Creamy Potato Soup is a warm and comforting dish that brings smiles to everyone at the dinner table. With its delightful combination of potatoes, rich cream, and smoky bacon, this soup is perfect for chilly evenings or when you’re seeking a cozy meal. It is straightforward to make and is sure to be a family favorite!
Why Make This Recipe
You should make this Creamy Potato Soup because it is both delicious and satisfying. The blend of flavors from the bacon, garlic, and buttery potatoes creates a mouthwatering experience. Plus, it’s a great way to use simple, everyday ingredients that you probably already have at home. This soup is not only easy to prepare, but it also warms your heart and belly!
How to Make Creamy Potato Soup
Making Creamy Potato Soup is simple! Follow these steps to create this hearty dish:
Ingredients:
- ½ pound bacon (diced)
- ½ cup diced onion (about ½ medium onion)
- 3 teaspoons minced garlic (about 3 cloves)
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 6 cups chicken broth
- 3 cups half and half
- 3 pounds russet potatoes, peeled and diced into about 1/2-inch pieces (about 5-6 large potatoes)
- 1 teaspoon salt
- ½ teaspoon pepper
Directions:
- Heat a large pot over medium-high heat and cook the diced bacon until fully cooked. You can choose to make it crispy or leave it soft, depending on what you like. Remove the bacon from the pot and set it aside.
- Remove all but one tablespoon of the bacon grease from the pot. Add the diced onion and cook until tender, about 3 minutes. Then, add the minced garlic and cook for just 1 minute.
- Melt the unsalted butter in the pot with the onion and garlic. Whisk in the all-purpose flour to make a paste, known as a roux.
- Gradually whisk in the chicken broth, about ½ cup at a time, while continuously stirring to keep the mixture smooth.
- Mix in the half and half, diced potatoes, salt, and pepper. Bring the soup to a gentle boil, then lower the heat to let it simmer. Cover the pot and cook until the potatoes are tender, about 25-30 minutes. Stir occasionally to make sure the potatoes do not stick to the bottom.
- Remove half of the soup from the pot and blend it until smooth using an immersion blender or a regular blender.
- Add the blended soup back into the pot along with the reserved bacon. Simmer for a few more minutes, stirring well to incorporate the bacon.
- Remove the soup from the heat and serve it while fresh!
How to Serve Creamy Potato Soup
Serve your Creamy Potato Soup hot, garnished with crispy bacon bits, sliced green onions, or a sprinkle of cheese for an extra touch. It pairs wonderfully with crusty bread or a light salad.
How to Store Creamy Potato Soup
To store leftovers, allow the soup to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to keep it longer, consider freezing it for up to 3 months. Just remember to let it thaw in the refrigerator before reheating.
Tips to Make Creamy Potato Soup
- For extra creaminess, you can use heavy cream instead of half and half.
- Experiment with different types of potatoes for varied flavors and textures.
- If you prefer a chunkier soup, blend less of the soup mixture.
Variation
You can add other vegetables like carrots or celery for added flavor and nutrition. A sprinkle of fresh herbs like chives or parsley can elevate the dish as well!
FAQs
1. Can I use a different type of broth?
Yes, you can use vegetable broth instead of chicken broth for a vegetarian version.
2. Can I make this soup gluten-free?
Absolutely! Use gluten-free flour for the roux, and the soup will still taste amazing.
3. How can I make the soup spicier?
Feel free to add a pinch of red pepper flakes or a dash of hot sauce to spice things up.
Enjoy making this wonderful Creamy Potato Soup, perfect for any occasion!
Creamy Potato Soup
Ingredients
For the soup
- ½ pound bacon (diced) Choose between crispy or soft bacon.
- ½ cup diced onion About ½ medium onion.
- 3 teaspoons minced garlic About 3 cloves.
- ½ cup unsalted butter
- ½ cup all-purpose flour For roux.
- 6 cups chicken broth You can use vegetable broth for a vegetarian version.
- 3 cups half and half For extra creaminess, consider using heavy cream.
- 3 pounds russet potatoes, peeled and diced into about 1/2-inch pieces About 5-6 large potatoes.
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
Preparation
- Heat a large pot over medium-high heat and cook the diced bacon until fully cooked. Remove the bacon from the pot and set it aside.
- Remove all but one tablespoon of the bacon grease from the pot. Add the diced onion and cook until tender, about 3 minutes. Then, add the minced garlic and cook for just 1 minute.
- Melt the unsalted butter in the pot with the onion and garlic. Whisk in the all-purpose flour to make a roux.
- Gradually whisk in the chicken broth, about ½ cup at a time, while continuously stirring to keep the mixture smooth.
Cooking
- Mix in the half and half, diced potatoes, salt, and pepper. Bring the soup to a gentle boil, then lower the heat to let it simmer. Cover the pot and cook until the potatoes are tender, about 25-30 minutes.
- Stir occasionally to ensure the potatoes do not stick to the bottom.
- Remove half of the soup from the pot and blend it until smooth using an immersion blender or a regular blender.
- Add the blended soup back into the pot along with the reserved bacon. Simmer for a few more minutes, stirring well to incorporate the bacon.
- Remove the soup from the heat and serve it while fresh.
