Absolutely Ultimate Potato Soup Recipe

I am a professional Chef and I teach Culinary classes, we used this recipe last night and it was given a thumbs up. kudos to Karena

This was by far one of the best Potato Soup recipes I've ever prepared! It is a bit involved and time consuming (don't believe the prep or cook times posted here), but it was sooo worth it! I added carrot and used chicken broth. Yes, stock is better, but if you don't have it handy, broth works just fine. If you've read any of my other reviews, you'll know I'm a fan of red potatoes, skin on; use them in this recipe as well! In step 3 skip the purée part. It's a needless mess and complication! Near the end, when the potatoes are soft, simply mash it about 4 to 5 times with a masher and achieve the same results, without the time, mess and added cleanup. Top with your favorite grated cheese, sliced green onion and some crumbles of the bacon you've set aside. Enjoy!

I have made this soup several times for many different people. Everyone LOVES it! I don't add the tarragon or cilantro nor do I puree at the end, it is still absolutely delicious. I read in a previous review not to use canned chicken broth...I do! I'm looking forward to my first cold weather batch, it's worth every bit of the effort!

This soup was awesome! The only change from the recipe that I made was to use fat-free 1/2 & 1/2 instead of the flour and cream, and it didnt need the flour anyway! When I pureed for a minute, it thickened up nicely!. The tarragon gave it a really nice flavor...will make again!

The Best!! You'll add more tarragon once you taste test on the stove like I did. It's the key. To save dirty dishes, mess and time, don't remove half to puree, just send in the old fashioned "HAND" potato masher for 5 or so mashes. You do not want to make mashed potatoes. Hold off on throwing the bacon back in until ready to serve and let the person eating it add salt in their individual bowl to taste. I'll make this recipe on a regular basis. Thanks alot!!

This is a wonderful recipe. I scaled it down to four servings, but after tasting it, I wished I had made the full recipe. I never use chicken stock because it's a little bland. I always cover my potatoes with the water and add chicken bullion cubes for a richer taste. Try leaving out the cilantro and add cooked crumbled Italian sausage with a cup of kale for an exciting Italian tasting soup.--Summerk

This potato soup was excellent. I don't care for bacon in potato soup so, as the author suggested, I used 1/4 cup of butter in place of the bacon grease. The only other change I made was instead of putting half of the soup in a blender to create a puree I used a potato masher to mash up some of the potatoes in the pot. The masher allowed me to control the size of the potatoes, it was less messy, and I had fewer things to wash afterwards. This will likely be the only potato soup recipe I use.

This potato soup was pretty good once I doctored it up. I felt it needed a lot more salt than called for. I also used dill instead of cilantro on the advice of other reviewers. It was easy to make and came together quite well. It was a little too thick, so I ended up adding additional milk to the recipe. My only real complaint is that it doesn't do well as leftovers...it's the consistency of mashed potatoes and it needs to be thinned out so much when reheated, that it loses a lot of it's flavor. I'll make this again, because it was delicious, but next time I will add more liquid, less flour and prolly add some carrots and corn. I'll be making it to send with my hubby for hunting season! Thanks for the recipe!

You can do this all in one Dutch oven. After the bacon, add a couple Tbs butter, cook the veggies except for the potatoes. When they are soft, add the flour and cook for a couple minutes. Add the broth. Add the potatoes and simmer until soft. Lower heat and add the cream and simmer till warmed through. Why dirty more pans than you need to.

This soup is soooo yummy!! I cut up 1 lb of bacon and cooked it until crispy, then I removed the bacon from the pot and set aside (used for a garnish only). I reserved about 1/2 of the bacon grease and used it to cook the onions and celery in- until softened. Then added the minced fresh garlic and cooked for a couple more min. I then added about 6-7 giant russet potatoes- that were chopped thinly. I sauteed everything for a couple more min, then I added about 6 pieces of raw bacon to the pot, plus 1 container of chicken stock and about 3 cans of chicken broth- just enough to cover the potatoes. I didn't add the tarragon or cilantro this recipe. I let everything simmer for about 1 hour, then removed the bacon slices that had been cooking in the soup. Then I made the roux (doubled the recipe and cream) and cooked that- I ended up adding about 3/4 of it to the pot of potatoes. I then filled up 1 blender pitcher full of the soup and pureed it, then added it back to the pot and seasoned with salt and pepper.. I used my reserved bacon, shredded cheese and chopped green onions on top of the soup. I served with a side of cornbread with honey butter.

It’s the end of June and we love this soup so much we are having it this evening. I am making it in my Ninja Foodi. I sauté the vegetables, add potatoes and stock, then pressure cook for 5 minutes. I let it sit in the pot until we’re ready to eat and then I add a can of fat free evaporated milk, taste like it has cream in it. I also add most of the bacon and some cheese at the end.

I just added cheese (I am from Wisconsin)😁

It was easy to make and my family LOVED it!

Nice dish of pure comfort food!

I used to use a thickener but realized blending some of the soup already prepared and re-adding it back in was the most flavorful option.

Delicious and a simple crowd pleaser. Serve with a nice wedge salad and warm crusty bread. Pairs well with a crisp Sauvignon Blanc…Enjoy!

It was very good. A family favorite I would definitely make this again. My sister was very happy about the outcome and even did a little dance to show it.

Made it once, and now it’s a staple.

I’ve made this half a dozen times at least now. I serve it with warm crusty bread and every member of my family is happy! I follow the recipe as is, no changes. A couple tips though…I use a five pound bag of russet potatoes. “Eight” potatoes is a little vague, five pound bag is perfect for a thick hearty soup. And my other tip is to use an immersion blender rather than transferring half the soup to a blender. I just take it slow and make sure to leave lots of chunks. Don’t forget to add salt and pepper to taste. It’s not including specifically in the instructions and I’ve missed it a couple times, so we just add to our own portions. This is a really great recipe.

This ended up being the best potato soup I've ever had! I did split the recipe in half since it's only me. I used red potatoes, but I'm thinking the recipe is for russet potatoes, so if you use the smaller potatoes you probably want to use more. I ended up using a little more stock because in came out slightly too thick. Last thing, I was not about to puree anything, too much work. I ended up just using a masher to get the texture to my liking.