Creamy Potato Soup That Warms the Heart on Chilly Days
This creamy potato soup is the ultimate comfort food that warms your heart on chilly days. A perfect blend of savory flavors and rich texture.
Equipment
- - Large pot
Ingredients
For the Base
- 4 slices Thin Bacon Adds richness and smoky flavor; substitute with olive oil for a vegetarian version.
- 1 medium Onion Provides a savory base flavor; shallots can be used for a milder taste.
- 2 medium Carrots Adds sweetness and color; can be omitted for a purer potato flavor.
- 2 stalks Celery Contributes depth; leeks can also be a flavorful alternative.
- 4 large Russet Potatoes Starchier potatoes enhance thickness; Yukon gold may be used with skins left on for added texture.
For Flavor
- 1 teaspoon Kosher Salt Balances flavors; adjust to taste.
- 1/2 teaspoon Black Pepper Adds warmth and seasoning; tweak according to preference.
- 1 teaspoon Cajun Spice Mix Introduces subtle heat and complexity; substitute with paprika for a milder kick.
For the Liquid
- 4 cups Low-Sodium Chicken or Vegetable Broth Acts as the liquid base; opt for vegetable broth to keep it vegetarian.
- 1/4 cup All-Purpose Flour Thickens the soup; replace with cornstarch for a gluten-free alternative.
- 1 cup Milk Adds creaminess; can substitute with almond or oat milk for a lactose-free version.
For Creaminess
- 1 cup Heavy Cream Elevates richness; half-and-half can be a lighter substitute.
- 2 tablespoons Minced Fresh Parsley Provides freshness and a lovely garnish to brighten your bowl of potato soup.
Instructions
Cooking Steps
- In a large pot, cook diced bacon over medium heat until crisp, about 5-7 minutes. Remove the bacon and set aside, leaving a bit of the fat in the pot for flavor.
- Add chopped onion, diced carrots, and celery to the pot; sauté for about 5 minutes until softened and fragrant, stirring occasionally to avoid browning.
- Peel and dice your russet potatoes, then stir them into the pot along with a dash of kosher salt and black pepper to season.
- Pour in your choice of low-sodium chicken or vegetable broth. Bring to a boil, then reduce heat and let simmer until the potatoes are tender, approximately 10 minutes.
- In a small bowl, whisk together flour and milk until smooth; gradually stir this mixture into the soup. Allow it to simmer for an additional 5 minutes for it to thicken.
- Remove 1/2 to 2/3 of the soup and blend until smooth—this creates a creamy base while keeping some chunks for texture. Return this mixture to the pot.
- Stir in the heavy cream and adjust spices if needed. Warm gently over low heat for a few minutes, allowing the flavors to meld.
- Ladle your creamy potato soup into bowls, topping with crumbled bacon, minced parsley, and grated cheese if desired.
Notes
Serve with crusty bread or a side salad for a complete meal. Expert tips include avoiding over-blending and adjusting seasoning at the end of cooking.