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The Most Delicious Homemade Potato Soup

Thick creamy and full of potatoes and bacon. This soup is sure to please your entire family. Simple and made from scratch come together!
Prep Time 35 mins
Servings 12 people


  • 1 lb Bacon
  • 5 lbs Potaotes I use russett
  • 1 Yellow Onion
  • 2 Peppers Red Yellow or Green
  • 1 head Garlic
  • 4 Cups Chicken Broth
  • 4 Cups Half and Half or Whole Milk
  • 1 pinch Dried Dill
  • ½ tsp Garlic Salt
  • Salt and Pepper to taste
  • ¾ Cup Flour
  • Shredded Cheese (Cheddar or Colby Jack) For Garnishing


  • Peel the potatoes. Chop into bite sized pieces. I cook mine in the Instant Pot on high-pressure with four cups of chicken broth for 8 minutes. If you do not have an IP, you can boil the potatoes on the stove until tender. While the potatoes cook, chop up the bacon and begin to cook it in a large stockpot.
    While the bacon cooks, chop up the onions, peppers and garlic. Cook the bacon until crisp. You can either remove it from the pan and add at the very end, or you can leave it in the pot. By removing it you can keep it crisp and add it to the soup right before serving. I usually just keep mine in the pot. Keep all of the grease from the bacon in the pan. Add the onions peppers and garlic. Cook until a bit translucent.
  • Add the flour, dill chicken base and garlic salt to the grease. Stir around to make a roux. Slowly add in the milk or half and half. Continue to stir until it is creamy. Let it cook until quite thick. It should be the consistency of thick gravy.
  • After the potatoes are done, release the pressure if using an IP. If you are boiling, then drain all but about four cups of the water.
  • Once the creamy base is thick, add in the potatoes and all of the liquid from the IP or all of the liquid that you reserved. Stir until completely combined. Let the soup cook for five to ten minutes to combine all of the flavors.
  • That's it! Now you can top with shredded cheese if you like and the bacon if you reserved it. Enjoy!