This potato soup recipe makes the perfect cold-weather comfort food dinner. It comes together quickly for a family-friendly, weeknight meal.
This Potato Soup is the ultimate comfort food recipe. My family loves this potato soup. My grandmother’s famous potato soup has always been included in my weekly meal rotation for as long as I can remember.
Potato Soup makes the best comfort dinner recipe for a busy weeknight. This creamy and thick soup is topped with bacon because everything is better with bacon right?
Coming in from a cold winter day to the warm house and a kitchen full of delicious smells brings me back to my childhood. Building snowmen, igloos, and snowball fights with my cousins all afternoon and finally warming up in front of a big bowl of this delicious potato soup.
What makes a good soup?
Good potato soup has a thick and creamy broth full of chunky and delicious bite sized vegetables. Bacon is also a fantastic way to improve anything but especially a potato soup recipe like this one. Chop freshly cooked bacon and top with cheese, and chives or green onions. You can also add chopped up bits of ham to the recipe if you prefer or even a leftover ham bone.
Can you freeze potato soup?
You are able to freeze potato soup if you don’t add the cream. The cream in the soup will separate if frozen, then thawed. Making the bulk of this soup and then freezing it is just fine. You just add the cream after the soup is thawed out. Yum!
- 6 Bacon strips
- 6 Large potatoes peeled and diced
- ½ cup water
- 1 medium yellow onion chopped
- 3 large garlic cloves minced
- 2 carrots diced
- 3 celery diced
- 6 cups chicken broth
- 1 ½ tsp salt
- 1 tsp ground pepper
- 2 cups milk
- 2/3 cup heavy cream
- Shredded cheddar cheese
- sour cream
- bacon crumbles
1. Place bacon pieces in a large Dutch Oven or heavy bottomed soup pot over medium heat and cook until bacon is crisp and browned.
2. Remove bacon pieces and set aside, leaving some of the fat in the pot.
3. Add water and chopped onion and cook over medium heat until onions are cooked.
4. Add potatoes, carrots, celery, chicken broth and salt and pepper to the pot. Stir well.
5. Bring to a boil and cook over medium heat until potatoes are tender when pierced with a fork (roughly 30 minutes), stir regularly to prevent burning on the bottom.
6. Add milk and heavy cream. Cook 10 minutes. Stir.
7. Season to taste.
8. Top with additional bacon, cheddar cheese, or chives. Enjoy!
If a thicker soup is desired whisk 2 tablespoons of cornstarch with 1/4 cup cold milk until dissolved. Slowly whisk into the soup and cook an additional few minutes until thickened to desired consistency.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 822 Total Fat: 30g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 97mg Sodium: 2901mg Carbohydrates: 111g Fiber: 12g Sugar: 11g Protein: 30g
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