Best Homemade Potato Soup

Ingredients:

6 medium Russet potatoes, peeled and cut into small cubes

1 onion, diced

3 carrots, peeled and sliced

3 celery stalks, diced

6 slices bacon, cooked and crumbled

8 cups chicken or vegetable broth

1 cup milk

½ cup heavy cream

3 tbsp flour (or cornstarch as a substitute)

1 tsp chopped parsley

1 cup shredded cheese (your choice)

Salt and pepper, to taste

Directions:

Cook the Bacon:

In a large soup pot, cook the bacon until crispy. Remove and set aside on a paper towel. Keep a small amount of bacon grease in the pot for flavor.

Sauté the Vegetables:

Add the diced onion, celery, and carrots to the pot. Cook for about 2 minutes until they start to soften.

Add Potatoes and Seasoning:

Stir in the potatoes, salt, and pepper. Let everything cook together for a few minutes.

Add Broth:

Pour in the broth and bring to a gentle boil. Simmer for about 10–12 minutes, or until the potatoes become tender.

Thicken the Soup:

In a separate bowl, whisk together the flour (or cornstarch) and milk until smooth. Slowly pour it into the soup while stirring constantly. Let it cook for another 5 minutes until the soup thickens.

Blend (Optional):

For a creamier texture, blend about one-third to half of the soup, then return it to the pot and stir well.

Add Cream and Bacon:

Stir in the heavy cream and most of the crumbled bacon (save some for topping). Cook for a couple more minutes on low heat.

Serve:

Ladle the soup into bowls and top with shredded cheese, chopped parsley, and the remaining bacon bits.

Serving Tips:

With Bread: Serve with crusty bread or warm dinner rolls.

Toppings Bar: Offer extras like shredded cheese, green onions, sour cream, or croutons for a fun serving idea.

Bread Bowl: Serve in a hollowed-out bread loaf for a rustic look.

Storage Tips:

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.

I

Freezer: Cool completely, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.