Potato soup, a staple of comfort food menus around the globe, has a rich history of warming hearts and homes. This Absolutely Ultimate Potato Soup recipe elevates the traditional dish to new heights, promising a culinary experience that is both satisfying and soul-soothing. From its creamy texture to the depth of flavor added by the perfect blend of ingredients, this soup stands out as a testament to the simple, yet profound pleasures of home-cooked meals.
Why This Recipe is the Ultimate
What sets this potato soup recipe apart is not just its delicious taste but also its adaptability and the rave reviews it consistently receives. Whether you’re a seasoned chef or a kitchen novice, this recipe promises a delightful cooking and dining experience. For those interested in the nuances of food safety and storage, particularly for dishes like this, the Food Safety Storage Guidelines offer invaluable insights.
Ingredients Overview
- 1 pound bacon, chopped
- 2 stalks celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 potatoes, peeled and cubed
- 4 cups chicken stock
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 1 cup heavy cream
- 1 teaspoon dried tarragon
- 3 teaspoons chopped fresh cilantro
- Salt and freshly ground black pepper to taste
Substitutions are welcome in this recipe. For a vegetarian twist, vegetable stock can replace chicken stock, and for those exploring dairy-free options, almond or coconut milk are excellent alternatives. Resources like Dairy-Free Cooking Tips can guide you through these substitutions without compromising the soup’s rich flavor.
Step-by-Step Cooking Instructions
- Cook the Bacon: In a Dutch oven, cook bacon over medium-high heat until crispy. Drain, reserving some grease for cooking the vegetables.
- Cook the Soup: Sauté celery, onion, and garlic in the bacon grease. Add potatoes and cover with chicken stock. Simmer until potatoes are tender.
- Thicken the Soup: In a separate skillet, create a roux with butter and flour, then whisk in heavy cream and herbs until thickened. Combine with the potato mixture.
- Blend and Serve: Puree half the soup for a creamy texture, then recombine. Season to taste and serve with your favorite toppings.
Best Potatoes for Potato Soup
Choosing the right potato is crucial for the perfect potato soup. Russet potatoes are ideal for their starchy content, which lends the soup its signature creamy texture. Avoid waxy potatoes, as they do not break down as well during cooking.
How to Thicken Potato Soup
If your soup is too thin, there are several ways to achieve the desired consistency:
- Add more boiled potatoes.
- Stir in instant potato flakes.
- Use a cornstarch slurry.
Storage and Freezing Tips
Potato soup can be stored in the refrigerator for up to four days. While freezing is not recommended due to texture changes in potatoes and dairy, if necessary, freeze in portion-sized bags for up to six months.
Potato Soup Toppings and Pairings
Toppings can significantly enhance the flavor and texture of your soup. Consider adding:
- Shredded Cheddar cheese
- Crumbled bacon
- Green onions or chives
Pair your soup with a side of crusty bread, a green salad, or a grilled cheese sandwich for a complete meal.
FAQs
- Can I make this soup vegetarian? Yes, by substituting vegetable stock for chicken stock.
- How can I make this soup dairy-free? Use almond or coconut milk in place of heavy cream.
- What can I do if my soup is too thin? Add more potatoes or a cornstarch slurry to thicken.
- Can I add other vegetables to this soup? Absolutely. Feel free to customize with your favorite veggies.
This Absolutely Ultimate Potato Soup recipe is more than just a dish; it’s a comforting embrace in the form of food. Whether you’re seeking warmth on a cold day or simply craving a taste of home, this soup is sure to satisfy.
Absolutely Ultimate Potato Soup
Ingredients
Main Ingredients
- 1 pound bacon, chopped
- 2 stalks celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 potatoes, peeled and cubed Russet potatoes recommended for their starchy quality
- 4 cups chicken stock
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1 teaspoon dried tarragon
- 3 teaspoons chopped fresh cilantro
- salt and freshly ground black pepper to taste
Instructions
- Cook bacon in a Dutch oven over medium-high heat until brown and crispy. Drain bacon on paper towels, reserving some grease in the pan.
- Cook celery, onion, and garlic in the reserved bacon grease until onion is soft and translucent.
- Add cubed potatoes and toss to coat. Return bacon to the pan, add chicken stock to just cover the potatoes. Cover and simmer until potatoes are tender.
- In a separate skillet, melt butter and whisk in flour. Cook for 1-2 minutes, then whisk in heavy cream, tarragon, and cilantro until thickened.
- Add the cream mixture to the potato mixture; stir to combine. Transfer about half of the soup to a blender and puree, then return to the Dutch oven. Adjust seasonings to taste.
- Serve hot, garnished with your favorite toppings.