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Perfect Potato Soup

soup

Perfect Potato Soup

A comforting potato soup made with bacon, vegetables, broth, and a touch of cream, blended for the perfect balance of smooth and chunky texture.

Prep

10 min

Cook

20 min

Total

30 min

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Ingredients

Serves16

Perfect Potato Soup

  • 8 slice Bacon (cut into 1-inch pieces)
  • 1.3333 medium Onion (diced)
  • 4 whole Carrots (scrubbed clean and diced)
  • 4 stalk Celery (diced)
  • 8 small Russet potatoes (peeled and diced)
  • 0.6667 tsp Kosher salt (plus more to taste)
  • 0 count Black Pepper (to taste)
  • 0.6667 tsp cajun spice mix
  • 10.6667 cup low-sodium chicken or vegetable broth
  • 4 tbsp All-Purpose Flour
  • 1.3333 cup Milk
  • 0.6667 cup Heavy Cream
  • 1.3333 tsp Fresh Parsley (minced)
  • 1.3333 cup grated cheese (any cheese of your choice)
Servings: 16−+
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Cooking Instructions

  1. 1

    Cook the bacon

    Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat has rendered. Remove the bacon and set aside, leaving a small amount of the grease in the pot.
    Tip: Reserve a tablespoon of bacon fat for extra flavor without making the soup overly rich.
    Cleanup: Transfer cooked bacon to a paper towel-lined plate to reduce cleanup later.
  2. 2

    Sauté the vegetables

    Add the diced onion, carrots, and celery to the pot. Cook for about 2 minutes, then stir in the diced potatoes. Season with salt, pepper, and Cajun spice and cook for another 5 minutes.
    Tip: Keep potato pieces uniform in size so they soften evenly.
    Cleanup: Wipe down your cutting board now to avoid dried-on vegetable residue.
  3. 3

    Simmer the soup

    Pour in the broth and bring the mixture to a gentle boil. Cook for 10 minutes, or until the potatoes begin to soften. Whisk together the flour and milk, then stir the slurry into the soup and cook for another 5 minutes to thicken.
    Tip: Add the slurry slowly while stirring constantly to avoid lumps.
    Cleanup: Rinse the whisk immediately so the flour mixture does not harden on it.
  4. 4

    Blend part of the soup

    Remove half to two-thirds of the soup and blend until smooth. Carefully return the blended portion to the pot and stir to combine. Heat gently and adjust seasoning as needed.
    Tip: If using a blender, let the soup cool briefly and blend in small batches for safety.
    Cleanup: If using an immersion blender, blend directly in the pot to minimize dishes.
  5. 5

    Finish and serve

    Stir in the heavy cream and parsley. Serve hot, topped with grated cheese and the reserved bacon pieces.
    Tip: Add toppings individually at the table so everyone can customize their bowl.
    Cleanup: Soak the soup pot in warm soapy water immediately after serving for easier cleaning.

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Perfect Potato Soup

Prep: 10 min · Cook: 20 min · Total: 30 min · Servings: 16

Ingredients

Perfect Potato Soup

  • 8 slice Bacon (cut into 1-inch pieces)
  • 1.3333 medium Onion (diced)
  • 4 whole Carrots (scrubbed clean and diced)
  • 4 stalk Celery (diced)
  • 8 small Russet potatoes (peeled and diced)
  • 0.6667 tsp Kosher salt (plus more to taste)
  • count Black Pepper (to taste)
  • 0.6667 tsp cajun spice mix
  • 10.6667 cup low-sodium chicken or vegetable broth
  • 4 tbsp All-Purpose Flour
  • 1.3333 cup Milk
  • 0.6667 cup Heavy Cream
  • 1.3333 tsp Fresh Parsley (minced)
  • 1.3333 cup grated cheese (any cheese of your choice)

Instructions

  1. Cook the bacon — Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat has rendered. Remove the bacon and set aside, leaving a small amount of the grease in the pot.
  2. Sauté the vegetables — Add the diced onion, carrots, and celery to the pot. Cook for about 2 minutes, then stir in the diced potatoes. Season with salt, pepper, and Cajun spice and cook for another 5 minutes.
  3. Simmer the soup — Pour in the broth and bring the mixture to a gentle boil. Cook for 10 minutes, or until the potatoes begin to soften. Whisk together the flour and milk, then stir the slurry into the soup and cook for another 5 minutes to thicken.
  4. Blend part of the soup — Remove half to two-thirds of the soup and blend until smooth. Carefully return the blended portion to the pot and stir to combine. Heat gently and adjust seasoning as needed.
  5. Finish and serve — Stir in the heavy cream and parsley. Serve hot, topped with grated cheese and the reserved bacon pieces.