All the classic flavors of a potato-lover’s potato soup, with an easy-to-follow recipe that uses only one pot.
There are so many potato soup recipes out there already that, for a while, I was hesitant to add my own to the mix. I’ve been making this recipe for some time, but I’ve never blogged it because I knew it would be just one of thousands out there.
But the more I talk to people, the more I realize that the perfect potato soup recipe is one of those things that some people try really hard to find. I tried at least half a dozen before I created this one.
Part of the problem is how subjective good potato soup is. Some people like it loaded, with cheddar cheese soup and sour cream and ham. Others prefer theirs thin and broth-like.
Me, I love my potato soup thick and hearty, with plenty of potato chunks and an underlying hint of smoky bacon. I like to top it with a little cheddar cheese, but other than that, I want the prevailing flavor to be that of well-seasoned potatoes. Oh, and it has to have onions.
If that’s how you’d describe your ideal potato soup, you’ve come to the right recipe.
One-Pot Potato Soup
inspired by recipes from Tips From a Typical Mom and Four Marrs and One Venus
2 lbs. baby red potatoes, diced
1 clove of garlic
1/2 large onion
6 strips of bacon
3 tbs. flour
1/2 tsp. Italian seasoning
1 tsp. pepper
1 tsp. salt
pinch red pepper flakes (optional)
3 c. chicken stock
1 c. milk
shredded cheese and more bacon, optional (for serving)
Bring a large stockpot full of salted water to a boil. Drop your potatoes in and cook for 10-12 minutes, or until they’re fork tender. While potatoes are cooking, mince the garlic and dice the bacon and the onion (not mixed together). Drain cooked potatoes, and transfer to a bowl. In the same stockpot, cook the bacon and then drain it on paper towels.
Keep some- or all- of the bacon grease in the pot and add the onion and garlic. Cook over medium heat until onions are translucent, about 5 to 7 minutes. Add the flour, Italian seasoning, salt, pepper, and red pepper flakes and stir until the mixture thickens. Add the chicken stock and bring to a boil for two minutes, stirring constantly.
Add the potatoes, bacon, and milk. Allow the mixture to heat through, but don’t boil it. To thicken the soup, use a potato masher or a wooden spoon to mash some of the potatoes right inside the pot. Serve garnished with cheese and bacon, if desired.
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Kiara Catanzaro says
Potato soup sounds absolutely incredible now that the weather is getting colder by the day. Soup is easily one of my favorite foods. I love all the different varieties you can create with it, especially hearty soups like this recipe. I definitely plan to try this one out. I always read your posts when I’m hungry, so I need to stop doing that, haha! Commenting via The Blogging Elite from blissfullybrunette.com
Where is that mug/bowl from? I love it!
Thanks, Lindsay! I got it at a store called Tuesday Morning. It’s kind of TJ Maxx-ish, in that you never know what you’ll find and they don’t always have the same stuff store to store. I tried to find it on Amazon but couldn’t. Sorry!
Angela @ Setting My Intention says
This looks great! I have a simple recipe I’ve been making that my kids like but this looks much better! I’ll give it a try and let you know how the boys like it – although they pretty much love anything with bacon!
Creatively Homespun says
Tis the season for soups!! And this looks delish!! Thank you for linking up to Creative K Kids’ Tasty Tuesdays. I have pinned your post to our Tasty Tuesdays Pinterest Board! I hope you can come back and party with us again today!
Katie G. says
I tried it tonight, Abby. It was so good! Thank you again!
I’m so glad you enjoyed it!