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Potato Soup

Potato Soup

Excuse the lack of step by step photos, and the bad quality of this one photo. Throughout cooking Potato Soup, I endured endless screaming and whining from kids that demanded my attention only when I am busy doing something other than coddling them, and as I type this I fight off a baby trying to smack the keyboard. I haven’€t had my coffee yet so you get a glimpse of my sparkling personality this morning. I’€ll make this short.

Potato Soup

(adapted from The Pioneer Woman)


  • 6 slices Thin Bacon, Cut Into 1-inch Pieces
  • 1 whole Medium Onion, Diced
  • 3 whole Carrots, Scrubbed Clean And Diced
  • 3 large Russet Potatoes, Peeled And Diced
  • 8 cups Low Sodium Chicken Broth
  • 3 Tablespoons All-purpose Flour
  • 1 cup Milk
  • 1/2 teaspoon Salt, More To Taste
  • Black Pepper To Taste
  • green onions or chives, for garnish
  • 1 cup Grated Cheese Of Your Choice


  1. In a large pot, cook bacon until brown and crispy. Take bacon out and set aside for topping soup later. Spoon out bacon grease but leave a healthy layer on the pot for sauteing veggies.
  2. Cook onion and carrots for a couple minutes on medium high heat; add potatoes. Stir and cook for 5 more minutes, add broth, salt, and pepper. Raise heat to high and boil for 10 minutes.
  3. Whisk flour and milk together in a bowl or measuring cup. Pour into pot. Stir and cook for 5 minutes.
  4. Using a slotted spoon, remove half the potatoes and carrots and blend until smooth with a blender or hand blender. Pour back into pot and mix.
  5. Serve garnished with bacon, green onions and cheese.

Serves 8-12

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