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Jan 3, 2013 · Bring mixture to a boil. Stir in one large can (about 12 ounces) of evaporated milk (NOT sweetened condensed milk!), bring up to a boil, reduce to a simmer, and cook, uncovered, stirring occasionally, about 25 to 30 minutes, or until potatoes are tender. Some of the potatoes will break down and aid in thickening the soup.
- Soup, Dinner
- 4
- American
- Overview
- How to Make Potato Soup
- Best Potatoes for Potato Soup
- How to Thicken Potato Soup
- How to Store Potato Soup
- Can You Freeze Potato Soup?
- Potato Soup Toppings
- What Goes With Potato Soup?
- Allrecipes Community Tips and Praise
- Ingredients
I have made this potato soup for many whom have given it this title. It takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)
A bowl of this ultra-comforting potato soup will please everyone at your table.
This potato soup comes together quickly with basic ingredients. You'll find the full recipe below, but here's a brief overview of what you can expect:
Cook bacon in a Dutch oven over medium-high heat until brown and crispy. Drain bacon on paper towels and drain most (but not all!) of the bacon grease.
Cook the celery, onion, and garlic in the remaining bacon grease. Add cubed potatoes and toss with veggies. Return the bacon to the pan and cover all the ingredients with chicken stock. Cover and simmer until the potatoes are tender.
In a separate skillet, whisk butter into melted flour until slightly thickened. Whisk in heavy cream, tarragon, and cilantro. Bring the mixture to a boil and cook until thick and creamy.
Stir cream mixture into potato mixture.
Transfer half of the soup to a blender and puree, then return to the Dutch oven. Season to taste and serve with your favorite toppings, such as crumbled bacon or shredded Cheddar cheese.
Russet potatoes work well for this soup because they are starchy and fall apart easily during cooking, resulting in a smooth texture. Stay away from waxy potatoes as they won't break down as well.
We love this top-rated recipe because it results in a thick, satisfying soup. If you somehow end up with a thinner consistency than you'd like, though, there are a few ways to thicken it. For an easy fix, just add more boiled potatoes and incorporate them into the soup or stir in instant potato flakes. You can also make a slurry with one part water...
Let the potato soup cool completely, then transfer to an airtight storage container. Store in the fridge for up to four days. Reheat in the microwave or on the stove.
Unfortunately, potato soup doesn't freeze well. Not only do potatoes become grainy as they thaw, but dairy-based soups tend to separate during the thawing and reheating processes. Avoid freezing potato soup if you can.
If you must freeze potato soup, ladle it into zip-top freezer bags in serving-sized portions. Squeeze out the excess air, seal, label with the date, lay flat in the freezer, and freeze for up to six months.
Favorite potato soup toppings include shredded Cheddar cheese, crumbled bacon, green onions, and chives. It's your potato soup – garnish it with as many or as few toppings as you please.
Make your potato soup a complete meal with one of these delicious sides:
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"This recipe truly lives up to its name," according to
"I wish I could give it more stars. I added an assortment of veggies and used more garlic. Lots of compliments!"
"I have looked through many recipes for potato soup, but the name says it all," raves
"This is absolutely the ultimate potato soup. Don't be tempted to leave anything out. It all comes together in the end. My one suggestion for the bacon is to cut it up in small chunks first with kitchen shears, and then brown it to a crisp. When it's time to add it back in, I only add in half, and reserve the other half to sprinkle on top when serving."
"I wouldn't change a single thing about this recipe, except the time it takes to prepare," says
"But a little time investment yields a simply divine soup. To speed up the process a bit, I cooked the bacon in a large electric skillet and then started the vegetables in the Dutch oven as soon as I had rendered enough of the bacon fat."
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 teaspoons chopped fresh cilantro
salt and freshly ground black pepper to taste
- Dinner
- 5 min
- 594
Old Fashioned Potato Soup With Bacon - Yahoo Recipe Search
YummlyOld Fashioned Down Home Potato Soup With Baking Potatoes, Onions, Scallions, Butter, Chicken Broth, Water, Milk, Salt, Clabber, Cold Water, Shredded Cheddar Cheese, Croutons, Bacon BitsYummlyEasy Old Fashioned Potato Soup With Mashed Potatoes, Potatoes, Chicken Stock, Half And Half, Bacon, Shredded Cheddar Cheese, PepperYummlyNanny's Old Fashioned Potato Soup With Russet Potatoes, Onion, Bacon Fat, Chicken Stock, Water, Salt, Black Pepper, Dried Thyme, Butter, Heavy Cream, Water, Corn StarchFeb 18, 2022 · If the soup needs to be made thinner, add a little bit of the reserved cooking liquid until you get the desired consistency. Taste and adjust salt and pepper. Serve while hot. Prep Time: 20 minutes. Cook Time: 30 minutes. Keywords: soup, potato soup recipe, simple potato soup, gluten-free potato soup.
- (39)
- 6
Dec 30, 2023 · Directions. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir ...
- (170)
- 250
- Dinner, Lunch
Mar 20, 2021 · Add 1 tablespoon of butter to the bacon fat. Once melted, add the diced potatoes, onion, and garlic. Sauté for 5 minutes, stirring frequently. Deglaze the mixture with vegetable broth and milk and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes or until the potatoes are soft.
- (7)
- 695
- Main Course, Soup
Sep 4, 2023 · Bring to a boil and then reduce to a simmer until they are fork tender, about 15 minutes. Carefully drain the water and return the pot with the potatoes to the stove. Add the milk and set the heat to medium. Do not boil. Bring the milk to steaming and barely simmering at the edges of the pan, for about 10 minutes.
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Apr 14, 2021 · Stir in chicken broth, potatoes, and thyme. Bring to a boil, reduce heat to a simmer and cook covered 10 minutes or until potatoes are tender. Stir in cream and simmer for 5 minutes longer. Combine cornstarch and 1 tablespoon of water to create a slurry. Whisk into the simmering soup and simmer 1 minute.
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