Creamy Easy Potato Soup Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 8
Makes 8 servings - 2 cups per serving 6 SmartPoints per serving on FreeStyle, Flex, Your Way, and Beyond the Scale Plans 7 PointsPlus Note: Add 1 additional point if adding crumbled bacon and 1 tablespoon shredded cheese to the soup
  • 1½ pounds baby potatoes, cubed
  • 8 pieces center cut bacon
  • 1 tablespoon bacon grease
  • 1 small onion, diced
  • 2 celery stalks, diced
  • ½ cup carrots, diced
  • 1 tablespoon garlic, minced
  • 2 cups half and half
  • 4 cups chicken broth
  • 2 cups water
  • ½ teaspoon salt (may add extra salt later if needed)
  • ½ teaspoon black pepper
  • ¼ teaspoon onion powder
  • Shredded Cheddar Cheese
  • Green onions, diced
  1. In a large stockpot, cook bacon until crisp. Set bacon aside and pat excess grease from bacon.
  2. Drain the bacon grease from the bottom of the stockpot leaving 1 tablespoon in the bottom of the stockpot.
  3. Reduce heat to medium, and add in diced onion, diced carrots, diced celery, and minced garlic.
  4. Cook over medium heat for an additional 5 minutes or until beginning to become tender.
  5. Add in the potatoes, water, chicken broth, black pepper, salt, and onion powder.
  6. Stir well and simmer for 10 minutes.
  7. Add in half and half, and stir well.
  8. Continue cooking on medium heat for 20 minutes, stirring occasionally.
  9. Add 1 tablespoon shredded cheddar and diced green onions along with 1 piece crumbled bacon on top of each serving.
Recipe by You Brew My Tea at