Certainly! Here’s a detailed description of the Best Homemade Potato Soup:
The Best Homemade Potato Soup is a hearty and comforting dish that warms you from the inside out. Made with simple ingredients like potatoes, onions, garlic, and broth, this soup is easy to prepare yet incredibly flavorful.
To start, you’ll sauté diced onions and minced garlic in a pot until they’re soft and fragrant. Then, you’ll add peeled and diced potatoes along with your choice of broth—chicken, vegetable, or even a combination of both.
Once the potatoes are tender, you’ll use an immersion blender to partially blend the soup, creating a creamy base with some chunks of potato remaining for texture.
Next, you’ll add a splash of heavy cream or milk to further enrich the soup and give it a smooth, creamy finish. Season with salt, pepper, and any other herbs or spices you like, such as thyme or parsley, to enhance the flavor.
To serve, ladle the soup into bowls and top with crispy bacon bits, shredded cheddar cheese, chopped green onions, and a dollop of sour cream for a touch of indulgence.
This Best Homemade Potato Soup is perfect for cozy weeknight dinners or lazy weekends when you crave a bowl of comfort. It’s a versatile recipe that can be easily customized to suit your taste preferences, making it a favorite among families and foodies alike.
Ingredients:
- 6 medium Russet potatoes, cut into bite size pieces
- 1 onion diced
- 3 carrots, peeled and sliced
- 3 stalks celery, diced
- 6 slices of bacon, cooked and crumbled
- 8 cups of vegetable broth or chicken broth
- 1 cup milk
- ½ cup heavy cream
- 1 tsp minced parsley
- Salt and pepper to taste
- 3 tbsp flour (corn starch can be substituted)
- 1 cup finely grated cheese of your choice
Directions:
Add the bacon to a soup pot and cook until the fat is crispy. Remove from the pan and set aside. Pour off most of the bacon fat, but do not clean the pan. Return the pan to medium heat and add in the onion, celery and carrot.
Stir and cook for two minutes, then add in the diced potatoes, salt and pepper and any other seasonings you like.
Pour in the broth and bring to a low boil Cook for 10 minutes or until the potatoes start to soften. Whisk the flour and the milk, add to the pot and stir continuously.
Cook for another 5 minutes. Carefully scoop out ¼ to ½ of the soup and process it in a blender or food processor until it is smooth.
Add this back into the pot slowly and carefully so it does not splash back on you and burn. Stir in the crumbled bacon, leaving some for a garnish. Serve in bowls with parsley, bacon and a little cheese for a garnish.