Absolutely Ultimate Potato Soup
Tender potatoes create a naturally thick and creamy soup.Crispy bacon adds smoky flavor and satisfying texture.Cheddar cheese brings rich, savory creaminess to every spoonful.Onion, celery, carrots, and garlic create a flavorful aromatic base.Milk and cream provide a luxurious velvety finish.Serve hot with your favorite toppings for the ultimate comfort meal.
Ingredients
For the Soup
- 6 medium Yukon Gold potatoes, peeled and cubed
- 5 slices bacon
- 3 tablespoons unsalted butter
- 2 celery stalks, finely diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 cup heavy cream
- 1½ cups sharp cheddar cheese, freshly shredded
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ¾ teaspoon salt, or to taste
- 2 tablespoons fresh parsley, chopped
Optional Toppings
- Extra shredded cheddar cheese
- Crispy bacon
- Sour cream
- Chopped green onions
- Freshly cracked black pepper
- Smoked paprika
Instructions
Prepare the Potatoes
- Wash and peel the potatoes.Cut them into approximately ½-inch cubes so they cook evenly.Set the prepared potatoes aside while you prepare the remaining ingredients.
Cook the Bacon
- Place the bacon in a large heavy-bottomed pot or Dutch oven over medium heat.Cook until crisp, turning occasionally.Transfer the bacon to a paper towel-lined plate.Once cooled, crumble or chop the bacon into small pieces.Reserve approximately 1 tablespoon of bacon drippings in the pot for extra flavor.
Sauté the Vegetables
- Add the butter to the pot with the bacon drippings.Add the chopped onion, carrots, and celery.Cook for approximately 6–8 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Add the Garlic
- Add the minced garlic.Cook for approximately 30–60 seconds, stirring frequently until fragrant.Be careful not to burn the garlic
Make the Roux
- Sprinkle the flour over the sautéed vegetables.Stir continuously for approximately 1–2 minutes.This cooks the flour and creates the base for a rich, thick soup.
Add the Potatoes
- Add the cubed potatoes to the pot.Stir in the thyme, smoked paprika, black pepper, salt, and bay leaf.Bring the soup to a gentle boil.
Simmer Until Tender
- Reduce the heat to medium-low.Partially cover the pot and simmer for approximately 20–25 minutes, or until the potatoes are very tender.Stir occasionally to prevent the potatoes from sticking to the bottom.
Remove the Bay Leaf
- Turn off the heat.Carefully remove and discard the bay leaf.Allow the soup to cool slightly before blending.
Blend for Creaminess
- Use an immersion blender to blend part of the soup directly in the pot.Blend until some of the potatoes become smooth while leaving plenty of potato pieces intact.This creates the ideal combination of creamy broth and hearty potato chunks.For an entirely smooth soup, blend everything until silky.
Add Milk and Cream
- Return the pot to low heat.Slowly stir in the whole milk and heavy cream.Heat gently for approximately 5 minutes.Do not allow the soup to boil vigorously.
Add the Bacon
- Reserve a little crispy bacon for garnish.Stir the remaining bacon into the soup.Allow it to simmer gently for another 2–3 minutes so the smoky flavor spreads throughout the soup.
Add Fresh Parsley
- Stir in the chopped fresh parsley.Allow the soup to rest for approximately 2–3 minutes before serving.
Garnish and Serve
- Ladle the hot Absolutely Ultimate Potato Soup into serving bowls.Top generously with crispy bacon, shredded cheddar cheese, sour cream, chopped green onions, fresh parsley, and freshly cracked black pepper.Serve immediately with warm crusty bread, garlic toast, or crackers.
Notes
- Potatoes: Yukon Gold potatoes provide a naturally creamy, buttery texture, while russet potatoes create an even thicker soup.
- Bacon: Cook the bacon until crisp for the best smoky contrast against the creamy soup.
- Cheese: Sharp cheddar provides strong flavor, but mild cheddar or a cheddar-Jack blend can also be used.
- Cream: Heavy cream creates the richest texture, while half-and-half can be substituted for a lighter option.
- Broth: Chicken broth provides a deep savory flavor. Vegetable broth can be used if preferred.
- Texture: Partially blending the soup gives the best combination of creamy broth and tender potato chunks.
- Salt: Bacon, broth, and cheddar can already contain plenty of salt, so season gradually.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.