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Several years ago, it was a very cold winter’s night outside and we were hunkered down in the house for a long night with sick kids.
We were in desperate need of some comfort food so I got thinking about all the best comfort food I’d ever eaten.
I thought about when I was a kid and what my mom used to make for me when I was sick. It was always Potato Soup. The BEST potato soup ever. Nothing tastes better than mom’s home cooking when you are sick.
Well, my potato soup is a little different than my mothers. My mothers was just basically cream, chicken stock and potatoes. This is my grown up version of the recipe now. It’s filled with amazing ingredients that start with a roux. The star of this soup is the red potatoes, but it also contains bacon, onions, celery, and cream. You will never taste a better potato soup in your life. I guarantee it!
Now let’s get down to business!
This recipe sounds a little complicated, but it’s really quite easy. What’s better than potato’s, cream, bacon, onions, and cheese on a cold winter day? NOTHING! This soup is perfect for holiday parties as it makes a ton! I have a family of 7 and we usually have half left over for lunches.
Here are some of the ingredients you’ll need for the best Potato Soup Recipe Ever!
Annette’s Potato Soup Recipe
Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups chicken stock or broth
1/2teaspoon salt
1 teaspoon seasoned salt
1 teaspoon black pepper
1 cup salted butter
1 cup flour
1/2 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions
Directions:
1. In a Nonstick 12-Quart Stockpot
, boil potatoes in water 10-12 minutes or until just tender. Drain and set the potatoes aside until the end.
2. In sauté pan, cook diced bacon until crisp. Drain bacon fat and place on paper towel over plate to drain.
3. Add onion and celery to bacon drippings in pan over medium-high heat until celery is tender, about 5 minutes.
4. To the large pot that you boiled the potatoes in, add milk, broth, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.
5. In small, heavy saucepan melt butter. Add flour and mix well with a whisk. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. The roux should be thick and start to turn a light brown, tan color.
6. While constantly stirring milk and broth, add roux slowly until soup is thick and creamy, about 4 minutes. Let simmer for about 30 minutes or until flavors are incorporated.
7. Stir in parsley, reserved potatoes, bacon (reserve some for garnish if desired), celery, onions and cream.
8. Garnish with cheese, bacon bits, green onions or all three. Serve hot!
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Here is a printable version of the recipe:
Ingredients
- 2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
- 1 regular package uncooked bacon, finely diced
- 1 medium onion, diced
- 1/4 bunch celery, diced
- 8 cups milk
- 4 cups chicken stock or broth
- 1/2 teaspoon salt
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- 1 cup salted butter
- 1 cup flour
- 1/2 bunch freshly chopped parsley
- 1 cup whipping cream
- ***For garnish:***
- Shredded cheese
- fried bacon bits
- chopped green onions
Instructions
- In a Nonstick 12-Quart Stockpot, boil potatoes in water 10-12 minutes or until just tender. Drain and set the potatoes aside until the end.
- In sauté pan, cook diced bacon until crisp. Drain bacon fat and place on paper towel over plate to drain.
- Add onion and celery to bacon drippings in pan over medium-high heat until celery is tender, about 5 minutes.
- To the large pan that you boiled the potatoes in, add milk, broth, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.
- In small, heavy saucepan melt butter. Add flour and mix well with a whisk. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. The roux should be thick and start to turn a light brown, tan color.
- While constantly stirring milk and broth, add roux slowly until soup is thick and creamy, about 4 minutes. Let simmer for about 30 minutes or until flavors are incorporated.
- Stir in parsley, reserved potatoes, bacon (reserve some for garnish if desired), celery, onions and cream.
- Garnish with cheese, bacon bits, green onions or all three. Serve hot!
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