Rustic Potato Soup Recipe

Name: Rustic Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 strips Thick Sliced Bacon; 1 whole Medium Yellow Or White Onion, Peeled And Diced; 4 whole Carrots, Washed And Diced; 3 stalks Celery, Washed And Diced; 6 whole Russet Potatoes, Washed And Diced (peeling Is Optional); 1 head Garlic, Peeled And Finely Minced; 1/2 teaspoons Sea Salt; 1 teaspoon Freshly Cracked Black Pepper; 1/2 teaspoons Southwest Seasoning Mix; 8 cups Vegetable Stock; 1 cup Whole Milk; 3 Tablespoons All-purpose Flour; 1/2 cups Heavy Cream; 1 cup Shredded Monterey Jack Cheese; Sour Cream For Garnish; 3 whole Scallions, Finely Sliced On A Bias For Garnish

Servings: persons

6 strips Thick Sliced Bacon
1 whole Medium Yellow Or White Onion, Peeled And Diced
4 whole Carrots, Washed And Diced
3 stalks Celery, Washed And Diced
6 whole Russet Potatoes, Washed And Diced (peeling Is Optional)
1 head Garlic, Peeled And Finely Minced
1/2 teaspoons Sea Salt
1 teaspoon Freshly Cracked Black Pepper
1/2 teaspoons Southwest Seasoning Mix
8 cups Vegetable Stock
1 cup Whole Milk
3 Tablespoons All-purpose Flour
1/2 cups Heavy Cream
1 cup Shredded Monterey Jack Cheese
Sour Cream For Garnish
3 whole Scallions, Finely Sliced On A Bias For Garnish

1
Add bacon strips into a large pot over medium-high heat and cook until bacon becomes crispy. Remove bacon and set aside on a paper towel lined plate. Drain off half of the bacon grease and reserve the rest in the pot.
2
Add the onions, carrots and celery into the pot and stir to coat. Cook for about 5 minutes and add in the potatoes. Cook for an additional 5 minutes and add in the garlic. Cook for about 2 minutes. Add salt, pepper and southwest seasoning mix.
3
Pour in the vegetable broth and bring it to a slow boil. Allow to boil for 10 minutes or until the potatoes are fork-tender.
4
Whisk together the milk and flour in a small bowl and then pour into the soup and allow to cook for another 5 minutes.
5
Remove 2/3 of the soup and puree it in small batches in a blender or food processor or use an immersion blender for a few minutes to cream some of the soup.
6
Pour blended soup back into the pot and stir to combine. Taste and adjust seasonings. Stir in the heavy cream and heat until warmed through.
7
Serve in soup bowls and garnish with cheese, sour cream, bacon and scallions.

1044

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 6 strips Thick Sliced Bacon, 1 whole Medium Yellow Or White Onion, Peeled And Diced, 4 whole Carrots, Washed And Diced, 3 stalks Celery, Washed And Diced, and more.

Yes, Rustic 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.

That's it — enjoy your meal!

Rustic Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions