Description
This comforting homemade potato soup is a creamy, hearty dish perfect for chilly days. Made with diced Russet potatoes, fresh vegetables, crispy bacon, and a smooth blend of broth, milk, and cream, this cozy soup is finished with a sprinkle of cheese and fresh parsley for extra flavor and richness.
Ingredients
Scale
Vegetables
- 6 medium Russet potatoes, diced
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, diced
Other Ingredients
- 6 slices cooked bacon, crumbled
- 8 cups vegetable or chicken broth
- 1 cup milk
- ½ cup heavy cream
- 1 tsp minced parsley
- Salt and pepper, to taste
- 3 tbsp flour (or cornstarch)
- 1 cup grated cheese (cheddar works well)
Instructions
- Cook Bacon: In a large pot, cook the bacon slices over medium heat until crispy. Remove the bacon from the pot, crumble it, and set aside, leaving the bacon fat in the pot.
- Sauté Vegetables: Add the diced onion, celery, and sliced carrots to the pot with the bacon fat. Cook over medium heat until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Potatoes and Broth: Stir in the diced potatoes, and season with salt and pepper to taste. Pour in the vegetable or chicken broth and bring the mixture to a boil.
- Cook the Soup: Let the soup boil for about 10 minutes, or until the potatoes are tender when pierced with a fork.
- Thicken the Soup: In a separate bowl, whisk together the flour with the milk to create a smooth slurry. Slowly add this mixture to the soup while stirring continuously to prevent lumps.
- Simmer: Reduce heat to low and simmer the soup for an additional 5 minutes, allowing it to thicken slightly.
- Blend Portion of Soup: Carefully remove a portion of the soup and blend it until smooth using an immersion blender or regular blender. Return the blended soup back to the pot and stir well to combine for a creamy texture.
- Add Bacon: Stir the crumbled bacon back into the soup.
- Serve and Garnish: Ladle the soup into bowls and garnish with minced parsley, additional bacon bits, and grated cheddar cheese. Serve hot and enjoy!
Notes
- You can substitute the Russet potatoes with Yukon Gold potatoes for a slightly creamier texture.
- For a vegetarian version, omit the bacon and use vegetable broth.
- Adjust the thickness by varying the amount of flour slurry added.
- Use an immersion blender for ease, but a regular blender works well if done carefully.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
