Potato Soup Recipe

Name: Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices uncooked bacon, diced; 3 tablespoons unsalted butter; 1 cup diced yellow onion; 1 cup diced leek, white and pale green parts only; ¼ cup all-purpose flour; 1 bay leaf; 1 12 quarts chicken broth or 1 12 quarts vegetable broth, preferably organic; 3 cups diced peeled russet potatoes; ½ cup heavy cream or ½ cup half-and-half; 1 teaspoon kosher salt (to taste); 1 teaspoon white pepper; 3 tablespoons minced fresh parsley, for garnish

Servings: persons

2 slices uncooked bacon, diced
3 tablespoons unsalted butter
1 cup diced yellow onion
1 cup diced leek, white and pale green parts only
¼ cup all-purpose flour
1 bay leaf
1 12 quarts chicken broth or 1 12 quarts vegetable broth, preferably organic
3 cups diced peeled russet potatoes
½ cup heavy cream or ½ cup half-and-half
1 teaspoon kosher salt (to taste)
1 teaspoon white pepper
3 tablespoons minced fresh parsley, for garnish

1
Cook the bacon in an 8- to 10-quart stockpot over medium heat, stirring, until golden brown.
2
Using a slotted spoon, remove the bacon, drain on a paper towel, and set aside.
3
Discard the bacon fat; return the pot to the heat and melt the butter.
4
Add in the onion and leeks; cook/stir, until tender but not brown, 3-5 minutes.
5
Whisk in the flour and cook for 1 minute, stirring often.
6
Slowly add the bay leaf and chicken broth, whisking constantly.
7
Cook until thickened.
8
Add the potatoes and cooked bacon; bring to a simmer; simmer until the potatoes are tender, 25-30 minutes, stirring often from the bottom to prevent the soup from sticking and burning.
9
Add the cream and let simmer for 5 minutes.
10
Remove the pan from the heat; remove and discard the bay leaf; season to taste with salt and pepper.
11
Serve in individual bowls garnished with parsley.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 slices uncooked bacon, diced, 3 tablespoons unsalted butter, 1 cup diced yellow onion, 1 cup diced leek, white and pale green parts only, and more.

Yes, Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Soup

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