A perfect meal as the nights get colder, our Easy Potato Soup is quick yet tasty. Warm and comforting, it’s like a hug in a bowl!
Course Soup
Cuisine American
Keyword Comforting Soup, Easy Soup, Potato Soup
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 6-8
Calories 89kcal
Author Kathleen
Ingredients
12OuncesBaconChopped
1CupOnionChopped
4Large Garlic ClovesMinced
1/2CupCarrotsPeeled and Finely Diced
1/2CupCeleryFinely Diced
1/4TeaspoonDried Thyme
Salt
Pepper
1/4CupAll-Purpose Flour
2PoundsRusset PotatoesPeeled and Chopped into Small Pieces
32OuncesLow Sodium Chicken Broth
1TablespoonBetter than Bouillon~Chicken Flavor
2CupsWhole Milk
1/2CupHeavy CreamWarmed
Instructions
In a large Dutch oven, cook the bacon over medium heat, until crisp. Remove cooked bacon; drain on a paper towel-lined plate. Set aside. Drain off all but 2 Tablespoon of rendered bacon fat.
Add onion, garlic, carrots, celery, thyme, 1 teaspoon salt and 1/2 teaspoon of pepper to Dutch oven and cook, over medium heat until vegetables are almost tender, 6-8 minutes. Sprinkle veggies with flour and continue to cook, stirring occasionally, for 1 minute.
Add potatoes, chicken stock, Better than Bouillon and milk. Gently bring the soup to a simmer, but do not boil (or the soup might break). Simmer until the potatoes are tender, 15- 20 minutes. Stir in the heavy cream.
Cool the soup slightly then ladle half the soup into a blender and blend until smooth. (Make sure the blender is only half filled-Hot soup will expand ). Pour back into soup pot and heat as needed. Adjust seasoning.