Whats your favorite soups?

There's just something about a warm bowl of potato soup that screams comfort, isn't there? For me, it's a definite top 3 contender, especially on a chilly evening. I mean, who can resist a creamy, hearty bowl that just gets better as it sits? I've experimented quite a bit to find my perfect version, and I'm so excited to share some of my insights with you today, especially about making it THE BEST and choosing the right potatoes! Okay, let's talk potatoes! This is key to a truly fantastic potato soup. For creaminess and a soup that thickens beautifully, I always reach for starchy potatoes like Russets (also known as Idaho potatoes) or Yukon Golds. Russets break down wonderfully, giving you that classic thick, comforting texture. Yukon Golds offer a slightly waxier texture but still contribute to a rich body and have a lovely buttery flavor. If you prefer a chunkier soup where the potato pieces hold their shape a bit more, you could mix in some waxy varieties like red or new potatoes, but for my ultimate creamy soup, it's mostly about those starchy spuds. They really make a difference for soups and stews, providing that satisfying mouthfeel. Beyond the potatoes, the magic truly happens with a few simple ingredients. My base always starts with sautéing some aromatic ONIONS and GARLIC in a little butter or olive oil – this builds so much flavor. Then I add chopped CARROTS and CELERY for a nice textural contrast and sweetness. For the liquid, a good quality CHICKEN BROTH is essential. I let my potatoes simmer in this until they're fork-tender. This is where the Russets start to do their work, breaking down slightly and releasing their starch. Now for the creamy goodness! A dollop (or two!) of CREAM CHEESE stirred in at the end, along with a splash of milk or heavy cream, takes it to another level. And for that extra savory kick? I often add crispy crumbled BACON or even diced HAM right before serving. A sprinkle of fresh PARSLEY and a good grind of PEPPER really finishes it off. Trust me, these additions make it SOO GOOD!!! A little secret I've learned: don't be afraid to mash some of the cooked potatoes against the side of the pot with a spoon or use an immersion blender for a quick pulse. This helps release more starch and creates that lovely thick consistency. And remember what they say – *it gets thicker as it sits*! So, leftovers are often even better. For an extra rich flavor, sometimes I'll render down some bacon first and use that fat to sauté my veggies. It adds an incredible depth. So next time you're craving a comforting meal, skip hunting down a soup schedule and whip up your own batch of homemade potato soup. It's incredibly rewarding and customizable. What are your favorite additions to potato soup? I'd love to hear your tips!