Hearty Potato Soup for the Perfect Cozy Night In
This comforting potato soup is perfect for chilly nights, offering warmth and rich flavors that satisfy the soul.
Equipment
- - Large pot
Ingredients
For the Soup Base
- 6 slices Thin Bacon Substitute with turkey bacon or omit for a vegetarian version.
- 1 medium Onion Use shallots for a milder taste.
- 2 medium Carrots Can be omitted for a more classic appearance.
- 2 stalks Celery Substitute with additional onion if necessary.
- 4 cups Russet Potatoes Use Yukon Gold for creaminess without peeling.
- 1 teaspoon Kosher Salt Adjust to taste.
- 1 teaspoon Black Pepper Freshly cracked is preferred for better flavor.
- 1 teaspoon Cajun Spice Mix Omit for a milder soup.
- 4 cups Low-Sodium Chicken or Vegetable Broth Use vegetable broth for a vegetarian option.
- 1/4 cup All-Purpose Flour Can substitute with cornstarch for a gluten-free option.
- 1 cup Milk Use whole milk for richness or a dairy-free alternative for a lighter option.
- 1/2 cup Heavy Cream Use half-and-half as a lower-calorie substitute.
For the Garnish
- 2 tablespoons Minced Fresh Parsley Optional for garnish.
- 1 cup Grated Cheese Cheddar or gouda complements well.
Instructions
Cooking Steps
- Render the thin bacon over medium heat until it becomes crispy, about 5-7 minutes. Remove and drain, leaving drippings in the pot.
- Add diced onion, carrots, and celery to the pot. Sauté for about 4-5 minutes until softened.
- Add diced potatoes, seasoning with salt and pepper. Stir to combine.
- Pour in broth and bring to a boil. Lower heat and simmer for about 10 minutes until potatoes are tender.
- Mix flour with milk to create a slurry. Stir into the soup and cook for another 3-5 minutes until slightly thickened.
- Blend half to two-thirds of the soup in a blender until smooth, then return to the pot.
- Stir in heavy cream and adjust seasoning, heating through on low for another 2-3 minutes.
- Ladle soup into bowls and top with crispy bacon, cheese, and parsley before serving.
Notes
Store leftovers in an airtight container for up to 4 days; freeze without cream for up to 3 months.