Simple Homemade Potato Soup

There is nothing like a bowl of simple homemade potato soup on a chilly day.  My husband loves soup, especially during the winter season.  His two favorites are chili and potato soup.  We just had chili for Christmas so it was time for potato soup.  This simple homemade potato soup may be easy but that doesn’t mean that it lacks in taste.  No indeed.  In fact, my husband ate 3 bowls:)

I do have to warn you if you are watching your diet or cholesterol then this soup is not for you.  I’m not trying to deter you just giving a friendly warning as this soup is loaded with fat.  But you know, we have to splurge sometimes. The taste is all in the fat:)  Paula Deen does love her butter! I have made potato soup in the past that just lacked in taste. Not this recipe! 

I add bacon and bacon drippings to this soup. Both add so much flavor. I didn’t lie about the fat content of this soup.

No need to go overboard with the seasonings. Salt and pepper are all you need.  Why muddle the waters so to speak. 

What Potatoes To Use In Simple Homemade Potato Soup

Did you know that there are over 400 varieties of potatoes?  And there are 200 varieties sold in the U.S? It’s enough to confuse anybody. But let me make it just a little easier.  

There are 3 main types of potatoes classed in texture.  Starchy, waxy, and all-purpose.  

Starchy

These potatoes have a high starch content and dry flesh.  They break down easily when cooked so they are best when making mashed potatoes.  They are also great for baked potatoes or french fries as the skin is thicker and crisps up nicely while the center is fluffy.  Idaho and russets fall into this category.

Waxy

These potatoes have little starch content, creamy flesh with high moisture content, and thin skin.  They hold their shape when cooking and are best for soups, stews, potato salads, and baking in casseroles.  Your red potatoes fall into this category.

All-Purpose

These potatoes are the best of both worlds, so to speak. Medium starch-fluffy texture, medium moisture content=holds their shape.  Yukon golds fall into this category. 

This is just a guide, mind you.  In my opinion, use whatever potato you like. These are just suggestions. It all comes down to your taste and preference.

Onions Anyone?

Now we have to decide what type of onion to use. Again this is just a guide.  Different onions can add immense flavor to any dish.  There are 4 categories.  Yellow, red, white, and sweet.

Yellow

This onion is your all-purpose and standard cooking onion.  If a recipe doesn’t specify what type of onion you can’t go wrong using the yellow.

Red

These onions are mainly used for salads, grilling, and pickling.  Be careful many find this onion with a peppery spicy flavor. My husband likes this onion raw on his hamburgers.

White

Has a strong taste but less after taste.  This onion can be used in place of yellow.

Sweet

This onion is more commonly used in salads, relishes, and garnishes. It had a mild onion taste with a touch of sweetness. I lean towards this onion.

Again use whatever onion that suits your taste.  I really don’t think you can go wrong with whatever one you choose. But I do use sweet onions a lot.

Simple Homemade Potato Soup

Simple Homemade Potato Soup

There is nothing like a bowl of warm simple homemade potato soup on a chilly day
No ratings yet
Course Soup
Cuisine American

Ingredients
  

  • 5 to 6 medium size potatoes, cubed
  • 8 slices bacon
  • 1 small onion, chopped
  • 3-4 tablespoons butter
  • 3 heaping teaspoons cornstarch
  • 4 cups half and half, divided

Instructions
 

  • Fry bacon in a skillet until crisp. Place on a paper towel lined plate and set aside. Crumble when cool. Save bacon drippings
  • Cook cubed potatoes and chopped onion in enough water to just cover the vegetables 20 to 25 minutes or until fork tender
  • Add 3 1/2 cups half and half, bacon drippings from bacon fried earlier and butter.
  • Take an immersion blender or hand potato masher and mash vegetables, but leave a few chunks.
  • In a small bowl or 1-cup measuring cup, mix the cornstarch with 1/2 cup half and half until smooth and add to the soup.
  • Stir well and let come to a gentle boil.
  • Add salt and pepper to taste
  • Add crumbled bacon
  • Enjoy!
Tried this recipe?Let us know how it was!

Final Thoughts

When the weather turns colder, there’s nothing more comforting than sitting down to a delicious warm bowl of simple homemade potato soup. 

When making potato soup, use whatever type of potato suits your taste and yields the outcome you are trying to achieve such as texture. Different onions can add immense flavor. Just because something is simple doesn’t mean you have to sacrifice on taste. 

I hope you try this simple homemade potato soup.

Please leave me a comment below with your thoughts

And As Always

Have A Wonderful Day!

Leave a Comment

Recipe Rating