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Homemade Organic Potato Soup Recipe

Author: Kelly the Kitchen Kop


  • 6 Tablespoons butter pastured butter has the most nutrients
  • 1 onion chopped small
  • few cloves of garlic chopped (optional)
  • Big handful of carrots chopped
  • 3 stalks celery chopped small
  • 2 cups chicken broth homemade bone broth is best (I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch. If you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has.)
  • 2 cups whole milk depending on how much soup you want when you're done, this amount is flexible
  • 1/2 cup sour cream optional
  • sea salt and pepper to your taste
  • 2 teaspoons garlic powder – or even more if you love it like we do
  • More herbs to your taste: sprinkle some paprika thyme, parsley, etc., it's a very flexible recipe!
  • 1 cup ham or bacon chopped small – this is a great recipe to use up leftover ham, or use cooked and crumbled bacon on top – meat is optional, though. I make it without sometimes. (Here's where to get safe pastured meats online if you don't have a good local source.)
  • 4 organic medium-sized potatoes medium sized potatoes are about a half-pound each, so about 2#, cleaned and chopped into bite-sized pieces, any kind of potato is fine.
  • 1/2 cup flour or leave this out if you want a grain-free soup, this just makes it thick and creamy — einkorn flour is my favorite.
  • more sour cream for the top, if desired
  • green onions or chives chopped for the top, if desired
  • cheddar cheese shredded for the top, if desired
  • bacon pieces for the top, if desired


  • Melt butter in a large saucepan, add onion and garlic and cook until they start to turn golden brown. Add carrots and celery and cook on low to medium heat until they start to soften.  Add the flour, cook and stir for a few more minutes, being careful that it doesn't burn. Add chicken broth very slowly and keep whisking.  (If you add the liquids in too fast it won't be as thick in the end.)  Stir in milk slowly (add however much depending on how much soup you want to end up with). Steam or boil potatoes in a separate pan until a fork can go through them, and then add them to the soup.
  • While continuing to stir, add in the bacon or ham (if you are using them), plenty of salt and pepper, garlic powder, and other herbs as desired – getting this step right is the key to great flavor, so taste test until it's yummy!
  • Serve and enjoy.  Toppings not only make it taste yummy, but make it look pretty, too.  You can add sour cream, shredded cheese, bacon, chopped green onion or chives.
  • You can easily double this for a big crowd and keep warm in a crock pot until it's time to serve.