There’s something heartwarming about a bowl of potato soup on a chilly day. It’s like wrapping yourself in a cozy blanket while the world dims into a comforting quiet. Now, imagine making it yourself with this easy-peasy recipe. Trust me, it’s not just a bowl of soup; it’s a bowl of love that you’ve crafted almost effortlessly.Potato soupis incredibly satisfying and versatile, not to mention budget-friendly!
A couple of years ago, on a particularly frosty evening, my kids and I decided to make some homemade potato soup. I laughed at myself as I fumbled through dicing potatoes, realizing I still had a lot to learn in the kitchen. But that didn’t matter; the warmth and aroma that filled our house was well worth it. Speaking of, if you love comforting home-cooked meals, you might also want to check out my crescent roll breakfast recipes.
Why you’ll love this recipe
- Quick and Easy: This soup takes only about 40 minutes from start to finish, making it a perfect weekday meal.
- Adaptable: You can adjust the ingredients based on what you have at home or any dietary preferences.
- Comforting and Delicious: Rich, creamy, and filled with delectable flavors that remind you of home.
- Nutritious: Packed with veggies like carrots, celery, and potatoes, giving you a hearty and healthy meal option.
Ingredients
- 6 slicesthin bacon, chopped
- 1 medium onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 6 small russet potatoes, peeled & diced
- 1/2 tsp kosher salt
- Black pepperto taste
- 1/2 tsp Cajun spice(optional)
- 8 cups low-sodium broth
- 3 Tbsp flour
- 1 cup milk
- 1/2 cup heavy cream(optional)
- 1 tsp fresh parsley, chopped
- 1 cup shredded cheese(for garnish)
Step-by-step instructions
Cook the bacon
- In a large pot, cook the bacon pieces over medium heat until they’re nice and crispy.
- Remove the bacon and set it aside for later. Meanwhile, try not to snack too much on it (it’s a personal struggle, I get it).
Sauté the vegetables
- In the same pot with the bacon fat, sauté the diced onion, carrots, and celery until they’re tender and aromatic.
- Stir in your diced potatoes, kosher salt, black pepper, and optional Cajun spice. Give them a good toss to get all the flavors mingling.
Simmer the soup
- Pour in the low-sodium broth and bring everything to a simmer.
- Cook until the potatoes are tender. You’ll know when you can easily pierce them with a fork.
Thicken the soup
- In a small bowl, whisk together the flour and milk until smooth.
- Stir this mixture into the soup and cook for an additional 5 minutes until it thickens slightly.
Blend and finish
- For a creamier texture, blend a portion of the soup and then return it to the pot.
- Stir in the heavy cream if you’re using it, and sprinkle in the fresh parsley.
- Taste and adjust the seasoning if necessary.
Serve
- Serve hot, garnished with the crispy bacon bits, shredded cheese, and an extra sprinkle of parsley if you like.
Recipe tips & variations
- For a vegan version, skip the bacon and use vegetable broth. You can also substitute heavy cream with coconut cream for that velvety touch.
- Try different spices! A dash of smoked paprika or chili flakes can add an exciting twist.
- Make it calorie-friendlyby using grilled chicken or turkey bacon instead of regular bacon, and swap the heavy cream with Greek yogurt or leave it out altogether.
Storage & reheating
- Storing: Let the soup cool down completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
- Freezing: This soup freezes well! Just keep it in the freezer for up to 2 months. I recommend leaving out the cream before freezing and adding it in when reheating.
- Reheating: Gently reheat the soup on the stove over medium heat. Stir occasionally and add a little broth if it’s too thick.
FAQs
1. Can I make this potato soup in advance?
Absolutely! This soup tastes even better the next day as the flavors have more time to meld together.
2. How can I make the soup thicker?
You can use extra flour or cornstarch to thicken the soup if you prefer it very thick, or allow it to simmer uncovered to reduce and thicken naturally.
3. Can I use different types of potatoes?
Yes, red or gold potatoes can be used. They generally hold their shape better and add a slightly different texture.
4. Is potato soup gluten-free?
The recipe isn’t naturally gluten-free due to the flour. However, using gluten-free flour or cornstarch as a thickener can easily adjust it for gluten-free diets.
Recipes you may like
- Breakfast Potatoes Recipe: Easy & Crispy
- Breakfast Pizza Recipe: Easy & Cheesy
- Crescent Roll Breakfast Recipes
Ready to give this cozypotato soupa try? I can’t wait to hear how yours turns out. Drop a comment, and let’s chat about it!
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Homemade Potato Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A cozy potato soup recipe that’s quick and easy to make, perfect for chilly days.
Ingredients
- 6 slices thin bacon, chopped
- 1 medium onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 6 small russet potatoes, peeled & diced
- 1/2 tsp kosher salt
- Black pepper to taste
- 1/2 tsp Cajun spice (optional)
- 8 cups low-sodium broth
- 3 Tbsp flour
- 1 cup milk
- 1/2 cup heavy cream (optional)
- 1 tsp fresh parsley, chopped
- 1 cup shredded cheese (for garnish)
Instructions
- In a large pot, cook the bacon pieces over medium heat until they’re nice and crispy.
- Remove the bacon and set it aside for later. Meanwhile, try not to snack too much on it (it’s a personal struggle, I get it).
- In the same pot with the bacon fat, sauté the diced onion, carrots, and celery until they’re tender and aromatic.
- Stir in your diced potatoes, kosher salt, black pepper, and optional Cajun spice. Give them a good toss to get all the flavors mingling.
- Pour in the low-sodium broth and bring everything to a simmer.
- Cook until the potatoes are tender. You’ll know when you can easily pierce them with a fork.
- In a small bowl, whisk together the flour and milk until smooth.
- Stir this mixture into the soup and cook for an additional 5 minutes until it thickens slightly.
- For a creamier texture, blend a portion of the soup and then return it to the pot.
- Stir in the heavy cream if you’re using it, and sprinkle in the fresh parsley.
- Taste and adjust the seasoning if necessary.
- Serve hot, garnished with the crispy bacon bits, shredded cheese, and an extra sprinkle of parsley if you like.
Notes
- For a vegan version, skip the bacon and use vegetable broth. You can also substitute heavy cream with coconut cream for that velvety touch.
- Try different spices! A dash of smoked paprika or chili flakes can add an exciting twist.
- Make it calorie-friendly by using grilled chicken or turkey bacon instead of regular bacon, and swap the heavy cream with Greek yogurt or leave it out altogether.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 25mg