Introduction
Hey there! Feeling a little under the weather or just craving something warm and comforting? Then you need a big bowl of Potato Soup in your life!
This soup is like a hug in a bowl, seriously. It’s so easy to make, won’t break the bank, and is endlessly customizable to your tastes.
This recipe will guide you towards a creamy and delicious version, but feel free to get creative and throw in your favorite things! Let’s get cookin’!
Table of Contents
4-ingredient potato soup (Major)
- Potatoes
- Chicken Broth
- Milk
- Heavy Cream
Perfect Potato Soup Recipe
Ingredients
- 6 strips Bacon
- 3 tbsp Butter
- 1 Onion
- Garlic(3 cloves)
- ⅓ cup cup Flour
- 2 ½ lbs Potatoes
- 4 cups Chicken broth
- 2 cups Milk
- ⅔ cup Heavy cream
- 1 ½ tbsp Salt
- 1 tbsp Pepper
- ¼ – ½ tsp Ancho chili powder optional
- ⅔ cup Sour cream
- Cheddar cheese (shredded), chives, and additional sour cream and bacon (optional) – for garnish
Instructions
- Crisp up the bacon: In a large pot over medium heat, cook the bacon until crispy. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Leave a few tablespoons of bacon grease in the pot for flavor.
- Sauté the veggies: Add the butter to the pot with the bacon grease. Once melted, toss in the onions and cook until softened and translucent (about 5 minutes). Add the garlic and cook for another minute, stirring constantly so it doesn't burn.
- Make a roux: Sprinkle the flour over the onions and garlic, and stir to coat. Cook for 2 minutes, making a blonde roux. This will help thicken the soup later.
- Broth and potatoes: Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the diced potatoes and simmer for another 15-20 minutes, or until the potatoes are fork-tender.
- Creamy time: Pour in the milk and heavy cream (if using). Season with salt, pepper, and ancho chili powder (if using). Bring to a simmer and cook for 2-3 minutes.
- Mash it up (optional): If you prefer a chunky soup, leave it as is. For a smoother texture, use a potato masher or immersion blender to partially mash some of the potatoes.
- Finishing touches: Remove the soup from the heat and stir in the sour cream. Taste and adjust seasonings as needed.
- Serve it up! Ladle the soup into bowls and garnish with the reserved bacon crumbles, shredded cheddar cheese, and a sprinkle of chives. A dollop of extra sour cream is never a bad idea either!
- Crisp up the bacon
- Sauté the veggies
- Make a roux
- Broth and potatoes
- Creamy time
- Mash it up (optional)
- Finishing touches
Serve it up!
Nutrition Table for Potato Soup
| Nutrients | Amount |
| Calories | 400-500 |
| Carbohydrates | 50-60 grams |
| Protein | 15-20 grams |
| Fats | 20-30 grams |
| Sodium | 600-800 milligrams |
Tips for simple Potato Soup recipe
Creamy control: Want a thicker soup? Here are your options:
- Mash it up: After simmering the potatoes, use a potato masher to partially mash some of them. This adds thickness and a delightful texture.
- Roux power: Before adding the broth, whisk some flour into the melted butter to make a roux. This classic technique helps thicken soups and sauces.
- Instant potato trick: Believe it or not, a sprinkle of instant mashed potatoes can also add thickening magic. Add a tablespoon at a time and stir it in until you reach your desired consistency.
Flavor boosters:
- Don’t skip the bacon: The crispy bacon crumbles add a delightful smoky flavor and salty crunch.
- Herb it up: Chopped fresh herbs like chives, thyme, or parsley add a bright and fresh touch.
- Spice it up: A pinch of cayenne pepper or a dash of hot sauce can add a subtle kick if you like things a little spicy.
- Cheese dreams: Love cheese? Stir in some shredded cheddar or parmesan for an extra cheesy indulgence.
Leftover love:
- Potato soup is a great candidate for meal prepping! Let it cool completely, then store it in airtight containers in the fridge for up to 3 days.
- Reheating is a breeze! You can use a saucepan on the stovetop over low heat, or even zap it in the microwave until steaming hot.
FAQ’s for healthy Potato Soup recipe
Q: Can I make this soup vegan?
Sure! Skip the bacon and use vegetable broth instead of chicken broth. For creaminess, use coconut milk or plant-based milk with a dollop of vegan butter.
Q: My soup is too thin! How can I thicken it?
No worries! Try mashing some of the potatoes directly in the pot, or add a cornstarch slurry (mix a tablespoon of cornstarch with a little cold water until smooth, then whisk it into the simmering soup).
Q: Help! I forgot heavy cream. Is there a substitute?
No problem! You can use extra milk or even a splash of sour cream to add richness.
Q: I don’t have gold potatoes. Can I use russets?
Absolutely! Russet potatoes will work just fine. They might break down a bit more, creating a thicker soup compared to gold potatoes.
Q: How can I store leftover potato soup?
Let it cool completely, then store it in airtight containers in the fridge for up to 3 days. Reheat gently on the stovetop or microwave until hot and bubbly.
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