🥔 Homemade Potato Soup

This **Homemade Potato Soup** is creamy, hearty, and packed with tender potatoes, carrots, celery, and bacon — all in a rich, savory broth. It's the ultimate comfort food, ready in under an hour and perfect for chilly days!

Ingredients

• 6 cups peeled and diced potatoes (about 4 medium russets)
• 4 slices bacon, chopped (or 1 tbsp olive oil for vegetarian)
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 3 cups low-sodium chicken broth (or vegetable broth)
• 1 cup milk or half-and-half
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• 1/2 cup shredded cheddar cheese (optional)
• 2 tbsp fresh chives or green onions (for garnish)

Instructions

1. Cook bacon: In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving drippings in the pot.
2. Sauté veggies: Add onion, carrots, and celery to the pot. Cook 5–6 minutes until softened.
3. Make roux: Stir in butter and flour. Cook 1–2 minutes to remove raw flour taste.
4. Add liquids: Gradually whisk in chicken broth. Bring to a simmer.
5. Add potatoes: Stir in diced potatoes, garlic powder, thyme, salt, and pepper. Simmer 15–20 minutes until potatoes are tender.
6. Add milk: Stir in milk and heat through (do not boil).
7. Optional blend: For a creamier texture, blend 1–2 cups of soup and return to pot.
8. Serve: Ladle into bowls. Top with cheese, reserved bacon, and chives. Serve with crusty bread.

Tip: For a dairy-free version, use coconut milk and skip the cheese. Leftovers reheat well with a splash of broth to loosen.

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