Tips for Making the Best Potato Soup
- Choose the right potatoes. Baking potatoes (like Russets) give the best texture, breaking down just enough to create creaminess while still leaving chunks.
- Keep the bacon crisp. Add half of it to the soup for flavor, but save the rest for topping. This keeps some pieces crunchy for texture.
- Don’t rush the roux. Cooking the flour in butter for a full minute ensures the soup has body without a raw flour taste.
- Adjust the thickness. If you like an even creamier texture, use an immersion blender to puree part of the soup before adding the toppings.
Serving Suggestions
This soup is hearty enough to stand alone, but it also pairs wonderfully with a few simple sides:
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