Potato Soup Recipe: The Ultimate Comfort Food for Chilly Days
Potato Soup Recipe: Creamy, Hearty, and Irresistibly Delicious
There’s something magical about a steaming bowl of potato soup, isn’t there? It’s comfort in a bowl—thick, creamy, and bursting with rich, savory flavors. This potato soup recipe has officially become my go-to after years of experimenting with different versions. But fair warning: if your New Year’s resolution involves counting calories, this one might make you rethink things! Trust me, though—it’s so worth it.
Let’s talk about why this recipe stands out. It’s made with hearty potatoes, crispy bacon, creamy cheese, and a hint of freshness from green onions. And because I can’t resist, I added a little celery for extra flavor (it’s not in the original recipe, but it’s a game-changer!).
Why This Potato Soup Recipe is a Keeper
This soup is everything you want on a cold day. It’s filling, rich, and endlessly customizable. Whether you’re whipping it up for a cozy dinner at home or serving it as a crowd-pleasing starter for a gathering, this recipe hits all the right notes.
Plus, it’s a nostalgic nod to classic comfort food. I remember my mom making a similar soup growing up, and just the smell of it on the stove takes me back to those cozy kitchen memories.
Ingredients for the Best Potato Soup
Here’s what you’ll need to make the magic happen:
- 4 large potatoes – Baked, scooped out, and mashed. Don’t toss all the skins; we’ll use some!
- 2/3 cup butter – For that velvety roux.
- 2/3 cup flour – Helps thicken the soup.
- 1 1/2 quarts whole milk – Creamy and rich!
- 4 green onions (chopped) – Adds a fresh, mild onion flavor.
- 1 cup sour cream – Brings tangy creaminess.
- 2 cups crisp-cooked bacon – Because bacon makes everything better.
- 5 oz grated cheddar cheese – Melted into the soup for cheesy goodness.
- Optional: 1 1/2 stalks celery, cooked until tender. (Highly recommend adding it!)
- Salt and freshly ground pepper – Adjust to taste.
Step-by-Step Instructions
1. Bake and Prep the Potatoes
Bake the potatoes until fork-tender. Once cooled, cut them in half and scoop out the insides into a bowl. Set aside the mashed potato and chop half of the skins to add later (discard the rest).
2. Make the Base
In a large pot (and trust me, you want a big one for this), melt the butter over medium heat. Slowly whisk in the flour to make a roux. Gradually add the milk, whisking constantly to keep the mixture smooth.
3. Add the Flavor
Once the milk mixture is very hot, whisk in the mashed potatoes and stir to combine. Add the chopped potato skins, green onions, and optional celery. Sprinkle in salt and pepper to taste.
4. Stir in the Good Stuff
Add the sour cream and bacon, stirring until well incorporated. If you’re like me and love a freezer hack, cook a whole pound of bacon in advance and store it for recipes like this!
5. Finish with Cheese
Reduce the heat slightly and gradually add the cheese, stirring as it melts into the soup. Heat everything thoroughly, but don’t let it boil.
Tips for Perfect Potato Soup
- Adjust the Thickness: If your soup feels too thick after reheating, just add a splash of half-and-half or milk.
- Garnish Like a Pro: Top each bowl with extra bacon, green onions, and shredded cheese for that Instagram-worthy finish.
- Make It Your Own: Add a pinch of cayenne for heat or a dollop of cream for extra indulgence.
A Bowl of Nostalgia
This potato soup recipe is more than just a meal—it’s a warm hug on a cold day. It’s the kind of dish that brings people together, whether you’re serving it for a family dinner or dropping off a batch for a neighbor in need of some cheer.
So, grab your biggest pot (I learned that lesson the hard way!) and give this recipe a try. One spoonful, and you’ll see why it’s my favorite potato soup ever. Enjoy!
