There's something so comforting about a warm bowl of potato soup. Creamy, hearty, and full of rich flavors, this dish is perfect for a cold evening or when you're in need of a little comfort food. In this article, we'll guide you through everything you need to know to make the best potato soup. You'll learn about the key ingredients, possible substitutions, and expert tips to elevate your dish. Keep reading for step-by-step instructions, common mistakes to avoid, and creative presentation ideas. Let’s dive in!
What is Potato Soup?
Potato soup is a comforting dish typically made from potatoes, broth, vegetables, and seasonings. The ingredients blend to form a creamy and thick soup that’s both satisfying and rich. You can make it with simple pantry staples and, with a few easy tweaks, turn it into something gourmet. Whether you prefer a chunky or smooth soup, this recipe can be adapted to fit your preferences. So, let’s take a look at what makes this dish so special.
Ingredients List for The Best Potato Soup
Here’s a list of ingredients you will need to create this delicious soup:
- 1 large onion, diced: Adds a depth of flavor and a bit of sweetness when sautéed.
- ½ cup thinly sliced carrots: Adds some color, texture, and a slight sweetness to balance the savoriness.
- 1 lb bacon, chopped: Provides a smoky, salty flavor and a bit of crunch.
- 2 stalks celery, diced: Adds freshness and slight bitterness to balance the creamy potatoes.
- 3 cloves garlic, minced: Enhances the flavor with a mild, aromatic spice.
- 8 potatoes, peeled and cubed: The star of the dish, providing bulk and creaminess when cooked.
- 4 cups chicken broth: Used to cook the potatoes and adds a savory depth of flavor.
- 3 Tablespoons butter: Helps create a creamy roux and adds richness to the soup.
- 3 Tablespoons flour: Thickens the soup when combined with butter.
- 1 cup heavy cream or half and half: Creates the creaminess that defines a good potato soup.
- 1 Teaspoon dried tarragon: Adds a subtle, herbal flavor to the dish.
- ⅓ cup kale (frozen and thawed is fine): Provides a nutritious boost and a pop of color.
- Salt and pepper, to taste: Brings all the flavors together and allows you to adjust seasoning as needed.
Substitutions and Variations
Potato soup is an adaptable dish, and you can easily tweak the recipe to suit your personal tastes or dietary needs. Here are some common substitutions and variations:
- Potatoes: You can use any kind of potato. Russet potatoes give the creamiest texture, while Yukon Gold or red potatoes hold their shape better. You can even mix them for a varied texture.
- Vegetarian Option: Omit the bacon and use vegetable broth instead of chicken broth to create a vegetarian version of this soup.
- Bacon: Turkey bacon or pancetta can be used for a leaner or more gourmet twist. You can also omit it altogether for a lighter dish.
- Kale: Swap the kale with spinach or Swiss chard, or leave it out if you prefer a more traditional potato soup. Fresh herbs like parsley or thyme can also be used for extra flavor.
- Cream: Use half and half or even milk instead of heavy cream for a lighter version. For a dairy-free option, coconut milk or cashew cream works wonderfully.
- Additions: Feel free to add extra vegetables like peas, leeks, or corn to enhance the flavor and texture of the soup.
Step-by-Step Cooking Instructions

How to Cook The Best Potato Soup: A Step-by-Step Guide
Follow these detailed steps to ensure your potato soup comes out perfect every time.
- Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until it becomes crispy. This should take about 8-10 minutes. Remove the bacon pieces with a slotted spoon and set them aside, leaving the bacon fat in the pot. If there’s too much grease, drain a little but leave about 2 tablespoons for cooking the vegetables.
- Sauté the Vegetables: In the same pot with the bacon fat, add the diced onions, celery, and carrots. Sauté for about 5 minutes, or until the vegetables become tender. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Cook the Potatoes: Add the peeled and cubed potatoes to the pot, stirring them into the vegetable mixture. Pour in enough chicken broth to just cover the potatoes. Bring to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- Make the Roux: In a separate small pan, melt the butter over medium heat. Stir in the flour and cook for 2-3 minutes, whisking constantly to create a smooth roux. This will help thicken the soup later. Set aside.
- Thicken the Soup: Once the potatoes are fully cooked, slowly whisk in the roux, stirring continuously until the soup thickens. This should take about 5 minutes.
- Add the Cream and Kale: Stir in the heavy cream (or half and half) and tarragon, and add the chopped kale. Let the soup simmer for another 5-10 minutes to let the flavors meld together.
- Season and Serve: Taste the soup and season with salt and pepper as needed. You can also adjust the creaminess by adding more cream or broth if the soup is too thick.
- Garnish and Enjoy: Ladle the soup into bowls and garnish with the crispy bacon you set aside earlier. You can also top it with shredded cheese, sour cream, or chopped green onions for extra flavor.
