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Potato Soup Recipe

Potato Soup Recipe

I decided to add some character to a basic potato chowder by adding roasted red peppers. The extra flavor gives a deliciously unique twist to an otherwise ordinary soup.—Mary Shivers, Ada, Oklahoma
TOTAL TIME: Prep: 20 min. Cook: 5-1/2 hours YIELD:12 servings


  • 8 medium potatoes, peeled and cut into 1/2-inch cubes
  • 6 cups chicken broth
  • 1 large onion, chopped
  • 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
  • 1 small celery rib, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon rubbed sage
  • 1/3 cup all-purpose flour
  • 2 cups heavy whipping cream, divided
  • 1 cup grated Parmesan cheese, divided
  • 8 bacon strips, cooked and crumbled
  • 2 tablespoons minced fresh cilantro


  • 1. In a 5- or 6-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
  • 2. In a small bowl, combine flour and 1/2 cup cream until smooth; add to slow cooker. Stir in 3/4 cup cheese, bacon, cilantro and remaining cream.
  • 3. Cover and cook for 30 minutes or until slightly thickened. Ladle into bowls; sprinkle with remaining cheese. Yield: 12 servings (3 quarts).

Reviews for Potato Soup

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Reviewed Dec. 31, 2015

"I followed directions, this soup was not good and I'm being cordial. Pulled the leftover soup out of the fridge to heat up later and it had set up like jello due to all the flour used as the thickening agent. That is gross since this is supposed to be soup? Also agree, very bland could taste no seasoning including the cilantro. The onion flavor was overwhelming. Unhealthy soup, that's my last attempt at potato soup!"

Reviewed Feb. 14, 2015

"Creamy and hearty. The whole family loved it."

Reviewed Oct. 12, 2014

"I know this one is going to be AWESOME, simply love potato soup!!!"

Reviewed Oct. 11, 2014

"I made this soup today for my family and they loved it! The only difference was I used fat free half and half instead of heavy cream, since that is what I had on hand and to cut down on the calories, cubed ham instead of the bacon and carrots to replace the peppers. I didn't add any extra spices and it wasn't bland as others have stated. It is so hearty and flavorful, the cilantro is a must! Thanks for the recipe, will definitely make this again!"

Reviewed Sep. 8, 2014

"~My entire family LOVED this soup! Other than switching out the peppers for a carrot (personal taste), I completely followed the recipe and we couldn't be happier! It is flavorful and rich, and really hits the spot. I will use the bread bowls next time and then this wonderful soup will be better than Panera Bread's!! Yes, it IS that good. It's a keeper!"

Reviewed Mar. 2, 2014

"Rather bland, and I knew from years of experience that the sage & garlic would not even be noticed, so I doubled the amounts called for. Still turned out to be a very bland soup. Husband agreed. Would not make again."

Reviewed Jan. 27, 2014

"A great soup on its own. I make my own richly flavored broth for the recipe using two large smoked turkey legs. Add legs to pot, cover with water, add 2 celery ribs (chunked), 1 large onion (chopped), 2 bay leaves, 1 tbs. peppercorns, cover and simmer until meat falls away from bone. Reserve meat and discard bones. Strain and defat broth. Use reserved meat in place of bacon. I also used leeks in place of the onion for the finished soup. Otherwise all other ingredients are the same."

Reviewed Oct. 23, 2013

"A winner! We replaced the whipping cream with milk (it was all we had) and added crushed red pepper flakes. It turned out great."

Reviewed Nov. 9, 2012

"I made this for the first time last night and it was AMAZING!!!! This soup is going to be a regular meal in our house. My son recently got his first deer, so I added some ground venison to the soup and it just made it that much better. The roasted red peppers and cilantro are a must! They add soooooo much flavor! An excellent soup!!!!"

Reviewed May. 29, 2012

"I make this recipe A LOT. I have made a couple of changes to it though... I add a can of corn (undrained) in place of the roasted sweet red peppers. I also use those baby red potatoes and I leave the skins on. It's AMAZING. Most of the time when I make this soup I have used bacon, but it is also really good with cubed ham. Seriously though, do NOT forget the cilantro. It adds so much flavor to the soup. It's probably the best potato soup I've ever eaten, and my husband agrees. Thick, creamy, and very hearty!"

Reviewed Apr. 29, 2012

"I agree with maupinsgirl. This is the best potatoe soup I have ever tasted. After reading all the wonderful comments on this recipe, I decided to make a double batch. I'm so glad I did. My two grown girls and I like to freeze meals for lunches and we also like to exchange our cooking. Of course they wanted the recipe. Who wouldn't? Thanks TOH for sharing this recipe."

