken it, carefully place an immersion blender in the pot and puree a small amount. (Note:  while immersion blenders can be used in nonstick cookware, do not allow them to touch the bottom.)  You could alternatively scoop out some of the hot soup and puree it in a blender.

1. Ladle the pureed soup into bowls and garnish each bowl with cheese, bacon bits, green onions, and sour cream, if desired.

If you’re all about warm, comforting soups, you’ll love my Crockpot Cowboy Soup, Ham and Bean Soup, and Loaded Cauliflower Soup. Each one brings its own flavor twist to the dinner table – perfect for soup season or anytime you need a little comfort in a bowl.

Looking for more cozy soups? My easy soup and chili recipes roundup is packed with Crockpot and Instant Pot favorites for busy weeknights.

Lynda – Southern Kissed

Cheesy Potato Soup Recipe

5 from 8 votes

This recipe for Potato Soup will feed a large crowd of cold, hungry people. Make a batch and serve with some warm, crusty bread for a soul-satisfying meal.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 804

Ingredients Method Nutrition Video

Ingredients

  

1x2x3x?

• 12 ounces bacon
• 5 pounds potatoes
• 2 sweet onions
• 5 celery stalks
• 1 bunch green onions
• 10 ounces carrot matchsticks
• 32 ounces chicken broth
• 2 teaspoons salt
• 2 teaspoons black pepper
• 3 garlic cloves
• 3 ½ teaspoons dried basil
• 1 teaspoon crushed red pepper
• 5 teaspoons hot sauce
• 1 stick of butter
• 1 pint heavy whipping cream

Garnish

• 2 cups Cheddar cheese
• ½ cup sour cream

Method

 

1. In large pot, cook bacon until brown and crisp. Remove from pot and allow to drain on paper towels. Once bacon has cooled, break or cut into pieces and refrigerate.
2. While bacon cooks, peel potatoes and then cut into small cubes, about 1/2 inch in size. Dice onions and trim edges off of celery. Rinse green onions and cut off the roots and top 1-2 inches. Chop into small pieces about 1/8 inch long. Reserve and refrigerate ½ cup for garnish.
3. Once bacon has finished cooking, add potatoes, bag of carrots, onions, celery, and green onions on top of bacon drippings. Add chicken broth to pot. Add spices and hot sauce and bring pot to low boil over medium-high heat. Reduce heat to low and allow to simmer for 1 ½ hours.
4. After the soup has simmered, remove celery stalks. Add the stick of butter and heavy whipping cream and allow to simmer for an additional 30 minutes.
5. Using an immersion blender, carefully puree soup mixture for a few seconds – until it has a creamy texture and appearance.
6. Ladle soup into bowls and garnish with cheese, bacon, green onions, and sour cream if desired.

Nutrition

Serving: 1Calories: 804kcalCarbohydrates: 67gProtein: 22gFat: 51gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 134mgSodium: 1626mgPotassium: 1699mgFiber: 6gSugar: 11gVitamin A: 7413IUVitamin C: 26mgCalcium: 353mgIron: 4mg

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FAQs

Last Bite

This is the potato soup that started it all, and it’s still Jeff’s favorite. If you make it, leave a star rating (it helps other cooks find the recipe) and tell me in the comments how you top your bowl: bacon and Cheddar, a dollop of sour cream, or all of the above? And if you’re short on time, try my Crockpot Crack Potato Soup, the easy slow cooker version.