There’s something about a steaming bowl of farmhouse potato soup that brings you right back to simpler times. Creamy, hearty, and packed with tender potatoes, it’s the kind of comfort that wraps around you like a warm blanket on a chilly evening.
I first made this back in 2019 after visiting a farmers’ market in East Texascame home with a paper bag full of russet potatoes still dusted with soil, and something just clicked. The trick I learned after testing it a dozen times? Don’t rush the simmeringit’s when those potatoes break down just enough to thicken the broth naturally, no flour needed. That’s when you know it’s ready.
Yesica Andrews
Easy Farmhouse Potato Soup Recipe You Must Try Now
This cozy and hearty Farmhouse Potato Soup is a must-try for any comfort food lover. Packed with tender potatoes, crispy bacon, and a creamy broth infused with basil and garlic, it’s perfect for warming up on a chilly day.
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
Method
Cook the bacon in a skillet or in the pot you will use for the soup until crispy, then set it aside to cool.
Prepare your potatoes by peeling, cutting into cubes, and cooking them until tender using your preferred method like an Instant Pot, baking, or boiling.
Pour the bacon grease into a large pot, then add the chopped onion and minced garlic, cooking until the onion becomes soft and translucent.
Sprinkle the flour over the onion mixture and whisk thoroughly until the mixture forms small clumps; then add salt, basil, and pepper, letting it cook for a few minutes until the basil releases its aroma.
Slowly pour in the chicken broth while stirring constantly, then bring the mixture to a boil, maintaining stirring for about 2 minutes.
Add the cooked potatoes, cream or milk, and cheese if you’d like, then reduce the heat and let everything simmer to meld the flavors.
Serve your soup topped with green onions, extra cheese, or a dash of hot sauce for an added kick.
Notes
Feel free to adjust the amount of bacon and cheese to your taste. This soup also reheats well and can be stored in the fridge for up to 3 days.
Why You’ll Love This Recipe
This farmhouse potato soup hits all the right notescreamy, hearty, and forgiving enough that you can make it your own without a second thought. It’s the kind of recipe that doesn’t demand fancy ingredients or chef skills, just a good pot and a little patience.
Pure comfort in a bowl: Rich cream, tender potatoes, and crispy bacon make every spoonful feel like a warm hug.
Flexible and forgiving: Use what you havemilk instead of cream, more or less cheese, extra bacon if you’re feeling indulgent.
Family-approved: Even picky eaters go back for seconds when there’s creamy potato soup on the table.
Budget-friendly: Built on pantry staples and a bag of potatoesno specialty store run required.
What You’ll Need (and Easy Swaps)
The beauty of this recipe is how adaptable it is. You can stick to the basics or swap in what’s already sitting in your fridge. Here’s what goes into the pot and a few friendly alternatives if you need them.
Ingredient
What It Does
Easy Swap
Bacon
Adds smoky, salty richness
Turkey bacon or skip it for vegetarian
Onion & Garlic
Builds flavor base
Onion powder + garlic powder in a pinch
Flour
Thickens the soup
Cornstarch slurry works too
Chicken Broth
Creates the savory base
Vegetable broth for lighter flavor
Cream or Milk
Makes it silky and rich
Half-and-half or whole milk
Potatoes
The heart of the soup
Russets or Yukon Golds both work beautifully
Cheese
Optional creaminess and tang
Cheddar, Monterey Jack, or skip entirely
Pro Tip: Keep the bacon grease in the potit’s where all the flavor lives, and it saves you from washing an extra pan.
How It All Comes Together
Don’t let the ingredient list fool youthis soup is wonderfully straightforward. You’re building layers of flavor, then letting everything simmer into something magical. Here’s the simple flow:
Start by cooking your bacon until crispy, then set it aside to cool. If you’re like me, you’ll cook it right in the soup pot to save cleanup time. Cook your potatoes however you preferInstant Pot, stovetop, or even leftover baked potatoes work great.
