This potato soup recipe is loaded with potatoes, onions, carrots, and celery that gets blended up into a creamy rich soup. Top the soup with your favorite baked potato toppings! I have two recipes for potato soup on this blog. One recipe is very simple and calls for a bag of frozen hash browns. This one is from Ree Drummond and is more time consuming to make but the end results are so worth it. The soup is rich and creamy and with all the different toppings on top, it tastes exactly like a baked potato. Perfect for cold Fall/Winter evenings.
What do I need to make Potato Soup?
6 slices Thin Bacon, Cut Into 1-inch Pieces1 whole Medium Onion, Diced3 whole Carrots, Scrubbed Clean And Diced3 stalks Celery, Diced6 whole Small Russet Potatoes, Peeled And Diced8 cups Low Sodium Chicken Or Vegetable Broth3 Tablespoons All-purpose Flour1 cup Milk½ cup Heavy Cream½ teaspoon Salt, More To TasteBlack Pepper To Taste½ teaspoon Cajun Spice Mix1 teaspoon Minced Fresh Parsley1 cup Grated Cheese Of Your Choice
How to make Potato Soup
Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot. Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice. Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes. Remove half to ⅔ the soup and blend in batches in a blender/food process until completely smooth. (USE CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING) Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish. Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.
Tips for Potato Soup
I don’t like transferring hot soup to a blender so I use an immersion blender. You can puree the soup right in the pot! The bacon part can be skipped in this recipe. Skip to the step where it calls for cooking the onions, celery, and carrots, and use olive oil instead of bacon grease. Don’t like cooking with fat? Use cooking spray instead. Can you freeze this soup? You sure can. Let the soup cool completely before storing it in airtight containers and place them in the freezer. To lighten this soup up replace the heavy cream with more low-fat milk and skip the bacon.
Other Soup Recipes
Instant Pot French Onion Soup Spritz Cookies Chicken Pot Pie Soup Spaghetti and Meatball Soup Cheesy Chicken Tortilla Soup WW Cheeseburger Soup 1 whole Medium Onion, Diced 3 whole Carrots, Scrubbed Clean And Diced 3 stalks Celery, Diced 6 whole Small Russet Potatoes, Peeled And Diced 8 cups Low Sodium Chicken Or Vegetable Broth 3 Tablespoons All-purpose Flour 1 cup Milk ½ cup Heavy Cream ½ teaspoon Salt, More To Taste Black Pepper To Taste ½ teaspoon Cajun Spice Mix 1 teaspoon Minced Fresh Parsley 1 cup Grated Cheese Of Your Choice Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice. Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes. Remove half to ⅔ the soup and blend in batches in a blender/food process until completely smooth. (USE CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING) Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish. Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.
