Best Homemade Potato Soup

Ingredients

6 medium Russet potatoes, cut into bite size pieces

1 onion diced

3 carrots, peeled and sliced

3 stalks celery, diced

6 slices of bacon, cooked and crumbled

8 cups of vegetable broth or chicken broth

1 cup milk

½ cup heavy cream

1 tsp minced parsley

Salt and pepper to taste

3 tbsp flour (corn starch can be substituted)

1 cup finely grated cheese of your choice

Instructions:

Add the bacon to a soup pot and cook until the fat is crispy. Remove from the pan and set aside.

Pour off most of the bacon fat, but do not clean the pan. Return the pan to medium heat and add in the onion, celery and carrot

Stir and cook for two minutes, then add in the diced potatoes, salt and pepper and any other seasonings you like

Pour in the broth and bring to a low boil

Cook for 10 minutes or until the potatoes start to soften

Whisk the flour and the milk, add to the pot and stir continuously

Cook for another 5 minutes

Carefully scoop out ¼ to ½ of the soup and process it in a blender or food processor until it is smooth

Add this back into the pot slowly and carefully so it does not splash back on you and burn

Stir in the crumbled bacon, leaving some for a garnish

Serve in bowls with parsley, bacon and a little cheese for a garnish

Notes:

Ingredients Variety: This recipe combines classic ingredients like potatoes, onions, carrots, and celery with bacon, cheese, and cream for a rich and flavorful soup.

Bacon Preparation: Cooking the bacon first adds a savory and smoky flavor to the soup. Crumble the cooked bacon and set it aside for later use as a garnish.

Vegetable Sauté: Sautéing the onions, celery, and carrots in the rendered bacon fat enhances their natural sweetness and contributes to the depth of flavor in the soup.

Potato Addition: Adding diced potatoes to the soup provides heartiness and texture. Make sure to cut them into bite-sized pieces for even cooking.

Broth Base: Using vegetable or chicken broth as the soup base adds richness and depth. Bring the broth to a low boil to start cooking the vegetables.

Creamy Texture: Whisking flour (or cornstarch) with milk and adding it to the pot helps thicken the soup and creates a creamy consistency.

Blending for Creaminess: Removing a portion of the soup to blend and then adding it back adds creaminess without using heavy cream alone. Be cautious when blending hot liquids to avoid splashing.

Final Touches: Stirring in the crumbled bacon and adding parsley and grated cheese at the end elevates the flavor profile and adds texture.

Adjusting Seasonings: Taste the soup before serving and adjust the salt, pepper, and other seasonings to your preference.

Serving Suggestions: Serve the soup hot in bowls garnished with reserved bacon, parsley, and cheese. Pair it with crusty bread or a salad for a complete meal.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use different types of potatoes for this soup?

Yes, you can use other varieties of potatoes like Yukon Gold or red potatoes.

Adjust cooking times based on the potato type.

Can I make this soup vegetarian or vegan?

To make this soup vegetarian, omit the bacon and use vegetable broth.

For a vegan version, skip the bacon, use vegetable broth, and replace milk and cream with non-dairy alternatives.

Can I prepare this soup in advance and reheat it later?

Yes, this soup can be made ahead of time.

Reheat gently on the stovetop, adding extra broth or milk as needed to adjust the consistency.

How can I thicken the soup without using flour?

Instead of flour, you can use cornstarch or arrowroot powder as a thickener.

Mix it with cold water before adding it to the soup.

What are the best garnishes for this potato soup?

Garnish with chopped parsley, extra crumbled bacon, shredded cheese, green onions, or a dollop of sour cream.

Can I freeze this potato soup?

Potato soup can be frozen, but the texture may change slightly upon thawing.

Cool the soup completely before freezing and thaw in the refrigerator before reheating.

How long will this soup keep in the refrigerator?

Store leftover soup in the refrigerator for up to 3-4 days in an airtight container.

Is it necessary to blend a portion of the soup?

Blending part of the soup helps create a creamy texture without using excessive heavy cream.

It’s optional based on your preference for texture.

Can I substitute other vegetables in this soup?

Yes, feel free to add or substitute other vegetables like corn, peas, or spinach based on what you have on hand.

What can I serve with this potato soup?

Serve this soup with crusty bread, garlic breadsticks, or a side salad for a complete meal.

It also pairs well with crackers or grilled cheese sandwiches.