Next, sauté the onion and garlic in that bacon grease until soft and fragrant. Whisk in the flour until it forms crumbly bits, then add your basil, salt, and pepper. Let it cook a few minutes so the basil blooms. Gradually stir in the chicken broth, whisking constantly to avoid lumps, then bring it to a boil and stir for about two minutes until it thickens slightly.
Finally, fold in your cooked potatoes, cream, and cheese if you’re using it. Let everything simmer as long as you likethe longer it sits, the creamier it gets. Top with crumbled bacon, extra cheese, or a drizzle of hot sauce before serving.
Timing at a Glance
Here’s a quick breakdown so you know what to expect from start to finish. This soup doesn’t rush you, but it won’t keep you in the kitchen all afternoon either.
Step
Time
Cook bacon
8–10 minutes
Cook potatoes (boil or Instant Pot)
10–15 minutes
Sauté onion and garlic
4–5 minutes
Make roux and add broth
5–7 minutes
Simmer with potatoes and cream
10+ minutes (or longer)
Total Active Time
About 40–50 minutes
Note: The longer you let it simmer, the thicker and more flavorful it becomes. I usually let mine hang out on low heat for at least 15 minutes after everything’s in.
Serving and Storing Your Soup
One of the best things about farmhouse potato soup is how well it keeps and reheats. It’s actually one of those recipes that tastes even better the next day, once all the flavors have had time to meld together in the fridge.
Storage Method
How Long It Lasts
Tips
Refrigerator
3–4 days
Store in an airtight container; reheat gently on stovetop
Freezer
Up to 3 months
Cream soups can separate slightlywhisk well when reheating
Serving
Immediately or after simmering
Top with green onions, extra cheese, bacon, or hot sauce
Pro Tip: If you’re planning to freeze it, consider leaving out the cream until you reheat. Add it fresh when you’re ready to serve for the smoothest texture.
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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 chunks that hold their shape better. Avoid waxy potatoes like red potatoes as they won’t give you that classic comfort food consistency.
How can I make this soup thicker?
Mash about half the potatoes directly in the pot with a potato masher for natural thickening. You can also mix 2 tablespoons of flour with cold milk to create a slurry, then stir it in during the last few minutes of cooking. This creates that rich, hearty texture without using heavy cream.
Can I prepare this dish ahead of time?
Yes, this recipe actually tastes better the next day as flavors meld together. Store it covered in the refrigerator for up to 3 days. When reheating, add a splash of milk or broth since it will thicken as it cools. Reheat gently over medium-low heat, stirring frequently.
What toppings pair well with this comfort food?
Classic toppings include crispy bacon bits, sharp cheddar cheese, chopped green onions, and a dollop of sour cream. For extra richness, try adding croutons made from day-old bread. Fresh chives or parsley add a nice color contrast and fresh flavor to balance the hearty base.
How long does this meal keep in the freezer?
This recipe freezes well for up to 3 months in airtight containers. Let it cool completely before freezing, and leave some headspace for expansion. Thaw overnight in the refrigerator, then reheat slowly on the stovetop. You may need to add extra liquid and stir well to restore the original texture.
You’ll love how this farmhouse potato soup turns outcreamy, comforting, and ready in under an hour with ingredients you probably already have. The potatoes get tender, the bacon adds that smoky richness, and the whole pot smells like Sunday dinner at grandma’s house.
Want to stretch it further? Toss in some leftover ham or a handful of corn for sweetness. A splash of apple cider vinegar at the end brightens everything up beautifully. Leftovers reheat like a dream on the stovetopjust add a little extra broth or milk to loosen it back up.
If you make this, I’d love to see how it turned out for your family. Did your kids ask for seconds? Did it remind you of something your mom used to make on cold nights? Share a photo or tag a friend who needs a bowl of this kind of comfortthey’ll thank you for it.
