It snowed in Texas a few days ago so I’d say it’s soup weather. Especially this potato soup.
This potato soup recipe is such a solid comfort meal option when you want minimal effort but maximum flavor. My favorite thing to do is add hot sauce, similar to a clam chowder, the base is very creamy and rich. Adding some acidic hot sauce to your individual bowl will brighten and add a little spice to each bite. But that’s just me…
Hot tip: experiment with veggies. If you don’t like some of the veggies used here, feel free to omit them! Or if you want to add some then go for it! Just know that it may slightly alter the overall flavor
If you want to get really crazy, drop some pulled rotisserie chicken in at the end to add some protein! Yum.
Potato Soup
Ingredients
- 3 slices bacon sliced into 1/2 inch strips
- 1 yellow onion chopped
- 2 stalks celery chopped
- 1 stick unsalted butter
- 2 1/2 tbsp flour for thickening
- 6 cups chicken broth
- 3 carrots sliced into rounds
- 6 small/medium potatoes cut into bite-sized pieces
- 1-2 cups half & half
- pepper to taste
- kosher salt to taste
Instructions
- Heat a heavy bottom pot/dutch oven over medium heat. Add bacon and brown.
- Add onion, celery, and butter to pot and cook until veggies are soft and cooked through.
- Add flour to the pot and stir until the contents of the pot look like they're coated lightly with flour and the butter has thickened.
- Add chicken broth, carrots, potatoes, and half & half. Cook until potatoes are soft. Check at 30 minutes using a fork. If you can easily pierce a potato, then it's ready. If not, keep cooking and checking in every 10 minutes.
- Add salt and pepper to taste. And you're done! Serve with your favorite hot sauce. Mine is Crystal.
Enjoy!
Chelbe
