Potato cream soup

The first time I made potato cream soup was one evening when I had some vegetables on the table and wanted something quick, hearty, and warm. I didn't think much – I peeled the potatoes, took out a bell pepper and an onion, and prepared them right on the kitchen counter. That's when the butter came in, along with the goulash cream that I always keep in the fridge for moments like this.

Quick info

Total time: approximately 45 minutes
Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 4
Difficulty: easy
Recipe type: cream soup, lunch or dinner

Ingredients

500 g potatoes
1 onion
1 bell pepper
50 g butter
1 tablespoon goulash cream
1 teaspoon paprika (preferably Hungarian)
1.5 l water or vegetable broth (if available)
100 ml sweet cream
100 g bacon or pancetta
1 teaspoon dried tarragon
salt
freshly ground pepper

Preparation method

1. Peel and finely chop the onion. Cut the bell pepper into thin strips. Peel, wash, and cube the potatoes into equal sizes – they don’t have to be perfect, the important thing is to cook evenly.

2. In a large pot, melt the butter over medium heat. Add the onion and bell pepper to sauté, stirring occasionally until they start to soften. They should not brown.

3. Add the cubed potatoes, goulash cream, and paprika. Stir a few times to evenly distribute the spices over the vegetables without keeping them on the heat for too long.

4. Pour in enough water (or vegetable broth) to cover the vegetables, about 1.5 liters. Put on the lid and let it boil until the potatoes and other vegetables are soft. The time depends on the size of the potato cubes, but about 20-25 minutes is sufficient.

5. Once everything is cooked, remove the pot from the heat and blend with an immersion blender until you achieve a smooth soup. Adjust with salt and freshly ground pepper. If it seems too thick, you can add a little hot water.

6. Add the dried tarragon and sweet cream. Mix well to combine.

7. Meanwhile, slice the bacon thinly or into cubes and fry it separately in a pan until it becomes crispy.

8. Serve the cream soup hot, topped with crispy bacon. The remaining tarragon can be added to taste directly in the bowl.

Why I make this recipe often

This soup is simple to make and doesn’t require hard-to-find ingredients. Potatoes and onions are always at home, and the goulash cream and paprika give it a different flavor from a regular potato soup. It works well for both lunch and dinner. It’s filling and you don’t have to stand by the stove for long.

Tips and variations

Tips

Use an immersion blender, it's easier to control the consistency. Don’t blend too much if you like a more rustic texture.
If you use liquid sweet cream, mix it directly into the hot soup, it won’t curdle.
Bacon can be fried in a pan without oil, it’s fatty enough not to stick.

Substitutions

Instead of goulash cream, you can also use pepper paste if you don’t have it, but the taste will be slightly different.
Bacon can be replaced with smoked ham, or completely omitted if you prefer the vegetarian version.
Sweet cream can be replaced with sour cream, but add it at the end, at a lower temperature, so it doesn’t curdle.

Variations

If you want it to be more aromatic, you can add a clove of garlic while sautéing with the onion.
For a denser soup, add more potatoes or boil more broth, then blend to the desired consistency.
Tarragon can be left out or replaced with fresh parsley.

Serving ideas

Serve hot, with crispy bacon on top.
Goes well with simple bread croutons or fresh bread on the side.
For a pop of color, sprinkle a little paprika or freshly chopped parsley just before serving.

Frequently asked questions

1. Can I make the soup without bacon?
Yes, bacon is optional. You can omit it or replace it with another type of smoked meat or leave the soup plain.

2. Can the potato cream soup be frozen?
I do not recommend it, as the texture becomes floury upon thawing and the cream may separate.

3. Can I use new potatoes?
Yes, but the taste will be slightly different, and the soup may be less dense.

4. Is it okay to make the soup only with water, without vegetable broth?
Yes, it turns out well with plain water, the spices and other ingredients give it flavor anyway.

5. Can I add other vegetables?
Yes, but the classic recipe above is quite balanced. If you add, adjust the proportions so that it doesn’t change the taste too much.

Nutritional values

Values are estimated for one serving of four, including bacon and cream.

Approximately 290 kcal/serving
Fats: 16 g
Carbohydrates: 28 g
Proteins: 7 g

Potatoes provide most of the carbohydrates. Bacon and cream increase the fat content but also the flavor. Without bacon or with less cream, the caloric values decrease.

Storage and reheating

The soup keeps well in the fridge, in a covered container, for 2-3 days. It can be reheated on low heat or in the microwave. It is recommended to add freshly fried bacon just before serving, not kept in the soup – it loses its crispy texture if left in liquid for too long. I do not recommend freezing due to the cream and the texture of the potatoes after thawing.

 Ingredients: 500 g of potatoes, one onion, one bell pepper, 50 g of butter, one tablespoon of goulash cream, one teaspoon of paprika, 100 g of bacon, 100 ml of sour cream, salt, pepper, one teaspoon of dried tarragon, 1.5 l of water or vegetable broth.

 Tags:  cream soup