Best Ever Potato Soup (Taste of Home): A Chef’s Take

Potato soup. It’s the ultimate comfort food, isn’t it? I have fond memories of coming home on a cold winter day and being greeted by the warm, inviting aroma of my grandmother’s potato soup simmering on the stove. This Taste of Home recipe brings back those comforting flavors and is a perfect starting point for creating your own potato soup masterpiece. While the original is delicious, I’ll share some pro tips and modifications to elevate this classic to truly “Best Ever” status.

Ingredients: The Foundation of Flavor

This recipe boasts a simple ingredient list, but don’t let that fool you. Each element plays a crucial role in building a creamy, flavorful soup. Here’s the breakdown:

• 6 Bacon Strips, Diced: Bacon is essential for that smoky, savory base. Choose a high-quality bacon for the best flavor.
• 3 Cups Cubed Peeled Potatoes: Russet potatoes are traditional, but Yukon Golds offer a creamier texture. The key is to cut them into uniform cubes for even cooking.
• 1 Small Carrot, Grated: Adds sweetness and a touch of color. Grating ensures it cooks quickly and integrates well into the soup.
• 1/2 Cup Chopped Onion: Provides aromatic depth. Yellow or white onions work best.
• 1 Tablespoon Dried Parsley Flakes: A classic herb addition for freshness. Fresh parsley, chopped, can be substituted (use 2 tablespoons).
• 1/2 Teaspoon Salt: Essential for seasoning. Adjust to taste.
• 1/2 Teaspoon Pepper: Adds a touch of spice. Freshly ground black pepper is always preferred.
• 1/2 Teaspoon Celery Seed: This secret ingredient adds a subtle, yet distinctive savory note. Don’t skip it!
• 14 1/2 Ounces Chicken Broth: Forms the liquid base. Low-sodium broth allows you to control the saltiness of the final dish.
• 3 Tablespoons All-Purpose Flour: Used to thicken the soup. A gluten-free flour blend can be substituted for dietary needs.
• 3 Cups 2% Low-Fat Milk: Adds creaminess. Whole milk or half-and-half will result in a richer, more decadent soup.
• 8 Ounces Velveeta Cheese, Cubed: Provides a smooth, melty texture and cheesy flavor. While convenient, I personally prefer using real cheese for a more complex flavor profile (see tips and tricks).
• 2 Green Onions, Thinly Sliced: For garnish, adding a fresh, oniony bite.

Directions: From Simmer to Satisfaction

The beauty of potato soup is its simplicity. Follow these steps carefully for a perfect bowl every time:

1. Render the Bacon: In a large saucepan or Dutch oven, cook the diced bacon over medium heat until crisp and golden brown, stirring occasionally. This is where the flavor foundation begins.
2. Sauté the Aromatics: Drain off most of the bacon drippings, leaving about 1-2 tablespoons in the pan. Add the grated carrot and chopped onion to the pan and sauté until softened, about 5-7 minutes. This step develops their sweetness and mellows their flavor.
3. Build the Broth: Add the cubed potatoes, dried parsley flakes, salt, pepper, celery seed, and chicken broth to the saucepan. Bring to a boil over high heat.
4. Simmer to Tender Perfection: Reduce the heat to low, cover the saucepan, and simmer until the potatoes are tender, about 10-15 minutes. A fork should easily pierce through the potato cubes.
5. Create the Creamy Base: In a separate bowl, whisk together the flour and milk until smooth. This prevents lumps from forming in the soup. Slowly pour the milk mixture into the soup, stirring constantly to incorporate it evenly.
6. Thicken the Soup: Bring the soup back to a gentle boil, stirring constantly, and cook until the soup has thickened, about 2 minutes. Be patient and stir continuously to prevent sticking.
7. Melt the Cheese: Reduce the heat to low and stir in the cubed Velveeta cheese until it is completely melted and smooth. Ensure the cheese is fully incorporated for a creamy, consistent texture.
8. Garnish and Serve: Ladle the soup into bowls and garnish with thinly sliced green onions. Serve immediately and enjoy!

