The Absolutely Ultimate Potato Soup: Creamy, Comforting, and Foolproof!

Potato soup. The name itself evokes images of cozy nights, warm bowls, and pure comfort. But not all potato soups are created equal. Some are bland, watery, and just…sad. This recipe, however, is anything but. This is the *Absolutely Ultimate Potato Soup*: creamy, rich, deeply flavorful, and so easy to make, it’ll become a weeknight staple. We’re talking about a soup that’s so good, it might just change your life (or at least your dinner routine!).

Forget everything you thought you knew about potato soup. We’re not just boiling potatoes in water here. We’re building layers of flavor, creating a texture that’s both smooth and satisfying, and adding just the right amount of decadence without being overly heavy. This recipe is a culmination of years of experimenting, tweaking, and taste-testing, resulting in what I truly believe is the perfect potato soup. Get ready to ditch those canned soups and embrace the deliciousness of homemade!

## Why This Potato Soup is the *Ultimate*

What makes this potato soup stand out from the crowd? Here’s a breakdown of the key ingredients and techniques that elevate it to ultimate status:

* **The Right Potatoes:** We’re using a combination of Yukon Gold and Russet potatoes. Yukon Golds provide a creamy texture and buttery flavor, while Russets offer a fluffy consistency that thickens the soup beautifully. This blend gives you the best of both worlds.
* **Flavor Base is Everything:** This isn’t just about potatoes and broth. We start with a flavorful base of rendered bacon (or pancetta for extra decadence!), sautéed onions, celery, and garlic. These aromatics infuse the entire soup with a savory depth.
* **Building the Broth:** Chicken broth adds richness and complexity, but vegetable broth works equally well for a vegetarian option. The key is to use a high-quality broth that isn’t overly salty.
* **Creamy Without the Cream (Optional):** While we do add a touch of cream at the end for that ultimate creamy texture, a portion of the potatoes is blended to create a naturally thick and velvety base. This allows you to control the richness and even reduce the amount of cream needed (or skip it altogether!).
* **The Perfect Toppings:** No potato soup is complete without toppings! Crispy bacon, shredded cheese, sour cream (or Greek yogurt), chopped chives, and a sprinkle of paprika – these additions take the soup from great to extraordinary.

## Ingredients You’ll Need

Here’s everything you’ll need to create this masterpiece of a soup:

* **Bacon (or Pancetta):** 6-8 slices, diced. This adds smoky flavor and delicious crispy bits. For a vegetarian option, you can skip the bacon and use 2 tablespoons of olive oil.
* **Onion:** 1 medium, diced. Adds a savory sweetness to the base.
* **Celery:** 2 stalks, diced. Contributes to the aromatic flavor and adds a touch of freshness.
* **Garlic:** 2-3 cloves, minced. Essential for adding depth and complexity.
* **Yukon Gold Potatoes:** 2 pounds, peeled and cubed (about 1/2 inch). These are your creamy, buttery potatoes.
* **Russet Potatoes:** 1 pound, peeled and cubed (about 1/2 inch). These provide the fluffy texture and help thicken the soup.
* **Chicken Broth (or Vegetable Broth):** 6 cups. Choose a high-quality broth for the best flavor.
* **Bay Leaf:** 1. Adds a subtle herbal note.
* **Dried Thyme:** 1 teaspoon. Enhances the savory flavors.
* **Salt and Black Pepper:** To taste. Season generously to bring out the flavors.
* **Heavy Cream (Optional):** 1/2 cup. Adds richness and creaminess. You can substitute with half-and-half or milk for a lighter version.
* **Butter (Optional):** 2 tablespoons. Add this after the bacon to sauté the vegetables if you do not wish to use the bacon fat.

**For Toppings (Optional but Highly Recommended):**

* **Crispy Bacon:** Cooked and crumbled.
* **Shredded Cheddar Cheese:** Or your favorite cheese.
* **Sour Cream (or Greek Yogurt):** For a tangy topping.
* **Chopped Chives:** For a fresh, oniony flavor.
* **Paprika:** For a pop of color and smoky flavor.
* **Hot Sauce:** For a little kick (optional).
* **Croutons:** For texture (optional).

