Perfect Potato Soup Recipe - How to Make Potato Soup

Oct 14, 2024

Topped with lots of bacon and cheese.

I'm The Pioneer Woman and I have a confession to make about soup recipes. Are you ready? Here goes...

*Ahem.*

*Clearing my throat.*

*Singing a couple of scales to warm up.*

I'm picky about potato soup.

It's true. It can't be too creamy, with no variance in texture. It can't be too lumpy. Potato soup has to have a pureed, smooth potato component. It has to be full of flavor or I'll die a thousand deaths. And most of all... it has to make me close my eyes, sigh, and feel like everything till the end of time is going to be okay. But other than those things, I'm not the least bit picky about potato soup! This creamy soup recipe checks all the boxes. It's just so darn good when the weather starts getting cool.

Serve it with a big hunk of crusty ciabatta bread, a cheese biscuit, or even a grilled cheese sandwich to sop up all of the creamy goodness.

Like I said: darn delicious!

What ingredients are in potato soup?

Onion, carrot, celery, and potatoes all get cooked down in the tiniest bit of bacon grease. Then goes in chicken broth, some flour and milk, and eventually heavy cream. There's some salt, pepper, and Cajun seasoning, too, for flavor. To serve it, you sprinkle on some crispy bacon bits and shredded cheese!

Why does my potato soup have no flavor?

Bland potato soup is evil and must be destroyed. What you should know is that it takes more than just potatoes and cream to make great potato soup. This recipe is anything but bland because it also uses ingredients like onion, bacon, and Cajun seasoning to deepen the flavor from every angle.

How do you thicken potato soup?

First, the starch in the potatoes will help thicken it. I also whisk together some flour and milk and add it to the soup to give it some body. There's heavy cream in it, too. Heavy cream is nice and thick on its own, but it gives the soup next-level thick, rich creaminess.

What kind of potatoes are used in potato soup?

Of all the different types of potatoes, I'd recommend using russet potatoes for making this soup. They're high in starch, which means they'll help thicken the soup.

How long does potato soup last in the fridge?

Potato soup will last for up to 4 days in the fridge. Make sure to store it in an airtight container to keep it as fresh as possible.

Can potato soup be frozen?

Yes, but you need to make one adjustment: Wait to add the heavy cream until after you thaw the soup. Heavy cream doesn't do well in the freezer; it can cause the soup to separate and become grainy once it's thawed. So to avoid that, you'll want to leave it out at first. When you're ready to enjoy the frozen potato soup, just let it thaw in the fridge overnight and reheat it on the stove over medium-low heat. Stir in the heavy cream and enjoy!

slices thin bacon, cut into 1-in. pieces

whole medium onion, diced

whole carrots, scrubbed clean and diced

stalks celery, diced

small russet potatoes, peeled and diced

kosher salt, plus more to taste

Black pepper, to taste

Cajun spice mix

low-sodium chicken or vegetable broth

all-purpose flour

milk

heavy cream

minced fresh parsley

grated cheese of your choice

Here's how I make it:

The Cast of Characters: Small Russet potatoes, carrots, celery, onions, milk, flour (not pictured, because I'm an airhead), heavy cream, salt, pepper (not pictured, for the same aforementioned reason), Cajun spice (ditto), parsley, and thin bacon. The sour cream is optional, as is the cheese, which is obscured by the potatoes.

Gosh, I'm thorough with these Cast of Characters set-ups, aren't I?

Not.

Start by slicing the bacon into small pieces…

This is about six slices. But if you want to use seven, I won’t tell anyone.

Throw the bacon into a soup pot over medium heat…

And stir it around until the fat is rendered and the bacon is crisp.

Remove the bacon from the pot…

And try with all your might not to eat it.

Note that this will be difficult.

Next, peel an onion and cut it in half…

Then, in each half, cut vertical slices…

Then cut in the other direction…

To dice!

After that: The celery!

Slice two or three stalks into thinner strips…

Then cut the strips into a dice.

Next come the carrots. I don't peel them, because then I feel rustic. I just scrub them really well…

Then I lop off the ends…

Cut them into sticks…

And cut the sticks into a dice.

Now you've got the basics ready!

Pour off most of the bacon grease from the pot, but leave a little in the pot for health and happiness in 2013.

Okay, happiness.

Throw the veggies in the pot over medium heat and let them start cooking.

While they're cooking, grab the potatoes!

PO-TAY-TOES? Boil 'em, mash 'em, stick 'em in a STEW?

(Name that movie.)

Peel them…

Cut them into sticks…

And dice them till you have a big pile!

Throw the potatoes into the pot with the veggies and stir them all together. Let them cook for about 5 minutes or so, just to get the potatoes started.

Add plenty of salt (the potatoes need it!), and please try not to be overly impressed with my flawless manicure.

Next, add plenty of pepper.

Finally, add a bunch (about 6 to 8 cups) low sodium chicken broth…

Then bring it to a boil and let it cook for about ten minutes, till the potatoes are starting to get tender.

While it's cooking, mix together some milk and flour and whisk it till it’s smooth.

Pour it into the soup, then let it cook for another five minutes, until it's got a little more body to it.

By now, the veggies are nice and soft…

So use your exquisitely manicured hand to grab a measuring pitcher.

Scoop out about half (or up to about 2/3) of the soup, depending on your blender size…

And pour it into the blender (or food processor…or you can use an immersion blender, which is always easier!)

When I'm putting something hot in a blender, I only fill it about half to 2/3 full because it will expand as it purees.

***Use caution when blending hot soup, and always blend on the lowest setting possible! If possible, allow the soup to cool before blending.***

Blend it until it's totally smooth and luscious…

Then pour it into the pot with the un-pureed soup. This'll result in the perfect potato soup consistency! The best of both worlds! Have your cake and eat it, too!

And have your soup and slurp it, too.

Oh, and don't forget 1/4 to 1/2 cup of heavy cream.

You won't be sorry.

(You can do half-and-half instead…but do add one or the other. Sends the soup into the heavens.)

Stir it around over low heat to make sure it's thoroughly heated, and use this opportunity to taste it and adjust the seasonings.

In addition to a little extra salt and pepper, I also added some Cajun spice for a nice flavor and just a teeny hint of spice.

Dear goodness, my hand.

Did you know I have the most unphotogenic hands in this history of hands? It's true! It's been proven in independent studies.

Look how lovely!

Oh, and I forgot to mention: If you want your potato soup to be pure and unadulterated in color, just leave the carrots out. I happen to love the golden brown color the carrots bring to the mix, but the onions and celery alone would add great flavor.

Finally, mince up some parsley…

And add it in.

Will you take a look at that? That right thar is some dang good soup.

But wait! There's more! Grate up a little bit of your favorite cheese. Absolutely any kind is fine. This one has peppadews in it, and I’m completely obsessed with it.

And I got it at my local grocery store!

I just love it when that happens.

To serve it up, sprinkle on a little extra parsley before adding some of the grated cheese…

And—you'd better believe it—some of the crispy bacon.

You can also add sliced green onions, a dollop of sour cream—anything you want!

This soup will warm your ever-loving heart and soul. I absolutely promise.

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