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Best Homemade Potato Soup Recipe

Best Homemade Potato Soup is a comforting and hearty dish perfect for any occasion. Made with tender Russet potatoes, crispy bacon, and a rich, creamy broth, this soup is sure to warm you up on a chilly day. The soup starts with cooking bacon until crispy, then sautéing diced onions, celery, and carrots in the bacon fat for added flavor. Potatoes and seasonings are added, followed by vegetable or chicken broth, and cooked until the potatoes are tender. A mixture of flour and milk is whisked in to thicken the soup, and part of the soup is blended for a creamy texture. The blended soup is returned to the pot along with heavy cream and crumbled bacon. Serve hot, garnished with parsley, reserved bacon, and a sprinkle of finely grated cheese.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Monday 25 November 2024
Best Homemade Potato Soup
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Best Homemade Potato Soup | Myhomemaderecipe.com

Best Homemade Potato Soup is a comforting and hearty dish perfect for any occasion. Made with tender potatoes, crispy bacon, and a rich, creamy broth, this soup is sure to warm you up on a chilly day.

INGREDIENTS

  • Russet Potatoes: 6 medium, cut into bite-size pieces. These starchy potatoes create a creamy texture in the soup.
  • Onion: 1, diced. Adds depth and flavor to the base of the soup.
  • Carrots: 3, peeled and sliced. Provide a subtle sweetness and color.
  • Celery: 3 stalks, diced. Adds a mild flavor and crunch to the soup.
  • Bacon: 6 slices, cooked and crumbled. Gives a smoky, savory flavor and a bit of texture.
  • Vegetable Broth or Chicken Broth: 8 cups. The base of the soup, choose according to your preference.
  • Milk: 1 cup. Adds creaminess to the soup.
  • Heavy Cream: 1/2 cup. Makes the soup rich and velvety.
  • Minced Parsley: 1 tsp. Adds a fresh, herbal note.
  • Salt and Pepper: To taste. Essential for seasoning the soup.
  • Flour (or Corn Starch): 3 tbsp. Used to thicken the soup.
  • Finely Grated Cheese of Your Choice: 1 cup. Adds a cheesy finish to the soup.

INSTRUCTIONS

Step 1: Cook the Bacon
In a soup pot, cook 6 slices of bacon until the fat is crispy. Remove the bacon from the pot and set it aside. Pour off most of the bacon fat, but retain some in the pot for added flavor.
Step 2: Sauté the Vegetables
Return the pot to medium heat and add 1 diced onion, 3 diced celery stalks, and 3 peeled and sliced carrots. Stir and cook for about two minutes until the vegetables begin to soften.
Step 3: Add the Potatoes and Seasonings
Add 6 medium Russet potatoes, cut into bite-size pieces, to the pot. Season with salt, pepper, and any other desired seasonings. Stir to combine all the ingredients.
Step 4: Pour in the Broth
Pour in 8 cups of vegetable broth or chicken broth. Bring the mixture to a low boil and cook for about 10 minutes or until the potatoes begin to soften.
Step 5: Thicken the Soup
In a separate bowl, whisk together 3 tablespoons of flour (or corn starch) and 1 cup of milk until well combined. Pour the mixture into the pot, stirring continuously to avoid lumps. Cook for an additional 5 minutes to allow the soup to thicken.
Step 6: Blend Part of the Soup
Carefully scoop out 1/4 to 1/2 of the soup and process it in a blender or food processor until smooth. This step helps to create a creamy texture while still leaving some chunky bits for added texture.
Step 7: Combine and Add Cream
Slowly and carefully add the blended soup back into the pot to avoid splashing. Stir to incorporate. Add 1/2 cup of heavy cream and stir until well mixed.
Step 8: Add the Bacon
Stir in the crumbled bacon, reserving some for garnish. This adds a smoky, savory flavor throughout the soup.
Step 9: Serve
Serve the soup in bowls, garnished with minced parsley, reserved bacon, and a sprinkle of finely grated cheese. Enjoy the rich, creamy, and hearty flavors of this comforting potato soup.

Serving and Storage Tips

Here are some tips on how to serve and store your Best Homemade Potato Soup:

  • Serve the soup hot, garnished with minced parsley, reserved bacon, and a sprinkle of finely grated cheese for added flavor and texture.
  • This soup pairs well with crusty bread or a side salad for a complete meal.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, warm the soup on the stove over medium heat, stirring occasionally until heated through. You can also reheat in the microwave in 1-minute intervals, stirring in between.

Helpful Notes

Here are some helpful notes to enhance your cooking experience:

  • For a vegetarian version, use vegetable broth and omit the bacon. You can add smoked paprika for a smoky flavor.
  • If you prefer a thicker soup, you can add more flour or corn starch to the milk mixture.
  • Feel free to customize the soup with additional ingredients like corn, peas, or diced ham for extra flavor and variety.

Tips from well-known chefs

Here are some tips from famous chefs around the globe:

  • Chef Gordon Ramsay: "Always season your soup at the end to adjust the flavors perfectly."
  • Chef Julia Child: "Use high-quality ingredients to make your soup rich and flavorful."
  • Chef Jamie Oliver: "Blending a portion of the soup adds a beautiful creamy texture while still keeping some chunky bits for contrast."

Potato Soup

Learn to make the Best Homemade Potato Soup with Russet potatoes, bacon, and a creamy broth. A comforting and hearty dish for any occasion.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Zaho

Category: Dinners

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (6-8 servings)

Ingredients

01 6 medium Russet potatoes, cut into bite-size pieces.
02 1 onion, diced.
03 3 carrots, peeled and sliced.
04 3 stalks celery, diced.
05 6 slices of bacon, cooked and crumbled.
06 8 cups of vegetable broth or chicken broth.
07 1 cup milk.
08 1/2 cup heavy cream.
09 1 tsp minced parsley.
10 Salt and pepper to taste.
11 3 tbsp flour (corn starch can be substituted).
12 1 cup finely grated cheese of your choice.

Instructions

Step 01

In a soup pot, cook bacon until fat is crispy. Remove bacon from the pot and set aside. Pour off most of the bacon fat, but retain some in the pot.

Step 02

Return the pot to medium heat and add diced onion, celery, and carrot. Stir and cook for two minutes.

Step 03

Add diced potatoes, salt, pepper, and any other desired seasonings to the pot. Stir to combine.

Step 04

Pour in the broth and bring to a low boil. Cook for 10 minutes or until the potatoes begin to soften.

Step 05

In a separate bowl, whisk together flour and milk until well combined. Pour mixture into the pot, stirring continuously. Cook for an additional 5 minutes.

Step 06

Carefully scoop out 1/4 to 1/2 of the soup and process it in a blender or food processor until smooth.

Step 07

Slowly and carefully add the blended soup back into the pot to avoid splashing. Stir to incorporate.

Step 08

Stir in the crumbled bacon, reserving some for garnish.

Step 09

Serve the soup in bowls, garnished with parsley, bacon, and a sprinkle of cheese. Enjoy!.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: 18g
  • Total Carbohydrate: 40g
  • Protein: 10g