There’s something about a bowl of creamy, comforting potato soup that brings you right back to simpler days. Farmhouse Potato Soup is the kind of recipe that warms you from the inside outthick, tender potatoes in a velvety broth, with just enough richness to make you reach for a second bowl.
I remember making this on a blustery October afternoon in 1987, the kitchen windows fogging up while the pot simmered low and slow. My daughters came in from outside, cheeks pink from the cold, and the smell alone had them hovering by the stove. The secret is letting those potatoes break down just enough to thicken the broth naturallyno flour, no fuss, just patience and good ingredients doing what they do best.
PrintFarmhouse Potato Soup Recipe: Easy Cozy Comfort in a Bowl
Farmhouse Potato Soup is a warm and comforting dish that combines hearty potatoes, bacon, and creamy broth. This easy recipe brings cozy flavors to your table quickly using simple ingredients everyone loves.
- Method: Stovetop
- Diet: Standard
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
- Cook the bacon in a skillet until crispy, then set it aside to cool.
- Prepare the potatoes by peeling and cutting them into cubes, then cook until tender either by boiling, baking, or using an instant pot.
- Use the reserved bacon fat in a large pot to sauté the chopped onion and minced garlic until the onion becomes soft and transparent.
- Stir in the flour, salt, basil, and pepper, and cook the mixture for several minutes until it smells fragrant and starts to clump.
- Slowly pour in the chicken broth while stirring continuously, then bring the mixture to a boil and keep stirring for two minutes.
- Add the cooked potatoes, cream, and cheese if using, then let the soup simmer for your preferred time to blend the flavors.
- Serve the soup garnished with green onions, additional cheese, or a splash of hot sauce if desired.
Nutrition
- Calories: 300 kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg
Why You’ll Love This Farmhouse Potato Soup
This soup is like a hug in a bowlsimple, nourishing, and satisfying without any fuss. The bacon adds a smoky depth, while the potatoes break down just enough to create that thick, velvety texture that clings to your spoon.
- Quick and forgiving: You can simmer it for 20 minutes or let it bubble gently for an hourit only gets better.
- Perfect for using what you have: Bacon, potatoes, and pantry staples come together beautifully.
- Feeds a crowd: Doubles easily, and everyone comes back for seconds.
Key Ingredients You’ll Need
Every ingredient here does its jobnothing fancy, just good honest flavors working together. The bacon grease forms the flavorful base, while the flour helps thicken the broth into something truly comforting.
| Ingredient | Role in the Soup |
|---|---|
| Bacon | Adds smoky richness and flavor foundation |
| Potatoes | Creates creamy texture and hearty base |
| Flour | Thickens the broth naturally |
| Basil | Brings warmth and subtle herbal notes |
| Cream or milk | Makes it velvety and luxurious |
| Cheese | Optional richnessuse as much as you like |
How to Make Farmhouse Potato Soup
Start by cooking your bacon right in the soup potno extra dishes to wash. Once it’s crispy and cooled, crumble it and set aside. Meanwhile, cook your potatoes however you prefer: instant pot, stovetop, or even use leftover baked potatoes.
In the bacon grease, sauté your chopped onion and minced garlic until soft and golden. Whisk in the flour until it forms little crumbles, then add your salt, basil, and pepper. Let that cook for a few minutes until the basil smells wonderful and fragrant.
Slowly pour in the chicken broth, whisking constantly to avoid lumps. Bring it to a boil and stir for about 2 minutes, then add your cooked potatoes, cream, and cheese. Let it simmer as long as you’d likethe longer it sits, the thicker and creamier it becomes.
Simple Swaps and Tweaks
One of the best things about this recipe is how easily it adapts to what’s in your kitchen. Out of cream? Milk works beautifully. Want it dairy-free? Use a plant-based milk and skip the cheese, or add a dollop of sour cream at serving time instead.
| Instead of This | Try This |
|---|---|
| Cream | Whole milk, half-and-half, or oat milk |
| Bacon | Ham, turkey bacon, or skip for vegetarian version |
| Chicken broth | Vegetable broth for lighter flavor |
| Fresh basil | Dried basil (use 1 tablespoon instead of 2) |
Serving and Storing Your Soup
Serve this warm with a sprinkle of crumbled bacon, a handful of shredded cheese, ormy favoritea generous splash of hot sauce for a little kick. It pairs wonderfully with crusty bread or a simple green salad.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or milk if it’s thickened up too much. It also freezes beautifully for up to 3 monthsjust thaw overnight in the fridge before reheating.
| Storage Method | How Long It Lasts |
|---|---|
| Refrigerator | Up to 4 days |
| Freezer | Up to 3 months |
| Reheating tip | Add a little broth or milk to thin if needed |
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FAQs ( Farmhouse Potato Soup )
What type of potatoes work best for this recipe?
Russet potatoes are ideal because they break down slightly while cooking, creating a naturally creamy texture. Yukon Gold potatoes also work well if you prefer chunkier pieces. Avoid waxy varieties like red potatoes as they won’t give you that comforting, hearty consistency.
Can I make this soup ahead of time?
Yes, this dish actually tastes better the next day as flavors meld together. Store it in the refrigerator for up to 3 days. You may need to thin it with a little milk or broth when reheating since potatoes absorb liquid over time.
How do I prevent the soup from curdling?
Keep the heat at medium-low when adding dairy ingredients and stir constantly. If using sour cream, temper it first by mixing a few spoonfuls of hot soup into it before adding to the pot. Never let the soup come to a rolling boil after adding cream or milk.
What can I substitute for heavy cream?
Half-and-half works great for a lighter version, or use whole milk with a tablespoon of flour whisked in for thickness. For dairy-free options, coconut milk or cashew cream provide richness. Evaporated milk is another excellent substitute that won’t curdle.
How long does this meal stay fresh in the freezer?
This soup freezes well for up to 3 months, though the texture may change slightly upon thawing. Cool completely before freezing and leave room for expansion. Thaw overnight in the refrigerator and reheat gently, stirring frequently to restore smoothness.
A Bowl of Farmhouse Comfort
This Farmhouse Potato Soup comes together in under an hour and fills your kitchen with the kind of smell that brings everyone to the table. The potatoes break down beautifully into a thick, creamy broth that clings to your spoon just right. You’ll love how it turns outrich without being heavy, satisfying without any fuss.
For a little extra depth, I sometimes stir in a spoonful of sour cream right before servingit adds a lovely tang that balances the richness. If you like it chunky, mash just half the potatoes and leave the rest whole. This soup keeps wonderfully in the fridge and actually tastes better the next day, after all those flavors have had time to settle in together.
I’d love to hear if this reminds you of soup from your own childhood kitchen. Did your grandmother have a version she made on cold afternoons? Share a photo when you make it, or tuck this recipe away for someone who needs a little comfort this week. There’s always room at the table for one more bowl.
