Marry Thompson This Perfect Potato Soup is a creamy and hearty recipe, which is made with crispy bacon and tender potatoes. It’s the ultimate comfort food recipe, ready in about 50 minutes.
Jump to RecipePerfect Potato Soup Ingredients
- 6 slices thin bacon, cut into 1-in. pieces
- 1 whole medium onion, diced
- 3 whole carrots, scrubbed clean and diced
- 3 stalks celery, diced
- 6 small russet potatoes, peeled and diced
- 1/2 tsp. kosher salt, plus more to taste
- Black pepper, to taste
- 1/2 tsp. Cajun spice mix
- 8 cups low-sodium chicken or vegetable broth
- 3 Tbsp. all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1 tsp. minced fresh parsley
- 1 cup grated cheese of your choice
How To Make Perfect Potato Soup
- Cook the bacon: In a large soup pot over medium heat, cook the bacon pieces until they are crisp and the fat has rendered. Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving the drippings in the pot.
- Sauté the vegetables: Pour off most of the bacon grease, leaving about a tablespoon in the pot. Return the pot to medium-high heat and add the onion, carrot, and celery. Cook for about 2 minutes, then add the diced potatoes. Cook for 5 more minutes, seasoning with salt, pepper, and the Cajun spice mix.
- Simmer the soup: Pour in the broth and bring the soup to a gentle boil. Cook for 10 minutes, or until the potatoes begin to soften.
- Thicken the soup: In a small bowl, whisk together the flour and the milk until smooth. Pour this mixture into the soup, stir, and allow it to cook and thicken for another 5 minutes.
- Blend for creaminess: Carefully remove about half to two-thirds of the soup and transfer it in batches to a blender. Blend until completely smooth, then pour the pureed soup back into the pot.
- Finish and serve: Stir the soup to combine and let it heat through. Stir in the heavy cream and fresh parsley. Taste and adjust seasonings if needed. Serve hot, topped with the crispy bacon pieces and grated cheese.
Recipe Tips
- How to get the creamiest soup? The key is the blending step. Blending a portion of the soup and adding it back creates a thick, creamy base without needing an excessive amount of heavy cream.
- Can I use a different kind of potato? Yes. Russet potatoes are great because their starchiness helps thicken the soup. Yukon Gold potatoes are another excellent choice; they have a buttery texture and will also create a creamy soup.
- How to make it vegetarian? To make a vegetarian version, simply omit the bacon (sauté the vegetables in 2 tablespoons of butter or olive oil instead) and use vegetable broth instead of chicken broth.
- Can I make it spicier? The Cajun spice mix adds a gentle warmth. For a spicier soup, feel free to add a little more Cajun seasoning or a pinch of cayenne pepper.
What To Serve With Potato Soup
This hearty soup is a meal in itself, but it’s even better with a classic pairing.
- A crusty baguette or sourdough bread for dipping
- A simple grilled cheese sandwich
- A crisp green salad with a vinaigrette
- Saltine or oyster crackers
How To Store Potato Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days. The soup will thicken as it cools.
- Freeze: This soup freezes well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently, thinning with a splash of milk or broth if needed.
Potato Soup Nutrition Facts
- Serving Size: 1 bowl
- Calories: 420 kcal
- Fat: 22g
- Carbohydrates: 40g
- Protein: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Absolutely. An immersion (stick) blender is perfect for this recipe and saves you from transferring hot soup. Simply insert it directly into the pot and blend until you reach your desired consistency.
This can happen if the soup doesn’t simmer long enough after the flour and milk mixture is added. Make sure you give it the full 5 minutes to bubble gently and thicken. The blending step is also crucial for creating a thicker texture.
Yes. You can use a plant-based butter to sauté the vegetables and substitute the milk and heavy cream with full-fat oat milk or a creamy, unsweetened plant-based alternative.
Try More Recipes:
Perfect Potato Soup Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings15
minutes30
minutes420
kcalA classic, creamy, and comforting potato soup loaded with tender vegetables and topped with crispy bacon and cheese for the perfect hearty meal.
Ingredients
6 slices bacon, chopped
1 medium onion, diced
3 carrots, diced
3 stalks celery, diced
6 small russet potatoes, peeled and diced
1/2 tsp kosher salt & black pepper
1/2 tsp Cajun spice mix
8 cups chicken or vegetable broth
3 Tbsp. all-purpose flour
1 cup milk
1/2 cup heavy cream
1 tsp. fresh parsley
1 cup grated cheese
Directions
- In a large pot, cook bacon until crisp; remove bacon, leaving about 1 tbsp of drippings.
- Sauté onion, carrots, and celery in the drippings. Add potatoes and seasonings and cook for 5 minutes.
- Pour in the broth, bring to a boil, and cook for 10 minutes until potatoes begin to soften.
- Whisk flour and milk together, then stir into the soup and simmer for 5 more minutes to thicken.
- Carefully blend about half the soup until smooth, then return it to the pot.
- Stir in the heavy cream and parsley.
- Serve hot, topped with the crispy bacon and shredded cheese.
Notes
- For the creamiest texture, use starchy potatoes like Russets or Yukon Golds.
- The blending step is key to the soup’s consistency. An immersion blender makes this step very easy.
- Don’t skip the bacon topping; the salty, crispy crunch is the perfect contrast to the creamy soup.
- Taste the soup at the end and adjust the salt and Cajun seasoning to your preference.