This is the 2nd year that we’ve planted potatoes, and I have to say that they are by far my favorite things to harvest. Demo planted a variety of Yukon Gold and russet potatoes, and we’ve had so many this year! Which is perfect timing since the fall season for us also means SOUP! Lots of delicious soups! Today I’m sharing an oldie but goodie recipe. I shared this recipe back in 2013, and well, let’s just say that my photography skills have improved quite a bit, hahaha! Keep reading for my take on this delicious potato soup recipe.
Delicious Potato Soup Recipe
- 6-7 russet potatoes
- 1 whole medium onion
- 3 carrots
- 3 stalks celery
- 1 teaspoon of butter
- 5-6 slices of bacon cut into bite sizes
- 4 cups of chicken or vegetable broth
- 2 cups of water (more if needed – the goal is to make sure the veggies are completely covered.)
- 1/2 cup of heavy cream
- Salt and pepper, to taste
- 1/2 tsp. Goya spice or chicken bouillon powder (optional)
- Start by cleaning and dicing all the vegetables (potato, onions, celery, and carrots.
- In a large pot, add the butter and then add bacon.
- Cook the bacon on medium-high heat. Once the bacon is nice and crispy to your taste, remove from the pot and set aside on a paper towel to remove the excess grease.
- Keep some of the bacon fat in the pot.
- Add the celery, carrots, and onions in the pot and stir for about 2-3 minutes on medium-high heat.
- Add the potatoes and stir for about 2-3 minutes.
- Add salt (about 1/2 teaspoon) to the vegetables.
- Pour the chicken stock and water over the vegetables and cover the pot with a lid.
- Cook for about 10-15 minutes or until all the vegetables are tender (the vegetables should cook pretty fast when you cut them into small pieces).
- If you are using a blender, let the soup cool down for a bit before blending.
- If using an Immersion blender, set about 2 cups of vegetables aside, then use the Immersion blender to blend the reminding soup until nice and smooth.
- Add the vegetables back into the pot and stir.
- Add the heavy cream, Goya (chicken bouillon), and pepper to taste.
- Let it simmer for about 5-8 minutes on low heat.
- Enjoy with your favorite warm bread.
I’ve been making this soup for the last 8 years, and I have tweaked it a little bit, but the end results are always the same, delicious!
If you notice that the soup is too watery, you can mix about 2 teaspoons flour with 2 tablespoons of milk. Stir the mixture into the soup.
By far, my all-time favorite soup for this cool weather. Let me know what is your favorite soup when the weather starts to get cooler.
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