Simple and Delicious Farmhouse Potato Soup
There is nothing more comforting than a bowl of hearty potato soup on a cold winter’s day. Filling, and delicious this recipe is sure to become a favorite.
Potato soup is one of my husband’s favorites. (his other favorite is chili, and I’ve shared my favorite recipe here if you’re interested!) I’ve never been a big fan. A bowl of potatoes and cheese just never really appealed to me. I always felt like there was a depth of flavor missing. This is a recipe that I’ve created, and has slowly evolved over the years. Now, I love the stuff. I actually want to sit down with a bowl of slowly simmered, thick, creamy potato soup. So. SO. GOOD!
What’s the secret to my enjoying potato soup now? One single ingredient. Basil. It made ALL the difference for me. Regular potato soup is so bland, I just can’t enjoy it anymore. With a few tablespoons of basil, there’s a whole new flavor to potatoes and cheese.
Ingredients
- Bacon, cooked and crumbled, as little or as much as you like
- 1 onion
- 2 – 3 cloves of garlic, minced
- 6 TB flour
- 2 tsp salt
- 2 TB basil
- 1 tsp pepper
- 6 cups chicken broth
- 2 cups cream or milk
- cheese, as little or as much as you like
- 5-6 medium potatoes, cooked
Instructions
- Fry bacon in a skillet. When cooked, remove and cool. (I actually fry my bacon in the pot I plan to use for soup. this eliminates having to wash the skillet)
- Peel, and cube potatoes and cook. I do this in my instant pot. You could also use baked potatoes from the oven, or simply boil them on the stovetop.
- Transfer the bacon grease to a large pot, add your chopped onion, and garlic. Let cook until onions are tender and translucent.
- Add in flour, and whisk until the bacon grease and flour come together in crumbles. Add your salt, basil, and pepper to this, and allow to cook for a few minutes, or until basil is fragrant.
- Gradually add in broth, stirring constantly. Bring to a boil and stir constantly for 2 minutes.
- Add in potatoes, cream, and cheese if desired. Let simmer as long as you please.
- Enjoy with chopped green onions, a little extra cheese, or, my favorite, a good dose of hot sauce.
I don’t know how many times I’ve said I’m not a food blogger, and really, I’m NOT. It is so hard for me to get a decent picture of food. It’s just not my forte, as they say. However, I cook a LOT, and I love to share all of the things we are enjoying when we’re enjoying it. I also want to encourage you to cook from scratch, and see that it really doesn’t have to be complicated.
I honestly don’t enjoy cooking, but it is so important to me that my family gets wholesome, homemade food every single day. Recipes like this make it easy for me to cook from scratch, and I always want to share those things with you all!
Ingredients
- Bacon cooked and crumbled, as little or as much as you like
- 1 onion chopped
- 2 – 3 cloves of garlic minced
- 6 TB flour
- 2 tsp salt
- 2 TB basil
- 1 tsp pepper
- 6 cups chicken broth
- 2 cups cream or milk
- cheese as little or as much as you like
- 5-6 medium potatoes peeled, cubed and cooked
Instructions
- Fry bacon in a skillet. When cooked, remove and cool. (I actually fry my bacon in the pot I plan to use for soup. this eliminates having to wash the skillet)
- Peel, and cube potatoes and cook. I do this in my instant pot. You could also use baked potatoes from the oven, or simply boil them on the stovetop.
- Transfer the bacon grease to a large pot, add your chopped onion, and garlic. Let cook until onions are tender and translucent.
- Add in flour, and whisk until the bacon grease and flour come together in crumbles. Add your salt, basil, and pepper to this, and allow to cook for a few minutes, or until basil is fragrant.
- Gradually add in broth, stirring constantly. Bring to a boil and stir constantly for 2 minutes.
- Add in potatoes, cream, and cheese if desired. Let simmer as long as you please.
- Enjoy with chopped green onions, a little extra cheese, or, my favorite, a good dose of hot sauce.
I hope you guys have been enjoying February. It usually seems like the longest month, but this year it is FLYING by. I’ve been in a major decluttering mode, and I don’t plan to stop any time soon. I’ll share more on that later.
As always, thanks so much for stopping by and spending a tiny part of your day with me.
