How to Make Potato Soup

AmateurKitchen's picture

Mar. 30, 2014

Potato soup is a comforting one pot meal. Using the potatoes to act as a thickening agent in this soup makes this potato soup one of the healthiest.


Bacon slices 7 , chopped (5
Celery stalk 3 , chopped
Carrots 2 Large , peeled and chopped
Onion 1 , chopped
Russet potato 5 , peeled and chopped
Salt and pepper To Taste
Cayenne pepper 1/4 Teaspoon
Paprika 2 Tablespoon
Dried oregano 1/2 Teaspoon
Garlic powder 1/2 Teaspoon
Dried thyme 1 Teaspoon
Reduced sodium chicken stock/Vegetable stock 6 Cup (96 tbs)
Cream 8 Ounce (you may use low fat milk)
Shredded cheddar cheese 1/2 Cup (8 tbs)



1. Place a large pot over medium flame, add bacon and cook for about 10 minutes or until brown and crispy. Remove the bacon with a slotted spoon and drain on a paper towel.

2. Drain some of the bacon fat out of the pot, bring the heat to a medium-high and add in the celery, carrots and onions. Stir and cook for 5 minutes.

3. Add potato, salt, pepper, cayenne pepper, paprika, dried oregano, garlic powder, and dried thyme. Stir well.

4. Pour chicken or vegetable stock, turn the heat to high and bring to a boil. Reduce the heat to low, cover the pot with a lid and simmer for 30 minutes or until the vegetables are tender.

5. Once the vegetables are tender pour half of the soup into a separate heat proof bowl. Using an emersion blender puree the soup until thick and creamy.

6. Pour pureed soup back in the pot and stir to combine. Pour the cream and season with salt and pepper to taste.


7. Ladle soup into a bowl, garnish with the crispy bacon bits and shredded cheddar cheese, serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 273Calories from Fat 53

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 251 mg10.46%

Total Carbohydrates 48 g16%

Dietary Fiber 4 g16%

Sugars 13 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet