Best Homemade Potato Soup Recipe
If you are craving a comforting, creamy bowl of goodness that feels like a warm hug from the inside, look no further than the Best Homemade Potato Soup Recipe. This recipe combines tender Russet potatoes, fresh vegetables, and smoky bacon in a rich broth that’s beautifully thickened and silky smooth. It’s an absolute crowd-pleaser, perfect for chilly evenings or anytime you want to savor a classic soup that is both hearty and full of delightful textures and flavors. Every spoonful comforts and satisfies, making this recipe one of those treasured kitchen staples you’ll want to keep coming back to.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to making a soup that tastes like it came straight from your grandma’s kitchen. Each component adds its own magic — from the earthy potatoes and crisp carrots to the savory bacon and creamy dairy — creating a harmony of flavors and textures you’ll adore.
- 6 medium Russet potatoes: The perfect starchy potato for a creamy, velvety soup base.
- 1 onion, diced: Adds subtle sweetness and depth as it softens in the pot.
- 3 carrots, sliced: Provides natural sweetness and a lovely splash of color.
- 3 celery stalks, diced: Gives a gentle crunch and fresh aroma to balance the richness.
- 6 slices cooked bacon, crumbled: Introduces a smoky, savory punch that’s absolutely irresistible.
- 8 cups vegetable or chicken broth: Forms the flavorful liquid foundation to cook everything tenderly.
- 1 cup milk: Lightens the soup’s creaminess and makes it silky smooth.
- ½ cup heavy cream: Adds indulgent richness and velvety texture.
- 1 tsp minced parsley: Freshens up the soup with bright herbal notes.
- Salt and pepper, to taste: Essential seasonings to bring out all the flavors.
- 3 tbsp flour (or cornstarch): Thickens the broth perfectly without any clumps.
- 1 cup grated cheese (cheddar works well): Melts wonderfully on top for an extra layer of comfort.
How to Make Best Homemade Potato Soup Recipe
Step 1: Crisp the Bacon
Start by cooking the bacon slices in a large pot until they turn wonderfully crispy. This process not only yields delicious bacon crumbles for the soup but also leaves you with flavorful bacon fat to sauté the vegetables in. Once done, remove the bacon and set it aside, but don’t discard that fat—it’s where part of the soup’s magic begins.
Step 2: Sauté the Aromatics
Use the rendered bacon fat in the same pot to sauté the diced onion, celery, and sliced carrots. Cooking them gently softens the vegetables and brings out their natural sweetness, which layers beautifully beneath the potatoes and broth. This step infuses the soup with savory depth right from the start.
Step 3: Build Your Soup Base
Add the diced Russet potatoes, a generous pinch of salt and pepper, and the broth directly into the pot. Bring everything to a boil, allowing the potatoes to cook and soak up the flavorful broth. This is when the soup begins developing its hearty body, so patience here sets the stage for a truly satisfying bowl.
Step 4: Thicken the Soup
While your potatoes soften, whisk together the flour and the cup of milk in a separate bowl until smooth. Gradually add this mixture to the boiling soup, stirring constantly to avoid lumps. This simple step transforms the broth into a luxuriously thick base without darkening the color or overwhelming the flavors.
Step 5: Blend for Smoothness
Let the soup simmer gently for five more minutes after thickening, then carefully blend a portion of the soup until it’s silky smooth. This partial blending technique provides a perfect balance, keeping some potato chunks for texture while delivering creamy consistency throughout.
Step 6: Stir in Bacon and Cream
Return the blended soup to the pot and stir in the crisped bacon pieces. Then, gently add the half cup of heavy cream and minced parsley. The cream enhances the soup’s richness and adds a velvety finish, while the parsley introduces a fresh pop of flavor, making each spoonful delightful.
How to Serve Best Homemade Potato Soup Recipe
Garnishes
Top off this soul-nourishing soup with extra crumbled bacon, a generous sprinkle of grated cheddar cheese, and a little more fresh parsley to brighten each bowl. These garnishes provide crunch, creamy meltiness, and vibrant herbaceous notes, elevating every bite from comforting to truly special.
Side Dishes
For a complete meal, pair the soup with warm, crusty bread or buttery garlic rolls that are perfect for sopping up every last drop. A simple green salad with a light vinaigrette works beautifully to balance the rich flavors and add a refreshing crunch alongside this hearty soup.
Creative Ways to Present
Serve the soup in rustic mugs for casual, cozy vibes or in elegant bowls for a dinner party that wows. You can even hollow out mini bread loaves to create edible serving vessels — a fun twist that turns this classic recipe into a centerpiece all on its own. Presentation matters and makes the meal feel extra inviting.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. It stores wonderfully in the refrigerator for up to four days, making it easy to enjoy quick, comforting meals any day of the week. The flavors often deepen after sitting, making leftovers just as delicious as fresh.
