Anne’s Original Potato Soup

Potato soup has long been a favorite comfort food—warm, creamy, and packed with flavor. Whether you’re looking for a cozy meal on a chilly day or a simple, satisfying dish, this homemade potato soup is perfect. While there are many versions of potato soup, this particular recipe is one that I refined after combining portions of three different recipes. I hope you like it.

Ingredients:

• 4 medium to large russet potatoes, peeled and cut into 1/2 inch pieces
• 1/2 large onion, diced
• 3 cloves of garlic
• 4 strips of bacon, cut into 1 inch pieces
• 2 cups chicken or vegetable broth
• 1 cup milk
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon dried dill (optional)
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese (optional, for garnish)
• 2 green onions, chopped (optional, for garnish)

Instructions:

1. Peel and dice the potatoes, cover with water in a large pot, and cook until tender. Drain in a colander and reserve the liquid.
2. In a Dutch oven, fry the bacon pieces until crisp, remove from the pot, and set aside until needed.
3. Add the butter to the bacon drippings over medium heat, and saute the diced onion, cooking until fragrant and translucent.
4. Add the minced garlic and cook for one additional minute.
5. Add the cooked potatoes, one cup of reserved liquid, and broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes.
6. Use an immersion blender to puree the soup until smooth. Alternatively, you can blend it in batches using a standard blender or mixer. Or, you can use a potato masher and mash the potatoes by hand if you like small pieces of potato in the soup.
7. Stir in the milk, heavy cream, salt, pepper, and dill. Let it simmer for another 5 minutes, stirring occasionally. It is important to make sure the soup doesn’t come to a boil after adding the dairy products.
8. Add the sour cream and reserved bacon (optional) and allow to simmer for an additional 5 minutes.
9. Taste and adjust seasoning if needed. If the soup is too thick, add a little more broth or milk.
10. Serve hot, garnished with shredded cheese, bacon (if not already added), and green onions if desired.

Tips:

• For a chunkier soup, mash some of the potatoes with a fork instead of blending completely.
• Add cooked diced ham or sausage for extra protein.
• Swap out heavy cream for Greek yogurt or half-and-half for a lighter version.

Enjoy this creamy, delicious potato soup as a comforting meal that’s easy to make and sure to please!

Thanks for stoppin’ by!

Anne James

Anne James has a wealth of experience in a wide array of interests and is an expert in quilting, cooking, gardening, camping, mixing drinks (bartending), and making jelly.

Anne has a professional canning business, has been featured in the local newspaper as well as on the Hershey website, and has been her family canner for decades. Anyone growing up in the South knows that there is always a person in the family who has knowledge of the “old ways,” and this is exactly what Anne is.

With over 55 years of experience in these endeavors, she brings a level of hands-on knowledge that is hard to surpass. Amazingly, she doesn’t need to reference many resources due to her vast wealth of experience. She IS the source.

Anne wants nothing more than to pass on her extensive knowledge to the next generations, whether that be family or anyone visiting her website, her YouTube channel, or survivalfreedom.com.