This creamy potato soup is so easy and quick to throw together without the heavy cream. It’s incredibly comforting, super delicious, and perfect for chilly nights. Cosy up with a bowl of this tasty potato soup garnished with cheese, bacon bits, and onions.
Ingredients
2 1/2 lbs baby red potatoes, sliced into small bite-sized pieces
1/2 pound uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 c. milk
3 c. water
4 chicken bouillon cubes (use 1 c. of the hot potato water to dissolve, then use the 3 c. of water)
1 tsp salt
1 tsp black pepper
3/4 c. salted butter
3/4 c. flour
1/4 bunch freshly chopped parsley
1 c. whipping cream
For garnish:
Shredded cheese
fried bacon bits
chopped green onions
How to make Perfect Potato Soup
Step 1: Boil the potatoes in a large pot of water for about 10 minutes. When done, drain the potatoes and set them aside.
Step 2: Cook the bacon in a saute pan until crispy. When done, drain the bacon fat and transfer the bacon on a paper towel-lined plate.
Step 3: To the same pan with the bacon, add the onion and celery and continue to cook for approximately 5 minutes over medium-high heat until the celery is tender.
Step 4: Add the milk to the large potato pan including the milk, water, bullion, salt, and pepper. Cook for approximately 8 minutes over medium-high heat, stirring frequently until the mixture is very hot. Make sure not to let the mixture come to a boil.
Step 5: Melt the butter in a small, heavy saucepan. Add the flour and cook for about 2 to 3 minutes over medium-low heat, stirring to make a roux.
Step 6: Gradually add the roux to the soup, stirring constantly for about 4 minutes until the soup has thickened and become creamy. Add the parsley along with the reserved potatoes, and cream. Stir until combined.
Step 7: Serve the soup hot garnished with cheese, bacon bits, and onions. Enjoy!
Ingredients
- 2 1/2 lbs baby red potatoes, sliced into small bite-sized pieces
- 1/2 pound uncooked bacon, finely diced
- 1 medium onion, diced
- 1/4 bunch celery, diced
- 8 c. milk
- 3 c. water
- 4 chicken bouillon cubes (use 1 c. of the hot potato water to dissolve, then use the 3 c. of water)
- 1 tsp salt
- 1 tsp black pepper
- 3/4 c. salted butter
- 3/4 c. flour
- 1/4 bunch freshly chopped parsley
- 1 c. whipping cream
- For garnish:
- Shredded cheese
- fried bacon bits
- chopped green onions
Instructions
Step 1: Boil the potatoes in a large pot of water for about 10 minutes. When done, drain the potatoes and set them aside.
Step 2: Cook the bacon in a saute pan until crispy. When done, drain the bacon fat and transfer the bacon on a paper towel-lined plate.
Step 3: To the same pan with the bacon, add the onion and celery and continue to cook for approximately 5 minutes over medium-high heat until the celery is tender.
Step 4: Add the milk to the large potato pan including the milk, water, bullion, salt, and pepper. Cook for approximately 8 minutes over medium-high heat, stirring frequently until the mixture is very hot. Make sure not to let the mixture come to a boil.
Step 5: Melt the butter in a small, heavy saucepan. Add the flour and cook for about 2 to 3 minutes over medium-low heat, stirring to make a roux.
Step 6: Gradually add the roux to the soup, stirring constantly for about 4 minutes until the soup has thickened and become creamy. Add the parsley along with the reserved potatoes, and cream. Stir until combined.
Step 7: Serve the soup hot garnished with cheese, bacon bits, and onions. Enjoy!
