Potato Soup You Can Freeze: One Batch, Several Dinners

This creamy potato soup freezes well, which makes it a good option for meal prepping. It costs $2.39 per serving and is ready in about 60 minutes.

What this costs

These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.

Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings.

Ingredient Notes and Cheaper Swaps

Potatoes

Russet or red potatoes are recommended for their starchy texture, which breaks down to create a creamy soup; Russets are particularly good for pureeing to a smooth consistency. Yukon Golds also work, though they might yield a slightly waxier texture. If you would rather turn your potatoes into an oven dinner, try the tuna potato bake.

Chicken Broth

Reduced-sodium broth gives you control over the saltiness. If you use regular chicken broth, taste and adjust the added salt accordingly. For an even cheaper option, make your own stock from leftover roasted chicken bones.

Colby Jack Cheese

For a cheaper alternative to Colby Jack, use sharp cheddar or a blend of cheddar and Monterey Jack. Grating your own from a block is often more economical than pre-shredded cheese and melts more smoothly.

Bacon

To cut costs or for a leaner option, use turkey bacon. For a vegetarian version, omit the bacon, use olive oil for sautéing the vegetables, and add a pinch of smoked paprika for a smoky flavor.

How to Make Creamy Potato Soup Step by Step

Dice the carrots, celery, and onion into uniform pieces so they cook evenly. If using bacon, cook it until crispy, then set it aside, leaving the grease in the pot. If you’re not using bacon or don’t have enough grease, use a tablespoon of olive oil.

Sauté the carrots, celery, and onion for about 3-5 minutes, until they soften and the onions turn translucent. Add the chopped potatoes, Creole seasoning, salt, and pepper and cook for a few minutes before the broth goes in.

Meanwhile, whisk the flour into cold milk to make a slurry; this prevents lumps. Once the potatoes are slightly tender, pour in the chicken broth, bring it to a gentle boil, and cook until the potatoes are fork-tender, about 10-12 minutes.

Stir in the milk-flour slurry and simmer gently for about 5 minutes to cook out any raw flour taste. Carefully blend the soup until smooth. In a standard blender, work in small batches, fill it only halfway, and remove the center cap from the lid (covering it with a towel) to let steam escape. Return the pureed soup to the pot, stir in the heavy cream and minced parsley, and heat through without boiling. Taste and adjust the seasoning.

You’ll find full quantities and detailed steps in the recipe card below.

Tips for the Best Results

• Blend Carefully: An immersion blender is a convenient alternative for blending directly in the pot.
• Season Gradually: Start with the recommended amount of salt, especially if using regular (not reduced-sodium) broth, and adjust at the end, as flavors can concentrate during cooking.
• Gentle Reheating: Once the cream is added, reheat over low heat and avoid a rolling boil to prevent the cream from separating.

Storing, Freezing and Reheating

Cool the soup completely within 2 hours, then store it in airtight containers in the refrigerator for up to 3-4 days.

To freeze, divide the cooled soup into portions in freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace in rigid containers. It keeps for up to 3 months.

Thaw frozen soup in the refrigerator overnight, then reheat gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of milk or broth if it’s too thick.

Serving Ideas and Variations

• Garnish Galore: Top bowls with extra grated Colby Jack cheese, crispy chopped bacon, and fresh parsley.
• Crusty Bread: Serve with warm, crusty bread or a simple side salad. For a crisp accompaniment, serve a few tuna croquettes alongside a smaller bowl of soup.
• Loaded Potato Soup: Stir in cooked corn, green onions, or a dollop of sour cream right before serving.
• Add Greens: Stir in a handful of fresh spinach or kale during the last few minutes of cooking.

For your next potato meal, choose air fryer potato pancakes if you have leftover mashed potatoes to use.

Emily Carter

Creamy Potato Soup

A comforting and budget-friendly potato soup that’s perfect for meal prep and freezes beautifully for busy days.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 488

Ingredients Equipment Method Notes

Ingredients

  

For the Soup

• 1 tablespoon olive oil if not using bacon grease
• 6 slices bacon or turkey bacon cooked and chopped, plus more for topping if desired
• 3 medium carrots diced
• 3 stalks celery diced
• 1 medium onion diced
• 6 medium potatoes peeled and chopped (Russet or red potatoes recommended)
• 2 teaspoons Creole seasoning
• ½ teaspoon Kosher salt
• ¼ teaspoon black pepper
• 8 cups reduced-sodium chicken broth
• 1 cup Colby Jack cheese grated, plus extra for topping
• 1 teaspoon parsley minced, plus extra for garnish (optional)
• 1 cup milk
• 3 tablespoons all-purpose flour
• ½ cup heavy cream

Equipment

• 1 Large pot or Dutch oven
• 1 Cutting board
• 1 Chef’s knife
• 1 whisk
• 1 Blender or Immersion Blender
• 1 Cheese grater

Method

 

Instructions

1. Dice the carrots, celery, and onion into uniform pieces.
2. Peel and chop the potatoes into 1/2-inch cubes.
3. Cook the bacon in a large pot or Dutch oven over medium heat until crispy; set aside on a paper towel-lined plate to cool, then chop. Leave the bacon grease in the pot. If not using bacon, add 1 tablespoon of olive oil to the pot.
4. Add the diced carrots, celery, and onion to the pot with the bacon grease (or olive oil). Sauté over medium-high heat for about 3 minutes until softened.
5. Stir in the chopped potatoes, Creole seasoning, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, to let the potatoes absorb the flavors.
6. While vegetables cook, grate the Colby Jack cheese and mince the parsley. In a small bowl, whisk together the milk and flour until smooth to create a slurry.
7. Pour the chicken broth into the pot. Bring to a gentle boil, then reduce heat and simmer until the potatoes are tender, about 10-12 minutes.
8. Stir in the milk-flour slurry. Allow the soup to thicken, cooking for an additional 5 minutes, stirring frequently to prevent sticking.
9. Carefully transfer the soup in batches to a blender or use an immersion blender directly in the pot. Blend until the soup is smooth and creamy. If using a regular blender, fill only halfway and vent the lid to release steam.
10. Return all the pureed soup to the clean pot. Slowly heat the pureed soup over low heat. Stir in the heavy cream and minced parsley. Taste and adjust seasoning if needed.
11. Ladle the soup into bowls. Top each serving with grated cheese, chopped bacon, and extra parsley if desired. Serve hot.

Notes

For an even richer flavor, you can use whole milk instead of 2% milk.

If you don’t have Creole seasoning, you can substitute it with a mix of paprika, garlic powder, onion powder, dried thyme, and a pinch of cayenne pepper.

Always cool the soup completely before freezing to maintain texture and prevent bacterial growth.

Frequently Asked Questions

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