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The Best Secret Ingredient Potato Soup

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Hey wonderful friends.

Let’s start with a little history, shall we?

Many years ago, I used to be a firefighter.

That being said, one day traveling back from fighting a fire, my group stopped at a small cafe in a little town (which I cannot remember the name).

I ordered Potato soup.

I love Potato soup and always loved my mom’s.

It’s comforting and filling and filled with wonderful memories!

But that day I had the best potato soup EVER. I mean, EVER! It was rich. It was creamy and had the best flavor. Out of this world DELICIOUS.

So it has been my quest over the years to build a soup similar.

I don’t think I created it just like that little cafe I stopped in years ago but I have created, what I think, is the best Potato Soup EVER.

The first thing you want to do is take between 6-10 potatoes and peel them. Use the amount you want and fits your family.

We like lots of potatoes. Peel the potatoes and cut them into bite-sized chunks.

Put them into the water and add about a teaspoon of salt or you can use no salt as I do. You want to bring your potatoes up to a boil and cook them for about 20 min. Start checking them at 15min. You want them so a knife goes through them easily but not to be mushy.

While your potatoes are cooking you want to start chopping your vegetables. I usually cut 1/2 an onion into tiny pieces and 2-4 stalks of celery into small pieces and I softened them up by cooking them in butter. Once softened, take them off the heat and leave set until your potatoes are done.

Sometimes I add the celery to the onions and cook them all until soft or starting to brown and sometimes, like the above picture, I add them to the potatoes. It’s your choice. Either way, they cook up fine.

Now, I just want to add that I also add chopped carrots. I usually buy the baby carrots and cut them up a tiny bit more. I usually cook them in the microwave for about 4-5 minutes instead of putting them with the potatoes, but you can add them to the potatoes while they are cooking. Either way, they will work, you can also use 1 can of carrots.

BACON: This is so good in potato soup. I usually fry up some bacon but you can also add the Crumbled Real Bacon by Hormel or any brand to your soup.

I think celery salt is a common ingredient to potato soup but I am not sure. My mom always added it and it made it very good.

My Secret Ingredients – Chicken bouillon and country gravy. This will take it over the top. It is a must!

Use heavy cream and milk. Don’t skimp on the heavy cream, this is what makes it so rich!

OK, let’s get to the recipe

The Best Potato Soup w/ Secret Ingredients

Cheryl
Rich, Creamy, Flavorful Potato Soup
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Ingredients
  

  • 6 - 10 Potatoes
  • 2 Cups Heavy Cream
  • 1 - 2 Cups Milk
  • 1-3 Tbsp. Butter
  • 1/2 Onion
  • 3-4 Stalks Celery
  • 1 can Carrots 1/2 small bag of baby carrots or 2-4 regular carrots
  • 5 pieces Bacon Amount to your liking
  • 1 - 2 pkgs. Country Gravy
  • 1 Tbsp. Celery Salt Add to taste
  • 1 Tbsp. Chicken Bouillon I add between 1/2 - 1 Tbsp.

Notes

First off, let me say I don't use a set recipe for this. I go by taste and what the amounts look like. This recipe is approximate. It makes a very large pot of soup.
Peel and chop your potatoes into bite-sized pieces. Add the potatoes to a pot of water. Turn heat to high to begin with. When they come to a hard boil you will want to turn your heat down a little and cook for about 15 to 20 minutes. Start checking for doneness after 15 minutes. Potatoes are done when you can pierce a knife through them easily. You don't want them mushy.
While the potatoes are cooking, chop your onion and celery and cook in about a tablespoon of butter until both are softened. This takes about 6-7 minutes. (You can also add your celery to the potatoes while they are boiling).
I cook my carrots separately in the microwave for about 4-5 minutes until you can pierce a knife through them easily. If you are using canned carrots, add them after the potatoes are finished cooking. (You can also add the baby carrots to the potatoes when you go to boil them).
Cook your bacon in the oven or fry it on the stove. (This can be done ahead of time).
When the potatoes are done cooking, empty about 3/4 of the water out of the pan. 
At this point, you can add all cream or all milk or both as I do. I should just mention again, you don't want to skimp on the heavy cream.
Add in 1-2 Tablespoons of butter, your onion and celery mix, bacon and carrots. Sprinkle the celery salt and chicken bouillon on top of the potatoes. Depending on the amount of soup you are making you may need 1 1/2 to 2 packages of gravy mix. Reserve 1/2 cup to a 1 cup of milk to mix your gravy into. After gravy is mixed with the milk you can add it to the soup mixture. 
Mix all of this together and heat it up on about medium heat. If it is to thick, just add more milk, water or cream. Go by taste to see if it may need something more and adjust to your liking. 
Enjoy!!
 

I hope you give this recipe a try and please come back and tell me if you made it and what you thought about it!

*Some of the links in this post are affiliate links. As an Amazon Affiliate, I earn a commission from qualifying purchases. This means that if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.*

 

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