Absolutely Ultimate Potato Soup recipe

A steaming bowl of this Absolutely Ultimate Potato Soup delivers pure comfort in every spoonful. Velvety potatoes meld with aromatic garlic, onion, and celery, creating a rich, creamy base that warms from the inside out on chilly evenings.

Golden bacon pieces, fresh green onions, and a sprinkle of sharp Cheddar transform each serving into a hearty, indulgent treat. Every bite offers a perfect balance of smoky, savory flavors and satisfying creaminess.

Whether shared during family dinners or savored as a solo meal, this classic soup is both simple and unforgettable. Pair it with crusty bread for an inviting dish that turns an ordinary night into something special.

Absolutely Ultimate Potato Soup – Key Ingredients

Potatoes – The heart of this comforting soup, lending a creamy texture and mild, earthy flavor that forms the perfect canvas for every savory note.

Bacon – Adds smoky richness and a satisfying crunch, infusing the broth with irresistible depth.

Onion & Garlic – Provide a fragrant foundation, balancing sweetness and gentle sharpness for a well-rounded taste.

Chicken Stock – Enhances the natural flavors, creating a rich, savory base that ties every ingredient together.

Heavy Cream – Delivers luxurious creaminess, transforming the soup into a velvety, indulgent delight.

Recipe Tips

Perfectly Cooked Potatoes
For a creamy, luxurious texture, choose starchy potatoes such as Russet or Yukon Gold. Their natural softness breaks down beautifully as they simmer, creating a smooth consistency without needing heavy mashing. Cut the potatoes evenly so they cook at the same rate, ensuring every bite is tender and velvety.

Layered Flavor Building
Don’t rush the sautéing stage. Allowing the onion, celery, and garlic to caramelize slightly in the bacon drippings builds a deep, savory base. This gentle browning infuses the entire soup with rich, complex flavor before the stock and cream are even added.

Texture Control
Blending only half the soup creates the ideal balance of creaminess and chunky bites. If you prefer a thicker finish, blend a bit more. For a rustic style, skip blending altogether and lightly mash with a potato masher for hearty, satisfying texture.

What to Serve with Absolutely Ultimate Potato Soup

A warm, crusty baguette or freshly baked sourdough is perfect for soaking up the creamy broth. Pair with a crisp green salad dressed in a light vinaigrette to balance the richness of the soup. For a heartier meal, serve alongside a simple roast chicken or grilled sausages, allowing the smoky, savory notes to complement the comforting flavors of the potato soup.

Frequently Asked Questions

Can I make this soup ahead of time?
Yes. Prepare it a day in advance and refrigerate. Reheat gently over low heat, adding a splash of stock or cream if it thickens.

How can I make it vegetarian?
Skip the bacon and use butter or olive oil to sauté vegetables. Substitute vegetable broth for chicken stock for a rich, meat-free option.

Can I freeze leftovers?
Freezing is possible, but the texture may change slightly. Cool completely, store in airtight containers, and reheat slowly, stirring well to restore creaminess.

What toppings work best?
Classic choices include crispy bacon, shredded Cheddar, chives, or a dollop of sour cream. For a fresh twist, add roasted corn or a drizzle of herb-infused olive oil.

Absolutely Ultimate Potato Soup

This decadent and velvety potato soup is a timeless favorite, offering comfort and warmth on the coldest days. Brimming with rich flavors and a creamy consistency, it is traditionally garnished with crisp bacon, fresh green onions, or sharp Cheddar cheese for an indulgent finishing touch.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 5 People

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 8 potatoes peeled and cut into cubes
• 1 pound bacon chopped
• 1 onion finely chopped
• 3 cloves garlic minced
• 2 stalks celery diced
• 4 cups chicken stock or enough to cover the potatoes
• 3 tablespoons butter
• ¼ cup all-purpose flour
• 1 cup heavy cream
• 1 teaspoon dried tarragon
• 3 teaspoons freshly chopped cilantro
• Salt and freshly ground black pepper to taste

Method

 

1. Prepare all ingredients before beginning.
2. In a Dutch oven, cook the chopped bacon over medium-high heat until evenly browned, about 5–10 minutes. Transfer to paper towels to drain, reserving approximately ¼ cup of the rendered fat in the pot.
3. Sauté the celery and onion in the reserved bacon drippings over medium heat until the onion turns translucent, roughly 5 minutes. Add the minced garlic and cook for 1–2 minutes more.
4. Stir in the cubed potatoes, coating them well with the aromatic mixture. Cook for 3–4 minutes, then return the bacon to the pot. Pour in enough chicken stock to cover the potatoes, cover the pot, and simmer until the potatoes are tender, about 15–20 minutes.
5. In a separate skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly. Gradually incorporate the heavy cream, dried tarragon, and cilantro, whisking until the mixture is smooth and combined.
6. Bring the cream mixture to a gentle boil, stirring until thickened, approximately 5 minutes. Add it to the potato and bacon mixture, blending thoroughly.
7. For a balanced texture, transfer half of the soup to a blender and purée until smooth. Return the puréed portion to the pot and season with salt and freshly ground black pepper to taste.
8. Serve hot, accompanied by your choice of garnishes.

Notes

For a bacon-free version, replace the rendered fat with ¼ cup melted butter.