When cold weather hits, few foods provide more comfort than a steaming bowl of creamy potato soup. This easy recipe delivers the ultimate potato soup experience with velvety texture, savory bacon flavor, and pleasing simplicity. Read on to discover tips for preparing the creamiest, most delicious potato soup to warm you up on chilly nights.
Choosing the Best Potatoes
The key to creamy potato soup is using the right kind of potato. Starchy russet potatoes break down and thicken the soup beautifully thanks to their low moisture content. Their high starch content also helps lend a silky texture. Yukon gold potatoes make a good substitute.
No matter which potato you choose, uniform 1-inch pieces ensure even cooking. Leaving the skins on adds fiber and nutrients, but peeling gives a silkier consistency.
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Building a Roux Foundation
A roux made from bacon drippings and flour gives this soup its velvety body. Cook the bacon in a large pot until lightly crisped. Remove and set aside for garnish.
Add the onions, celery, carrots and garlic to the drippings. Sauté 5-7 minutes until softened. Whisk in the flour and cook 30 seconds to eliminate any raw flour taste.
Gradually whisk in the chicken broth, adding just a few tablespoons at a time to start. This prevents lumps. Once smooth, add the remaining liquid more quickly.
Simmering the Soup
Add the diced potatoes and simmer 20-30 minutes until fork tender, stirring occasionally. The starch from the potatoes will help thicken the soup further.
Stir in the milk and heat just until warmed through, about 1-2 minutes. Avoid boiling to prevent the milk from curdling.
Seasoning to Perfection
Season the finished soup to taste with salt and pepper. For a thinner consistency, stir in additional milk or broth.
Garnish bowls of soup with shredded cheddar, reserved crispy bacon bits and chopped scallions for a savory topping.
Serving and Storing
Potato soup keeps 3 days refrigerated or freezes up to 3 months for easy make-ahead meals. Reheat gently to prevent curdling.
This simple yet satisfying potato soup takes about an hour to prepare but rewards you with the ultimate comfort food. One spoonful of its velvety goodness will warm you on even the coldest day.
Creamy Potato Soup with Bacon
Ingredients
- 6 slices thick-cut bacon chopped
- 1 medium yellow onion diced
- 2 stalks celery diced
- 2 medium carrots peeled and diced
- 3 cloves garlic minced
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 4 cups chicken broth
- 2 lbs Yukon gold potatoes peeled and diced (1-inch pieces)
- 1 1/2 cups whole milk
- 1/4 tsp dried thyme
- Salt and pepper to taste
- Shredded cheddar cheese bacon bits, and chopped chives for garnish
Instructions
- In a large pot over medium heat, cook the bacon until crispy, about 5-6 minutes. Remove with a slotted spoon and set aside.
- Add the onion, celery, carrots and garlic to the drippings. Sauté for 4-5 minutes until softened.
- Melt the butter into the vegetables. Whisk in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth. Bring to a boil, whisking constantly.
- Add potatoes, thyme, salt and pepper. Reduce heat and simmer for 20-25 minutes, until potatoes are fork tender.
- Turn off heat and stir in milk. Do not boil.
- Ladle soup into bowls and garnish with shredded cheese, reserved bacon bits and chives.
