For eight years I was known as the “Lamb and Soup Lady” at our farmers markets. To say I love soup is an understatement. I love how easy they are to make. I love the endless combinations of ingredients. And most of all I love to eat it.
This easy to make homemade rustic potato soup is one of my favorites for chilly days. It is pure comfort food. Best of all, it is extremely easy to adjust to what every is in your pantry.
No bacon? Replace it with leftover diced ham. Don’t have heavy cream in the frig? You can use half-n-half just add a little extra.
Do you like your soup creamer instead of more rustic? Use an immersion blender instead of a potato masher.
Sometimes I make it with corn, sometimes not. And sometimes, I add 1 cup of my favorite cheese to the soup while it is cooking instead of as a garnish.
There are really no rules. (And yet another reason I love to make soup!)
Let’s start by getting our mise en place (a French culinary phrase which means “putting in place”) together. You’ll thank me later when you realize you only have two potatoes in the pantry. 😉
Equipment You Will Need:
- large stock pot (here is what I use)
- wooden spoon for stirring
- knife (my favorite chef’s knife)
- cutting board
- potato peeler
- whisk (or a fork will do)
- measuring cup
- measuring spoons
- potato masher
Homemade Rustic Potato Soup
- 1 lb bacon chopped to 1/2" pieces
- 2 cloves garlic diced
- 1 small onion diced
- 3 ribs celery diced
- 7-8 medium russet potatoes
- 1/2 tsp dried thyme
- fresh ground pepper to taste
- 1/2 tsp salt more to taste
- 2 cups corn
- 8 cups chicken stock
- 1/2 cup heavy cream
- 1 cup milk
- 3 tbsp tapioca or all purpose flour
Chop bacon into 1/2" pieces and add to your stock pot. Cook until crisp over medium heat. Remove half of the bacon and set aside.
Add your diced garlic, onion, and celery and cook for 3-5 minutes or until onions begin to turn translucent.
Add diced potatoes and corn and season with thyme, salt, and pepper. Stir ingredients.
Pour in the chicken broth and bring to a gently boil. Reduce heat and continue cooking until potatoes are tender.
Using a potato masher, mash half of the potatoes. Do as much or as little as you prefer. (I do this right in the pot.)
Whisk together tapioca flour and 1/2 cup of milk and add to soup. Stir.
Slowly add the remaining milk and cream and allow soup to cook for an additional 10-15 minutes on low heat.
Serve in bowls garnished with grated cheese of your choice and the crisp bacon pieces.
Additional Recipe Tips & Pointers
Although I could make a meal from just this Homemade Rustic Potato Soup, I always like to have a sandwich on crusty bread for extra texture. Or I’ll make my Rosemary & Sun-Dried Tomato Cornbread which compliments the corn in the soup and ties the meal all together.
When adding milk or cream to hot soup it is possible to cause the cream to break or separate. To prevent this you can:
- Use a higher fat version (whole milk, heavy cream) to reduce the likelihood of separation.
- Temper the milk by adding 1/3-1/2 cup of the hot soup to the combined milk and cream to warm it up before adding it to the soup.
- Remove the soup from the heat and let it cool slightly. Then add the cream and milk.
- Always add the milk and cream after the flour mixture. Starch actually helps stabilize the milk and prevent it from separating.
- Go with it! It won’t look as nice, but it will taste just as delicious!
Other Recipes You Might Like:
- Rosemary & Sun-Dried Tomato Cornbread
- Chicken Kale and White Bean Soup
- Homemade Chicken Rice Soup
- Kale Salad with Cranberries