Top your bowl with bacon and crispy skillet croutons for a delicious weeknight meal.
This soup is an absolute winter killer.
Its so warming and creamy and just perfect after a long day out in the cold.
Nick Evans
Its my favorite soup so far this season!
What Kind of Potatoes To Use for Potato Soup
I personally prefer Yukon Gold potatoes.
They have less starch than russet potatoes and get very creamy and smooth when you blend them.
Nick Evans
But if you want to cook it in the slow cooker, it’s possible for you to.
If its too thick, add some water to thin it out.
you’ve got the option to also reheat in the microwave in 30-second bursts, stirring in between.
Nick Evans
This soup will keep in the freezer for up to three months.
The Dad Add: Crispy Skillet Croutons!
The texture goes really well with the soup, so feel free to use a heavy hand!
Nick Evans
Toast croutons in a nonstick skillet over medium heat for 4 to 5 minutes, stirring occasionally.
Its okay if the char on them becomes uneven.
Some sides should be crunchy and some soft still.
Nick Evans
Remove and set aside.
Add chopped bacon to a large pot over medium heat.
Cook until fat renders out and bacon is crispy.
Nick Evans
Reserve the bacon grease in the pot.
Add onion, celery, carrots, and parsnip to pot.
Season with salt and pepper and cook until vegetables soften, 3 to 4 minutes.
Nick Evans
Stir in flour, cook for another minute, then add broth and milk.
When potatoes are very tender, remove half of the soup from the pot and let cool briefly.
Blend until smooth and return to the pot, stirring it into the non-blended soup base.
Nick Evans
Some chunks are good.
Taste the soup and adjust seasoning to your liking.
Keep warm until serving.
Nick Evans
Serve the soup topped with fresh chives, crispy reserved bacon, and skillet croutons.
Reheat gently on the stove with a splash of water.
