ONE POT CREAMY POTATO SOUP

April 3, 2017

One pot dinners are everyone’s favorite because of the low clean up, but this recipe also tastes better because it is a one pot meal. Keeping everything simmering along with that bacon fat gives this soup so much good flavor. And if there’s one thing that is the difference between and good and bleh potato cream soup it is if it is seasoned and flavored well.

The other must discuss of this recipe is peeling potatoes. I rarely to never do it! Do whatever you prefer. I like the rustic-ness of the peel on. And that is where more nutrients are I think.

ONE POT CREAMY POTATO SOUPONE POT CREAMY POTATO SOUP
Serves 5 to 6

1 pound bacon
3 russet potatoes, diced
1 teaspoon salt
1 teaspoon pepper
3 carrots, peeled and diced
1 onion, diced
3 tablespoons flour
2 cups chicken broth
3 cups milk
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 cup frozen peas
Fresh parsley

Fry bacon in base of stock pot. Chop into small pieces and set aside. Reserve about 4 tablespoons of bacon fat and discard the rest. Fry potatoes in bacon fat in base of stock pot. Season with salt and pepper. Add carrots and onion, saute with potatoes until tender. Add flour over vegetables and stir, continuing to cook for about 2 minutes. Add broth, milk, oregano, thyme and stir. Simmer for 20 minutes. Stir in frozen peas. Simmer for 5 minutes, stirring occasionally. Top with bacon and fresh parsley.

ONE POT CREAMY POTATO SOUP
 
Author:
Ingredients
  • 1 pound bacon
  • 3 russet potatoes, diced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 carrots, peeled and diced
  • 1 onion, diced
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 3 cups milk
  • ½ teaspoon oregano
  • ½ teaspoon thyme
  • ½ cup frozen peas
  • Fresh parsley
Instructions
  1. Fry bacon in base of stock pot. Chop into small pieces and set aside. Reserve about 4 tablespoons of bacon fat and discard the rest.
  2. Fry potatoes in bacon fat in base of stock pot. Season with salt and pepper.
  3. Add carrots and onion, saute with potatoes until tender.
  4. Add flour over vegetables and stir, continuing to cook for about 2 minutes.
  5. Add broth, milk, oregano, thyme and stir. Simmer for 20 minutes.
  6. Stir in frozen peas. Simmer for 5 minutes, stirring occasionally.
  7. Top with bacon and fresh parsley.

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Comments

  • Erin Worrall

    YUM- I made this tonight with frozen corn because we were out of peas. It was delicious!

  • Rachel

    Hi Rachel. I noticed you mentioned celery in the instructions but I do not see celery mentioned in the ingredients list. Is it simply a misprint and the soup does not contain celery or are you adding celery? If so, about how much? The beauty of soups is they are very forgiving so I’m sure it would be delicious with or without it. Thank you.

    • Rachel Schultz

      Ah misprint! Will edit. Thank you Rachel

  • Oleksandra Gordynchuk

    Question: is there a way to make it into a vegetarian option or it would be too blunt without bacon?

    • Rachel Schultz

      Yes, I’d just use butter instead of bacon fat and add a touch more salt to season.

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