This post may contain affiliate links. Read my full disclosure here.
As an Amazon Associate I earn from qualifying purchases.
This Nourishing Potato Soup recipe was concocted when the whole household was fighting a cold. Chicken stock (or broth) is truly healing – so I knew we needed it in large amounts. I warmed some frozen stock and threw in the veggies we had on hand. My family loved it so much, that it became one of our staple soups!
Never Run Out of Homemade Stock
If you aren’t already making your own stock (whether it’s chicken, beef, or vegetable), read my post on How to Boil a Whole Chicken. Homemade stock is easy and satisfying. And in my opinion, it’s one of the steps to becoming a from-scratch cook.
If you’re thinking “hmmm, I don’t use much stock when I cook.” Listen, that will change if you make your own. It’s rare that I DON’T use it. And it’s the part of this soup that is so healing.
Ready to Create a Nourishing Potato Soup?
To a medium Dutch oven or heavy bottomed sauce pan, add all that delicious stock and set to medium high heat. All measurement ingredients are listed in the recipe below.
In a cast iron skillet or large pan, cook the bacon a few minutes. Before the bacon is crispy, add the diced onion and cook another 2-3 minutes until the onion is soft. Using a slotted spoon, remove the bacon and onion and set them on a paper towel to drain.
Rough Chop the Veggies
While the bacon is cooking, cut the rest of the vegetables. I cut my potatoes by quartering them first, then slicing those quarters into 1/2″ pieces. If the carrots or celery stalks are large, slice them long-ways down the middle first and then cut into 1/2″ pieces. You’ll want your veggies to be bite size before they go into the pot.
To the Dutch oven, add the remaining ingredients (potatoes, carrots, celery, and sage) followed by the drained onion and bacon. Bring the contents to a boil.
Why I Chose Sage:
I reached for Sage when I made this originally because we were all sick and Sage soothes sore throats and coughs. Sage also goes really nicely with pork. It’s a good fit for this soup but if you don’t have fresh Sage, use something fresh that you do have, like Thyme, Rosemary, or Oregano.
Simmer All the Ingredients
Reduce the heat to medium-low so it’s at a soft simmer. Allow the soup to simmer 20-25 minutes, or until the potatoes are done. Taste the broth, season with salt and pepper.
This nourishing soup should be served warm. We always turn our bowls up and drink any remaining broth – so delicious!
Leave a comment below letting me know if you tried this recipe and what you thought! What healing meal do you feed your family in times of sickness?
Nourishing Potato Soup
Ingredients
- 9 cups Chicken, Veggie, or Beef Stock
- 6 Bacon strips, cubed
- 1 Onion, diced
- 2 lbs Potatoes, cut into ½" pieces Yukon Gold or Red Potatoes
- 3 Large Carrots (or 5 Small), cut into ½" pieces
- 3 Celery stalks, cut into ½" pieces
- 1 tbsp Fresh Sage*
- Salt & Pepper to taste
Instructions
- Add stock to a medium Dutch oven or heavy bottomed sauce pan and set to medium high heat.9 cups Chicken, Veggie, or Beef Stock
- In a cast iron skillet or large pan, cook bacon a few minutes. Before bacon is crispy, add diced onion and cook another 2-3 minutes until onion is soft. Using a slotted spoon, remove bacon and onion and set on a paper towel, to drain.6 Bacon strips, cubed, 1 Onion, diced
- To the Dutch oven, add remaining ingredients followed by the drained onion and bacon. Bring contents to a boil.6 Bacon strips, cubed, 2 lbs Potatoes, cut into ½" pieces, 3 Large Carrots (or 5 Small), cut into ½" pieces, 3 Celery stalks, cut into ½" pieces, 1 tbsp Fresh Sage*, 1 Onion, diced
- Reduce heat to medium low so it's a soft simmer. Allow soup to simmer 20-25 minutes, or until potatoes are done. Taste the broth, season with salt and pepper. Serve warm.Salt & Pepper
Notes
Nutrition