Common Mistakes to Avoid
- Not Cooking the Potatoes Properly: Ensure the potatoes are fully cooked and fork-tender before adding the roux. Undercooked potatoes can ruin the texture of your soup.
- Over-Thickening: It’s easy to over-thicken the soup by adding too much roux. Always add a little at a time and stir well before deciding if you need more.
- Forgetting to Season: Potatoes can absorb a lot of salt, so be sure to taste and adjust the seasoning as you go. Don’t be afraid to add a pinch more salt or pepper toward the end of cooking.
- Burning the Bacon or Roux: Cooking bacon at too high a heat or not whisking the roux constantly can result in burning, which gives the soup a bitter flavor.
Serving and Presentation Tips
How to Serve The Best Potato Soup
Potato soup is delicious on its own but can also be paired with a variety of sides to complete the meal. Some popular options include:
- Crusty bread, such as a French baguette, for dipping.
- A fresh green salad with a light vinaigrette to cut through the richness of the soup.
- A side of roasted vegetables for added texture and flavor.
Presentation Ideas for The Best Potato Soup
While potato soup may not be the most visually stunning dish, you can easily elevate its presentation with a few simple touches:
- Bacon Crumbles: Sprinkle crispy bacon bits on top for added texture and a pop of color.
- Fresh Herbs: Garnish with fresh parsley or chives for a splash of green.
- Cheese: Grated cheddar, Parmesan, or Gouda can add richness and depth to the presentation.
- Sour Cream Swirl: A dollop of sour cream swirled into the center of the bowl adds a touch of creaminess and visual appeal.
The Best Potato Soup Recipe Tips
- Prep in Advance: You can prepare the vegetables and cook the bacon ahead of time to make the cooking process faster.
- Freezing: Potato soup freezes well, but the texture may change slightly. To freeze, allow the soup to cool completely before transferring it to an airtight container. When reheating, add a bit of fresh cream or broth to restore its consistency.
- Consistency: For a chunkier texture, use a potato masher to lightly crush some of the potatoes. For a smoother soup, you can blend half the mixture with an immersion blender before adding the cream.
Frequently Asked Questions (FAQs)
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a different flavor profile. Keep in mind, sweet potatoes will give the soup a sweeter taste and a more vibrant color.
How long will potato soup keep in the fridge?
Potato soup can be stored in an airtight container in the fridge for 3-4 days. Reheat it gently on the stovetop or in the microwave.
Can I freeze potato soup?
Yes, potato soup can be frozen. However, dairy-based soups sometimes change texture when frozen. To avoid this, you can freeze the soup before adding the cream and add it in after reheating.
Can I make this soup in a slow cooker?
Yes! Sauté the bacon, onions, carrots, and celery first, then transfer everything except the cream and kale to a slow cooker. Cook on low for 6-8 hours, then add the cream and kale in the last 30 minutes.
Conclusion
Potato soup is the ultimate comfort food that’s both hearty and versatile. With this recipe, you’ll have a delicious and creamy dish that’s perfect for any occasion. By following the step-by-step instructions and using some of the suggested variations, you can create a potato soup that’s uniquely yours. Whether you're serving it for a family dinner or enjoying it as a leftover, this soup is guaranteed to be a hit! Try it today and savor the warmth and satisfaction of a bowl of homemade potato soup.
PrintThe Best Potato Soup Recipe
This easy-to-make potato soup recipe is loaded with hearty potatoes, bacon, and a creamy broth with hints of tarragon. It’s the perfect comfort food for chilly days. Follow simple instructions for a savory, satisfying soup, packed with nutrients from kale, garlic, and celery.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 large onion, diced
- ½ cup thinly sliced carrots
- 1 lb bacon, chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 potatoes, peeled and cubed
- 4 cups chicken broth (or enough to cover potatoes)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried tarragon
- ⅓ cup kale (frozen or fresh, stems removed, finely chopped)
- Salt and pepper to taste
Instructions
- In a large pot, cook chopped bacon over medium heat until crispy. Remove and set aside.
- In the bacon drippings, sauté diced onions, carrots, and celery until softened, about 5-7 minutes.
- Add garlic and cook for another minute until fragrant.
- Add cubed potatoes to the pot and pour in chicken broth until the potatoes are covered. Simmer until potatoes are tender, about 15-20 minutes.
- In a separate pan, melt butter over medium heat, whisk in flour, and cook for 1-2 minutes to form a roux.
- Stir the roux into the soup, thickening it.
- Pour in the heavy cream and mix in dried tarragon, kale, salt, and pepper to taste. Simmer for 5 minutes.
- Serve warm, garnished with crispy bacon.
Notes
- Substitute half-and-half for heavy cream if you prefer a lighter version.
- Kale can be swapped with spinach for a different flavor profile.
- Adjust thickness by adding more broth if necessary.
Nutrition
- Serving Size: 1 bowl (approximately)
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
Leave a Reply