“Easy Homemade Potato Soup” is a comforting and hearty soup that’s perfect for a chilly day or whenever you crave a warm and satisfying meal. This creamy and flavorful soup is a classic favorite that brings back memories of home-cooked meals.
The base of this potato soup is made with tender, diced potatoes, simmered until they are soft and creamy, creating a velvety texture. The soup is then infused with rich flavors from sautéed onions and garlic, which add depth and a delightful aroma to the dish.
To make it even more irresistible, this potato soup is often enriched with a creamy element, such as milk or cream, giving it a luxurious and smooth consistency. The dairy component adds a subtle sweetness and richness that complements the earthy flavors of the potatoes.
One of the charms of this soup is its versatility. You can customize it to your liking by adding various toppings or mix-ins. Some people love to garnish their potato soup with shredded cheese, crispy bacon bits, or chopped green onions. Others might opt for a dollop of sour cream or a sprinkle of chives to enhance the overall flavor profile.
The beauty of “Easy Homemade Potato Soup” lies in its simplicity and ability to bring warmth and comfort to the table. Whether served as a starter or as the main course, this soup has a timeless appeal that can turn an ordinary day into a cozy and memorable culinary experience.
Ingredients
6 medium Russet potatoes, cut into bite size pieces
1 onion diced
3 carrots, peeled and sliced
3 stalks celery, diced
6 slices of bacon, cooked and crumbled
8 cups of vegetable broth or chicken broth
1 cup milk
½ cup heavy cream
1 tsp minced parsley
Salt and pepper to taste
3 tbsp flour (corn starch can be substituted)
1 cup finely grated cheese of your choice
Instructions
Add the bacon to a soup pot and cook until the fat is crispy. Remove from the pan and set aside. Pour off most of the bacon fat, but do not clean the pan. Return the pan to medium heat and add in the onion, celery and carrot.
Stir and cook for two minutes, then add in the diced potatoes, salt and pepper and any other seasonings you like.
Pour in the broth and bring to a low boil Cook for 10 minutes or until the potatoes start to soften. Whisk the flour and the milk, add to the pot and stir continuously.
Cook for another 5 minutes. Carefully scoop out ¼ to ½ of the soup and process it in a blender or food processor until it is smooth.
Add this back into the pot slowly and carefully so it does not splash back on you and burn. Stir in the crumbled bacon, leaving some for a garnish. Serve in bowls with parsley, bacon and a little cheese for a garnish.
Enjoy!