Homemade Potato Soup Recipe
User Reviews
5
Homemade Potato Soup Recipe
Description
The Homemade Potato Soup Recipe starts with crisp bacon cooked in a pot, which is then removed to maintain its crunchiness. Yellow onions are caramelized slowly to develop deep browning that adds rich flavor. Celery and garlic are sautéed briefly before stirring in flour to form a base. Medium diced russet potatoes and chicken stock are added and boiled to cook the potatoes and thicken the broth. Heavy whipping cream is introduced near the end, and half the soup is pureed to create a balance of smoothness and soft potato chunks throughout.
The seasoning includes salt, black pepper, Worcestershire sauce, and Tabasco sauce which provide layers of savory and tangy notes. Optional garnishes like sour cream, more crispy bacon, shredded cheddar cheese, and sliced green onions add texture and flavor complexity.
This soup can be served as a filling main course or a warm starter on colder days due to its creamy texture and hearty ingredients. The interplay of creamy and chunky textures as well as the smoky, slightly spicy seasoning distinguishes its character.
It can be prepared a couple of days ahead and refrigerated or frozen up to three months for convenience. When reheating, adding a bit of water helps adjust thickness. The caramelized onions require patience but contribute significantly to flavor depth.
Ingredients
- 12 ounces Bacon chopped
- 3 yellow onion peeled and small diced
- 3 celery small diced stalks
- 4 garlic finely minced cloves
- ½ cup all-purpose flour
- 4 pounds russet potato peeled and medium diced
- 3 quarts chicken stock
- 2 cups heavy whipping cream
- salt to taste
- black pepper to taste
- Worcestershire sauce to taste
- Tabasco sauce to taste
Instructions
- Add the bacon to a large pot over medium heat and cook the bacon until crisp. Remove the crisp bacon lardons and set them aside.
- Pour in the onions and caramelize over low heat until well browned for about 40 minutes. Stir occasionally.
- Next, mix in the celery and garlic and sauté for 4-6 minutes.
- Mix in the flour until completely combined.
- Pour in the potatoes and stock and bring to a boil to thicken.
- Pour in the cream and cook for 3-4 minutes and then puree half of the soup to smooth out and thicken more but still have chunks in it.
- Season with salt, pepper, Worcestershire, and tabasco sauce.
- Add on optional toppings of sour cream, crispy bacon, shredded cheddar cheese, and sliced green onions.
Notes
- This soup can be prepared up to two days in advance; reheating gently is recommended to preserve texture.
- Store in the refrigerator for up to six days or freeze for up to three months; thaw overnight before reheating.
- When reheating, add a small amount of water to loosen the soup if it has thickened too much.
- Caramelizing the onions slowly over low heat enhances the soup's rich flavor, so take time with this step.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Calories | 590kcal | 30% |
| Carbohydrates | 53g | 18% |
| Protein | 17g | 34% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 661mg | 28% |
| Potassium | 1221mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 729IU | 15% |
| Vitamin C | 14mg | 16% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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