Best Homemade Potato Soup
There’s nothing more comforting than a warm bowl of homemade potato soup. This hearty, creamy soup is loaded with tender potatoes, vegetables, crispy bacon, and rich flavors, making it the perfect meal for chilly evenings. It’s simple to make and great for feeding a crowd or enjoying leftovers the next day.
Ingredients:
- 6 medium Russet potatoes, cut into bite-sized pieces
- 1 onion, diced
- 3 carrots, peeled and sliced
- 3 stalks celery, diced
- 6 slices bacon, cooked and crumbled
- 8 cups vegetable broth or chicken broth
- 1 cup milk
- ½ cup heavy cream
- 1 tsp minced parsley
- Salt and pepper, to taste
- 3 tbsp flour (cornstarch can be substituted for a gluten-free option)
- 1 cup finely grated cheese (cheddar, mozzarella, or your favorite cheese)
How to Make Best Homemade Potato Soup:
- Cook the Bacon:
- Add the bacon to a large soup pot and cook over medium heat until crispy. Once cooked, remove the bacon from the pot, crumble it, and set it aside.
- Pour off most of the bacon fat from the pot, but leave a small amount for flavor. Do not clean the pot—this will add extra depth to the soup.
- Sauté the Vegetables:
- Return the pot to medium heat and add the onion, celery, and carrots. Stir and cook for about 2 minutes, until the vegetables start to soften.
- Add the Potatoes and Broth:
- Add the diced potatoes, salt, pepper, and any other seasonings you’d like (such as garlic powder, thyme, or paprika). Stir to combine.
- Pour in the vegetable or chicken broth and bring the mixture to a low boil.
- Once boiling, reduce the heat and simmer for 10 minutes or until the potatoes are beginning to soften.
- Thicken the Soup:
- In a small bowl, whisk together the flour and milk until smooth to make a slurry.
- Slowly pour the milk mixture into the pot, stirring constantly to avoid lumps. Cook for an additional 5 minutes until the soup thickens.
- Blend the Soup:
- Carefully scoop out ¼ to ½ of the soup (depending on how chunky you prefer it) and process it in a blender or food processor until smooth.
- Add the blended soup back into the pot slowly to avoid splashing. Stir to combine. This will create a creamy texture while keeping some hearty potato chunks for texture.
- Add the Cream and Cheese:
- Stir in the heavy cream and crumbled bacon (reserve some bacon for garnish). Let the soup simmer for another 2-3 minutes to heat through.
- Gradually add in the cheese, stirring until it melts and the soup becomes creamy.
- Taste and Adjust Seasoning:
- Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Serve and Garnish:
- Ladle the soup into bowls and garnish with parsley, additional crumbled bacon, and a sprinkle of grated cheese.
Tips for Success:
- Cheese Variations: Cheddar is the classic choice, but you can use mozzarella, gouda, or a blend of your favorites for a different flavor.
- Vegetable Options: Feel free to add other vegetables like leeks, parsnips, or corn for added flavor and texture.
- Texture Adjustment: If you prefer a smoother soup, blend more of the mixture. If you like it chunky, blend just a little or none at all.
- Make It Gluten-Free: Use cornstarch or a gluten-free flour blend to thicken the soup instead of regular flour.
Storage and Leftovers:
- Refrigerate: Store any leftover potato soup in an airtight container in the fridge for up to 3 days.
- Freeze: This soup can be frozen for up to 3 months. When reheating, you may need to add a splash more broth or milk to restore its creamy consistency.
Why You’ll Love This Potato Soup:
- Comforting and Hearty: It’s the ultimate comfort food—creamy, filling, and packed with flavor.
- Perfect for Meal Prep: You can make a big batch and enjoy it over several days. It reheats beautifully!
- Customizable: The recipe is easily adaptable to suit your taste, dietary needs, and available ingredients.
Enjoy this delicious homemade potato soup, the perfect combination of creamy, cheesy goodness with a savory bacon crunch. Whether for a cozy dinner or to impress guests, this soup is sure to become a favorite!