Easy Potato Soup
Happy First Day of Fall! It’s officially the start of my favorite time of year! It’s also officially soup season. It’s still 100 degrees outside here in Arizona, but I don’t care. I’m breaking out the soup recipes! I’ve got my fall candles burning and it’s also entirely possible that our Halloween decorations are going up this week (yes, we are obsessed with Halloween in this house)!
I thought I would start off soup season with this easy and perfectly creamy and dreamy potato soup recipe! I’m picky with potato soups. A lot of them have a heavy cream base and I’m not into it. I don’t know what it is, but the flavor is just not what I want and I don’t like that “heavy” feeling I get from eating too much heavy cream. The secret to getting this soup so creamy is not heavy cream, but simply a puree of potatoes, veggies, and broth! By blending half of the soup up, you still get that rich taste and texture, but without all of the heavy cream. And then you go and add delicious crispy bacon on top. And even still, this soup comes in at under 200 calories a bowl!
Cheers to soup season!
Easy Potato Soup
- 4 slices bacon, diced
- 1/2 yellow onion, diced
- 2 stalks celery, diced
- 1 cup carrots, diced
- 4 small to medium russet potatoes, peeled and diced
- 4-5 cups low sodium chicken broth
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1/2 cup half and half
- salt and pepper to taste
- 1/2 teaspoon adobo seasoning (optional)
- shredded cheddar cheese, chives, green onion (for garnish)
- Start by dicing the bacon, onion, celery, carrots, and potatoes. Add the diced bacon to a large stock pot or dutch over over medium heat. Cook until the bacon is nice and crispy. Use a slotted spoon to remove the bacon to a dish lined with a paper towel to drain. Carefully pour out some of the grease, but leave two teaspoons worth in the pan.
- Add the onion, celery, and the carrots and cook for about 5 minutes to allow the veggies to cook a bit, stirring ocassionally. Then add in the potatoes, season with salt and pepper, and continue cooking for another 5 minutes or so. While the potato mixture is cooking, whisk together the milk and flour in a bowl. Pour the chicken broth into the pot followed by the milk and flour mixture. Stir to combine.
- Allow the soup mixture to simmer until the potatoes are tender (about 7-10 minutes). Then take about half of the soup and add to a blender (I recommend removing the very top smaller lid to allow heat to escape, otherwise you might have a big mess on your hands!). Blend the mixture until smooth. Pour the puree back into the soup pot and stir to combine. Stir in the half and half, the adobo seasoning (if using) along with additional salt and pepper to taste. Let the soup simmer on low for another 5-10 minutes. Serve with the cooked bacon, cheese, and chives or sliced green onion!
Nutrition (includes bacon): Calories: 190.4; Fat: 7.2g; Carbs: 26g; Protein: 7.2g; Sugars: 5.2g