A simple and tasty creamy potato soup dish that can be prepared in one pot! This is my family’s favorite comfort dish, thanks to the bacon and creamy potatoes.
Ingredients
6 medium Russet potatoes, cut into bite size pieces
1 onion diced
3 carrots, peeled and sliced
6 slices of bacon, cooked and crumbled
8 cups of vegetable broth or chicken broth
1 cup milk
½ cup heavy cream
1 tsp minced parsley
Salt and pepper to taste
3 tbsp flour (corn starch can be substituted)
1 cup finely grated cheese of your choice
How To Make Best Homemade Potato Soup
Add the bacon to a soup pot and cook until the fat is crispy. Remove from the pan and set aside. Pour off most of the bacon fat, but do not clean the pan. Return the pan to medium heat and add in the onion, celery and carrot
Stir and cook for two minutes, then add in the diced potatoes, salt and pepper and any other seasonings you like
Pour in the broth and bring to a low boil
Cook for 10 minutes or until the potatoes start to soften
Whisk the flour and the milk, add to the pot and stir continuously
Cook for another 5 minutes
Carefully scoop out ¼ to ½ of the soup and process it in a blender or food processor until it is smooth
Add this back into the pot slowly and carefully so it does not splash back on you and burn
Stir in the crumbled bacon, leaving some for a garnish
Serve in bowls with parsley, bacon and a little cheese for a garnish
Recipe Card
The Best Potato Soup Recipe
Ingredients
- 6 medium Russet potatoes cut into bite size pieces
- 1 onion diced
- 3 carrots peeled and sliced
- 3 stalks celery diced
- 6 slices of bacon cooked and crumbled
- 8 cups of vegetable broth or chicken broth
- 1 cup milk
- ½ cup heavy cream
- 1 tsp minced parsley
- Salt and pepper to taste
- 3 tbsp flour corn starch can be substituted
- 1 cup finely grated cheese of your choice
Instructions
- Add the bacon to a soup pot and cook until the fat is crispy. Remove from the pan and set aside. Pour off most of the bacon fat, but do not clean the pan. Return the pan to medium heat and add in the onion, celery and carrot
- Stir and cook for two minutes, then add in the diced potatoes, salt and pepper and any other seasonings you like
- Pour in the broth and bring to a low boil
- Cook for 10 minutes or until the potatoes start to soften
- Whisk the flour and the milk, add to the pot and stir continuously
- Cook for another 5 minutes
- Carefully scoop out ¼ to ½ of the soup and process it in a blender or food processor until it is smooth
- Add this back into the pot slowly and carefully so it does not splash back on you and burn
- Stir in the crumbled bacon, leaving some for a garnish
- Serve in bowls with parsley, bacon and a little cheese for a garnish
-
Pecan Cream Pie: The Ultimate Heirloom Recipe for a Creamy, Dreamy Southern Classic
If there is one dessert that sits at the crossroads of rich, velvety cheesecake and gooey, nutty classic pecan pie, this is it. Welcome to My Best Favorite Pecan Cream Pie—a recipe so cherished, it deserves the title. This isn’t just any pie; it’s a showstopping layered dessert that combines a lush, tangy cream cheese…
-
Apple Pie Egg Rolls: The Crispy, Portable Twist on a Classic Dessert
Imagine all the warm, spiced, comforting filling of a perfect apple pie, wrapped in a shatteringly crisp, golden shell, ready to be dipped in caramel or dusted with sugar. That’s the magic of Apple Pie Egg Rolls. This genius fusion recipe is the ultimate easy party dessert, combining the best parts of two beloved treats…
-
Sourdough Pancakes: The Fluffiest, Most Flavorful Way to Use Your Discard
Forget heavy, dense pancakes. Imagine waking up to a stack of pancakes that are incredibly light and airy, with a subtle tang and a rich, complex flavor that store-bought mix could never replicate. Welcome to the world of Sourdough Pancakes. This isn’t just a recipe; it’s a brilliant, no-waste solution for your sourdough discard, transforming…