Homemade Creamy Potato Soup
Warm up during the colder months with a bowl of my homemade creamy potato soup topped with crispy bacon and melted cheese. I love that I can prepare everything in one pot to create the ultimate comfort food that is perfect for weeknights or lazy Sunday dinners.
Ingredients
- 12 ounces of chopped bacon
- 3 peeled and small diced yellow onions
- 3 small diced celery stalks
- 4 finely minced cloves of garlic
- ½ cup all-purpose flour
- 4 pounds peeled and medium diced russet potatoes
- 3 quarts chicken stock
- 2 cups heavy whipping cream
- sea salt and pepper to taste
- Worcestershire sauce to taste
- tabasco sauce to taste
Instructions
- Add the bacon to a large pot over medium heat and cook the bacon until crisp. Remove the crisp bacon lardons and set them aside.
- Pour in the onions and caramelize over low heat until well browned for about 40 minutes. Stir occasionally.
- Next, mix in the celery and garlic and sauté for 4-6 minutes.
- Mix in the flour until completely combined.
- Pour in the potatoes and stock and bring to a boil to thicken.
- Pour in the cream and cook for 3-4 minutes and then puree half of the soup to smooth out and thicken more but still have chunks in it.
- Season with salt, pepper, Worcestershire, and tabasco sauce.
- Add on optional toppings of sour cream, crispy bacon, shredded cheddar cheese, and sliced green onions.
Notes
Controlling the thickness of this soup is essential for a good potato soup. Once the potatoes are fully cooked and half of the soup is blended, I check how it coats the back of a spoon and adjust it with a small slurry if needed, adding it gradually while the soup simmers so the cream incorporates smoothly without making the soup heavy.
Caramelize the onions: I take my time cooking the onions in the bacon fat because this builds the flavor of the soup.
Add cream last: I add the cream after the potatoes are fully cooked. This keeps the soup smooth and balanced.
Choose the right potatoes: I use starchy potatoes like russet, Idaho, or even sweet potatoes because they naturally help thicken the soup. These varieties break down well as they cook.
Mash in the pot: I mash half of the potatoes directly in the pot to release their natural starches into the soup. This adds body without extra steps.
Make a slurry: I mix 3 tablespoons of cornstarch with 3 tablespoons of water, then stir it into the soup and bring it to a boil. This activates the thickening and finishes the soup perfectly.
Make-Ahead: You can make this up to 2 days ahead of time but is perfect to serve up as soon as it is made.
How to Store: Cover and store in the refrigerator for up to 6 days. To freeze, cover, and keep in the freezer for up to 3 months. Thaw in the refrigerator for up to 1 day before reheating.
How to Reheat: Add the desired amount to a medium-size pot and heat over low heat until hot. You may need to add a little water if it is too thick.
Nutrition
Calories: 590kcalCarbohydrates: 53gProtein: 17gFat: 35gSaturated Fat: 16gTrans Fat: 1gCholesterol: 96mgSodium: 661mgPotassium: 1221mgFiber: 3gSugar: 7gVitamin A: 729IUVitamin C: 14mgCalcium: 76mgIron: 3mg