Potato Soup is a cozy and satisfying dish that’s perfect for any time of year, especially on cooler days. This hearty soup is loaded with tender potatoes, crispy bacon, and a creamy broth seasoned to perfection. Simple ingredients come together to create a comforting meal that can be enjoyed on its own or paired with crusty bread or a fresh salad.
Equipment:
- Large pot or Dutch oven
- Cutting board
- Knife
- Ladle
- Wooden spoon or spatula
- Potato masher or immersion blender (optional)
Ingredients:
- 6 slices bacon, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or milk
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- ½ cup shredded cheddar cheese (optional, for garnish)
- 2 green onions, sliced (for garnish)
Instructions:
- Cook the Bacon:
Heat a large pot over medium heat. Add the diced bacon and cook until crispy, about 5–7 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot. - Sauté the Aromatics:
Add the chopped onion to the pot and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant. - Cook the Potatoes:
Add the diced potatoes to the pot, along with the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15–20 minutes, or until the potatoes are tender. - Mash or Blend (Optional):
For a creamier soup, use a potato masher to partially mash the potatoes or blend a portion of the soup with an immersion blender. Leave some chunks for texture. - Add Cream and Seasoning:
Stir in the heavy cream (or milk) and season the soup with salt, black pepper, and smoked paprika if using. Let the soup simmer for 5 more minutes to heat through. - Serve and Garnish:
Ladle the soup into bowls and garnish with crispy bacon, shredded cheddar cheese, and sliced green onions.
Tips:
- Yukon Gold potatoes can be used for a creamier texture without blending.
- For extra richness, substitute sour cream or cream cheese for part of the heavy cream.
- Add a pinch of cayenne for a slight kick of heat.
This Potato Soup is the perfect bowl of comfort, combining creamy, savory, and smoky flavors in every bite. Whether enjoyed as a hearty lunch or a satisfying dinner, this recipe will quickly become a family favorite. Serve it up with crusty bread for dipping and savor the warmth!
Potato Soup Recipe
Warm up with this creamy Potato Soup recipe! Made with tender potatoes, savory bacon, and rich broth, it's the ultimate comfort food for chilly days.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Ladle
- Wooden spoon or spatula
- Potato masher or immersion blender (optional)
Ingredients
- 6 slices bacon diced
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 4 cups russet potatoes peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or milk
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika optional
- ½ cup shredded cheddar cheese optional, for garnish
- 2 green onions sliced (for garnish
Instructions
- Cook the Bacon:
- Heat a large pot over medium heat. Add the diced bacon and cook until crispy, about 5–7 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot.
- Sauté the Aromatics:
- Add the chopped onion to the pot and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Cook the Potatoes:
- Add the diced potatoes to the pot, along with the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15–20 minutes, or until the potatoes are tender.
- Mash or Blend (Optional):
- For a creamier soup, use a potato masher to partially mash the potatoes or blend a portion of the soup with an immersion blender. Leave some chunks for texture.
- Add Cream and Seasoning:
- Stir in the heavy cream (or milk) and season the soup with salt, black pepper, and smoked paprika if using. Let the soup simmer for 5 more minutes to heat through.
- Serve and Garnish:
- Ladle the soup into bowls and garnish with crispy bacon, shredded cheddar cheese, and sliced green onions.
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