Mmmm potato soup. So simple, so filling, so hard to resist on a chilly day. This particular batch turned out a little on the orange side because I went a little heavy on the carrots when I made the soup base, but it still tasted great.
I basically just add bay leaf and thyme to the soup base and bring it to a boil, then simmer for a few minutes before adding the chopped potatoes (I used Russett potatoes that come in the 10 lb. bags at the grocery store.)
I don’t own an immersion blender (…yet!) so I usually simmer until the potatoes pretty much fall apart on their own. If there are still a few chunks, I use my hand potato masher to mash them out. Then I stir in a splash of milk and some cheddar cheese, and let the soup simmer for a few more minutes.
From there, the soup is ready to eat! SOUP-er easy! (badum-bum!)
Of course, potato soup always tastes better with a little bit of bacon and cheese sprinkled on top!
- 2-3 lbs. Potatoes, peeled and chopped
- 1 Onion, chopped
- 2 Teaspoons Chopped Garlic
- 3 Carrots
- 2-3 Celery Stalks
- 2-3 teaspoons Bouillon
- Bay Leaf
- Thyme, to taste
- Salt, to taste
- Pepper, to taste
- ½ Cup Milk
- ½ Cup Cheddar Cheese, Shredded
- Bacon, 3-5 (or more) pieces for topping and snacking
- Olive Oil, splash
- 3-4 cups Water
- In soup pot, fry 3-5 pieces of bacon with a splash of olive oil. When bacon reaches desired crispiness, remove from pot and set aside to use later for topping.
- Blend onion, garlic, carrots, celery, and bouillon in blender with 2 cups water in blender.
- Add soup base to soup pot, being careful not to splash any remaining bacon grease.
- Add bay leaf, thyme.
- Bring to boil, then reduce heat and simmer for 10-15 minutes.
- Add chopped potatoes.
- Add more water as needed.
- Simmer until potatoes begin to fall apart.
- Add salt and pepper to taste.
- If there are still some potato chunks, blend them with an immersion blender or hand masher.
- Stir in milk and cheese.
- Simmer for a few more minutes.
- Top with bacon bits and shredded Cheddar cheese and serve.