One-Pot Potato Soup

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

Ingredients

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)

Instructions

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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