Freezing
This soup freezes beautifully, perfect for batch cooking. Be sure to cool it fully, then pour into freezer-safe containers or heavy-duty bags. Freeze for up to three months. When thawing, it might separate slightly, but a good stir and gentle reheating will bring it back to creamy perfection.
Reheating
Warm the soup gently on the stovetop over low to medium heat, stirring occasionally. Add a splash of milk or broth if it seems too thick after refrigeration or freezing. Reheating slowly preserves the creamy texture and keeps the flavors fresh and inviting every time.
FAQs
Can I use other types of potatoes for this recipe?
While Russet potatoes are ideal for their starchy texture that creates creaminess, you can use Yukon Golds for a slightly buttery flavor or red potatoes if you prefer more texture. Just remember that waxy potatoes won’t break down as much, giving a chunkier soup.
Is it possible to make this soup vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth and omit the bacon or replace it with a smoky vegetarian bacon alternative to keep that wonderful depth of flavor without meat.
Can I make this soup dairy-free?
Yes, you can substitute the milk and heavy cream with coconut milk, almond milk, or a creamy non-dairy alternative. Use vegan cheese or omit the cheese topping for a fully dairy-free, yet still delicious, version of the Best Homemade Potato Soup Recipe.
How thick should the soup be?
The soup should be creamy and thick enough to coat a spoon but still easily spoonable. The flour-milk mixture thickens it nicely without turning it into a stew. You can adjust thickness by adding more broth if it gets too thick after resting or refrigeration.
Can I add other vegetables or toppings?
Definitely! Feel free to add corn, peas, or even sautéed mushrooms for extra texture and flavor. As for toppings, chopped green onions, sour cream, or even a dash of smoked paprika make fantastic additions that personalize the soup to your taste.
Final Thoughts
This Best Homemade Potato Soup Recipe truly shines as a comforting, soul-satisfying dish that never disappoints. Whether you’re making it for a busy weeknight or a cozy weekend meal, its blend of simple ingredients and easy steps yields rich, creamy results every time. I encourage you to give this recipe a try, invite your loved ones to gather around, and savor the warmth and love that only a homemade soup can bring to your table.
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Best Homemade Potato Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This best homemade potato soup recipe delivers a creamy, comforting bowl of goodness perfect for any day. Loaded with tender potatoes, crunchy bacon, and a medley of sautéed vegetables, this soup is rich with flavor and texture. Cream and cheese add indulgence, making it a favorite for family dinners or casual entertaining.
Ingredients
Vegetables
- 6 medium Russet potatoes, diced
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, diced
Broth and Dairy
- 8 cups vegetable or chicken broth
- 1 cup milk
- ½ cup heavy cream
- 1 cup grated cheese (cheddar works well)
Other Ingredients
- 6 slices cooked bacon, crumbled
- 1 tsp minced parsley
- Salt and pepper, to taste
- 3 tbsp flour (or cornstarch)
Instructions
- Cook Bacon: In a large pot, cook the bacon slices over medium heat until crispy. Remove the bacon and set aside, leaving the rendered bacon fat in the pot for added flavor.
- Sauté Vegetables: Add the diced onion, celery, and sliced carrots to the pot with the bacon fat. Sauté until the vegetables are softened and fragrant, approximately 5-7 minutes.
- Add Potatoes and Broth: Stir in the diced potatoes, season with salt and pepper, and pour in the vegetable or chicken broth. Bring the mixture to a rolling boil.
- Cook Potatoes: Allow the soup to cook at a boil for about 10 minutes, or until the potatoes are tender but not falling apart.
- Thicken Soup: In a separate bowl, whisk together the flour and milk until smooth. Slowly add this mixture into the boiling soup, stirring constantly to avoid lumps.
- Simmer: Reduce heat and simmer the soup for 5 minutes to allow it to thicken and cook out the raw flour taste.
- Blend Soup Portion: Using an immersion blender or by transferring a portion to a blender, puree part of the soup until smooth. This adds creaminess while retaining some texture.
- Combine and Add Bacon: Return the blended portion back into the pot, stir thoroughly, then fold in the crumbled cooked bacon.
- Finish with Cream and Cheese: Stir in the heavy cream and grated cheese until melted and incorporated, creating a rich and creamy texture.
- Garnish and Serve: Ladle the soup into bowls and garnish with minced parsley, additional crumbled bacon, and cheese if desired. Serve hot for best flavor.
Notes
- Russet potatoes are ideal for a creamy texture due to their high starch content.
- For a vegetarian version, omit bacon and use vegetable broth.
- Flour can be substituted with cornstarch for gluten-free thickening.
- Adjust seasoning with salt and pepper gradually to taste.
- To make it dairy-free, substitute milk and cream with plant-based alternatives, and omit cheese.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
