If a laid-back weekend filled with comfort food and hibernating at home sounds right up your alley, then settle in, get cozy, and let’s dive into how to make this heavenly potato bacon soup! I can’t wait to hear what you all think.
Let’s dive right in and talk about why you need to try this soup!
What kind of potatoes work best for getting a creamy texture?
Russet potatoes are the best choice for potato soup. Their starchy, fluffy texture breaks down and thickens the broth as it cooks, creating a rich, creamy base without needing a traditional roux. Yukon gold or red potatoes would also work but may result in a slightly thinner soup.
Can I prepare the soup in advance or freeze for later?
Yes! The soup can be made 1-2 days in advance then refrigerated until ready to reheat and serve. It also freezes very well for up to 3 months. Allow the soup to cool completely before transferring to airtight containers or freezer bags. Thaw overnight in the fridge before reheating on the stovetop or in the microwave.
Is there a quick substitute for chopping all the vegetables?
Absolutely! You can save lots of time prepping by using frozen diced hash brown potatoes and frozen diced onions and celery. Just use the same measured amounts called for in the recipe. The only chopping required would be the garlic.
How can I adjust the consistency or thickness?
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