THE BEST POTATO SOUP RECIPE EVER

When the weather turns chilly, there’s nothing quite like a warm bowl of potato soup to chase away the cold and comfort the soul. This creamy, indulgent dish is packed with flavor and is sure to become a favorite in your household. Loaded with savory bacon, cheese, and a hint of sour cream, this potato soup is the ultimate comfort food indulgence. It’s easy to make and even easier to love.

Why You’ll Love This Recipe

This potato soup recipe is incredibly versatile and satisfying. It’s rich and creamy, thanks to the combination of butter, whipping cream, and cheese. The addition of bacon provides a smoky depth that complements the smoothness of the potatoes. Whether you’re making it for a cozy family dinner or to soothe someone with a cold, this soup is hearty, filling, and oh-so-comforting.

Kitchen Equipment You’ll Need

• Large pot
• Sauté pan
• Small heavy saucepan
• Wooden spoon or spatula
• Knife
• Cutting board

Ingredients

• 2 1/2 pounds baby red potatoes, sliced into small bite-sized pieces
• 1/2 regular package uncooked beef, finely diced
• 1 medium onion, diced
• 1/4 bunch celery, diced
• 8 cups milk
• 4 cups water
• 4 chicken bullion cubes (dissolved in hot potato 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 beef bits
• Chopped green onions

Step-by-Step Instructions

1. In a large pot, boil the sliced potatoes in water for 10 minutes. Drain and set aside.
2. In a sauté pan, cook the diced beef until crisp. Drain the beef fat and place the beef on a paper towel over a plate to drain further.
3. Add the onion and celery to the beef pan and cook over medium-high heat until the celery is tender, about 5 minutes.
4. In the large potato pan, combine the milk, water, dissolved bullion cubes, salt, and pepper. Cook over medium-high heat, stirring often, until the mixture is very hot (about 8 minutes). Do not let it boil.
5. In a small heavy saucepan, melt the butter over medium-low heat. Add the flour and mix well, cooking until the mixture bubbles, stirring constantly for 2 to 3 minutes to make a roux.
6. While stirring the soup constantly, slowly add the roux to the soup until it thickens and becomes creamy, about 4 minutes.
7. Stir in the chopped parsley, reserved potatoes, and whipping cream.
8. Garnish with shredded cheese, fried beef bits, and chopped green onions. Serve hot!

Tips for Success

• Make sure to slice the potatoes evenly to ensure they cook at the same rate.
• Stir the soup frequently to prevent scorching or sticking to the bottom of the pot.
• For a thicker soup, you can mash some of the potatoes before adding them back to the pot.

Additional Tips or Variations

Feel free to experiment with different toppings for this soup. Try adding crumbled bacon, a dollop of sour cream, or even some crispy fried onions for extra texture and flavor. You can also substitute chicken or vegetable broth for water to add more depth to the soup.

Nutritional Highlights (Per Serving)

• Calories: Approximately 300
• Protein: 12g
• Carbohydrates: 35g
• Fat: 15g
• Fiber: 3g

Frequently Asked Questions (FAQ)

Can I use a different type of potato? Yes, you can use russet or Yukon gold potatoes, but the texture might change slightly.

Can this soup be made ahead of time? Absolutely! This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Is it possible to make this soup vegetarian? Yes, omit the beef and use vegetable broth instead of chicken bullion cubes.

Conclusion

This creamy potato soup is a delightful, comforting dish that’s perfect for any time you need a little warmth in your life. Give it a try and let your taste buds revel in its rich, indulgent flavors. We’d love to hear how it turns out for you—feel free to share your experiences and any creative variations you come up with!