Potato Soup Recipe

A rich and creamy potato soup topped with crispy bacon, crunchy roasted potato skins, and vibrant parsley oil. Comfort food with a little something extra!

Course Soup

Cuisine International

Keyword potatoes

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 503

Author Simone

Ingredients

Potato Soup

1 kg russet potatoes or other starchy potatoes
1 tbsp olive oil
1 onion roughly chopped
2 cloves garlic roughly chopped
1 liter chicken broth
200 ml Heavy cream
Salt and black pepper to taste

Crispy Potato Skins

Reserved potato skins
3 tbsp olive oil
Salt to taste

Crispy Bacon

100 g diced bacon

Parsley Oil

30 g flat-leaf parsley
100 ml olive oil olive oil
Salt and black pepper to taste

Metric - Us customary

Instructions

Preheat the oven to 400°F.
Scrub and peel the potatoes, reserving the skins. Cut the peeled potatoes into chunks.
Spread the potato skins out on a baking sheet. Drizzle with 3 tablespoons olive oil and toss well to coat.
Roast the potato skins for 25 to 30 minutes, or until golden brown and crispy, tossing halfway through. Remove from the oven and season with salt.
Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3 to 5 minutes, until the onion is soft and translucent.
Add the potatoes and chicken broth and bring to a boil. Cook for 15 to 20 minutes, or until the potatoes are completely tender.
Add the heavy cream and blend with an immersion blender until smooth. Season with salt and black pepper to taste.
Heat a skillet over medium heat. Add the bacon and cook for 5 to 8 minutes, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
Meanwhile, bring a small saucepan of water to a boil. Blanch the parsley for 2 minutes. Drain on paper towels and squeeze out as much excess moisture as possible.
Add the parsley, ⅓ cup + 1 tablespoon olive oil, salt, and black pepper to a food processor. Blend until very fine. Strain the parsley oil through cheesecloth or a fine-mesh strainer and transfer to a squeeze bottle or small pitcher.
Ladle the potato soup into bowls. Top with the crispy bacon and roasted potato skins, then finish with a drizzle of parsley oil.

Notes

For an easy way to add more vegetables, replace some of the potatoes with cauliflower, celery root, zucchini, or leeks.

For a vegetarian version, use vegetable broth instead of chicken broth and replace the bacon with crispy sautéed mushrooms.

Avoid overblending the potatoes, as this can make the soup gummy.

Nutrition