Homemade Creamy Potato Soup Recipe
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- Опубликовано: 1 апр 2021
- Warm up during those cold winter months with this delicious creamy Homemade potato soup recipe that is topped off with cheese and bacon!
Potato soup is a very simple to make, thick and hearty soup that sticks to the bones. It has few ingredients and can come in the form of a thick creamy chowder or smooth and creamy, or even a combination of the two. In addition, it can be made from a russet, Yukon gold, red bliss, or even with a little sweet potato thrown into the mix.
Ingredients for this recipe:
• 12 ounces of chopped bacon
• 3 peeled and small diced yellow onions
• 3 small diced celery stalks
• 4 finely minced cloves of garlic
• ½ cup all-purpose flour
• 4 pounds peeled and medium diced russet potatoes
• 3 quarts chicken stock
• 2 cups heavy whipping cream
• sea salt and pepper to taste
• Worcestershire sauce to taste
• tabasco sauce to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 90 minutes
Procedures:
1. Add the bacon to a large pot over medium heat and cook the bacon until crisp. Remove the crisp bacon lardons and set them aside.
2. Pour in the onions and caramelize over low heat until well browned for about 40 minutes. Stir occasionally.
3. Next, mix in the celery and garlic and sauté for 4-6 minutes.
4. Mix in the flour until completely combined.
5. Pour in the potatoes and stock and bring to a boil to thicken.
6. Pour in the cream and cook for 3-4 minutes and then puree half of the soup to smooth out and thicken more but still have chunks in it.
7. Season with salt, pepper, Worcestershire, and tabasco sauce.
8. Add on optional toppings of sour cream, crispy bacon, shredded cheddar cheese, and sliced green onions.
Chef Notes:
Make-Ahead: You can make this up to 2 days ahead of time but is perfect to serve up as soon as it is made.
How to Store: Cover and store in the refrigerator for up to 6 days. To freeze, cover, and keep in the freezer for up to 3 months. Thaw in the refrigerator for up to 1 day before reheating.
How to Reheat: Add the desired amount to a medium-size pot and heat over low heat until hot. You may need to add a little water if it is too thick. 
Хобби
That celery onion.... :D
Oops! Haha! I caught that too
the onions repeat few times hahahaha
My wife and I used to have potato soup at a little sandwich shop in our town all the time, but with everything being so expensive now we needed to save some money while still getting our soup fix. This recipe is just as delicious as the one we've been buying by the bowl for years at a fraction of the cost.
Should've subscribed the last time I used this awesome recipe/walk-through. Took me forever to find it again
Thanks for the sub and support!
Love your channel. You have a gift of teaching and you also give clear directions. I hope you and your family have a very blessed Christmas.
Many thanks! You as well.
Just made a batch of this and took it to a church potluck, everyone LOVED it and once it was gone, folks were asking for more!!! Simply delicious!!!
Can’t wait to make it! We love potato soup and it looks delicious.
It's what's for dinner tonight. Putting those Yukon golds to goods use. Had no idea what to make with them. Thank you for another great recipe. 😋
Looks amazing !! Love the hearty dishes you make !! More soup recipes!!
SO glad we found you. The Dillards.
Thanks- I've been looking for a great potato soup recipe!
Wow my recipe I’ve used for years! Love it.
looks absolutely delicious 🤤
You're such a great teacher!
I made this for the Super Bowl tonight. My wife loves it.
Wow Mr.P.I love potatoes I am making this soup thank you for your recipe and for listing the ingredients that really help may God Bless 🙏
Made this yesterday and it was great! The caramelized onions are a great tip. I did add a chicken bouillon cube just to give it even more flavor. Definitely making it again soon. Thanks for the recipe!
New fan 😊 Made this yesterday and the family loved it. It was perfectly thick, with the immersion blender technique. Topped it with shredded cheddar, bacon bits and scallions as suggested and yum!!
I just made it and had a bowl
IT'S AMAZING
Thank you Chef. This soup is loved for all my family
Was confused by so many onion shots (LOL) but … thank you for the added tip of heading to your website to change the amount of servings. Adjusting the portion sizes to meet my small family’s needs is delightful. Well done!!
I made this last night, and it was awesome. Thanks for the recipe! note: I reduced the recipe to 2/3 and the soup fit nicely in my 5 qt dutch oven.
Love soup any soup, but potato soup is a winter comfort 👌🇿🇦
Just made this tonight. Absolutely delicious!
Thanks for giving it a shot!!
Made this added cajun seasoing and tyme. Yummy 😋
I just made the soup and it was a success!!
Gonna try this
Absolutely delicious
Gréât recipe! Thank You!
I did it and it was delicious!!! Thank you
This looks so DANG DELICIOUS 😍😋😋😍
THANKS
I'll be making this soon. The last recipe I tried from another chef sucked!
BTW, I made your steak au poivre yesterday and it turned out great!
This looks like a baked potato in soup form, sign me up!
I made this the other day, Man! this was great !!! My family loved it.. Thank you for posting..
I just discovered your channel. I can't wait to try your recipes. Especially the birria, pecan pie, chicken salad. I love to cook. Do you have a butter pecan pie recipe? I'm planning my husbands birthday dinner.
