The Best Potato Soup

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

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.

I’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.

Then 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.

Chop 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.

For 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.

Bring 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.)

Let 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!

I used that time to defrost my homemade chicken stock and to take these cookies out of the oven.
Back 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.

I 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.

Let that cook until the potatoes are tender.

Next, mix the flour and milk until smooth.

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

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

Depending 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.

Blend it until it’s creamy.

Pour it back into the soup and mix together.

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

Top 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!

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