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Cream of Potato Soup: Perfect Comfort Soup

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Cream of Potato Soup is a creamy bowl of comfort on chilly days. Packed with healthy vegetables, and seasoned with fresh herbs and bacon, it’s a delicious soup you’ll love.

Perfect Comfort Food: Cream of Potato Soup | 31Daily.com

Easy to prepare in under 30 minutes, this warm Cream of Potato Soup is a perfect antidote for cold, wintry nights, brisk fall afternoons, rainy spring days… or any other day as well.

A bowl of steaming potato soup, with just the right amount of kick and, of course, that quintessential bacon flavor we all love, will be a recipe you’ll come back to time and time again.

Cream of Potato Soup Ingredients

Specific measurements are in the recipe card below.

  • Yukon or russet potatoes
  • Onion
  • Carrots
  • Celery
  • Chicken Stock
  • Bacon
  • Flour: to thicken
  • Fresh thyme
  • Red pepper flakes
  • Milk or cream

How to Make Cream of Potato Soup

Saute bacon in a large dutch oven until browned, and set aside.

Melt butter in the dutch oven and add onion, carrots, and celery; cook until softened, about 8 minutes. Season the vegetables with salt and pepper to taste, and then add the diced potatoes and flour. Stir and cook for an additional minute.

Pour chicken stock over the vegetables, add the red pepper flakes and thyme; bring to a boil. Reduce heat and simmer the soup, uncovered, for 10-15 minutes or until the vegetables are tender when pierced with a fork.

Cream the soup in batches in a blender, or use an immersion blender to puree the soup. Add the milk and heat through. 

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Perfect Comfort Food: Cream of Potato Soup


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Description

Easy to prepare in under 30 minutes, this warm Cream of Potato Soup is a perfect antidote for cold, wintry nights, brisk fall afternoons, rainy spring days… or any other day as well.


Ingredients

Units Scale
  • 3 slices bacon, chopped
  • 1 tablespoon butter
  • 1 onion, chopped
  • 3 carrots, chopped
  • 3 stalks celery, chopped with their leafy greens
  • 4 large Yukon or russet potatoes, diced (if using russet potatoes, be sure to peel)
  • 4 cups reduced sodium chicken stock
  • 3 tablespoons flour
  • 1/2 teaspoon red pepper flakes
  • 2 sprigs fresh thyme or 1/4 teaspoon dried thyme
  • 1 cup milk

Instructions

Saute bacon in large dutch oven until browned, and set aside.

Reserve 1 tablespoon of the bacon drippings, heat the dutch oven to a medium heat and melt 1 tablespoon of butter. Add the onion, carrots, and celery; cook until softened, about 8 minutes. Season the vegetables with salt and pepper to taste, and then add the diced potatoes and flour. Stir and cook for an additional minute.

Pour the chicken stock over the vegetables, add the red pepper flakes and thyme; bring to a boil. Reduce heat and simmer the soup, uncovered, for 10-15 minutes or until the vegetables are tender when pierced with a fork.

Cream the soup in batches in a blender, or use an immersion blender to puree the soup. Add the milk and heat through. Ladle servings into bowls and garnish with the bacon, additional melted butter or even some shredded cheese.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
Perfect Comfort Food: Cream of Potato Soup | 31Daily.com

5 Comments

  1. Pingback: 21 Creamy Soups for the Winter | Decor Dolphin
    1. Add the milk after you blend the soup, and heat through before serving. The recipe calls for 1 cup of milk, but add it to the consistency you like. Sometimes I add more and sometimes less. Enjoy!

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