Description
This best homemade potato soup is a comforting, creamy classic made with tender Russet potatoes, sautéed vegetables, crispy bacon, and a rich blend of milk and cream. Perfect for chilly days, it strikes a savory balance with hearty ingredients and smooth texture, garnished with sharp cheddar cheese and fresh parsley for an inviting finish.
Ingredients
Scale
Vegetables
- 6 medium Russet potatoes, diced
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, diced
Meat
- 6 slices cooked bacon, crumbled
Liquids
- 8 cups vegetable or chicken broth
- 1 cup milk
- ½ cup heavy cream
Additional Ingredients
- 1 tsp minced parsley
- Salt and pepper, to taste
- 3 tbsp flour (or cornstarch)
- 1 cup grated cheese (cheddar recommended)
Instructions
- Cook the bacon: In a large pot over medium heat, cook the bacon slices until crispy. Remove the bacon and set aside to cool and crumble later. Leave the bacon fat in the pot for added flavor.
- Sauté vegetables: Add the diced onion, celery, and sliced carrots to the pot with the bacon fat. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
- Add potatoes and broth: Pour in the diced potatoes, season with salt and pepper to taste, and add the 8 cups of vegetable or chicken broth. Bring the mixture to a boil over high heat.
- Thicken the soup: After boiling, reduce heat and cook for 10 minutes until potatoes are tender. Meanwhile, whisk the flour (or cornstarch) with milk until smooth. Gradually stir this slurry into the soup to thicken it.
- Simmer and blend: Let the soup simmer for 5 more minutes, then carefully blend about half of the soup until smooth using an immersion blender or by transferring to a blender in batches. Return the blended soup to the pot.
- Finish the soup: Stir in the heavy cream and the crumbled cooked bacon. Heat through gently without boiling to prevent curdling.
- Serve and garnish: Ladle the soup into bowls and garnish with minced parsley, extra crumbled bacon, and a generous sprinkle of grated cheddar cheese for added flavor and texture.
Notes
- For a vegetarian option, omit bacon and use vegetable broth.
- Use cornstarch instead of flour for a gluten-free version.
- Blend the soup to your preferred consistency—less blending for chunkier texture, more for creaminess.
- Leftover soup can be stored refrigerated for up to 3 days and reheated gently.
- Add a pinch of smoked paprika or cayenne pepper for a spicy kick.