Reviewed Mar. 28, 2012

"It was really good. Maybe just a tad to thick but everyone ate it right up. I used bacon bit cause its the only thing I had on hand. Next time I will use real bacon"

Reviewed Mar. 12, 2012

"Delicious! I added some of my own spices because I didn't have all the ones in the recipe on hand so I just made my own combination that I like and it came out so good."

Reviewed Mar. 5, 2012

"this soup is very good...i would recommend for everyone to make it...very easy and delicious"

Reviewed Feb. 21, 2012

"It was tasty but little bit boring and I was still hungry after this soup that I had to make a meat sandwich. I would not like to make it again because too long to make it and it doesn't make me full."

Reviewed Jan. 6, 2012

"Delicious recipe! I added more of the cream to the flour to get it smooth before I added it and my potatoes took longer to cook. I will definitely make again."

Reviewed Dec. 29, 2011

"Love this soup. Making it for the 3rd time today. did not change a thing."

Reviewed Dec. 18, 2011

"I have left out the bacon and used cubed cooked chicken, fat free milk, fresh cut peppers. Very good soup."

Reviewed Nov. 23, 2011

"I thought this was a very very very good potato soup. SUCH a comforting food. I live in Washington, so comfort foods are very huge in my family during the 360 days of the year that it rains. Okay it doesn't rain that much, but bottom line, this soup delivers an awesome flavor in which I've been searching for in a soup for a long time. :)"

Reviewed Nov. 22, 2011

"a bit bland, don't forget to sprinkle with cheese in your bowl or you'll miss the parmesan flavor"

Reviewed Nov. 2, 2011

"By far the best potato soup I have ever had. I skipped the onions and red peppers because I am pregnant and those things don't agree with me right now--but I can't wait to throw them into the pot after the baby is born in May! Great meal. Will be making again, soon."

Reviewed Nov. 1, 2011

"I started this in the crock pot but after cooking on high for 6 hours the potatoes were still not done. So I transfered it to a pot and finished it on the stove. It turned out delicious! My whole family enjoyed it!"

Reviewed Oct. 27, 2011

"I just took this soup off the burner to serve. It is absolutely delicious!! I added a can of corn instead of using the Roasted Red Peppers and I left the skin on the potatoes for an extra dose of nutrients (and because I love the skins!) The bacon, parmesan cheese and the fresh cilantro really made the soup! It's a cold and rainy day here in New York City and I couldn't think of a better thing to have for dinner!"

Reviewed Oct. 22, 2011

"This soup was amazing! I did not add cream but instead used fat-free milk mixed with cornstarch and flour. It was a great comfort soup for the winter season!!!"

Reviewed Oct. 20, 2011

"This was sooo good!! I also did not make it in a slow cooker, just boiled the potatoes and the other 9 ingredients until potatoes were tender, and I also used evaporated milk. Everyone liked it! Will definently make again."

Reviewed Jul. 12, 2011

"This is the best Potato Soup EVER! My family requests it all the time now, it's made it to the top of our favorite dinners list. I stick pretty close to the tasty original recipe, and HIGHLY RECOMMEND adding a can of corn along with the first 9 ingredients for more taste & texture. We also love to substitute polish sausage (cut bite size, browned in frypan for extra yum) for the bacon to change it up once in awhile cause we make it so often! And its just as amazing warmed up the next day for lunch! I'm a busy mom to a toddler so I found prep much easier if I chop up all the tators, onion, red pepper, & celery the night before, so all I have to do the next day is combine everything & cook. Let me just say its the most comforting thing on a chilly winter day to walk into my kitchen as snow falls outside my windows and smell this soup simmering in the slow cooker all afternoon."

Reviewed Feb. 7, 2011

"Delicious! I used evaporated milk and diced deli ham instead of the cream and bacon and the taste was still rich and smoky. I didn't have any celery, so I added a couple pinches of celery salt, and I sauteed a diced red bell pepper instead of using roasted red pepper. I cooked this on the stovetop instead of the crockpot and had it on the table in about 25 minutes. This was a little peppery for my kids, so I threw in some cheddar cheese and medium shell pasta I had in the fridge. They loved it! I did think it needed more potato, so I may throw in a couple more next time."

Reviewed Dec. 17, 2010

"We are not big soup fans here, but I had potatoes that needed to be cooked. Saw this and decided to give it a try. It was perfect. It's a keeper."

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