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
-
Chocolate Pecan Turtle Clusters
Is there any candy more perfectly satisfying than a turtle? That iconic combination of buttery caramel, toasted pecans, and rich chocolate is a true masterpiece of texture and flavor. But what if you could skip the fuss of a candy thermometer and create that same magical treat in mere minutes? Welcome to the world of…
-
Exploring Black Pepper Oil: Traditional Uses and Current Evidence
Important Note: This article discusses traditional uses and preliminary research on black pepper essential oil. It is not medical advice. Always consult a healthcare provider before using essential oils for health purposes, especially if you have medical conditions or take medications. Black pepper (Piper nigrum) has been a cornerstone of traditional medicine systems like Ayurveda…
-
High Protein Crunch Bars
In the quest for the perfect snack—one that truly satisfies hunger, fuels your body, and actually tastes good—store-bought protein bars often fall short. They can be expensive, loaded with sugar alcohols and unrecognizable ingredients, and their texture often leans toward chalky or overly dense. What if you could create a better bar at home? One…