This recipe is for a very basic, but filling potato soup. Feel free to top it off with cheese and green onions – or whatever you like (sour cream, hot sauce and additional bacon would be great)!
Potato Soup
It’s no secret that one of my favorite foods is soup – of any kind! There was a time when I was younger, that I did not like potato soup. (I think it was the idea of milk in my soup that turned me off – I do not like milk and my mom always used milk in hers). I’m not even sure why it turned me off that much, because I like everything else in potato soup. This was one of those meals I would sit and stare at in protest and refuse to eat. I would be threatened with having to sit there all night …. or worse, eating it for breakfast the next day. I hated it.
After I moved out, I decided to try making potato soup on my own ….. I have no idea what possessed me to want to do that. But I went along with it and made it. The first time I made potato soup, there were no “potato chunks” and it was a mostly smooth soup, with the potatoes being like mashed potatoes …. and I used cheese and bacon – which my mom never did! That was it ….. that forever converted my thinking. Such a simple thing?! I have gotten over my aversion of the milk being in my soup – but I still won’t drink milk! It’s just too gross for me!
I have made potato soup numerous times and countless ways since. I think my mom would be proud of the fact that she was right ….. My dislike was all in my head (I admit it) … and I now willingly make and eat it. I still have to have cheese and usually, but not always, bacon. Somethings just seem to go together, ya know?!
Other recipes you may enjoy
Potato Soup
Ingredients
- ½ pound bacon diced
- 1 small onion chopped
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 cups chicken broth 32 oz.
- 2 large baking potatoes cubed
- ½ cup heavy cream or milk
- Cheddar cheese and green onions for garnish
Instructions
- In a large saucepan or Dutch oven, cook the bacon until crisp. Remove the bacon with a slotted spoon and drain on a paper towel lined plate. Drain all but 1 tablespoon of the bacon drippings.
- Add the onion and cook until tender. Add the garlic and cook for an additional minutes. Stir in flour, salt and pepper. Gradually add broth while stirring constantly. Bring to a boil over medium-high heat and cook and stir for 3-5 minutes or until slightly thickened.
- Lower the heat to medium-low to maintain a simmer and add the potatoes, bacon and heavy cream. Heat through but do not boil.
- Serve topped with cheese and green onions.
Notes
- I love the potato chunks here!
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on October 26, 2012. Updated on April 22, 2021.
Jamie, this looks heavenly!! Thanks for sharing at Foodtastic Friday!
I love potato soup! I made some a week or so ago and ate it for dinner and lunch! I like that you put a little cream in it! I think I like most things with cream and/or butter!
Thank you for sharing your wonderful recipe on Foodie Friends Friday! I look forward to seeing what you bring next week! It will be all about apples!
Cynthia at http://FeedingBig.blogspot.com
Yum,I'm a soup nut!..this is surely a winner!
Potato soup is one of my favorite things. Just ask my menopause middle, giggle Yum! Hopping over from Whimsy Wednesday. I'm already a happy follower xo
LOL! I don't like drinking milk either. Gross! Your soup sounds delicious–I especially like all the extras on top. Thank you for linking. Have a great weekend!