Ree Drummond’s Creamy Potato Soup Recipe for Comforting Meals

This potato soup recipe inspired by Ree Drummond is full of tender potatoes, sautéed onions, carrots, and celery, all combined and partially blended into a creamy, comforting soup. Finish each bowl with your favorite baked-potato-style toppings for a warming meal perfect for cool weather.

I keep two potato soup versions on this site: one quick version made with frozen hash browns, and this more hands-on recipe adapted from Ree Drummond. It does take a bit longer, but the result is a rich, velvety soup with layers of flavor. Add sour cream, grated cheese, crisp bacon, chives, or any classic baked potato toppings for a satisfying bowl on chilly fall or winter evenings.

What do I need to make Potato Soup?

• Thin bacon, cut into 1-inch pieces
• Medium onion, diced — adds sweetness and a savory base
• Carrots, diced — bring subtle sweetness and texture
• Celery, diced — a crisp, slightly savory counterpoint
• Small russet potatoes, peeled and diced
• Low-sodium chicken or vegetable broth — homemade is best; choose reduced-sodium canned broth if needed
• All-purpose flour — for thickening
• Milk — use your preferred milk; lactose-free options work if needed
• Heavy cream — adds richness (can be reduced for a lighter version)
• Salt and black pepper, to taste
• Cajun spice mix — optional, for a touch of warmth
• Minced fresh parsley
• Grated cheese of your choice

How to make Potato Soup

Step 1: In a large soup pot over medium heat, cook the bacon pieces until crisp and the fat is rendered. Remove the bacon and set aside. Pour off most of the grease but leave a little in the pot to cook the vegetables.

Step 2: Increase the heat to medium-high and add the diced onion, carrots, and celery. Sauté for a couple of minutes, then add the diced potatoes. Cook about 5 minutes, seasoning with salt, pepper, and a pinch of Cajun spice if you like.

Step 3: Pour in the broth and bring the mixture to a gentle boil. Simmer for about 10 minutes, or until the potatoes are just becoming tender.

Step 4: Whisk the flour into the milk until smooth, then stir this mixture into the soup. Cook another 5 minutes to thicken and allow flavors to meld.

Step 5: For a creamier texture, remove one-half to two-thirds of the soup and blend in batches until smooth, then return it to the pot. (Use caution blending hot liquids; allow the soup to cool slightly or use an immersion blender directly in the pot.)

Recipe tip: Blending is optional — leave more potato chunks if you prefer a heartier texture. After blending, return the soup to the pot, warm through, then stir in the heavy cream and minced parsley, reserving a little parsley for garnish. Adjust seasoning to taste.

Serve the soup in bowls topped with reserved parsley, grated cheese, and the crisp bacon pieces.

Tips for Potato Soup

• If you don’t want to transfer hot soup to a blender, use an immersion blender to puree right in the pot.
• To make the recipe vegetarian, skip the bacon and sauté the vegetables in olive oil or a neutral oil.
• Yes — this soup freezes well. Cool completely, store in airtight containers, and freeze. Thaw and reheat gently, adding a splash of milk if needed.
• To lighten the soup, use more low-fat milk instead of heavy cream and omit the bacon.
• Store leftovers in clean, airtight containers in the refrigerator for a few days. Reheat on the stovetop over low heat, stirring occasionally.

Other Soup Recipes

If you try this Perfect Potato Soup or any other recipe here, please leave a star rating and share your experience in the comments. I love hearing how your version turned out.

Perfect Potato Soup – Ree Drummond

• Author: Jenna
• Prep Time: 10 min
• Cook Time: 40 min
• Total Time: 55 min
• Yield: 12 servings
• Category: Easy
• Method: Stovetop
• Cuisine: American