“A flavorful, creamy potato soup that no-one will believe has no milk or cream in it! I couldn't find a recipe I liked, so I took the basic method and made my own.”

Ingredients Nutrition


  1. Start heating the chicken broth in a medium stockpot on one side of the stove. Melt the butter in a heavy bottom pan over medium heat, and start to saute the onion, celery and garlic.
  2. While the vegetables are cooking, place the diced potatoes in the broth, heat to boiling and lower heat to a simmer.
  3. Saute the vegetables, stirring occasionally until tender but not browned, about 10-15 minutes.
  4. When the potatoes are tender, stir the 1/2 cup flour into the vegetables to make a roux. Stir and cook over medium low heat for 1 minute. Ladle stock from potatoes into the vegetable roux, 1 ladle at a time, stirring after each addition until smooth and blended. After about 4 ladles full, or about 1 1/2-2 cups of broth, the roux should be like a very thick sauce. At this point, pour all of it into the simmering potato broth. Stir constantly until well blended and thickened. Add salt and pepper.
  5. Using an immersion blender or a stand blender, puree until of desired consistency. Keeping the soup on very low heat, add the crumbled bacon, Thyme, and a dash of ground Allspice (optional, but really good). Heat for 5 to 10 more minutes, taste for seasoning, and serve!

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