My husband is not a fan of dinners that come from a box or the freezer. He prefers fresh, made-from-scratch meals if possible, like this potato soup recipe. Of course these days he takes whatever he can get since the twins are so rambunctious but I like to make an effort whenever I can to put a healthy and tasty meal on the table.
This potato soup recipe is one of my favorites and you really can’t mess it up. I have made little substitutions here and there whenever I was running low on ingredients and it has never disappointed us. You can omit the half & half and just increase the cornstarch a little. I found the original delicious recipe here from the Pioneer Woman and then made my own adjustments. I tried to include as many photos of the process but there were a few times I had to break up a fight for a toy or chase down a sippy cup.
Yummy Potato Soup
Peel and dice up the potatoes.
Dice up 3 slices of thick cut bacon. I like to use a bacon that has been smoked as it adds an extra depth of flavor.
Add the diced bacon to a soup pot over medium heat and cook the bacon until it is crispy. Put the cooked bacon on a paper towel and set aside. Drain most of the bacon fat but leave a little in the bottom of the pan along with the “stuck on” yummy bits.
Turn the pot back to medium high heat and add the leeks, carrots and celery. The flavor is best when you use fresh veggies but I often keep these veggies chopped and ready to go in the freezer. You can use leeks or onions – whichever flavor you prefer. (Also, my hubby does not like these veggies so I throw them in a food processor, then the pan and he is none the wiser.) Cook for 1-2 minutes. Another side note: I ended up with a box full of freezer bags for breast milk because I never produced enough to pump extra. So, I discovered that those little zip lock baggies are great for freezing chopped veggies! They are easy to get in and out of and they keep the frost out surprisingly well.
Add the diced potatoes and cook for another 3 minutes adding in salt, pepper and cajun seasoning to taste. (I like to use Tony Chachere’s cajun seasoning.)
Add the broth and continue cooking until potatoes are softened (about 10 minutes). Whisk together the milk and cornstarch, then pour the mixture into the soup while stirring. Continue cooking the soup for another 5 minutes.
Blend the soup using an immersion blender or remove half of the soup and place in a blender. (If using the immersion blender, take care not to puree all of the potatoes and leave some whole.)
Taste and add more seasoning as needed. Stir in cream and parsley. Serve in bowls with bacon, shredded cheese and additional parsley on top. Enjoy!
Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."