This golden potato soup recipe is hearty and flavorful. It’s cheap and easy to make with bacon, onions, carrots and fresh rosemary. A comforting chowder like soup to warm the heart and comfort the soul.
On a cold January afternoon there’s nothing better than a big steamy pot of potatoes and bacon with fresh herbs and flavorful spices. This recipe is simple, easy and comforting and golden potatoes are the perfect potato to simmer into a creamy chowder with no need for dairy.
A 10 lb. bag of Golden Potatoes hanging in the pantry inspired this Golden Potato Soup Recipe. I had an open package of bacon and a few sweet carrots for flavor. The rosemary bush in the garden was the perfect fresh herb addition to complete this savory chowder.
- 2 lbs. Potatoes – I used golden potatoes because they are creamy and flavorful.
- 1 lb. Bacon – Chopped
- 1 Onion – I used yellow onion, chopped
- 3 Carrots – medium size, about 1 1/2- 2 cups, chopped
- 1/4 cup Red Wine Vinegar – You can use apple cider vinegar or white wine. Use this to deglaze the flavorful bacon and add a world of flavor.
- Spices- Salt, Black & White Pepper and Caraway Seeds.
- Herbs- Dried Thyme, Bay Leaves and Fresh Rosemary at the end.
- 6 cups of stock- I used chicken stock.
First- Wash and Peel 2 lbs. of potatoes and 3 carrots. If you’re a multi-tasker like me then set them aside to chop while the bacon cooks.
Get out your soup pot and give it a little spray of cooking oil. Place the prepared pot over medium heat. Cut one pound of cold bacon and one onion into 1/4 inch pieces.
It’s easier to cut bacon when it’s cold because it holds it’s shape and the knife will run through smoothly. Cut the bacon in half down the center, then cut each half lengthwise into 4 long strips before chopping into pieces.
Cook the bacon pieces with half of the onion (1 cup) for about 10 minutes, stirring occasionally. While the bacon is sizzling, cut your pealed carrots and potatoes into small pieces, they don’t have to be perfect because you’re going to partially blend the soup later.
Before adding the carrots and potatoes to the pot, add 1/4 cup of red wine vinegar to unstick all that yummy flavor from the pot. After adding the vinegar, use a wooden spoon to scrape the pot clean.
Now, add remaining onion (about 1 cup), carrots and potatoes. Stir this together and let it continue to cook while you add the spices.
Stir in salt, fresh cracked pepper, white pepper, caraway seeds, dried thyme and a couple bay leaves.
Add 4 cups of stock and bring to a light boil. Reduce heat and let simmer for about 30 minutes or until the potatoes are soft and start to fall apart.
Now remove bay leaves and add remaining stock and fresh rosemary. Using an immersion blender partially blend the soup to your desired consistency. If you don’t have an immersion blender, blend half the soup in a regular blender and add back to the pot. (Or for a smooth and creamy bisque, blend the whole thing!) The choice is yours, you can’t go wrong.
Serve this soup with a garden salad and corn bread, grilled cheese on sourdough or some crusty bread.
Tabasco- I used chipotle flavor and it added the perfect amount of heat with subtle hint of smoke, but wasn’t necessary.
Greek Yogurt- I add a dollop of Greek Yo to everything!
This recipe makes about 12 cups, which is 3 servings in my hungry family, but will easily feed a family of 6 or an appetizer for 8.
Make this recipe and listen to:
❤️ Page & Trey ❤️
M⭕️RE Recipes to love:
Golden Potato Soup
- Immersion blender
- 1 lb bacon chopped
- 2 cups yellow onion diced
- 2 lb golden potatoes peeled and chopped
- 2 cups carrots about 3, peeled and chopped
- ¼ cup red wine vinegar
- 1 ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp white pepper
- 1 tsp caraway seeds
- 1 tsp dried thyme
- 2 bay leaves
- 6 cups chicken stock
- 1 tbsp fresh rosemary chopped
- Prepare a large soup pot with cooking spray over medium heat.
- Add diced bacon and half the onion, cook for 10 minutes, stirring occasionally.
- Add red wine vinegar. Using a wooden spoon, scrape the bottom and sides of the pot clean.
- Stir in remaining onion, carrots and potatoes.
- Add salt, black and white pepper, caraway seeds, dried thyme, bay leaves and 4 cups of stock.
- Bring to a boil, reduce heat and simmer for 30 minutes, or until potatoes are soft and falling apart.
- Remove bay leaves and discard.
- Add remaining stock and fresh rosemary.
- Using an immersion blender, blend soup to desired consistancy.