INTRODUCTION
Absolutely Ultimate Potato Soup is a warm, rich bowl of comfort. It mixes soft potatoes, crisp bacon, and a creamy sauce to make a filling meal. This recipe can be made as a regular treat or as a healthier version with a few smart swaps. If you like thick, creamy soups, this recipe will feel like a hug in a bowl. For another creamy vegetable idea that cuts calories while keeping bold flavor, try a creamy vegetable soup recipe that uses simple veggies.
WHY YOU WILL LOVE THIS RECIPE
You will love this soup because it is easy to make and fills you up. It can be a lighter option when you use less cream or swap in low-fat milk. It is great for meal prep because it stores well and heats up fast. The base recipe is not low calorie, but with swaps it becomes a healthy version that is good for weight loss plans or for people looking for a balanced meal. Potatoes give fiber and vitamin C, and a smaller portion of bacon keeps the soup tasty without too much fat. If you want more veg and fewer carbs, use cauliflower for a lower carb choice similar to the idea in this broccoli and cauliflower cheese soup for inspiration.
HOW TO MAKE Absolutely Ultimate Potato Soup
This soup is built in two pans: one to cook the main soup and one to make a creamy thickener. The method is simple and suits cooks of all levels. Follow the steps below and you will have a hot bowl in under an hour. For tips on making vegetables soft and full of flavor, see a simple guide like this healthy vegetable soup guide which shows how to get great texture and taste from simple vegetables.
EQUIPMENT NEEDED
- Dutch oven or large heavy pot
- Medium skillet
- Blender or immersion blender
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Paper towels for draining bacon
Ingredients You’ll Need :
1 pound bacon, chopped, 2 stalks celery, diced, 1 onion, chopped, 3 cloves garlic, minced, 8 potatoes, peeled and cubed, 4 cups chicken stock, or enough to cover potatoes, 3 tablespoons butter, 1/4 cup all purpose flour, 1 cup heavy cream, 1 teaspoon dried tarragon, 3 teaspoons chopped fresh cilantro, salt and freshly ground black pepper to taste
STEP-BY-STEP INSTRUCTIONS :
Gather all ingredients. Place bacon in a Dutch oven and cook over medium high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease. Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender, 15 to 20 minutes. Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro. Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine. Transfer about 1/2 of the soup to a blender and puree. Return to the Dutch oven. Adjust seasonings to taste. Serve hot and enjoy!
HOW TO SERVE Absolutely Ultimate Potato Soup
Serve this soup hot in modest bowls to keep portions in check. One cup is a filling serving when paired with a light side salad. Top the soup with a small spoon of Greek yogurt instead of more cream to add protein and cut fat. For a heart healthy plate, add steamed greens or a simple vinaigrette salad. This soup works as a main dish or as a starter for a bigger winter meal. Use small bowls for a lighter option and save leftovers for lunch. This is a great for meal prep dish if you portion the soup into single-serve containers.
STORAGE & FREEZING : Absolutely Ultimate Potato Soup
Cool the soup quickly before storing. Place in shallow containers and refrigerate for up to 4 days. For longer storage, freeze in airtight containers for up to 3 months. When you thaw and reheat, stir well and warm gently on the stove so the cream does not split. If you plan to freeze, consider making a lower-fat base (milk or broth instead of full cream) or leave cream out and add it when reheating. This tip helps the soup keep better texture and makes it a smarter option for meal prep and weight loss plans.
SERVING SUGGESTIONS
- Light green salad with lemon vinaigrette for a balanced plate.
- Roasted vegetables for added fiber and color.
- A slice of whole grain bread for fiber if you want carbs.
- For a low-carb meal, serve with a big green salad and skip bread.
One healthy side idea is roasted Brussels sprouts or a mixed green salad to keep the meal balanced and heart healthy.
VARIATIONS
- Healthier version: Use low-fat milk or unsweetened almond milk instead of heavy cream. Reduce bacon to 4 ounces and add more celery, carrot, or leek to boost fiber. Finish with a dollop of plain Greek yogurt for creaminess and extra protein. This turns the soup into a lighter option that is still creamy and warm.
- High-protein or low-carb version: Add cooked diced chicken breast or turkey sausage to the soup for a high protein meal. For a low carb twist, swap half or all of the potatoes with riced cauliflower. You can also add cottage cheese or Greek yogurt and heat gently to boost protein without too many extra calories, making the dish more diabetic-friendly and good for weight loss.
- Air fryer or oven-baked version: Roast the potato cubes and bacon in the oven or air fryer until they get color. Toss with the cooked onion and celery, then add stock and finish with the cream sauce. Using the air fryer gives a roasted flavor and reduces stovetop grease. This method can also make the bacon crisp and cut down on extra fat, a neat trick for a lighter option.
One more idea: make a chunky version by skipping the blender and keeping all pieces whole for more texture and fiber.
FAQs
Q: Is this soup good for weight loss?
A: The base recipe is rich and higher in calories because of bacon and cream. For a good for weight loss plan, use low-fat milk, less bacon, and add more vegetables. Portion control helps a lot.
Q: Can I make this diabetic-friendly?
A: Yes. To make it diabetic-friendly, lower the potato amount or replace some potatoes with cauliflower. Use low-fat dairy and skip added sugar. Monitor portion size to keep carbs steady.
Q: How long does the soup last in the fridge?
A: Store in airtight containers for up to 4 days. Reheat on low heat and stir often. If the soup thickens too much, add a splash of stock or milk when reheating.
Q: Can I freeze the soup and keep texture?
A: You can freeze it for up to 3 months. If you plan to freeze, leave out some or all of the cream and add it after thawing and reheating to keep a smooth texture.
Q: Is there a gluten-free version?
A: Yes. Use a gluten-free flour or corn starch to thicken, or blend some of the cooked potatoes to thicken the soup. That makes it a gluten free choice.
Q: How can I make it higher in protein?
A: Add cooked chicken, turkey, or a scoop of Greek yogurt. These swaps make the soup a high protein meal that keeps you full longer.
MAKE-AHEAD TIPS FOR Absolutely Ultimate Potato Soup
- Cook the soup a day ahead and refrigerate. Reheat slowly and add fresh herbs. This makes weekday meals fast.
- Freeze portions in single-serve containers for easy lunches. Thaw overnight in the fridge and warm on the stove.
- Chop vegetables and cook bacon ahead, store them in the fridge for up to 2 days. When you are ready, finish the soup in 20 to 30 minutes.
- If you want to save time in the morning, pre-measure spices and dairy in a small jar so you can add them quickly at the end.
Absolutely Ultimate Potato Soup
Ingredients
Method
- Gather all ingredients.
- Place bacon in a Dutch oven and cook over medium high heat, turning occasionally, until evenly browned, about 5 to 10 minutes.
- Drain bacon pieces on paper towels.
- Drain off all but 1/4 cup of the bacon grease.
- Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes.
- Stir in garlic, and continue cooking for 1 to 2 minutes.
- Add cubed potatoes, and toss to coat. Sauté for 3 to 4 minutes.
- Return bacon to the pan, and add enough chicken stock to just cover the potatoes.
- Cover, and simmer until potatoes are tender, 15 to 20 minutes.
- Meanwhile, melt butter in a separate skillet over medium heat.
- Whisk in flour. Cook, stirring constantly for 1 to 2 minutes.
- Whisk in heavy cream, tarragon, and cilantro.
- Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes.
- Add cream mixture to the potato mixture; stir to combine.
- Transfer about 1/2 of the soup to a blender and puree.
- Return to the Dutch oven. Adjust seasonings to taste.
- Serve hot and enjoy!