Potato Soup

 

Potato Soup

Ingredients

For the Soup Base:

Baby red potatoes — 2½ pounds, sliced into small bite-sized pieces

Bacon — ½ pound, uncooked and finely diced

Onion — 1 medium, diced

Celery — ¼ bunch, diced

Milk — 8 cups, whole milk preferred for creaminess

Water — 3 cups

Chicken bouillon cubes — 4, dissolved in 1 cup of hot potato water before adding the remaining 3 cups of water

Salt — 1 teaspoon, or to taste

Black pepper — 1 teaspoon, freshly ground

Salted butter — ¾ cup, for the roux

All-purpose flour — ¾ cup, for thickening

Fresh parsley — ¼ bunch, finely chopped

Whipping cream — 1 cup, for richness

For Garnish:

Shredded cheese, for topping

Crispy bacon bits, for texture

Chopped green onions, for freshness and color

Instructions

Cook the potatoes.

In a large pot, bring the potatoes to a boil in enough water to cover them.

Cook for about 10 minutes, or until just fork-tender.

Drain well and set aside.

Crisp the bacon.

In a large sauté pan over medium heat, cook the diced bacon until golden and crisp.

Transfer the bacon to a paper towel–lined plate to drain.

Discard most of the rendered fat, leaving a small amount in the pan for flavor.

Sauté the aromatics.

In the same pan with a bit of bacon fat, add the diced onion and celery.

Cook over medium-high heat for about 5 minutes, or until the vegetables are softened and fragrant.

Remove from heat and set aside.

Build the soup base.

In the large pot, combine the milk, 3 cups of water, dissolved chicken bouillon, salt, and black pepper.

Heat over medium-high, stirring often, until the mixture is very hot but not boiling — about 8 minutes.

Prepare the roux.

In a small saucepan, melt the butter over medium-low heat.

Whisk in the flour and cook for 2–3 minutes, stirring constantly, until the mixture is smooth and begins to bubble gently — this will help thicken the soup.

Thicken the soup.

While stirring the hot soup base continuously, slowly pour in the roux.

Continue stirring for about 4 minutes, or until the soup becomes thick and creamy.

Combine and finish.

Add the sautéed vegetables, cooked potatoes, chopped parsley, and whipping cream.

Stir gently to combine and heat through.

Adjust seasoning with additional salt and pepper if needed.

Serve and garnish.

Ladle the soup into bowls and top each serving with shredded cheese, crispy bacon bits, and chopped green onions.

Serve hot and enjoy the rich, comforting flavors of homemade potato soup.