Potato Soup For A Crowd
A hearty potato soup with savory vegetables and rich half and half, perfect for feeding a crowd and enjoyed in bread bowls with bacon topping.
Ingredients
Instructions
- Combine potatoes, celery, onions, parsley, and water in a large pot.
- Simmer for 30 minutes until vegetables are tender.
- In another saucepan, melt butter over medium heat.
- Stir in a small amount of flour to make a roux.
- Gradually add a small amount of liquid from the potato mixture to the roux, stirring constantly to form a paste.
- Cool the mixture slightly, then stir in half and half, salt, pepper, and chicken bouillon granules.
- Mash the cooked vegetables directly in the pot and mix in the milk mixture.
- Stir constantly; do not bring to a boil.
- Garnish with bacon before serving.
- Serve in bread bowls.
Tips & Substitutions
For a creamier texture, consider using heavy cream instead of half and half. If you need a gluten-free option, substitute the flour with cornstarch or a gluten-free flour blend. Additionally, you can enhance the flavor by adding garlic or a dash of hot sauce. For a heartier version, mix in some cooked bacon or ham, which pairs beautifully with this potato soup.
Serving Suggestions
Serve this potato soup in bread bowls for a fun and hearty meal. Pair it with a simple side salad or roasted vegetables for a complete dinner. It also works well alongside sandwiches, such as grilled cheese or ham, making for a comforting and satisfying lunch. For a twist, top with shredded cheese or chives before serving.
Storage & Reheating
Store any leftover potato soup in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the soup for up to 2 months. When reheating, do so slowly over low heat on the stove, stirring frequently to prevent separation. Add a splash of milk or water to adjust the consistency if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Soup For A Crowd contains roughly 1424 calories, with 9g protein, 72g carbohydrates, and 122g fat. It is an excellent source of potassium (40% of the Daily Value), vitamin C (39% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of protein and iron. It also contributes 7g of dietary fiber toward your daily target.
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 make this potato soup in advance?
Yes, you can prepare the soup a day ahead of time. Just follow the recipe, let it cool completely, and store it in the refrigerator. When ready to serve, reheat gently on the stove, adding a bit of extra half and half or water to reach your desired consistency.
What can I substitute for butter in this recipe?
If you're looking for a healthier option or a dairy-free alternative, you can use olive oil, coconut oil, or a plant-based butter substitute. Each will impart a slightly different flavor, but they will work well in creating the roux for the soup.
How can I thicken the soup without flour?
To thicken the soup without using flour, consider mashing some of the potatoes directly in the pot. Alternatively, you can use instant potato flakes, which will dissolve easily and thicken the soup without altering the flavor significantly.
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).