## Step-by-Step Instructions: Making the Ultimate Potato Soup

Now, let’s get down to the nitty-gritty. Here’s a detailed guide to making the Absolutely Ultimate Potato Soup:

**Step 1: Cook the Bacon (or Sauté Vegetables)**

* In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. This will render the fat, which will be used to sauté the vegetables. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain. Leave the bacon fat in the pot.
* **Vegetarian Option:** If you’re skipping the bacon, heat 2 tablespoons of olive oil in the pot over medium heat. Skip to the next step.

**Step 2: Sauté the Aromatics**

* Add the diced onion and celery to the pot with the bacon fat (or olive oil). Cook over medium heat, stirring occasionally, until softened and translucent, about 5-7 minutes. Don’t rush this step – allowing the vegetables to soften properly will enhance their flavor.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as this can make the soup bitter.

**Step 3: Add the Potatoes and Broth**

* Add the cubed Yukon Gold and Russet potatoes to the pot. Stir to coat them with the bacon fat and vegetables.
* Pour in the chicken broth (or vegetable broth) and add the bay leaf and dried thyme. Season with salt and pepper to taste. Remember that you can always add more salt later, so start with a conservative amount.

**Step 4: Simmer Until Potatoes are Tender**

* Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork. The potatoes should almost be falling apart.

**Step 5: Blend for Creaminess (Optional)**

* This step is crucial for achieving that ultimate creamy texture. You have a couple of options here:
* **Immersion Blender:** Use an immersion blender to blend about half of the soup directly in the pot until smooth. Be careful not to over-blend, as this can make the soup gluey.
* **Regular Blender:** Carefully transfer about half of the soup to a regular blender (in batches, if necessary) and blend until smooth. Return the blended soup to the pot. **Important:** When blending hot liquids, be sure to vent the blender lid slightly to allow steam to escape, preventing pressure from building up.
* If you prefer a chunkier soup, you can skip this step altogether or blend only a small portion of the potatoes.

**Step 6: Add the Cream (Optional)**

* Stir in the heavy cream (or half-and-half or milk) until well combined. Heat the soup gently over low heat, but do not boil. Boiling can cause the cream to curdle.

**Step 7: Adjust Seasoning and Serve**

* Taste the soup and adjust the seasoning with salt and pepper as needed. You may also want to add a pinch of cayenne pepper for a little heat.
* Remove the bay leaf before serving. It has done its job and imparted its flavor, but you don’t want anyone to accidentally eat it.
* Ladle the soup into bowls and garnish with your favorite toppings: crispy bacon, shredded cheese, sour cream (or Greek yogurt), chopped chives, and a sprinkle of paprika. A drizzle of hot sauce is also a great addition for those who like a little kick.

## Tips and Variations for the Ultimate Potato Soup

* **Make it Vegetarian:** Simply skip the bacon and use vegetable broth instead of chicken broth. You can also add a tablespoon of olive oil or butter to sauté the vegetables.
* **Make it Vegan:** Skip the bacon, use vegetable broth, and substitute the heavy cream with a plant-based cream alternative (like cashew cream or coconut cream). Be sure to choose a plant-based cream that is unsweetened.
* **Add Cheese Directly to the Soup:** For an even cheesier soup, stir in a cup of shredded cheddar cheese (or your favorite cheese) at the end, after adding the cream. Heat gently until the cheese is melted and smooth.
* **Roast the Potatoes:** Roasting the potatoes before adding them to the soup will intensify their flavor and add a slightly caramelized note. Toss the cubed potatoes with olive oil, salt, pepper, and your favorite herbs (like rosemary or thyme) and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly browned.
* **Add Other Vegetables:** Feel free to add other vegetables to the soup, such as carrots, leeks, or parsnips. Sauté them along with the onions and celery.
* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce to the soup for a little heat.
* **Use Different Herbs:** Experiment with different herbs, such as rosemary, sage, or oregano. Add them to the soup along with the thyme.
* **Make it in the Slow Cooker:** Brown the bacon (if using) and sauté the vegetables in a skillet. Then, transfer everything to a slow cooker along with the potatoes, broth, bay leaf, thyme, salt, and pepper. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are tender. Blend as desired and stir in the cream before serving.
* **Make it Ahead:** This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently over low heat before serving. The flavor may even improve after a day or two!
* **Freeze it for Later:** Potato soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. Leave some headspace in the containers, as the soup will expand when frozen. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

