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
-
Old Fashioned Goulash
In the pantheon of American comfort food, few dishes claim a legacy as humble, hearty, and deeply woven into family memory as Old-Fashioned Goulash. This is not the paprika-laden stew of Hungary, but a uniquely American one-pot wonder, born from ingenuity and economy. It’s the savory, saucy, and supremely satisfying answer to “what’s for dinner?”…
-
White German Chocolate Cake with Cheesecake Center
Imagine a dessert that pauses the conversation. A slice reveals a stunning cross-section: a layer of snowy-white, tender crumb gives way to a dense, creamy ribbon of vanilla cheesecake, all enveloped in a cascade of rich, nutty coconut-pecan frosting. This is not your grandmother’s German chocolate cake. This is the White German Chocolate Cake with…
-
Chocolate Toffee Trifle
In the world of desserts, few creations master the art of magnificent spectacle and make-ahead ease like the trifle. And when you combine layers of rich chocolate, velvety cream, buttery toffee, and tender cake, you create not just a dessert, but a conversation piece—the Chocolate Toffee Trifle. This is the dessert that promises to be…