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Light and Creamy Potato Soup

  • Author: Bailey
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hours 15 minutes
  • Yield: 4-6 servings 1x
  • Category: Soup
  • Cuisine: American


This traditional comfort food is made lighter by using the starchy potato water to create a creamy texture.  By adding a small amount of milk creates the illusion of a much heartier soup. 

This soup makes a fantastic meal, but if you are serving more than 2 people double the recipe. 


  • 1 medium onion, diced
  • 4 medium potatoes, peeled and diced
  • 4 ribs of celery, diced
  • 2 carrots, peeled and diced
  • 2 cups milk
  • 4 T butter
  • 4 slices bacon (optional)
  • salt and pepper to taste
  • 1/2 tsp celery salt (optional)


  1. If using bacon: Cut bacon into 1/2 inch pieces and cook bacon in 4 qt, or larger sauce pan until crispy .  Set aside
  2. Drain all but 2 T bacon grease, melt butter.
  3. Add carrots,onions, and celery cook over medium-high heat until soft.
  4. Remove vegetables from pan, set aside.
  5. Place diced potatoes in pan, add enough water to just cover the potatoes. Bring to boil and cook, uncovered, until potatoes can easily be pieced with a fork. 
  6. Mash the potatoes in water leaving some larger pieces
  7. Add cooked vegetables and milk, then warm the soup over medium-low heat, taking care to not boil.
  8. Season to taste with salt and pepper. Add celery salt if desired. 
  9. Garnish with crunchy bacon and serve. 


  • The vegetables could be cooked in the bacon grease instead of butter.  I find this makes the soup a bit greasy though. 
  • To speed prep time, cook the potatoes in the pot while cooking the vegetables in a sauté pan.  This will save time getting your food to the table, but creates more dishes. 


  • Serving Size: 1.5 cups