Fall Potato Soup
A comforting fall potato soup with tender potatoes, aromatic vegetables, and a creamy broth, topped with cheddar cheese and green onions—perfect for cozy gatherings.
Ingredients
Instructions
- Steam potatoes until very tender.
- Peel and cut into bite-sized pieces when cool.
- Saute grated carrot, finely chopped onion, and chopped celery in margarine until crisp tender.
- Stir in flour and bacon grease, then pour in chicken broth and milk, stirring until smooth.
- Add the cooked potatoes and stir until the mixture is lump-free.
- Heat until just before boiling, but do not boil.
- Serve topped with grated cheddar cheese and chopped green onion.
Tips & Substitutions
For a creamier texture, consider blending a portion of the soup before adding the potatoes. If you don't have bacon grease, olive oil or butter can be used as a substitute. Feel free to add additional vegetables like corn or peas for extra flavor. This soup can be made heartier by including diced ham or turkey. For a gluten-free version, use cornstarch instead of flour.
Serving Suggestions
Serve this flavorful fall potato soup with a sprinkle of grated cheddar cheese and chopped green onions on top. It pairs beautifully with crusty bread or a light salad for a complete meal. For a heartier option, enjoy it alongside roasted vegetables or a sandwich such as those found in classic American recipes.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over low heat, stirring occasionally until heated through. If the soup thickens too much in the fridge, add a splash of milk or broth while reheating to restore its creamy consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Fall Potato Soup contains roughly 1896 calories, with 20g protein, 207g carbohydrates, and 110g fat. It is an excellent source of iron (92% of the Daily Value), calcium (80% of the Daily Value), and vitamin A (57% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1655mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of potatoes for this soup?
Yes, while red potatoes add a nice texture, you can substitute with Yukon Gold or even russet potatoes. Just be aware that different potatoes may alter the flavor and creaminess of the soup slightly, so adjust cooking times accordingly.
Is it possible to make this soup vegan?
Absolutely! To make it vegan, replace the chicken broth with vegetable broth and use a plant-based butter or margarine. Omit the bacon grease or substitute with coconut oil for added flavor. The milk can be replaced with any non-dairy milk of your choice.
Can I freeze the potato soup?
Yes, you can freeze the potato soup for up to 3 months. However, the texture may change slightly upon thawing. It's best to freeze it without the dairy and add milk when reheating to maintain a creamy consistency. Store in freezer-safe containers to avoid freezer burn.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).