Perfect Potato Soup

         So much can be done with a good soup, so many meals and different options for soups. It is unbelievable just how versatile soup can be. Potato Soup is a warm, filling and comforting soup. Perfect when the chill hits the air. Soup can be a meal in itself, it could be a side to a meal. However you choose to have it, will fill you with those good feels!

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            It is quick and super easy to make. It is done right on the stove top. There are very few ingredients and you could add or eliminate ingredients as you go.

This is one of those soups that can be made all your own. You could just follow the recipe, or you could give it some zing!

The following recipe has been the one I return to time after time, I make it at least one time a month, if not more.

Frequently Asked Questions:

            How can I make this a vegetarian soup?

All you have to do is eliminate the bacon from the ingredients.

            Which type of potato is the best to use for Potato Soup?

Russet potatoes are the one I normally use. To add some special taste to Potato Soup, use a variety of potatoes. I would use Russets, Reds, and then a sweet potato.

            Can I make this gluten free?

This can most definitely be made gluten free. In place of the flour, use cornstarch as a thickener.

You could add in some vegetables such as broccoli, cauliflower or even diced up cabbage. If you want some zest or heat to the soup, add in some hot sauce, cumin or cayenne pepper.

What do you need to make Perfect Potato Soup:

            6 medium Russet potatoes, cut into bite size pieces

            1 onion diced

            3 carrots, peeled and sliced

            3 stalks celery, diced

            6 slices of bacon, cooked and crumbled

            8 cups of vegetable broth or chicken broth

            1 cup milk

            ½ cup heavy cream

            1 tsp minced parsley

            Salt and pepper to taste

            3 tbsp flour (corn starch can be substituted)

            1 cup finely grated cheese of your choice

How to make Perfect Potato Soup:

FIRST STEP:

Add the bacon to a soup pot and cook until the fat is crispy

Remove from the pan and set aside

SECOND STEP:

Pour off most of the bacon fat, but do not clean the pan

Return the pan to medium heat and add in the onion, celery and carrot

THIRD STEP:

Stir and cook for two minutes, then add in the diced potatoes, salt and pepper and any other seasonings you like

Pour in the broth and bring to a low boil

FOURTH STEP:

Cook for 10 minutes or until the potatoes start to soften

Whisk the flour and the milk, add to the pot and stir continuously

FIFTH STEP:

Cook for another 5 minutes

Carefully scoop out ¼ to ½ of the soup and process it in a blender or food processor until it is smooth

Add this back into the pot slowly and carefully so it does not splash back on you and burn

SIXTH STEP:

Stir in the crumbled bacon, leaving some for a garnish

Serve in bowls with parsley, bacon and a little cheese for a garnish

Enjoy!

Perfect Potato Soup

Perfect Potato Soup

Yield: 8
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

  • 6 medium Russet potatoes, cut into bite size pieces
  • 1 onion diced
  • 3 carrots, peeled and sliced
  • 3 stalks celery, diced
  • 6 slices of bacon, cooked and crumbled
  • 8 cups of vegetable broth or chicken broth
  • 1 cup milk
  • ½ cup heavy cream
  • 1 tsp minced parsley
  • Salt and pepper to taste
  • 3 tbsp flour (corn starch can be substituted)
  • 1 cup finely grated cheese of your choice

Instructions

FIRST STEP:

Add the bacon to a soup pot and cook until the fat is crispy

Remove from the pan and set aside

SECOND STEP:

Pour off most of the bacon fat, but do not clean the pan

Return the pan to medium heat and add in the onion, celery and carrot

THIRD STEP:

Stir and cook for two minutes, then add in the diced potatoes, salt and pepper and any other seasonings you like

Pour in the broth and bring to a low boil

FOURTH STEP:

Cook for 10 minutes or until the potatoes start to soften

Whisk the flour and the milk, add to the pot and stir continuously

FIFTH STEP:

Cook for another 5 minutes

Carefully scoop out ¼ to ½ of the soup and process it in a blender or food processor until it is smooth

Add this back into the pot slowly and carefully so it does not splash back on you and burn

SIXTH STEP:

Stir in the crumbled bacon, leaving some for a garnish

Serve in bowls with parsley, bacon and a little cheese for a garnish

Enjoy!

Nutrition Information:
Serving Size: 1 cup
Amount Per Serving: Calories: 80Total Fat: 22gSaturated Fat: 12gTrans Fat: 10gCholesterol: 240mgSodium: 40mgCarbohydrates: 140gSugar: 30gProtein: 12g