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 may 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 (you can skip it if you prefer). 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 and flavor dimension. 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. Thyme or rosemary pair well with potato soup but will yield a different version than this soup. If you have tried other spices or flavors, please enlighten me! Or if you have any tips and tricks to making 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 toast to go with the dish. I like to use toasted day-old bread which I rub garlic on to impart aroma and flavor. Any type of bread will 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 this soup is your opening course, I suggest some type of grilled, roasted, or pan-seared meat or fish 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. Since this soup is a heavier, comfort-food soup with limited vegetables and can function as a main course itself, a vegetable salad on the side can be the perfect compliment.
Okay, enough chit chat. I had a light lunch so I’m starving now – let’s get cooking!
Simple Potato Soup Recipe
- 1 tbsp olive oil (if not using bacon)
- 1/2 cup onion 1 small, minced
- 3.6 oz carrots 2 small, diced
- 3.9 oz celery 2 medium stalks, chopped
- 1/8 tsp kosher salt or to taste
- 1/2 tsp BlackN'Jack salt-free Cajun seasoning
- 1 lb russet potatoes 3 medium, peeled and diced
- 4 cups Pacific's low-sodium chicken broth
- 1/2 tsp freshly cracked black pepper
- 1 1/2 tbsp almond flour
- 1/2 cup whole milk
- 1/4 cup half n half
- 1 tsp parsley chopped
- 1/2 cup cheddar cheese grated
- 1 tsp spring onion chopped
- 3 oz bacon 3 strips
How to make
- If you’re using bacon, 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.
- If you’re not using bacon, heat 1 tbsp of fat in a 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 high-powered 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, chopped spring onion. If you’re serving the soup with bacon, break the crispy strips into bits and sprinkle them on top. Serve warm in bowls.