Quick Facts

• Ready In: 45 minutes
• Ingredients: 13
• Serves: 8

Nutrition Information

• Calories: 229.7
• Calories from Fat: 100 g (44%)
• Total Fat: 11.2 g (17%)
• Saturated Fat: 6.2 g (31%)
• Cholesterol: 33.8 mg (11%)
• Sodium: 837.1 mg (34%)
• Total Carbohydrate: 21.4 g (7%)
• Dietary Fiber: 1.9 g (7%)
• Sugars: 8.3 g (33%)
• Protein: 11.2 g (22%)

Tips & Tricks: Chef-Level Enhancements

Want to take this potato soup from good to exceptional? Here are a few of my favorite tips and tricks:

• Elevate the Cheese: Instead of Velveeta, try using a combination of sharp cheddar and Gruyère for a richer, more complex flavor. You can also add a touch of cream cheese for extra creaminess.
• Roast the Potatoes: Roasting the potatoes before adding them to the soup brings out their natural sweetness and adds a subtle caramelized flavor. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) until tender and slightly browned.
• Add Depth with Herbs: Experiment with different herbs like thyme, rosemary, or chives. Add them during the simmering process for maximum flavor infusion.
• Spice it Up: A pinch of cayenne pepper or a dash of hot sauce can add a welcome kick to the soup.
• Blend for a Smoother Texture: If you prefer a completely smooth soup, use an immersion blender to purée it after the potatoes are cooked. Be careful when blending hot liquids!
• Get Creative with Toppings: Beyond green onions, consider adding crumbled bacon, sour cream, shredded cheese, croutons, or a swirl of pesto.
• Make it Vegetarian: Omit the bacon and use vegetable broth instead of chicken broth for a vegetarian-friendly version.
• Don’t Overcook: Be careful not to overcook the potatoes, as they can become mushy.
• Adjust the Thickness: If the soup is too thick, add more milk or broth until you reach your desired consistency. If it’s too thin, simmer it for a longer period of time to allow it to thicken naturally.

Frequently Asked Questions (FAQs)

1. Can I use different types of potatoes? Yes! Yukon Gold potatoes will give you a creamier texture. Red potatoes hold their shape well and add a slightly waxy texture. Russet potatoes are the most common and provide a classic potato soup flavor.
2. Can I freeze potato soup? It’s best to freeze potato soup before adding the cheese. Dairy products can sometimes separate and become grainy when frozen and thawed. Add the cheese after reheating.
3. How long does potato soup last in the refrigerator? Properly stored, potato soup will last for 3-4 days in the refrigerator.
4. Can I use frozen potatoes? While not ideal, you can use frozen diced potatoes. Be sure to thaw them completely and pat them dry before adding them to the soup.
5. What can I substitute for celery seed? If you don’t have celery seed, you can use a pinch of celery salt or a small amount of chopped celery.
6. Can I make this soup in a slow cooker? Yes! Sauté the bacon and vegetables as directed, then transfer them to a slow cooker along with the broth, potatoes, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours, or until potatoes are tender. Stir in the milk and cheese during the last 30 minutes of cooking.
7. How do I prevent the milk from curdling? Adding a small amount of flour (as this recipe does) helps stabilize the milk and prevent curdling. Also, avoid boiling the soup vigorously after adding the milk.
8. What if my soup is too salty? Add a squeeze of lemon juice or a small amount of sugar to balance the flavors. You can also add more milk or broth to dilute the saltiness.
9. Can I add other vegetables? Absolutely! Corn, peas, broccoli, cauliflower, and spinach all make great additions to potato soup.
10. What’s the best way to reheat potato soup? Gently reheat the soup over low heat on the stovetop, stirring occasionally. You can also microwave it in short intervals, stirring in between.
11. Can I use broth other than chicken broth? Yes, you can use vegetable broth for a vegetarian option or even beef broth for a richer, more savory flavor.
12. Is it necessary to peel the potatoes? Peeling the potatoes is a matter of personal preference. Leaving the skins on adds fiber and nutrients, but it can also affect the texture of the soup.
13. How can I make this soup gluten-free? Substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the label of your chicken broth to ensure it is gluten-free.
14. What’s a good side dish to serve with potato soup? Grilled cheese sandwiches, crusty bread, or a simple salad are all excellent accompaniments to potato soup.
15. Can I use a different cheese besides Velveeta? Yes! Cheddar, Gruyere, Monterey Jack, and Colby are all great options. Just be sure to shred the cheese before adding it to the soup to ensure it melts evenly.