What better way to warm up on a chilly day than with a steaming bowl of potato soup?
It’s like a warm, cozy hug in a bowl.
This soup is a true testament to how a few simple ingredients can come together to create a mouthwatering dish.
And it only takes a few pantry staples to whip up.
So grab a spoon, and treat yourself to a bowl of this heavenly potato soup.
All that’s missing is a handful of cheese and a few homemade ranch oyster crackers. Yum!
Easy Potato Soup Recipe
This potato soup recipe is an absolute winner.
It’s the perfect combination of taste, texture, and comfort that leaves you feeling satisfied and content.
As the potatoes simmer in chicken stock, they become tender. They almost melt into the soup and create a thick, luscious base.
The pièce de résistance? The creamy, herb-infused mixture of heavy cream, tarragon, and cilantro.
That said, you can even make this vegan!
Just swap out the chicken stock for vegetable stock, and use a dairy-free cream alternative.
Ingredients
- Bacon: Bacon adds a yummy, smoky taste and crispy bits to the potato soup. If you want a veggie option, try using smoked tempeh or veggie bacon bits for a similar taste.
- Celery & Veggies: Celery gives a mild, earthy flavor and a bit of crunch to the soup. If you don’t have celery, you could use fennel, leeks, or even thinly-sliced bell peppers instead. You’ll also need onion and garlic.
- If you need substitutes, try using shallots or leeks for onions, and garlic powder or minced roasted garlic for fresh garlic.
- Potatoes: Potatoes make the soup filling and satisfying. They have a gentle, earthy taste. You can try different potato types or switch them for sweet potatoes, parsnips, or turnips for a fun twist.
- Chicken Stock: This makes the soup rich and savory. For a veggie or vegan chicken stock substitute, choose vegetable stock or mushroom broth.
- Butter & Heavy Cream: Butter and cream make the soup feel super smooth and rich.
- If you need dairy-free options, try margarine, olive oil, or coconut oil instead of butter.
- And go for coconut cream, cashew cream, or a plant-based heavy cream alternative.
- Flour: All-purpose flour thickens the soup, making it velvety. If you need a gluten-free option, try cornstarch, arrowroot powder, or a gluten-free flour mix.
- Herbs: Dried tarragon and fresh cilantro add a lovely, fragrant touch to the soup. Tarragon gives a sweet, licorice-like taste, and cilantro offers a fresh, citrusy flavor. Oh, and salt and pepper, of course.
How to Make Potato Soup
1. Get all your ingredients ready.
First things first, let’s prepare everything we need for our amazing potato soup.
2. Cook the bacon.
Grab your Dutch oven and cook the bacon over medium-high heat until it’s evenly browned, about 5 to 10 minutes. Don’t forget to turn it on occasion.
Then, drain the bacon on paper towels and save 1/4 cup of that yummy bacon grease.
3. Sauté the veggies.
Sauté the celery and onion in the reserved bacon grease until the onion gets soft and translucent, around 5 minutes.
Then, add the garlic and let it cook for another 1 to 2 minutes.
4. Add the potatoes and stock. Throw in the cubed potatoes and give them a good stir to coat. Sauté them for 3 to 4 minutes.
Next, add the cooked bacon and pour in enough chicken stock to cover the potatoes.
Cover the pot and let it simmer until the potatoes are tender, about 15 to 20 minutes.
5. Make the cream mixture. In a separate skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly.
Gradually whisk in the heavy cream, tarragon, and cilantro.
6. Thicken the soup. Bring the cream mixture to a boil, stirring constantly. Cook until it gets nice and thick, around 5 minutes.
Add the thickened cream mixture to the potato mixture, stirring to combine.
7. Blend and season. Blend about half of the soup in a blender and return the pureed soup to the Dutch oven. Adjust the salt and pepper to your liking.
8. Serve and enjoy! Serve the soup hot and enjoy!
Tips and Variations
- Choose the right potatoes: For a creamy and smooth soup, use starchy potatoes like Russets or Yukon Golds. These break down nicely during cooking, giving your soup the perfect texture.
- Season as you go: Instead of waiting until the end, add salt and pepper throughout the cooking process. This helps to develop and enhance the flavors in the soup.
- Simmer, don’t boil: Keep the heat low and let your soup simmer gently. This helps the potatoes to cook evenly and prevents them from becoming too mushy.
- Use fresh herbs: Fresh herbs like cilantro and tarragon add a lovely burst of flavor. If you don’t have fresh herbs on hand, dried herbs work, too. Just use a smaller amount since they’re more concentrated.
- Blend to your desired consistency: Some people love a chunky potato soup, while others prefer a smoother texture. Blend the soup to your liking, and don’t be afraid to adjust the thickness with a little extra stock or cream.
- Cheesy twist: Add a few large handfuls of sharp cheddar cheese to the soup (off the heat) at the end for a delicious cheddar potato soup.
- Veggie boost: Increase the veggie content by including others like peas or corn for extra flavor and texture.
- Meat lovers: Mix in cooked sausage (ground or sliced kielbasa), ham, or bacon for a meatier soup that’s extra satisfying.
Oh, and if you’re wondering what to serve with potato soup, you can’t beat homemade dinner rolls or fluffy biscuits!
How to Store Potato Soup
Once you’ve cooked up a delicious batch of soup, let it cool down to room temperature.
Then, transfer it to an air-tight container. You can use either plastic or glass, just be sure it seals well to keep your soup fresh.
Pop the container in the fridge, and your soup should stay good for about 3 to 4 days.
If you’re looking to store it even longer, you can freeze your soup for up to 2-3 months.
Just remember to leave some space in the container for expansion.
And defrost it in the fridge overnight when you’re ready to reheat and enjoy.
More Soup Recipes You’ll Love
Hot and Sour Chicken Soup
Italian Sausage Soup
Buffalo Chicken Soup
Chicken Pot Pie Soup
Sweet Potato Soup
Potato Soup (Ultimate Recipe)
8
servings15
minutes30
minutes594
kcalYou’ll never want to live without this recipe for potato soup! Packed with spuds, bacon, celery, and veggies, this creamy bowl can’t be topped.
Ingredients
1 pound bacon, chopped
2 celery stalks, diced
1 onion, chopped
3 garlic cloves, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons fresh cilantro, chopped
Salt and black pepper to taste
Instructions
- Prepare all the ingredients.
- In a Dutch oven, cook the bacon over medium-high heat until it’s evenly browned, about 5 to 10 minutes. Turn it occasionally. Drain the bacon on paper towels and reserve 1/4 cup of the bacon grease.
- Sauté the celery and onion in the reserved bacon grease until the onion becomes soft and translucent, approximately 5 minutes. Add the garlic and cook it for an additional 1 to 2 minutes.
- Toss in cubed potatoes and stir them to coat. Sauté for 3 to 4 minutes. Add the cooked bacon and pour in enough chicken stock to cover the potatoes. Cover and let it simmer until the potatoes are tender, about 15 to 20 minutes.
- In a separate skillet, melt the butter over medium heat. Whisk in the flour and cook it for 1 to 2 minutes, stirring constantly. Gradually whisk in the heavy cream, tarragon, and cilantro.
- Bring the cream mixture to a boil, stirring constantly. Cook it until it thickens, around 5 minutes. Add the thickened cream mixture to the potato mixture, stirring to combine.
- Blend about half of the soup in a blender and return the puréed soup to the Dutch oven. Adjust the salt and pepper to taste.
- Serve and enjoy!
