Absolutely Ultimate Potato Soup

The aroma of sizzling bacon greets you like an old friend the moment you step into the kitchen, promising a hearty meal ahead. Did you know that potatoes are a fabulous source of potassium, even more so than bananas? This clever potato soup not only packs a nutritional punch but also warms the soul with every creamy spoonful, making it a family favorite. Perfect for those chilly evenings, this recipe combines simple ingredients with rich flavors, all while keeping it under 30 minutes. Let’s dive into the magic of this ultimate potato soup!

Print

Why This Absolute Ultimate Potato Soup Delivers Comfort

There’s something undeniably comforting about a warm bowl of potato soup, and this recipe truly fits the bill. With its rich texture and deep flavors, it rounds out any meal or stands admirably on its own. Whether you’re seeking relief from a chilly evening or just craving that homestyle warmth, this soup never disappoints. You’ll be guided through a straightforward cooking process that maximizes yumminess while minimizing fuss—perfect for those busy weeknights!

The Essentials

• 1 pound bacon, chopped: For a crispy, savory bite.
• 2 stalks celery, diced: Adds a nice crunch and subtle flavor.
• 1 onion, chopped: The foundation of flavor in every good soup.
• 3 cloves garlic, minced: For that aromatic allure.
• 8 potatoes, peeled and cubed: The star ingredient, creamy and filling.
• 4 cups chicken stock: Or enough to cover potatoes, for depth of flavor.
• 3 tablespoons butter: Richness that elevates the creaminess.
• 1/4 cup all-purpose flour: For thickening the soup.
• 1 cup heavy cream: Ensures a luxuriously smooth texture.
• 1 teaspoon dried tarragon: A hint of herbal elegance.
• 3 teaspoons chopped fresh cilantro: For a fresh burst of flavor.
• Salt and freshly ground black pepper to taste: Always essential for seasoning.

Let’s Cook

1. Gather all ingredients.
2. Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 5 to 10 minutes.
3. Drain bacon pieces on paper towels, leaving some grease for flavor.
4. Drain off all but 1/4 cup of the bacon grease.
5. Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes.
6. Stir in garlic, and continue cooking for 1 to 2 minutes.
7. Add cubed potatoes, and toss to coat for extra flavor.
8. Sauté for 3 to 4 minutes, letting those flavors mingle.
9. Return bacon to the pan, and add enough chicken stock to just cover the potatoes.
10. Cover, and simmer until potatoes are tender, 15 to 20 minutes. Meanwhile, melt butter in a separate skillet over medium heat.
11. Whisk in flour, and cook, stirring constantly for 1 to 2 minutes to avoid lumps.
12. Whisk in heavy cream, tarragon, and cilantro.
13. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes.
14. Add the cream mixture to the potato mixture and stir to combine.
15. Transfer about 1/2 of the soup to a blender and puree until smooth.
16. Return to the Dutch oven, mix well.
17. Adjust seasonings to taste.
18. Serve hot, garnished with fresh cilantro. Enjoy the rich, velvety texture of your masterpiece!

Nutrition Breakdown

One serving of this hearty potato soup is approximately 1 cup, which amounts to around 350 calories, 10 grams of protein, 40 grams of carbs, 18 grams of fat, and 3 grams of fiber. Besides being comfort in a bowl, the nutrients in this soup contribute to a balanced meal, making it a go-to favorite for your family.

Perfect Pairings

Serve this ultimate potato soup with some crusty bread or warm dinner rolls for sopping up those delicious remnants. A simple side salad with fresh greens and a light vinaigrette will brighten things up beautifully. It’s also perfect for cozy gatherings, watch parties, or simply curling up on the couch with a loved one.

How to Store It Right

Store any leftover soup in an airtight container in the fridge for up to 4 days. It can also be frozen for up to two months; just make sure to let it cool completely before transferring it to a freezer-safe container. When ready to enjoy, reheat gently on the stove over low heat, stirring frequently to maintain its creamy texture. For extra freshness, consider adding a splash of cream just before serving.

Pro Tips

1. Use a mix of russet and Yukon gold potatoes for more depth in flavor and texture.
2. If you want extra protein, add shredded chicken or cooked white beans.
3. Explore different herbs! A sprig of rosemary or thyme can add a delightful twist.
4. For a vegan version, swap out bacon for olive oil and replace chicken stock with vegetable broth.
5. Blend only a portion of the soup for a creamy texture while keeping some chunks intact.

Flavor Experiments

1. Gourmet Twist: Add a few tablespoons of truffle oil as a finishing touch for an elegant flavor boost.
2. Seasonal Variation: Stir in some roasted butternut squash for a fall-inspired soup that’s sweet and creamy.
3. Playful Option: Top with crispy fried onions or cheese curds for a delightful crunch and cheese pull.

Learn from My Mistakes

1. Too Watery: If your soup is thinner than desired, simply blend in more cooked potatoes to thicken it.
2. Overcooked Bacon: Mind your heat; crispy is great but burnt is not. Cook at a medium to medium-high temperature.
3. Lumpy Texture: Make sure to whisk the flour thoroughly into the butter to avoid lumps before adding the cream.
4. Salt Overload: Taste before seasoning liberally! If it ends up too salty, adding a peeled potato can absorb some of that salt.
5. Cold Leftovers: If your soup cools too much before storing, it could impact flavor. Always cool thoroughly but not for too long before sealing the lid.

Creative Second-Day Ideas

1. Loaded Potato Soup Bowl: Reheat and top with your favorite baked potato toppings like cheese, green onions, and sour cream.
2. Breakfast Hash: Dice leftover soup and sauté with chopped bell peppers and eggs for a filling breakfast scramble.
3. Casserole Base: Use the soup as a base for a creamy casserole by adding cooked veggies and pasta, then bake until bubbly.

Quick Questions

Can I use other types of potatoes for this soup? Absolutely! While russet and Yukon gold potatoes are classics, red potatoes or any waxy variety can work too—just keep in mind texture might vary.

How can I thicken my soup? If your soup seems too thin, blend in some extra cooked potatoes or mix cornstarch with cold water and gradually stir that in while cooking.

Is this soup freezer-friendly? Yes, it freezes well! Just remember to store in airtight containers and reheat gently for the best texture.

What can I use instead of heavy cream? For a lighter option, half-and-half or coconut milk can be great substitutes that keep the creaminess we love.