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
Scale
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
