Is there anything more comforting in this world than a bowl of soup on a cold winter night? When I make this Russet Potato Soup recipe, it’s like a little hug to keep me warm. It’s full of flavor, with crisp bacon and a blend of seasoning, that it’s hard to stop after one-bowl. My family always asks me to make this potato soup and even the kids love it. Make a batch and enjoy it for several nights.

I grew up with homemade dinners and spending time as a family around a hot meal. I grew up in Minnesota and always found comfort in a warm meal. Since I have such fond memories of that, I want my kids to have the same. They’re picky eaters, but we found a win with this potato soup.

What makes this potato soup a bit different from others is the use of bacon fat and the crisp bacon. It adds so much flavor to the soup and more depth than you’d get without the fat. Don’t be afraid to throw in the bit of bacon fat because it’s totally worth it. I had to tweak our family potato soup recipe and this is the version I ended up with – delicious!

Looking for more great family soup recipes? Here are some classics that I rotate in our weekly family meal planning:

• Creamy Greek Chicken Lemon Soup
• 20-Minute Tomato Soup
• Slow Cooker Beef Enchilada Soup

How To Make Russet Potato Soup

For this potato soup recipe, you’re going to need a few kitchen tools. Start with a big stock pot that’s nice and deep. When you need to blend the soup, you’ve got several options. I love to use my emersion blender because you don’t have to transfer any soup. If you don’t own one of those, you can use a standing blender – but be prepared to transfer ladles of hot soup to blend.

Why Use Russet Potatoes For Soup

Russet Potatoes are an awesome item that you can find in any neighborhood grocery store and you can usually grab a great deal on a bag of them – for under $1 sometimes. 

They absorb moister and make the soup thicker. They’re also pretty easy to grow if you’re looking for a farm-to-table potato that you can grow yourself.

What To Serve With Potato Soup

What I love about hearty soups is that it’s a one-bowl meal. When we’ve got a busy weeknight, I just keep it on the stove and let everyone grab a bowl. I serve the soup with a crusty French bread and a salad (sometimes). If you want to get fancy, you can make your own bread bowls to serve the soup in.

For garnish, you can add more crumbled bacon on top and plenty of shredded cheddar cheese. A touch of parsley looks nice too.

My Husband loves to take this soup to work the next day, for lunch. I just warm some in the microwave and he takes it in his thermos. I even pack a little side of toppings with the rest of his lunch. It’s such a great midday treat.

How To Store Leftover Soup

If you have leftover Russet Potato Soup, let it cool completely and store in a food container, in the refrigerator. Enjoy it and eat it for 5-6 days before tossing. You can also freeze the soup for up to 6 months. I made this recipe before my 3rd son was born and kept it in the freezer. Reheat it over the stove or use a slow cooker.

How To Make This Recipe Quicker

If you want to cut the time down, I would buy everything prepped and chopped. Peeling the potatoes and cutting the vegetables will take you about 15 minutes. Making the soup can be done in about 30 minutes, if everything is prepped and ready to go. Of course you’ll pay more for vegetables that are cut already.

What You’ll Need From The Grocery Store:

• Bacon
• Onion
• Carrots
• Celery
• Russet Potatoes (5lb bag)
• Vegetable Broth
• All-Purpose Flour
• Milk
• Heavy Whipping Cream
• Salt
• Pepper
• Cayenne Pepper
• Garlic Powder
• Garnish: Parsley, Cheddar Cheese

Step-By-Step Directions To Make Russet Potato Soup

Cook the bacon until crisp and set aside, along with two tablespoons of bacon fat. In a large stock pot, over medium-high heat, cook the onions, carrots and celery – in your bacon fat – for two minutes.

Add the diced potatoes. Cook for another five minutes. Season with salt, pepper, cayenne and garlic powder.

Pour in vegetable broth and bring it to a boil. Cook for 10 minutes, or until potatoes are tender. In a small bowl, whisk together the flour and milk, then pour it into the soup. Allow the soup to cook another five minutes.

Use an emersion blender (or transfer to a kitchen blender) to blend the soup until smooth. Stir in cream and let it cook for another five minutes. Taste for seasoning and add more, if desired. Crumble in the bacon and stir again.

Serve in soup bowls with parsley, bacon, and cheese for garnish. Enjoy!