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Best Homemade Potato Soup

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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/