Creamy Potato Soup

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Creamy Potato Soup


By: Kecia’s Flavor Breakthrough!

 November 6, 2013

 When my husband and I were dating he told me of his love for soups. I was happy to hear this, because I love soup, too! I love to throw everything in a big pot and to serve up a warm and comforting dinner. He works outside so one of my favorite things to do is surprise him with a bowl at the end of a cold day. This is one of the first ones he asked me to make for him. I hadn’t made it before, but hey, what the heck, how hard could it be. Over the past couple of years I have tweaked and re-done and come up with different techniques and here it is… my version of potato soup.


  • 4 – 6 slices bacon, diced
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery chopped
  • One clove of garlic minced
  • ½ cup dry white wine
  • Leaves from one stem of rosemary minced
  • 1 tbls fresh parsley chopped
  • 6 – 8 medium red potatoes diced
  • 4 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 tsp savory
  • 1 tsp oregano
  • Salt and white pepper to taste
  • 1 cup light cream or milk divided
  • 2 tbsp flour
  • ¼ cup chopped chives for garnish
  • ¼ cup shredded sharp cheddar cheese
  • ¼ cup crispy chopped bacon or bacon bits


In a large stock pot or Dutch oven cook bacon until it just starts to crisp.


Add olive oil, onions, carrots, celery and cook until onion starts to become translucent.


Add garlic and cook an additional minute then add wine to deglaze pan scraping bits off bottom of pan.


Put in rosemary, parsley and potatoes.

Cover with the broth, and then add the bay leaf, savory oregano and salt and pepper. The savory and rosemary give the soup a rich earthy flavor. Bring to a boil and simmer stirring occasionally until potatoes become fork tender.


In separate bowl or measuring cup whisk 2 tablespoons flour with ¼ cup of the cream until smooth, add to soup, whisking as you add and continue to cook until desired consistency add the balance of the cream and heat through.


Remove the bay leaf. Serve in your favorite soup bowls and garnish with a sprinkling of chopped chives and cheddar cheese and more crisp bacon.

 I served this soup with a grilled cheese made with cheddar cheese and Havarti on olive oil rosemary bread I get from the bakery, it was delicious!

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