Best Homemade Potato Soup
This creamy potato soup is loaded with tender potatoes, crispy bacon, and a rich broth, making it a delightful meal for chilly days.
Ingredients
Scale
- 6 slices bacon, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 6 cups chicken broth
- 5 cups diced potatoes (Yukon Gold or Russet)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup whole milk
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 1 cup shredded sharp cheddar cheese
- 2 green onions, thinly sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Bacon:
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
- Remove the bacon with a slotted spoon and place on a paper towel-lined plate. Leave about 2 tablespoons of bacon drippings in the pot.
- Sauté Vegetables:
- Add the chopped onion, carrots, and celery to the pot. Sauté in the bacon drippings over medium heat until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Make the Roux:
- Sprinkle the flour over the sautéed vegetables and stir well to combine, cooking for about 2 minutes to eliminate the raw flour taste.
- Add Broth and Potatoes:
- Gradually pour in the chicken broth while stirring to prevent lumps.
- Add the diced potatoes to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Blend the Soup:
- For a creamier texture, use an immersion blender to puree a portion of the soup, or transfer about half of the soup to a blender, puree until smooth, and return it to the pot.
- If you prefer a chunkier soup, you can skip this step.
- Add Dairy:
- Stir in the milk and heavy cream.
- Allow the soup to heat through over low heat, but do not let it boil.
- Season and Serve:
- Season the soup with salt and freshly ground black pepper to taste.
- Stir in half of the cooked bacon and the shredded cheddar cheese until the cheese is melted.
- Serve hot, garnished with the remaining bacon, sliced green onions, and chopped fresh parsley.
Notes
- For added richness, you can substitute the whole milk with half-and-half or additional heavy cream.
- This soup pairs wonderfully with a side of crusty bread or a fresh green salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to prevent the dairy from curdling.
Find it online: https://recipe.newsvks.com/best-homemade-potato-soup/