Best Homemade Potato Soup
This creamy and hearty potato soup is perfect for a cozy meal. Made with fresh vegetables, crispy bacon, and a blend of rich flavors, it’s a comforting dish that warms you from the inside out. Ideal for chilly days, this soup is both satisfying and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 8 cups vegetable or chicken broth
- 6 medium Russet potatoes, cut into bite-sized pieces
- 3 stalks celery, diced
- 1 cup milk
- ½ cup heavy cream
- 3 tbsp flour (or cornstarch as a substitute)
- 1 onion, diced
- 3 carrots, peeled and sliced
- 6 slices bacon, cooked and crumbled
- 1 cup finely grated cheese of your choice
- 1 tsp minced parsley
- Salt and pepper, to taste
Instructions
- In a large soup pot, cook the bacon until crispy. Remove and set aside, leaving the bacon fat in the pot.
- Return the pot to medium heat. Add diced onion, celery, and carrots to the bacon fat. Cook for about 2 minutes, stirring occasionally.
- Add the diced potatoes, salt, and pepper to the pot. Stir well.
- Pour in the broth and bring the mixture to a low boil. Cook for about 10 minutes, or until the potatoes start to soften.
- Whisk together flour and milk in a separate bowl. Add this mixture to the pot, stirring continuously. Cook for an additional 5 minutes.
- Carefully scoop out ¼ to ½ of the soup and process it in a blender or food processor until smooth. Return the blended portion to the pot, stirring gently.
- Stir in the crumbled bacon, saving some for garnish. Mix well and heat through.
- Ladle the soup into bowls. Garnish with additional bacon, a sprinkle of cheese, and minced parsley.
Nutrition
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg