Light and Creamy Potato Soup
This potato soup has been my go-to comfort food for most of my life. Women in my family have literally been making a version of this for generations. What can be more comforting that that! The recipe dates back to my Great-Grandmother as far as I know and could well go back further.
Each generation has added something, or slightly changed the recipe. I love that recipes can be “living” like that, constantly evolving. My grandma sautéed the vegetables in butter, my mom used celery salt in the seasoning and I added Bacon.
Everything is better with bacon! Feel free to skip the bacon – it isn’t necessary, but it does add a salty crunch, and a little extra protein.
This potato soup is one of the first things I remember really cooking with my mother. One of us would handle the potatoes,while the other took care of the vegetables. Gotta love good help and division of labor to get a comfort food on the table quick!
This soup is deliciously creamy and is much lighter than you would expect – it uses milk in lieu of cream, boiling the potatoes creates all the pseudo-creamy deliciousness!
We have had a lot of cold weather here in ND and cold weather makes it very easy to slip into bad eating habits, like eating too much bacon, and other hearty foods. Don’t get me wrong – I love all kinds of not-so-good for you foods. Unfortunately at the end of this miserable winter, I still have to fit into my wranglers. I like to think my horse appreciates the courtesy of me watching my weight and this soup helps. In reality, my horse, Winston has his nose buried in an all-you-can-eat round bale buffet. Getting back into shape this spring will be a team effort for both of us.
This traditional comfort food is made lighter by using the starchy potato water to create a creamy texture. By adding a small amount of milk creates the illusion of a much heartier soup.
This soup makes a fantastic meal, but if you are serving more than 2 people double the recipe.
- 1 medium onion, diced
- 4 medium potatoes, peeled and diced
- 4 ribs of celery, diced
- 2 carrots, peeled and diced
- 2 cups milk
- 4 T butter
- 4 slices bacon (optional)
- salt and pepper to taste
- 1/2 tsp celery salt (optional)
- If using bacon: Cut bacon into 1/2 inch pieces and cook bacon in 4 qt, or larger sauce pan until crispy . Set aside
- Drain all but 2 T bacon grease, melt butter.
- Add carrots,onions, and celery cook over medium-high heat until soft.
- Remove vegetables from pan, set aside.
- Place diced potatoes in pan, add enough water to just cover the potatoes. Bring to boil and cook, uncovered, until potatoes can easily be pieced with a fork.
- Mash the potatoes in water leaving some larger pieces
- Add cooked vegetables and milk, then warm the soup over medium-low heat, taking care to not boil.
- Season to taste with salt and pepper. Add celery salt if desired.
- Garnish with crunchy bacon and serve.
- The vegetables could be cooked in the bacon grease instead of butter. I find this makes the soup a bit greasy though.
- To speed prep time, cook the potatoes in the pot while cooking the vegetables in a sauté pan. This will save time getting your food to the table, but creates more dishes.
- Category: Soup
- Cuisine: American
- Serving Size: 1.5 cups