Food & Drinks

From Prep to Plate: Homemade Potato Soup Made Simple with Minimal Kitchen Equipment

From Prep to Plate: Homemade Potato Soup Made Simple with Minimal Kitchen Equipment

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I’m excited to share a delicious recipe that’s sure to warm you up. We’re making a creamy potato soup loaded with bacon, celery, and onions that’s super easy to whip up, even for busy parents like me. Start by prepping your veggies: dice two stalks of celery, chop one onion (I love using my PrepNaturals 3-in-1 French Fry Cutter), and mince three garlic cloves. Feel free to use pre-minced garlic, like I was, if you’re short on time. Next, sizzle up a pound of bacon in a Dutch oven until it’s crispy and set aside, leaving just enough grease to cook your vegetables until they’re soft and translucent.

Once your onions and celery are ready, it’s time to add the cubed potatoes and bacon back into the pot, along with chicken stock to cover everything. Let it all simmer until the potatoes are tender. To give the soup a rich and creamy texture, melt some butter, whisk in flour, and stir in heavy cream, tarragon, and cilantro. Combine this mixture with your soup, and feel free to blend half of it for a smoother consistency, though chunky is my preference! Finally, top your soup with shredded cheese, green onions, and any leftover bacon. It’s time to dig in—this creamy, veggie-packed bowl is bursting with flavor, and trust me, the bacon taste truly shines through! Enjoy!

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