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Best Homemade Potato SoupĀ 




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

Ā½ 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



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 Ā¼ to Ā½ 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

See also  Crockpot Ham, Green Beans and Potatoes

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