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.