Description

If you’re looking for a comforting and satisfying dish to warm you up, look no further than this Creamy and Hearty Potato Soup. With its rich and creamy texture, this soup is packed with flavor from tender baby red potatoes, crispy bacon, and a blend of savory seasonings. Perfect for chilly days or any time you need a hearty meal, this recipe is sure to become a family favorite.

Ingredients

2 1/2 pounds baby red potatoes, sliced into small bite-sized pieces
1/2 lb. uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
3 cups water
4 chicken bouillon cubes (use 1 cup of the hot potato water to dissolve, then use the 3 cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream

For Garnish:

Shredded cheese
Fried bacon bits
Chopped green onions

Instructions

Prepare the Potatoes: In a large pot, bring water to a boil and cook the sliced potatoes for about 10 minutes. Drain and set aside.
Cook the Bacon: In a sauté pan, cook the diced bacon until it becomes crisp. Drain the bacon fat and transfer the bacon to a paper towel-lined plate to drain further.
Sauté Vegetables: Add the diced onion and celery to the bacon pan and cook over medium-high heat until the celery is tender, about 5 minutes.
Combine Ingredients: In a large pot, combine the cooked potatoes, milk, water, chicken bouillon cubes (dissolved in 1 cup of hot potato water), salt, and black pepper. Heat the mixture over medium-high heat until it is very hot, about 8 minutes, stirring frequently. Be careful not to let it boil.
Make the Roux: In a small, heavy saucepan, melt the butter and add the flour. Mix well and cook over medium-low heat until the mixture bubbles, stirring constantly for 2 to 3 minutes to create a roux.
Thicken the Soup: Slowly add the roux to the hot soup while stirring constantly. Continue stirring until the soup thickens and becomes creamy, about 4 minutes.
Finish the Soup: Stir in the chopped parsley, reserved potatoes, and whipping cream. Cook until everything is heated through.
Garnish and Serve: Ladle the soup into bowls and garnish with shredded cheese, fried bacon bits, and chopped green onions, or any combination of these. Serve hot and enjoy!

Notes

Serving Tips

Serve Hot: Potato soup is best enjoyed hot. Ladle it into bowls and serve immediately to maintain its creamy texture and rich flavor.
Garnish Options: Offer a variety of garnishes such as shredded cheese, fried bacon bits, and chopped green onions. This allows everyone to customize their bowl to their taste.
Accompaniments: Pair the soup with a side of crusty bread, a fresh salad, or a light sandwich for a well-rounded meal.
Adjust Consistency: If the soup thickens too much as it sits, simply stir in a little milk or water to reach your desired consistency.

Storage Tips

Cooling: Allow the soup to cool to room temperature before transferring it to storage containers. This helps prevent condensation and keeps the soup from becoming watery.
Refrigeration: Store the soup in airtight containers in the refrigerator. It will keep well for up to 3-4 days.
Freezing: To freeze, let the soup cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 2-3 months.
Reheating: Thaw frozen soup in the refrigerator overnight before reheating. Reheat it slowly on the stovetop over low heat, stirring frequently. You may need to add a little milk or water to reach the desired consistency.
Avoid Freezing Cream-Based Soups: Cream-based soups like this one can sometimes separate or become grainy after freezing. For best results, freeze without the cream and stir it in after reheating.

By following these serving and storage tips, you can enjoy your creamy potato soup at its best and ensure it remains delicious for future meals.