Perfect Potato Soup

This potato soup is everything a cozy bowl should be: hearty, flavorful, and just creamy enough without feeling heavy. It starts by crisping bacon to build a savory base, then the classic trio of onion, carrot, and celery softens in the rendered fat, creating a rich foundation for the potatoes. As the potatoes simmer, their natural starch gently thickens the broth, giving the soup body even before the milk-and-flour slurry and splash of cream are added.
What makes this soup memorable is the blend of textures. Part of the mixture is blended silky smooth, while the rest stays pleasantly chunky, creating a balanced consistency that feels both rustic and refined. Cajun seasoning adds a subtle warmth, and fresh parsley brightens everything at the end. Serve this crowd-friendly pot with toppings like cheese, bacon, and green onions to make every bowl customizable. Tools you’ll need include a soup pot, blender or immersion blender, whisk, and a large ladle. This recipe makes a generous batch, perfect for gatherings or weekly meal prep.

1. Cook the baconAdd the bacon pieces to a soup pot over medium heat and cook until crisp and the fat has rendered. Remove the bacon and set aside, leaving a small amount of the grease in the pot.Reserve a tablespoon of bacon fat for extra flavor without making the soup overly rich.Transfer cooked bacon to a paper towel-lined plate to reduce cleanup later.

2. Sauté the vegetablesAdd the diced onion, carrots, and celery to the pot. Cook for about 2 minutes, then stir in the diced potatoes. Season with salt, pepper, and Cajun spice and cook for another 5 minutes.Keep potato pieces uniform in size so they soften evenly.Wipe down your cutting board now to avoid dried-on vegetable residue.

3. Simmer the soupPour in the broth and bring the mixture to a gentle boil. Cook for 10 minutes, or until the potatoes begin to soften. Whisk together the flour and milk, then stir the slurry into the soup and cook for another 5 minutes to thicken.Add the slurry slowly while stirring constantly to avoid lumps.Rinse the whisk immediately so the flour mixture does not harden on it.

4. Blend part of the soupRemove half to two-thirds of the soup and blend until smooth. Carefully return the blended portion to the pot and stir to combine. Heat gently and adjust seasoning as needed.If using a blender, let the soup cool briefly and blend in small batches for safety.If using an immersion blender, blend directly in the pot to minimize dishes.

5. Finish and serveStir in the heavy cream and parsley. Serve hot, topped with grated cheese and the reserved bacon pieces.Add toppings individually at the table so everyone can customize their bowl.Soak the soup pot in warm soapy water immediately after serving for easier cleaning.

Bacon6 slice

- Meat

Onion1 medium

- Produce

Carrots3 whole

- Produce

Celery3 stalk

- Produce

Russet potatoes6 small

- Produce

Kosher salt1/2 tsp

- Spices

Black Pepper0 count

- Spices

cajun spice mix1/2 tsp

- spices

low-sodium chicken or vegetable broth8 cup

- broth

All-Purpose Flour3 tbsp

- Baking

Milk1 cup

- Dairy

Heavy Cream1/2 cup

- Dairy

Fresh Parsley1 tsp

- Produce

grated cheese1 cup

- dairy

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Perfect Potato Soup