Description
Creamy potato soup delivers comfort in a bowl with hearty ingredients from classic American kitchens. Home cooks can enjoy this simple, nourishing dish that warms souls and satisfies hunger with minimal effort.
Ingredients
Scale
Main Ingredients:
- 6 medium russet potatoes, cut into bite-size pieces
- 8 cups vegetable broth or chicken broth
- 6 slices bacon, cooked and crumbled
Vegetables and Aromatics:
- 1 onion, diced
- 3 carrots, peeled and sliced
- 3 stalks celery, diced
- 1 teaspoon minced parsley
Dairy and Thickening Ingredients:
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup finely grated cheese of your choice
- 3 tablespoons flour (corn starch can be substituted)
- Salt and pepper to taste
Instructions
- Render bacon in a soup pot over medium-high heat until crisp and golden, approximately 5-7 minutes. Transfer bacon to a paper towel-lined plate, leaving a thin layer of rendered fat in the pot.
- Sauté diced onion, celery, and carrot in the bacon drippings over medium heat for 3-4 minutes until vegetables become translucent and fragrant.
- Introduce diced potatoes to the vegetable mixture, seasoning with salt, pepper, and selected herbs. Stir thoroughly to distribute seasonings evenly.
- Pour chicken broth into the pot, bringing the mixture to a gentle simmer. Cook uncovered for 12-15 minutes, allowing potatoes to tenderize but maintain structural integrity.
- Create a smooth slurry by whisking milk and flour in a separate bowl until completely integrated and free of lumps. Gradually stream the mixture into the pot while continuously stirring to prevent clumping.
- Continue cooking for an additional 4-5 minutes, allowing the soup to thicken and develop a creamy consistency.
- Remove approximately one-third of the soup and puree in a blender until silky smooth, then reincorporate into the main pot to create a rich, textured base.
- Fold in most of the crumbled bacon, reserving some for garnish, and adjust seasoning if needed.
- Ladle into serving bowls, topping with reserved bacon bits, fresh chopped parsley, and optional shredded cheese for enhanced flavor and visual appeal.
Notes
- Bacon Quality Matters: Choose thick-cut bacon for maximum flavor and crispy texture that enhances the soup’s overall richness.
- Potato Selection: Use starchy potatoes like Russet or Yukon Gold for a creamier, more velvety soup consistency.
- Blending Technique: When blending hot soup, remove the center lid of the blender and cover with a towel to prevent steam pressure from causing splashes.
- Dietary Adaptations: Swap bacon for turkey bacon or vegetarian bacon bits to create a lighter version, and use gluten-free flour for those with wheat sensitivities.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 292
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 30 mg