New England Potato Soup captures the essence of coastal American cooking with its rich, creamy base and hearty chunks of tender potatoes. This soul-warming soup has been a staple in New England homes for generations, originally created as a way to make the most of simple, affordable ingredients during harsh winters. Unlike its famous cousin, clam chowder, this soup focuses purely on the humble potato, transforming it into something truly special with the addition of smoky bacon, fresh herbs, and a luxuriously smooth cream base. Each spoonful delivers the kind of comfort that makes you feel like you’re sitting in a cozy seaside cottage watching the waves roll in.
Serving: 6-8 people
Cooking Time: 45 minutes
Ingredients
For the Soup Base:
- 3 pounds Yukon Gold potatoes, peeled and cubed
- 6 slices thick-cut bacon, chopped
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 bay leaves
For Seasoning:
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 teaspoon cayenne pepper (optional)
For Garnish:
- 2 tablespoons fresh chives, chopped
- 1/2 cup sharp cheddar cheese, shredded
- Extra bacon bits
- Oyster crackers or crusty bread
Instructions
Prepare the Bacon and Vegetables
In a large, heavy-bottomed pot or Dutch oven, cook chopped bacon over medium heat for 5-7 minutes until crispy. Remove bacon with a slotted spoon and set aside on paper towels, leaving the fat in the pot. Add diced onion, celery, and carrots to the bacon fat and cook for 5-6 minutes until vegetables are softened and onion is translucent. Add minced garlic and cook for another minute until fragrant.
Build the Soup Base
Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. This creates a roux that will help thicken your soup. Gradually whisk in chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Add cubed potatoes, bay leaves, thyme, and smoked paprika. Bring the mixture to a boil, then reduce heat and simmer covered for 15-20 minutes until potatoes are fork-tender.
Create the Creamy Texture
Remove bay leaves from the pot. Using a potato masher or immersion blender, partially mash about half of the potatoes directly in the pot. This creates the perfect texture – some smooth, creamy base with chunks of tender potato throughout. If you prefer a completely smooth soup, blend more of the potatoes, but leave some chunks for the best texture.
Finish with Dairy
Reduce heat to low and slowly stir in milk and heavy cream. Heat gently for 5 minutes without boiling, as boiling can cause the dairy to curdle. Season with salt, pepper, and cayenne if using. Taste and adjust seasoning as needed. The soup should be thick enough to coat the back of a spoon but still pourable.
Serve and Garnish
Ladle soup into bowls and top with crispy bacon bits, fresh chives, and shredded cheddar cheese. Serve immediately with oyster crackers or thick slices of crusty bread for dipping.
Nutritional Information
Per serving (based on 6 servings):
- Calories: 385
- Protein: 14g
- Carbohydrates: 42g
- Fat: 19g
- Fiber: 4g
- Sodium: 720mg
- Potassium: 890mg
- Vitamin C: 45% daily value
Helpful Tips
Choose the Right Potatoes: Yukon Gold potatoes are perfect for this soup because they have a naturally creamy texture and hold their shape well when cooked. Avoid russet potatoes, which can become too starchy and fall apart completely.
Don’t Skip the Bacon Fat: The rendered bacon fat adds incredible flavor to the vegetable base. If you prefer a lighter version, you can drain off some fat, but keep at least 2 tablespoons for the best taste.
Temperature Control is Key: When adding the dairy, keep the heat low and never let the soup boil after adding cream and milk. High heat will cause the proteins to separate and create a grainy texture.
Make It Ahead: This soup actually improves in flavor when made a day ahead. Store in the refrigerator and reheat gently over low heat, adding a splash of milk or broth if it becomes too thick.
Texture Variations: For an ultra-smooth soup, use an immersion blender to puree everything. For more rustic texture, skip the mashing step entirely and leave all potato chunks intact.
Prevent Sticking: Stir the soup frequently, especially after adding the flour, to prevent sticking to the bottom of the pot. A heavy-bottomed pot distributes heat more evenly and reduces the risk of burning.
Storage Guidelines: Refrigerate leftovers for up to 4 days or freeze for up to 3 months. When reheating frozen soup, thaw overnight in the refrigerator first, then reheat slowly over low heat, stirring frequently.
Dietary Modifications: For a lighter version, substitute half-and-half for heavy cream and use turkey bacon. For dairy-free options, coconut milk creates a rich base, though the flavor will be slightly different.
Perfect Consistency: If your soup becomes too thick, thin it with additional warm broth or milk. If it’s too thin, simmer uncovered for 10-15 minutes to reduce and concentrate the flavors.
