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Several years ago, it was a very cold winter’s night outside and we were hunkered down in the house for a long night with sick kids.
We were in desperate need of some comfort food so I got thinking about all the best comfort food I’d ever eaten.
I thought about when I was a kid and what my mom used to make for me when I was sick. It was always Potato Soup. The BEST potato soup ever. Nothing tastes better than mom’s home cooking when you are sick.
Well, my potato soup is a little different than my mothers. My mothers was just basically cream, chicken stock and potatoes. This is my grown up version of the recipe now. It’s filled with amazing ingredients that start with a roux. The star of this soup is the red potatoes, but it also contains bacon, onions, celery, and cream. You will never taste a better potato soup in your life. I guarantee it!
Now let’s get down to business!
This recipe sounds a little complicated, but it’s really quite easy. What’s better than potato’s, cream, bacon, onions, and cheese on a cold winter day? NOTHING! This soup is perfect for holiday parties as it makes a ton! I have a family of 7 and we usually have half left over for lunches.
Here are some of the ingredients you’ll need for the best Potato Soup Recipe Ever!
Annette’s Potato Soup Recipe
Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups chicken stock or broth
1/2teaspoon salt
1 teaspoon seasoned salt
1 teaspoon black pepper
1 cup salted butter
1 cup flour
1/2 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions
Directions:
1. In a Nonstick 12-Quart Stockpot, boil potatoes in water 10-12 minutes or until just tender. Drain and set the potatoes aside until the end.
2. In sauté pan, cook diced bacon until crisp. Drain bacon fat and place on paper towel over plate to drain.
3. Add onion and celery to bacon drippings in pan over medium-high heat until celery is tender, about 5 minutes.
4. To the large pot that you boiled the potatoes in, add milk, broth, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.
5. In small, heavy saucepan melt butter. Add flour and mix well with a whisk. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. The roux should be thick and start to turn a light brown, tan color.
6. While constantly stirring milk and broth, add roux slowly until soup is thick and creamy, about 4 minutes. Let simmer for about 30 minutes or until flavors are incorporated.
7. Stir in parsley, reserved potatoes, bacon (reserve some for garnish if desired), celery, onions and cream.
8. Garnish with cheese, bacon bits, green onions or all three. Serve hot!
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Here is a printable version of the recipe:
Potato Soup Recipe ~ The best you’ll ever make!
Ingredients
- 2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
- 1 regular package uncooked bacon, finely diced
- 1 medium onion, diced
- 1/4 bunch celery, diced
- 8 cups milk
- 4 cups chicken stock or broth
- 1/2 teaspoon salt
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- 1 cup salted butter
- 1 cup flour
- 1/2 bunch freshly chopped parsley
- 1 cup whipping cream
- ***For garnish:***
- Shredded cheese
- fried bacon bits
- chopped green onions
Instructions
- In a Nonstick 12-Quart Stockpot, boil potatoes in water 10-12 minutes or until just tender. Drain and set the potatoes aside until the end.
- In sauté pan, cook diced bacon until crisp. Drain bacon fat and place on paper towel over plate to drain.
- Add onion and celery to bacon drippings in pan over medium-high heat until celery is tender, about 5 minutes.
- To the large pan that you boiled the potatoes in, add milk, broth, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.
- In small, heavy saucepan melt butter. Add flour and mix well with a whisk. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. The roux should be thick and start to turn a light brown, tan color.
- While constantly stirring milk and broth, add roux slowly until soup is thick and creamy, about 4 minutes. Let simmer for about 30 minutes or until flavors are incorporated.
- Stir in parsley, reserved potatoes, bacon (reserve some for garnish if desired), celery, onions and cream.
- Garnish with cheese, bacon bits, green onions or all three. Serve hot!
https://www.tipsfromatypicalmomblog.com/2010/01/potato-soup-recipe-machine-shed.html
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FAQs
Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes.
What can I add to potato soup to add flavor? ›
Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes.
How do you make potato soup not bland? ›
Adding an acid like vinegar or lemon juice and incorporating fresh herbs can also help add flavor to a potato soup. While you may not need to implement all of these strategies, it's good to keep them in the back of your mind for when you realize your next pot of soup needs a flavor boost.
Why does my potato soup taste bland? ›
Not Adding Acid
If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.
What is a good thickener for potato soup? ›
Add Flour Or Cornstarch
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
How can I deepen my soup flavor? ›
"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says.
What is the key to flavorful soup? ›
All soups and stews must have three major components in order to be tasty: an undercurrent liquid, aromatics, and volumizing ingredients.
How do you doctor up bland potato soup? ›
Your potato soup is bland? Try adding a little more salt. That's usually the answer to any issue of blandness, no matter the recipe in question. A basic Appalachian style potato soup uses only a handful of simple ingredients, leaning on milk and water and often bouillon to create the brothy soup base.
Why is my homemade soup so bland? ›
If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Start with the basics. Ensure you've added enough salt and black pepper.
Why isn't my potato soup creamy? ›
One trick to make your potato soup a little less grainy is to add some form of dairy –- cream, milk, or even cheese. Because dairy is generally creamy in texture, that characteristic will carry over into your soup.
The Worst Things to Put in Your Soup
- By Sara Butler. If there's one good thing about fall and winter, it's soup. ...
- Heavy Cream. Heavy cream creates an inviting texture for soups but that's where its positive contributions end. ...
- Juice. ...
- Turkey Bacon. ...
- Cheese. ...
- Croutons.
any veggie can be used in soup, but unless you're making a very delicate, exceptional soup, I'd steer clear of lettuce. some veggies have a strong flavor, so you may enjoy using them, but in moderation. For me, parsnips and rutabaga fit this category.
Does soup taste better the longer you cook it? ›
Just know the longer you cook it, the more flavor that will come out of the food and into the soup. Think of marinara sauce. Though it's not a soup, it's the same concept. Allowing it to cook for awhile marries all the flavors together.
Will cream cheese thicken potato soup? ›
Cream cheese can be a delicious and tangy thickener for mashed potatoes so it stands to reason that it can also be used to add body to your favorite silky potato soup recipes — right? The answer is yes. It only works well if you do it carefully, though.
Can I use instant potato flakes to thicken potato soup? ›
This soup-thickening hack couldn't be easier. Unlike using flour, which requires either making a little roux before you start cooking or a beurre manié afterwards, or using a cornstarch slurry that can create a gloppy texture, the instant mashed potato flakes can simply be sprinkled into the finished dish.
Can you use instant potatoes to thicken potato soup? ›
Honestly, if you just stir in a little instant mash, like Smash, your soup will thicken up in no time at all. Now, you may end up needing more than a spoonful, but it's best to add a little at a time, because remember, you can always add more of it, but you can't take it away.
How do you make bland potato soup taste better? ›
Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.
What can I add to potato soup for flavor without? ›
Use plenty of cream combined with milk, lots of cheddar cheese, garlic, ground black pepper, salt to taste, creamery butter and parsley. Don't forget the potatoes boiled than baked into the soup.
How can I add flavor to tasteless soup? ›
Perk up a Bland Soup With Simple Pantry Staples
Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.
How to jazz up canned potato soup? ›
Add swirls of pesto, chili crisp, hot sauce, sour cream, or salted yogurt. Garnish your bowl with fried shallots, garlic chips, croutons, or a mish-mash of toasted seeds. Douse tender, fresh herbs—like cilantro, dill, parsley, or basil—in good-quality olive oil and vinegar and pile them on top.
, boil potatoes in water 10-12 minutes or until just tender. Drain and set the potatoes aside until the end.
