This warm and cozy potato soup brings back memories of grandma’s kitchen. Creamy, with yummy potatoes and a sprinkle of herbs, it’s a hug in a bowl!
Whenever I make it, I can almost hear grandma’s laughter. Perfect for chilly days, it’s easy to whip up and always a family favorite. Everyone loves seconds! 😊
Key Ingredients & Substitutions
Potatoes: I recommend using russet potatoes for their creamy texture. If you want a healthier option, you can try Yukon Golds, which are also delicious but a bit firmer. A mix of potatoes adds depth to the soup!
Bacon: Bacon adds great flavor, but if you’re vegetarian, try using smoked paprika or liquid smoke for that smoky taste. Some people even like to use turkey bacon for a lighter version.
Broth: While chicken broth is traditional, vegetable broth is perfect for a vegetarian option. Homemade broth will give your soup an extra punch of flavor, but store-bought works well too!
Milk/Cream: I often use half-and-half for creaminess, but you can use any milk you have. If you want it totally dairy-free, almond or oat milk can be good alternatives—just note they may affect the flavor slightly.
How Do You Make Sure Your Soup Isn’t Watery?
To prevent a watery soup, focus on the roux. It’s key for thickening! When you mix the flour with bacon fat and butter, stir it well and cook it for a couple of minutes until it’s golden. Gradually adding the broth allows it to thicken smoothly without lumps.
- Don’t rush the simmering time; this helps the potatoes break down a bit and add to the thickness.
- Mashing some potatoes in the soup creates a creamy texture, while leaving some chunks gives a nice contrast.
- Always wait until the soup is nearly done before adding dairy, as boiling can curdle it.
How to Make Grandma’s Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 large potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup chopped onions
- 3 cloves garlic, minced
- 4 strips of bacon, chopped
- 2 cups milk or heavy cream
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
How Much Time Will You Need?
This soup takes about 15 minutes to prep and around 30 minutes to cook, for a total of about 45 minutes. It’s a quick and satisfying meal that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, place the chopped bacon over medium heat. Cook it until it’s crispy and golden brown. Once it’s done, use a slotted spoon to remove the bacon bits and set them aside. Keep the yummy bacon fat in the pot; it adds lots of flavor!
2. Sauté the Onions and Garlic:
Next, add the butter to the bacon fat in the pot. Once melted, toss in the chopped onions and minced garlic. Sauté them until the onions become translucent and the garlic is fragrant—about 3-4 minutes. Your kitchen will start to smell amazing!
3. Make the Roux:
Now it’s time to add the flour. Stir it in with the onion and garlic mixture, cooking it for about 1-2 minutes. This helps to thicken the soup later. Make sure to keep stirring so everything combines well!
4. Add the Broth:
Gradually pour in the chicken or vegetable broth while whisking to prevent any lumps. Mix it well and bring the broth to a boil.
5. Cook the Potatoes:
Once boiling, add the diced potatoes, dried parsley, thyme, salt, and pepper. Give it a good stir, then reduce the heat to a simmer. Cook uncovered for about 20-25 minutes or until the potatoes are tender.
6. Mash for Texture:
Using a potato masher or an immersion blender, mash some of the potatoes in the pot to thicken the soup slightly. Make sure to leave some potato chunks for texture, as they add a nice heartiness to the soup.
7. Stir in Dairy:
Add in the milk or heavy cream to the pot. Stir it in gently and heat through, but be careful not to let it boil!
8. Add Back the Bacon:
Finally, mix the crispy bacon bits back into the soup and taste. Adjust the seasoning with more salt and pepper if needed.
9. Serve and Enjoy:
Serve the soup hot in bowls and top with optional garnishes like shredded cheddar cheese, a dollop of sour cream, and chopped green onions. Enjoy the cozy flavors, just like grandma used to make!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are ideal for their creamy texture, Yukon Golds also work well and stay firmer. You can even mix types for added flavor and texture!
How Can I Make This Recipe Vegetarian?
To make it vegetarian, simply substitute the bacon with smoked paprika or liquid smoke for flavor. Use vegetable broth instead of chicken broth, and you’re all set!
Can I Freeze Leftover Potato Soup?
Yes, you can freeze potato soup! Allow it to cool completely, then transfer it to an airtight container. It will last in the freezer for up to 3 months. Just remember to reheat gently to avoid curdling the dairy!
What Can I Add for Extra Flavor?
Feel free to spice it up! Add a dash of hot sauce for heat, or include a teaspoon of Dijon mustard for a tangy kick. Fresh herbs like chives or dill can also enhance the soup’s flavor!