Chex Mix
Lidey Heuck
242 ratings with an average rating of 4 out of 5 stars
242
1 hour, plus cooling
Potato Soup
Published Oct. 11, 2023
- Total Time
- 1 hour 30 minutes
- Prep Time
- 20 minutes
- Cook Time
- 1 hour 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 6slices bacon (about 10 ounces), diced into ½-inch pieces
- 2tablespoons unsalted butter
- 3celery stalks, finely chopped
- 1large yellow onion, finely chopped
- 1large carrot, peeled and finely chopped
- 2garlic cloves, finely chopped
- Kosher salt (such as Diamond Crystal) and black pepper
- 3pounds Yukon gold potatoes (about 6 medium), peeled and diced into 1-inch cubes
- ½teaspoon chopped fresh thyme, or ¼ teaspoon dried
- ½teaspoon smoked paprika
- ¼teaspoon ancho chile powder, optional
- 4cups chicken broth
- ½ to 1cup heavy cream, to taste
- Shredded cheddar cheese and finely chopped chives, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
577 calories; 34 grams fat; 16 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 52 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 17 grams protein; 1230 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat a large Dutch oven or pot over medium heat. Add the bacon and cook, stirring occasionally, until crisp, 12 to 14 minutes. Transfer the bacon to a plate with a slotted spoon; set aside to use later as a topping.
- Step 2
Leave 1 tablespoon of the bacon fat in the pot. Over medium heat, add the butter. Once melted, stir in the celery, onion, carrot and garlic; season with a little salt and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
- Step 3
Stir in the potatoes and season well with salt and pepper. Sprinkle on the thyme, smoked paprika and chile powder (if using). Cook, stirring, for 2 minutes. Add the broth, increase the heat to high and bring to a boil. Cover, reduce heat to medium-low and simmer, stirring occasionally, until the potatoes are fork tender, 15 to 20 minutes. As the soup simmers, taste the broth and add salt if needed. Stir in as much heavy cream as you like and remove from the heat.
- Step 4
Transfer half of the soup to a blender and process until smooth. Return the blended soup to the pot and cook on medium-low, uncovered and stirring occasionally, until the soup thickens slightly, about 15 minutes. (Alternatively, you can use an immersion blender and blend about half the soup in the pot.) Add more heavy cream, salt and pepper, if desired, and serve in bowls topped with bacon, cheese and chives.
Private Notes
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Cooking Notes
Richard
It's' quite a stretch to say that this soup is not palatable without "a lot of editing", especially because the recipe recommends toppings such as what would be used for baked potatoes. Not everyone "needs" hot sauce on everything. Cheese and chives are recommended. Ancho chile, paprika, and garlic add sufficient flavor for many of us. It's one thing to say that the recipe wasn't spicy enough for you; no need to completely pan the recipe.
John
What this soup needs is a leek.
othershoe
Good soup! No need to finely dice the bacon; cooking whole strips then crumbling saves time. Adding a small amount of apple cider vinegar at the end marries the flavors.
macy
So delicious. I added a cup of buttermilk by mistake and then added a cup or two of cream after. Absolutely perfect with sprinklings of cheese, chives and bacon!! Will definitely make again.
Leslie
An immersion blender is the way to go. It eliminates the chore of transferring back and forth and washing up. Immersion blenders, IMO, are a kitchen must-have!
RJ NH
I find that the addition of leeks and turmeric add flavor and color to this recipe. I also use roasted bone stock instead of broth. To make the stock: If I have a left over rotisserie chicken, I roast the carcass in the oven for an hour at a low heat. Then, I place it in a Dutch oven with aromatics to make the stock, which I simmer for several hours.
George Dietz
It’s the potato soup my mom used to make and it’s really delicious. Thanks for a recipe for this comfort dish.
Helen
I love the idea of opening the fridge and adding delicious things by mistake. Great way to cook, literally with abandon!
Theresa Johnson
This is so good!! I stuck to the recipe except for adding a cup of frozen corn as the potatoes simmered. So delicious. Thank you.
Stacy
Adding that I used an immersion blender in the pot rather than transferring part of it to a blender.
potato eater
delicious & very easy to make vegetarian! just skipped the bacon & chicken stock and added extra butter and spices and veggie stock instead. It was still very rich and creamy!
Kan
Maybe a half cup of dry white wine?
Joe M Sunapee NH
A wonderful meal on a cold fall evening here in NH. Just follow the recipe. I did ad some frozen corn and it added a nice touch. I also used russet potatoes because I had them. This was a great recipe because I had everything.
Kristen Mullen
This was the best potato soup I've ever made. Big hit!
Melissa
Great soup recipe. Perfect proportions. My whole family (kids age 7 and 10) loved as is! I love that you can play around with different veggies and spices.
LOU
Add some type of white bean.
Mia
This is an amazing recipe. However, I suggest mixing in a pack of shredded cheese with it instead of just sprinkling it on top. Delicious
scott
I added about 1/4 cup of bacon pieces during the last simmer. One of the best potato soup recipes I have ever had!
nishie
loved this! i doubled the paprika and thyme and did not regret
Margaret
Best potato soup I ever had! I only made half, as it was only for me, and I regretted it immediately - definitely making it all the next time. The only thing I changed was half and half instead of heavy cream - didn't have any other use for the cream.
Mia
Instead of bacon I peeled, coarsely chopped and roasted the potato skins until crispy with a little oil and salt. They’re bitter on their own but when added to the soup add a nice crunch and ton of vitamins back into the meal.
Lynn
I used coconut milk in deference to my lactose intolerant husband. Yummy.
T S. Foxe
The Yukon Gold Potatoes are too waxy, try small white potatoes... and why is there no stale beer?
Barbmama
I did this almost exactly as written, the only thing I added was a chicken bouillon packet to the veggies as they softened, and based on what was in my fridge, I used 2 carrots instead of one, 5 stalks celery, and I’d say I ended up with about 3/4 c. of cream. We absolutely loved it! I put out grated cheddar, the crumbled bacon, and minced chives at the table. Five Stars, definitely!
Bea Seeking
Had a little prosciutto in the freezer so fried it up instead of the bacon- extra crisp.
AB
My family and I love this recipe. I tripled the paprika because the flavor it gives is so good, but otherwise followed as is. Amazing for cold or sick days!
Liz
Really loved this soup! Lots of variation opportunities but it's a great base for cozy winter soup and even as is, extremely tasty.
whitney
I made this recently and thought it was delicious! Such a great comfort food. Can’t wait to make it again. I thought the flavors were balanced and it was customizable enough to make it right to one’s own taste. Saving this recipe!
Annie
This was very good, I added a healthy pinch of MSG and a glug of fish sauce. We used mild cheddar but both agreed that sharp would have helped with the zing we went looking for w/ the fish sauce.
Ann T.
Love this recipe! Here are the adjustments/details used TJs chicken bone broth and precooked bacon, added rosemary and about 2 T of parsley to the recipe. I will definitely make this again.
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