The Best Potato Soup

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Finally! A potato soup recipe that is easy, takes only one pot, and most importantly, is delicious!

The Best Potato Soup; delicious, comforting, and only one pot! This is only slightly adapted from the Pioneer Woman’s recipe, found here.

I took a ton of pictures but don’t let that scare you. It’s not complicated.

Potato SoupI’ve discovered it’s better for me to get as much done in the morning as I can. So, I went ahead and cut up my potatoes and let them sit in the pot covered with cold water.

Potato SoupThen I chopped up my veggies. Just knowing these two jobs are done makes me a whole lot less likely to wimp out of making dinner come 5:00.

When you’re ready to make the soup, drain the potatoes with a strainer and dry out your soup pot. Lightly coat the pot wit olive oil and heat to medium.

Brown the baconChop up your bacon and toss it in your soup pot.  Don’t worry about breaking it up, the heat will do that for you. Be sure and get it nice and crispy.

Potato SoupFor now, transfer the bacon to a plate with a paper towel on it.     Leave a little bit of bacon fat in the pan for flavor, but drain of the excess.

DSC_0018Bring your pan back up to temperature and drop those beautiful veggies in.

If you make this soup for no other reason than to hear that soul-satisfuing  sizzle when you put the veggies in, then you won’t be disappointed. (But you should still go ahead and eat it.)


DSC_0021Let those hang out a while, about 5 minutes or so, until the potatoes start to get tender. Oh, don’t forget to sprinkle plenty of salt on those potatoes!

DSC_0026I used that time to defrost my homemade chicken stock and to take these cookies out of the oven.
DSC_0030Back to the soup. See that brown stuff on the bottom of your pan? That’s great flavor waiting to be invited to the ball. Once you pour your chicken stock in, it will loosen up and give your soup depth of flavor.

DSC_0031I only had 1 pint of chicken stock so I used that and some water. Our soup had plenty of flavor. I actually think it may have been too strong had I used more chicken stock.

DSC_0039Let that cook until the potatoes are tender.

DSC_0049Next, mix the flour and milk until smooth.

And stop and enjoy a fresh baked peanut butter cookie. (As usual, recipe coming soon.)
DSC_0064Slowly add your milk and flour mixture. The let that cook a few minutes until it’s nice and thick.

DSC_0067Mine thickened right away so I didn’t have to let it cook any longer.

DSC_0080Depending on how chunky  you like your potato soup, scoop out about 1/2 -2/3 of it into a blender. I went with about 1/2.

DSC_0081Blend it until it’s creamy.

DSC_0083Pour it back into the soup and mix together.

DSC_0088And add a splash of cream. (And do make sure it makes a pretty little flower shape as you pour, okay? )

DSC_0101Top with the bacon you cooked, some green onions, and some cheese! And eat all your cares away!


Please visit thepioneerwoman.com for the actual recipe.

Thanks for stopping by!

 

Linking up with:

bunsinmyoven.com   hopeineveryseason.com   mizhelenscountrycottage   servingjoyfully   makeaheadmealsforbusymoms

 

 

 

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Comments

  1. says

    Yum, yum, yum!! A little trivia about me (in case you didn’t know) is that I’m an Idaho girl. My high school mascot was a giant potato with a crown on it’s head, a red cape, and pitch fork. We were the mighty russets. And our opposing teams would always yell…”mash those potatoes!” Totally.Embarrassing. But, it does give me a good story to share from time to time! Anyway, being the Idaho girl I am, I love love love potatoes and potato soup is one of my favorite ways to enjoy them. Thanks for this recipe. I’ll be giving it a try soon, I’m sure! :)

    • says

      Oh that’s too funny! Everyone’s afraid of a potato, right? Our school mascot was the red devil. My mom didn’t like it one little bit. But none of us (my siblings and myself) were into sports, I did color guard but the uniform didn’t have the mascot on it so that was good! Enjoy your soup!

  2. says

    This looks decadent! I love potatoes but rarely make potato soup because no one would eat it but me. But, occasionally, I make a crockpot of it just for me for lunch and eat it all week.

    • says

      Christin,
      That’s what I do with spaghetti. My husband doesn’t love it and I do, so I just keep small portions of sauce in the freezer and have it for lunch!
      By the way, this soup was every bit as good two days later, which totally surprised me!

  3. says

    Hi Beth,
    Oh my, we just love potato soup and your recipe looks fantastic. This is sure soup weather and I will be making this recipe very soon! Thank you so much for sharing with Full Plate Thursday and have a great week!
    Come Back Soon!
    Miz Helen

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