This potato soup recipe has been a family favorite in my household for a long time. Whenever it’s getting cold outside, you can expect a giant pot of soup waiting for you when you get home. It’s still kinda chilly right now, so let’s fix us a bowl, shall we?
How Do You Make The Best Potato Soup?
I know everyone has their own preference so I’m just going to share with you what I think the best potato soup should be.
First of all, it should be creamy. I’m not talking about the richness of the soup, I’m talking about the texture of the soup. To me, the soup should be silky smooth with the right viscosity, meaning that it shouldn’t be too thick or too thin. Now, in order to get that silky texture, all you have to do is simply blend the soup until completely smooth— the best way to achieve this is to blend in batches as it is more efficient and much safer.
Once the soup is blended, check to see if you have reached your desired thickness. If your soup is a bit too thin for your taste, I found a few tips to help you thicken the soup.
Texture isn’t the only thing that makes the best potato soup; you have to pay attention to the flavor as well. Of course you can just boil potatoes in salted water, blend until smooth, then add cream and pepper. But that soup will be flat and boring and no one likes a boring soup. So why don’t we add a few twists to spice things up?
I find that adding carrots, celery, and onions to the soup will give it a sort of sweet flavor. To balance out that sweetness from the veggies, I like to add bacon crisps to add a bit of savory flavor and texture contrast. If you want to amplify the savoriness even more, use chicken broth or stock instead of water.
Throwing in some herbs and spices will also give the soup a nice aroma. For today’s recipe, I’m just going to use parsley, spring onion, and Cajun seasoning powder, but you can use whatever you have on hand. I heard thyme or rosemary might pair well with potato soup but I haven’t tried this out. If you have though, please enlighten me! Or if you have any tips and tricks to make the best potato soup, please share in the comments section below. I’d love to hear. 🙂
What Can You Serve With Potato Soup?
This will depend on how you arrange your meal.
Normally when I have only soup for dinner, I’ll throw in a couple of slices of bread to go with the dish. Now, I like to use toasted day-old bread which I rub garlic on to give them some more aroma. Any type of bread would do the trick just fine, as long as you toast it before serving. Since the soup is liquidy, you want something with texture that contrasts with the soup— and this is where the toasted bread comes in.
If your soup is the opening course, I suggest some type of grilled, roasted, or pan-seared meat with some baked vegetables on the side for the main course. Coincidentally I have just the thing! This oven-baked chicken breasts and asparagus recipe will pair beautifully with the creamy potato soup. Or a simple pan-seared ribeye steak would be perfect too.
Okay, enough chit chat. I had a light lunch so I’m starving now – let’s get cooking!
Simple Potato Soup Recipe
- 3 strips bacon
- 1 small onion minced
- 2 small carrots diced
- 2 celery stalks chopped
- 3 russet potatoes peeled and diced
- 4 cups low salt chicken broth
- 1 1/2 tbsp almond flour
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1 pinch kosher salt or to taste
- 1/2 tsp freshly cracked black pepper or to taste
- 1/2 tsp Cajun seasoning
- 1 tsp parsley chopped
- 1 tsp spring onion chopped
- 1/2 cup cheddar cheese grated (or any cheese of choice)
How to make
- Cut bacon into 1-inch pieces and put in a soup pot. Turn the stove to medium heat, stirring constantly. Cook until crisp and all the fat is rendered. Using a slotted spoon, remove the bacon from the pot and discard most of the grease, reserving about 1 tbsp of fat in the pot.
- Turn the heat up to medium-high. Add onions, carrots, celery, and a pinch of salt to the pot and sauté for 2 minutes or until tender. Add Cajun seasoning and stir for 30 seconds. Add diced potatoes; cook while stirring for 5 minutes.
- Add chicken broth and black pepper, and let it simmer. Leave it to cook for 10 minutes or until potatoes are tender.
- In a clean bowl, whisk together flour and milk until smooth. Add the mixture to the pot and leave it to cook for 5 minutes.
- Turn off the heat. Using a pitcher, scoop out 2/3 of the soup. Pour that into a heavy duty blender and blitz until smooth. Only fill the blender half-way full as the soup will expand as it blends. Do this in batches and be extra careful because hot soup can be dangerous to handle. Pour the soup back into the pot.
- Check for seasoning; adjust if needed. Stir in cream and chopped parsley.
- Garnish with grated cheese, crispy bacon bits, and chopped spring onion. Serve warm in bowls.