POTATO SOUP
There’s nothing quite like a warm bowl of potato soup to comfort you on a chilly day. This creamy, savory delight is a classic favorite that combines the humble potato with rich, flavorful ingredients to create a dish that’s both heartwarming and satisfying. Whether you’re enjoying it as a starter or a main course, this potato soup is sure to become a staple in your household.
Why You’ll Love This Recipe
This potato soup is incredibly creamy and packed with flavor, thanks to the perfect blend of bacon, onions, and celery. It’s a hearty meal that’s easy to prepare and uses simple ingredients you probably already have in your kitchen. Plus, it’s versatile enough to be customized with your favorite toppings.
Kitchen Equipment You’ll Need
- Large pot
- Sauté pan
- Small, heavy saucepan
- Mixing spoon
- Knife
- Cutting board
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 (dissolved in 1 cup of hot potato water, using the remaining 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
- In a large pot, boil the sliced potatoes in water for 10 minutes. Drain them and set aside.
- In a sauté pan, cook the finely diced bacon until it’s crisp. Drain the bacon fat and place the bacon on a paper towel to remove excess grease.
- Add the diced onion and celery to the same pan used for the bacon. Cook over medium-high heat until the celery is tender, about 5 minutes.
- In the large pot with the drained potatoes, add the milk, 3 cups of water, dissolved bouillon, salt, and pepper. Cook over medium-high heat until the mixture is very hot, about 8 minutes, stirring often. Make sure it does not boil.
- In a small, heavy saucepan, melt the butter. Add the flour and mix well, cooking over medium-low heat until the mixture bubbles, stirring constantly for 2 to 3 minutes to create a roux.
- While stirring the soup constantly, slowly add the roux until the soup becomes thick and creamy, about 4 minutes.
- Stir in the freshly chopped parsley, reserved potatoes, and whipping cream.
- Garnish with shredded cheese, bacon bits, and chopped green onions. Serve hot.
Tips for Success
- Be sure to stir the soup regularly to prevent it from sticking to the bottom of the pot.
- Adjust the seasoning to your taste by adding more salt or pepper if needed.
Additional Tips and Variations
- For a vegetarian version, omit the bacon and use vegetable bouillon cubes.
- Add other vegetables like carrots or corn for extra flavor and texture.
Nutritional Highlights (Per Serving)
- Calories: Approximately 400
- Protein: 12g
- Fat: 25g
- Carbohydrates: 30g
- Fiber: 3g
Frequently Asked Questions (FAQ)
Can I make this soup ahead of time?
Yes, this potato soup can be made ahead and reheated. It might thicken as it cools, so add a bit of milk or water when reheating to reach your desired consistency.
Can I freeze this soup?
It’s best enjoyed fresh, but you can freeze it. Keep in mind that the texture may change slightly after freezing.
Conclusion
This creamy potato soup is a delightful dish that’s sure to warm you up and satisfy your taste buds. Give it a try, and don’t forget to share your experience and any variations you tried with us. Happy cooking!