As far as the not thickening issue, I feel that it would be better to add the chicken stock into the roux and properly mix it completely BEFORE adding the potatoes. That way we make sure that every part of the roux is completely absorbing the stock during mixing, and I think that the potatoes may partly inhibit that.
So yummy!
Beautiful thx for the video 👌👌👌💖
Love your Channel!!!
Looks amazing 🥲
Thank you thank you for the recipe it was AMAZING
I always make different way but this time super tummy 😋😋😋
Excellent 👌💯
You should try a Dutch soup called "Snert" (Pea soup reheated) for those winter days ;)
Season salt tbs, ground pepper, smoked paprika, and all spice. Why I got the biggest kisses for that one.
Wow I love you video it's awesome.
You explain everything very nicely.
For beginners like me it very useful.
I am from Iran and love ❤ more vegetarin video if it's possible.
Thanks again ❤
Chef Billy your potato soup looks fantastic balled up toppings and everything but you forgot the crusty roll or a piece of baguette LOL lots of love keep on cooking brother
you have improved my life... thank you!
Wow. Mouthwatering recipe. I am your new friend watching first time and I love your yummy perfect recipe 👍
My daughter is going to love this. Thank you for posting it.
I know we aren’t in a position to make requests, but I’m searching for a recipe, and I think you could really knock it out of the park.
Recently, my family stopped in a new restaurant, and they had reggiano hashbrown casserole. This definitely has to stay in our lives. It was absolutely top-shelf comfort food, but with a chef’s touch type of thing. Searching, I find a few ideas, but nothing that sounds like a hit.
I’m sure it had:
Reggiano/Parmesan
Hash browns
Cream
Maybe butter?
What do you say Chef Billy?
Thanks for considering it.
Chef Billy, your Cream of Mushroom soup was amazing now I am going to try your Potato.
I really liked his cream of mushroom too. Very flavorful! But, now I don't puree it. I like the chunks of mushrooms. I'm going to make this potato soup too, but I doubt I'll puree this either, and may add in a few leeks too.
I will eat potato soup all year long
I bought a garlic press, last year, not sure how I lived without it.
Edit: my daughter will love me more if I caramelize the onions. I think, I'll enjoy the soup more, too.
I make sure and boil the soup for one full minute after I add the flour (I always put the flour in a container I can close tightly with the water or you can use milk, and shake till flour is completely blended in) then pour it into the soup. It will thicken the soup nicely, take off the burner and let rest about 10 minutes or so and this will help it thicken even more.
My grandpa loves potato soup, I have to fix this for him. Thanks for sharing.
Oh my gosh! So yummy!!!?
2:59 is shot of onions, great recipe too btw
you are great
Currently waiting for my onions to carmelize!!!!!
Can you add a link to your website in the notes section? Thanks!
Is there a replacement for the heavy cream? I have heard of coconut heavy cream. Never tried. Any others?
How long did it take for your potatoes to soften enough to add the cream?
Always great! Just a request: could you also uses international measures? I mean saying the equivalent of pounds in kilos, ounces etc. it would help a LOT!
Wonder if it'll work if i swap the potatoes with leftover fries
If I use the little red potatoes do I have to peel them?
Can you cook it in a blender?
I've heard crispy bacon starts in a cold pan. Do you find that is true?
I am having difficultu navigating your website. I've signed up andsigned in, but when the white area with your name keeps blocking seeing most of your website.
Which potatoes have less sugar in them ✌️
Thank you for adjusting the serving size automatically I am so bad at maths
There is a mistake at 2:58, instead of celery it shows 3 onions
Yep, at 5:55 those 3 onions show up again! 😍
Good catch, Nihal.
i want to make this for my bf, anything you could sub the bacon for? he's allergic to pork 😅
Skip it. It's just a topping. For rendered bacon fat, use butter.
Would skin on potatos work
I always cook with skin on. It changes the look and texture tho. If you're cooking for someone who doesn't care for them, better skin em.
loool you told me be sure to subscribe i checked every few minutes so they did not miss any video
My sweated onions on low for over a hour, never carmelized. What went wrong?
I had the same issue, they just kept sweating and never browned. I was using a steel pan, maybe you were too and that’s part of the problem?
Add butter to the pan, sweat them on low to soften...then add more butter and turn up the heat to brown and caramelize. Stir frequently.
I love soup but sadly I had no celery or actual garlic available . ☹️
Mushrooms would be good in that
I am in your video
Money dude!!!
Ok mine was way too thick. Thicker than what yours looked like.
I find my onions are ready in 25 minutes.
I use leeks instead of onions.
I'm planning on making this tonight. I will not be using flour. Instead, I intend to sub potato flakes for the thickener. I think it will balance the creamy aspect with the chunky while adding more potato flavor. I'll be throwing in some ham chunks, too, for a bit more protein- and also because I love ham almost as much as bacon.
If it’s not thick enough how about adding some instant potato flakes….. read this trick from someone else…..it works for many things…….
No hot sauce or the other one woschestere sauce. No no
Diabetics watch out😝😝😝
You talked more than your cooking !!!!
Are you flashing 666 ???
Why do you keep flashing 666 with your fingers??? Is this “helping” your channel !!!???
Huh?
Too many words Billy, lost my interest, had to move on.
Cool, see ya.
the soup is really good and really effective i just love it honestly but i also love my digestion and as well and for that i prefer planet ayurveda digesto plan