Best Homemade Potato Soup Recipe

In a large pot, cook the bacon slices over medium heat until crispy. Remove the bacon and set aside, leaving the rendered bacon fat in the pot for added flavor.

Add the diced onion, celery, and sliced carrots to the pot with the bacon fat. Sauté until the vegetables are softened and fragrant, approximately 5-7 minutes.

Stir in the diced potatoes, season with salt and pepper, and pour in the vegetable or chicken broth. Bring the mixture to a rolling boil.

Allow the soup to cook at a boil for about 10 minutes, or until the potatoes are tender but not falling apart.

In a separate bowl, whisk together the flour and milk until smooth. Slowly add this mixture into the boiling soup, stirring constantly to avoid lumps.

Reduce heat and simmer the soup for 5 minutes to allow it to thicken and cook out the raw flour taste.

Using an immersion blender or by transferring a portion to a blender, puree part of the soup until smooth. This adds creaminess while retaining some texture.

Return the blended portion back into the pot, stir thoroughly, then fold in the crumbled cooked bacon.

Stir in the heavy cream and grated cheese until melted and incorporated, creating a rich and creamy texture.

Ladle the soup into bowls and garnish with minced parsley, additional crumbled bacon, and cheese if desired. Serve hot for best flavor.