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Potato Soup

Potato Soup

My son stayed home from school today with a fever and a cold. When I asked him what sounded good for dinner he said potato soup. I wanted to keep it simple and comforting but still fairly healthy.  My daughter jumped in and helped me peel potatoes and sauté the veggies–I love that! At first, I was concerned that the soup was too simple, but once I added bacon bits and spicy pepper jack cheese to each bowl, it was flavorful and delicious. We all enjoyed this potato soup, especially both of my kids. I am looking forward to the leftovers tomorrow. 

Potato Soup

How to Make Potato Soup

Peel the potatoes then dice all of the veggies.

Heat a very large Dutch oven over medium heat. Add the bacon and cook until crispy on both sides. Remove from the Dutch oven and place on a paper towel then cut into bits; set aside. Remove from the Dutch oven and place on a paper towel.

Remove all but 1 teaspoon of bacon grease from the Dutch oven. Add the onion, carrot, and celery; cook, stirring often, for a couple of minutes. Add the minced garlic cayenne pepper, sea salt, and freshly cracked pepper, to taste then cook, stirring constantly, for 1 minute. Add the diced potato and chicken broth. Cover with a lid and simmer for 30 minutes or until the potatoes are tender.

Add the milk then partially blend the soup with an immersion blender. Taste and re-season. Add the parsley and stir. Ladle into bowls then top with shredded cheese and bacon bits. Enjoy.

Side Note: If you would like your soup to be a little more decadent and creamy, add 1/2 cup of half and half or heavy cream. 

Potato Soup

 

Potato Soup

Potato Soup

Servings: 8 +

Ingredients

  • 6 slices lean bacon
  • 1 small sweet yellow onion diced
  • 3 carrots peeled and diced
  • 3 stalks celery diced
  • 2 cloves of garlic
  • Dash or two of Cayenne pepper
  • Sea salt and freshly cracked pepper to taste
  • 6 large russet potatoes peeled and diced
  • 8 cups chicken stock
  • 1 cup milk
  • ½ cup of half and half or heavy cream optional
  • Fresh parsley chopped
  • Pepper Jack or extra sharp cheddar grated
  • Bacon bits

Instructions

  • Heat a very large Dutch oven over medium heat. Add the bacon and cook until crispy on both sides. Remove from the Dutch oven and place on a paper towel then cut into bits; set aside.
  • Remove all but 1 teaspoon of bacon grease from the Dutch oven. Add the onion, carrot, and celery; cook, stirring often, for a couple of minutes. Add the minced garlic cayenne pepper, sea salt, and freshly cracked pepper, to taste then cook, stirring constantly, for 1 minute.
  • Add the diced potato and chicken broth. Cover with a lid and simmer for 30 minutes or until the potatoes are tender.
  • Add the milk then partially blend the soup with an immersion blender. Taste and re-season. Add the parsley and stir. Ladle into bowls then top with shredded cheese and bacon bits. Enjoy.
  • Side Note: If you would like your soup to be a little more decadent and creamy, add 1/2 cup of half and half or heavy cream.
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22 Comments

  1. Sorry he is sick! It sure is making the rounds though. Had it here too. Potato soup is a perfect meal for feeling kind of yuck! Your daughter is sure getting grown up! Nice that she loves to cook like her Mama!!
    xo Kris

  2. I hope your son is feeling better, Pam. I think it is so cute that he asked for Potato Soup and just as cute that your daughter jumped in to help:)

    It sure looks good. I can’t believe I have never made Potato Soup. It always sounds so hearty. February happens to be Potato Lovers’ Month. Perhaps it is high time I make some soon!!! Thanks for sharing, Pam…Just right for such a snowy cold day:)

  3. I don’t think I have ever had potato soup, only potato and leek. Must give it a try.
    Hope you don’t catch any bugs. Have a good week. Diane

  4. It sounds delicious. You can actually make cream based soups even more creamy by adding powdered nonfat milk at the end of the cooking. No one ever knows you didn’t use cream, and you don’t suffer the extra calories.
    I love your picture of your daughter peeling the potatoes. She’s a great helper in the kitchen. Hope your son is feeling better soon.

  5. I’m sorry to hear your son was sick. I hope he feels better soon! I’m sure this soup was delicious and helped make him feel a little bit better!

  6. This is similar to Ree Drummond’s…but she adds flour…do you prefer it without? Just curious as I am making it right now for tomorrow’s dinner..Thanks for all the great recipes!

    1. Gail,

      I haven’t seen Ree’s version. I didn’t feel like this soup needed any flour to thicken it up – it was plenty thick on it’s own.

      Pam

  7. I’m looking for a soup receipe that used Ora-Ida Hash Brown Potatoes. It was in the Parade Magazine in 2014. Had it this weekend but didn’t get receipe.
    Thanks

    1. Beverly,

      I am sorry, that isn’t one of my recipes. I Googled it to see if I could find the recipe for you but I didn’t see it. Sorry I couldn’t be of more help.

      Pam