As we approach the end of winter, I wanted to share this recipe for those cozy days in. This soup is deliciously hearty and savory, incorporating potatoes, proteins, dairy, and a plethora of seasonings.
This recipe is wonderful for cold days & winters but of course if you just feel like having some soup - go for it! I love making this when anyone in my house is feeling under the weather too.
This soup pairs well with this Dutch Oven Bread Loaf recipe; if you have extra potatoes, you can save 'em and try making my Southern Style Fried Potatoes as well.
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Ingredients Overview
*See recipe card for quantities*
Soup
- Onion
- Garlic
- All-purpose flour
- Unsalted butter
- Heavy whipping cream
- Whole Milk
- Pepper Jack Cheese
Protein & Carbs
- Red potatoes
- Bacon strips
- Ham
Seasonings
- Everglades or all-purpose seasoning
- Garlic Salt
- Onion Powder
- Garcli Powder
- Rosemary
- Parsley
Instructions Overview
Here's what the process will look like!
Start by boiling your potatoes in a large stove pot.
Cook your meat and cut into little cubs or bits.
Prepare your creamy and cheesy soup broth
Combine meats and soup broth with tender potatoes and stir.
Hint: cook your creamy soup in the same pan you fried your bacon strips in; this will add some bacon flavor to your broth from the bacon grease remains.
Substitutions
- Dairy - if you want to make this dairy free, try substituting the milk with coconut milk. The fat content in coconut milk should be sufficient enough to replace the fats in whole milk or heavy cream for this recipe. The ratio is usually 1:1. That being said, I personally haven't tried this recipe with coconut milk and the flavor is definitely going to add some sweetness and coconut flavor to your soup.
- Vegetarian - the meat can be removed or substituted with meat-alternatives
Variations
- Spicy - add chili pepper flakes to your seasoning selection to add some extra kick!
Equipment
- 1 Large Stove Pot
- 1 cast iron skillet I used my 10⅝ Lodge Cast Iron for this one
- 1 Large Mixing Bowl
- 1 Wooden Spoon or Spatula
- 1 Knife
You can find some of my favorite equipment here if you need any guidance!
Creamy & Savory Potato Soup Recipe Card
Equipment
- 1 Large Stove Pot
- 1 cast iron skillet I used my 10⅝ Lodge Cast Iron for this one
- 1 Large Mixing Bowl
- 1 Wooden Spoon or Spatula
- 1 Knife
Ingredients
- 3 lbs red potatoes cuts in halves
- 4-5 qt water
- 3-4 slices bacon
- 1 cup Baked Black Forest ham cubed
- 1 whole onion chopped
- 1 tablespoon garlic minced
- 2 tablespoon salted butter
- ¼ cup all-purpose flour
- 1 qt heavy whipping cream
- 1 cup whole milk divided into 2x ½ cup portions
- ½ cup pepper jack cheese
- 1 tablespoon Everglades
- 1 tablespoon garlic salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon rosemary
- 1 tablespoon parsley
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Grab your large stove pot and add your potato halves to the pot. *Make sure to rinse your potatoes before working with 'em!* Fill the pot with water until the potatoes are submerged; I used about 4-5 quarts of water but it may vary depending upon the size of your pot. Most important is that the potatoes get submerged.
- Place the large pot of potatoes and water on the stove and cover the pot. On medium heat, boil until the potatoes are tender (took me about 10-15 minutes).
- While the potatoes boil, grab your cast iron skillet pan and fry your bacon strips. They should be slightly crispy, slightly rubbery - but make your bacon how you like it. Usually takes me 4-5 minutes, flipping bacon sides throughout the frying process. When the strips are done, remove and let cool on flat surface.
- Using the bacon grease in your cast iron skillet, add in your chopped onions and cook on medium-low heat. When the onions start to get tender, add in your garlic and stir together. You want them to be sautéed in the bacon grease and turn golden brown (usually ~10 minutes but keep an eye on 'em)
- While the onions and garlic cook, grab your knife and Black Forest ham and cut into cubes. Place into large mixing bowl and set aside. Then grab your bacon strips and cut into small bits and pieces. Place your ham cubes and bacon bits into a large mixing bowl and set aside.
- Once onions and garlic are browned, remove from cast iron skillet and transfer to the large mixing bowl of meats.
- With your now empty cast iron skillet, add in 2 tbsps of butter and melt on low heat. Once butter is completely melted, add in your flour. Stir together until the flour looks crumbly.
- Add in your heavy whipping cream and stir until you get a gravy looking consistency. Then add in ½ cup of milk, your pepper jack cheese, and your seasonings (except salt and pepper). Stir again until well combined. You want your cheese to melt completely so if you need to increase the stove heat to medium heat, you can do so now. Then add in your remaining ½ cup of milk. Stir until you have a completely mixed consistency that looks like a creamy soup broth or gravy. Turn heat back down to low/simmer.
- Grab your large mixing bowl and transfer the contents into your cast iron skillet gravy/broth. Fold contents into the broth and stir until everything is well combined.
- Once the potatoes are nice and tender, drain half the pot of its water. You still want some water remaining and of course all your potatoes.
- Turn the stove off and transfer the broth contents into the pot of tender potatoes. Mix everything together. Add in your salt and pepper, and stir again.
- Then place the entire pot back on the stove and let it heat on low-medium heat for another 30 minutes, stirring occasionally. Once done, let the soup cool slightly and serve!
Video
Storage
- Cooling: Allow the soup to cool down to room temperature before storing. This prevents condensation buildup, which can make the soup watery.
- Refrigeration: Transfer the cooled soup into an airtight container. Ensure there's some space at the top of the container or bag to accommodate expansion as the soup freezes.
- Refrigerator Storage: Stored in the refrigerator; will typically last for 3-4 days.
- Freezing: If you want to store the soup for a longer period, consider freezing it. Pour the soup into freezer-safe containers, leaving some space for expansion, and seal tightly. Frozen potato and bacon soup can last for 2-3 months in the freezer.
- Thawing and Reheating: To reheat, thaw the soup overnight in the refrigerator if frozen, then heat gently on the stovetop or in the microwave until thoroughly warmed. Stir occasionally to ensure even heating.
Top tip
While I LOVE my seasonings, you can completely adjust to your liking! Throw in what feels good to you.
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