POTATO SOUP

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BEFORE CONTINUE FULL RECIPE READ BEST REVIEWS

Warm, comforting, and so delicious, this classic potato soup is the ultimate bowl of comfort food. Because more cheese is always better, this classic soup gets a double hit of cheese—both stirred into the soup and sprinkled over the top. Bacon bits lend a baked potato flavor and feel to this creamy, crowd-pleasing soup. Simply place the ingredients into a slow cooker and let it do all of the work for you.

Why You’ll Love This Recipe

This potato soup recipe is a true crowd-pleaser. It combines the creamy texture and rich flavors of cheese and bacon, making every spoonful a comforting delight. Not only is it delicious, but it’s also easy to prepare in a slow cooker, allowing you to enjoy a warm meal with minimal effort.

Kitchen Equipment You’ll Need

• Large pot
• Sauté pan
• Paper towels
• Small, heavy saucepan
• Slow cooker (optional)

Ingredients

• 2 1/2 pounds baby red potatoes, sliced into small bite-sized pieces
• 1/2 lb. uncooked bacon, finely diced
• 1 medium onion, diced
• 1/4 bunch celery, diced
• 8 cups milk
• 3 cups water
• 4 chicken bouillon cubes (use 1 cup of the hot potato water to dissolve, then use the 3 cups of water)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3/4 cup salted butter
• 3/4 cup flour
• 1/4 bunch freshly chopped parsley
• 1 cup whipping cream
• For garnish: Shredded cheese, fried bacon bits, chopped green onions

Step-by-Step Instructions

1. In a large pot, boil the potatoes in water for 10 minutes. Drain and set aside.
2. In a sauté pan, cook the bacon until crisp. Drain the bacon fat and place the bacon on a paper towel over a plate to drain further.
3. Add onion and celery to the bacon pan over medium-high heat and cook until the celery is tender, about 5 minutes.
4. In the large potato pot, add milk, water, bouillon, salt, and pepper. Cook over medium-high heat until the mixture is very hot, about 8 minutes, stirring often. Do not let the mixture boil.
5. In a small, heavy saucepan, melt the butter. Add flour and mix well. Cook over medium-low heat until the mixture bubbles, stirring for 2 to 3 minutes to make a roux.
6. While constantly stirring the soup, add the roux slowly until the soup is thick and creamy, about 4 minutes.
7. Stir in parsley, reserved potatoes, and cream.
8. Garnish with cheese, bacon bits, and onions, or all three. Serve hot.

Tips for Success

• Ensure potatoes are cut into small bite-sized pieces for even cooking.
• Do not skip the puree step, as it significantly enhances the soup’s texture and flavor.
• Use chicken stock instead of broth for a richer taste.

Additional Tips and Variations

• Consider adding a dash of hot sauce for a spicy kick.
• Experiment with different cheeses for varied flavors.

Nutritional Highlights (Per Serving)

Each serving of this potato soup is rich in creamy goodness and provides a comforting amount of calories and nutrients. Adjust portions to fit your dietary needs.

Frequently Asked Questions (FAQ)

Can I make this soup ahead of time? Yes, this soup can be made a day in advance and reheated before serving.

Can I freeze this potato soup? While you can freeze it, the texture may change slightly. It’s best consumed fresh.

Conclusion

I hope this recipe brings warmth and comfort to your home. Give it a try and let me know how it turns out! Share your experiences and any unique twists you may have added. Bon appétit!

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