## Serving Suggestions

This potato soup is delicious on its own as a hearty lunch or dinner. But it also pairs well with:

* **Grilled Cheese Sandwich:** A classic pairing that’s always a winner.
* **Crusty Bread:** For dipping into the creamy soup.
* **Salad:** A light salad provides a refreshing contrast to the richness of the soup.
* **Roasted Vegetables:** Roasted broccoli, Brussels sprouts, or carrots are a great side dish.

## Troubleshooting Common Potato Soup Problems

* **Soup is Too Thick:** Add more broth or water to thin it out.
* **Soup is Too Thin:** Simmer the soup uncovered for a longer period of time to allow it to thicken. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup, stirring until thickened.
* **Soup is Bland:** Adjust the seasoning with salt, pepper, and other herbs and spices. A squeeze of lemon juice can also brighten up the flavor.
* **Soup is Curdled:** This usually happens when adding dairy to hot liquids. To prevent curdling, temper the cream by gradually adding a small amount of the hot soup to the cream before adding the cream to the entire pot. Also, avoid boiling the soup after adding the cream.

## Nutritional Information (Approximate)

*Note: Nutritional information will vary depending on the specific ingredients used and portion sizes.*

* Calories: Approximately 300-400 per serving
* Fat: 20-30g
* Protein: 10-15g
* Carbohydrates: 30-40g

## The Bottom Line: This is *Your* Potato Soup

This recipe is a starting point, a foundation upon which you can build your own potato soup masterpiece. Don’t be afraid to experiment with different ingredients, herbs, and spices to create a soup that perfectly suits your taste. The most important thing is to have fun and enjoy the process of creating something delicious and comforting. So, grab your potatoes, your favorite toppings, and get ready to experience the Absolutely Ultimate Potato Soup!

## Recipe Card

**Yields:** 6-8 servings
**Prep Time:** 20 minutes
**Cook Time:** 30 minutes

**Ingredients:**

* 6-8 slices bacon, diced (or 2 tbsp olive oil)
* 1 medium onion, diced
* 2 stalks celery, diced
* 2-3 cloves garlic, minced
* 2 lbs Yukon Gold potatoes, peeled and cubed
* 1 lb Russet potatoes, peeled and cubed
* 6 cups chicken broth (or vegetable broth)
* 1 bay leaf
* 1 tsp dried thyme
* Salt and pepper to taste
* 1/2 cup heavy cream (optional)
* Toppings: Crispy bacon, shredded cheese, sour cream, chopped chives, paprika

**Instructions:**

1. Cook bacon until crispy. Remove and set aside, leaving fat in pot (or heat olive oil).
2. Sauté onion and celery until softened (5-7 minutes). Add garlic and cook 1 minute.
3. Add potatoes, broth, bay leaf, thyme, salt, and pepper. Bring to a simmer, then reduce heat, cover, and cook 15-20 minutes, until potatoes are tender.
4. Blend half the soup with an immersion blender or regular blender (in batches). Be careful when blending hot liquids.
5. Stir in heavy cream (if using) and heat gently. Do not boil.
6. Adjust seasoning to taste. Remove bay leaf.
7. Ladle into bowls and garnish with toppings.

Enjoy your Absolutely Ultimate Potato Soup!