The Ultimate Potato Soup Recipe

I recently tried the Ultimate Potato Soup Recipe and found it truly remarkable. I discovered a brilliant blend of tender potatoes, crisp bacon, and heavy cream that transforms simple ingredients into a mouthwatering delight. Every spoonful bursts with flavor. I invite you to explore this recipe and satisfy your culinary curiosity.

I’ve been working on my family’s favorite comfort foods for years and none has been as unforgettable as this ultimate potato soup recipe. This one pot wonder is loaded with creamy potato goodness and real flavor.

I start with 6 large russet potatoes, peeled and cubed, then toss in 6 strips of chopped bacon for that irresistible smoky taste. I also add a diced medium yellow onion and 2 cloves of minced garlic to give it depth.

Next comes 4 cups of chicken broth and a bay leaf that simmers in with everything else to bring out the best flavors. Once everything is soft and mellow, a cup of heavy cream makes the soup extra rich.

I sometimes top it off with a cup of shredded cheddar cheese and some sliced green onions for that added zing. Trust me, its a recipe that will have everyone asking for seconds.

Enjoy experimenting with this ultimate take on potato soup!

Why I Like this Recipe

I like this recipe cause it’s super easy to whip up and it only makes one pot, which means I don’t have to deal with a mountain of dishes afterwards. I also love how the bacon really adds an awesome burst of smoky flavor and the bacon fat gives it a rich taste that makes the soup extra comforting. The creamy potatoes mixed with a few chunks that still hold their shape make every spoonful interesting, and I love that you can mash some of them right in the pot for that extra creaminess. Plus, I really appreciate the option to mix in some cheddar cheese and green onions if I feel like adding an extra kick of flavor.

Ingredients

• Russet potatoes provide essential carbohydrates and fibre; they make the soup hearty and satisfying.
• Chopped bacon adds protein and rich, savory saltiness; not the healthiest but loads of flavor.
• Diced yellow onion gives a natural sweetness and vitamin boost, enhancing the soup’s base.
• Minced garlic packs antioxidants and a spicy kick, making the broth more aromatic.
• Chicken broth provides moisture and umami flavor, creating a light, savory foundation.
• Heavy cream adds richness and smoothness, but increases calorie content, so use with care.
• Optional cheddar cheese offers tangy, melty texture and boosts flavor intensity when sprinkled.

Ingredient Quantities

• 6 large russet potatoes, peeled and cubed
• 6 strips bacon, chopped
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 bay leaf
• 1 cup heavy cream
• Salt and pepper, to taste
• Optional: 1 cup shredded cheddar cheese
• Optional: 2 green onions, sliced

How to Make this

1. In a large pot, fry the chopped bacon over medium heat until it gets really crispy then remove most of it leaving a bit of the bacon fat in the pot.

2. Add the diced onion and minced garlic to the bacon fat and cook ’em until the onions start lookin’ clear.

3. Toss in the cubed potatoes and give it a stir so they mix well with the onions and garlic.

4. Pour the 4 cups of chicken broth into the pot and add the bay leaf. Bring everything to a gentle simmer.

5. Let it simmer for about 15-20 minutes, or until the potatoes are soft enough you can easily poke ’em with a fork.

6. For extra creaminess, you can mash a few of the potatoes right in the pot with a potato masher.

7. Stir in the heavy cream and season with salt and pepper to taste.

8. If you want a cheesy touch, add the shredded cheddar cheese now and stir until it melts smoothy into the soup.

9. Mix in the crispy bacon bits that you set aside earlier and let the soup heat for another 2 minutes.

10. Top it off with sliced green onions and serve it warm. Enjoy your awesome bowl of potato soup!

Equipment Needed

1. Large pot – for frying the bacon and simmering the soup
2. Knife – for chopping the bacon, onion, garlic and potatoes
3. Cutting board – to safely chop your ingredients
4. Wooden spoon – for stirring the soup and mixing in all the flavors
5. Measuring cups – to accurately measure the chicken broth and heavy cream
6. Potato masher – for mashing some of the potatoes right in the pot before you add the cream
7. Ladle – for serving your soup into bowls

FAQ

The Ultimate Potato Soup Recipe Substitutions and Variations

• For bacon, you can use turkey bacon or even some smoked ham if you don’t have the regular stuff.
• If you can’t get a yellow onion, try red onions or a couple of shallots. They work just as well in adding flavor.
• If fresh garlic is missing, a little garlic powder (about 1/4 teaspoon per clove) will do the trick.
• Instead of chicken broth, you can use vegetable broth for a slightly different but still tasty base.
• Heavy cream can be swapped with half and half or even coconut milk if you need a dairy free option. Just be aware it might change the flavor a bit.

Pro Tips

1. When fryin the bacon, leave a bit more fat in the pot – it makes a big diff in boostin the flavor of your onions and garlic.
2. Be sure to mash some of the potatoes once they’re soft – it helps thicken the soup naturally and gives it a creamier texture.
3. Stirin in the heavy cream on low heat is key; if you add it while the soup’s too hot, it might curdle and ruin the smooth vibe.