Potato soup is a warm, hearty dish that’s perfect for chilly days. It combines creamy potatoes with crispy bacon, making it rich and satisfying. This simple recipe is easy to make and uses ingredients you may already have at home. Whether you want a cozy dinner or a comforting lunch, potato soup is a great choice.
Why Make This Recipe
Making potato soup at home is not only easy but also rewarding. It’s a filling meal that brings warmth and comfort. Plus, it’s a great way to use up potatoes! This soup is also easily customizable, allowing you to mix in your favorite toppings or ingredients for a personal touch. On top of that, it makes for perfect leftovers.
How to Make Potato Soup
Ingredients:
- 4 large potatoes (peeled and cubed)
- ½ tsp salt
- 8 oz bacon (bite-sized pieces)
- 4 Tbsp unsalted butter
- ½ medium onion (finely chopped)
- 2 garlic cloves (minced)
- ¼ cup all-purpose flour (or use Gluten Free 1:1 flour)
- 2 ½ cups whole milk
- 2 ½ cups chicken broth (or vegetable broth)
- 1 cup mild or sharp cheddar cheese (shredded)
- ¾ cup sour cream
- 1 tsp salt (or to taste)
- ¼ tsp pepper (or to taste)
- Green onions (to serve)
Directions:
- Place the sliced potatoes into a stockpot and cover them completely with 1 inch of water. Season with ½ tsp of salt and cook for 8-10 minutes or until the potatoes pierce easily with a knife. Drain the potatoes.
- Meanwhile, sauté the bacon in a Dutch oven until crispy. Transfer the bacon to a plate, reserving 1 Tbsp of the bacon grease in the pot.
- Add 4 Tbsp of butter and the chopped onions to the pot. Sauté until the onions are tender. Add the minced garlic and cook for another 30 seconds until fragrant.
- Quickly whisk in the flour and slowly add 2 ½ cups of milk and 2 ½ cups of broth, whisking constantly. Bring the mixture to a soft boil.
- Add the drained potatoes and season the soup with 1 tsp of salt and ¼ tsp of pepper, or to taste.
- Stir in ¾ cup of sour cream, 1 cup of shredded cheddar cheese, and half of your cooked bacon (save the rest for serving). Bring to a boil, then remove from heat and serve with your favorite toppings.
How to Serve Potato Soup
Serve potato soup hot in bowls. You can top it with the remaining crispy bacon, a dollop of sour cream, shredded cheese, and sliced green onions for extra flavor and presentation. It’s delicious on its own or paired with crusty bread.
How to Store Potato Soup
You can store leftover potato soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over low heat or in the microwave until hot. Stir well before serving, as the soup may thicken a bit in the refrigerator.
Tips to Make Potato Soup
- Ensure the potatoes are cut evenly so they cook uniformly.
- If you want a thicker soup, you can use an immersion blender to blend part of the soup.
- Feel free to add vegetables like carrots or celery for additional flavor and nutrition.
- For a creamier texture, use whole milk and add more cheese if desired.
Variation
You can personalize your potato soup by adding different toppings like croutons, or by mixing in cooked broccoli or corn. You might also experiment with different types of cheese, such as gouda or pepper jack, for a unique flavor.
FAQs
1. Can I use other types of potatoes for this soup?
Yes! While russet potatoes are commonly used, you can also try Yukon gold or red potatoes.
2. Is this potato soup gluten-free?
To make it gluten-free, substitute all-purpose flour with gluten-free 1:1 flour as mentioned in the ingredients.
3. Can I freeze potato soup?
Yes, you can freeze potato soup. Just make sure to cool it completely before placing it in a freezer-safe container. It can be frozen for up to 3 months, but the texture may change slightly upon reheating.
Potato Soup
Ingredients
Main Ingredients
- 4 large large potatoes (peeled and cubed) Use russet, Yukon gold, or red potatoes.
- ½ tsp salt Plus more to taste.
- 8 oz bacon (bite-sized pieces) Crispy for serving.
- 4 Tbsp unsalted butter For sautéing.
- ½ medium onion (finely chopped) For flavor.
- 2 cloves garlic (minced) Add for aroma.
- ¼ cup all-purpose flour Or use gluten-free 1:1 flour.
- 2 ½ cups whole milk For creaminess.
- 2 ½ cups chicken broth Or vegetable broth.
- 1 cup mild or sharp cheddar cheese (shredded) For richness.
- ¾ cup sour cream For creaminess and tang.
- ¼ tsp pepper Or to taste.
- Green onions (to serve) For garnish.
Instructions
Preparation
- Place the sliced potatoes into a stockpot and cover them completely with 1 inch of water. Season with ½ tsp of salt and cook for 8-10 minutes or until the potatoes pierce easily with a knife. Drain the potatoes.
Cooking
- Sauté the bacon in a Dutch oven until crispy. Transfer the bacon to a plate, reserving 1 Tbsp of the bacon grease in the pot.
- Add 4 Tbsp of butter and the chopped onions to the pot. Sauté until the onions are tender, then add the minced garlic and cook for another 30 seconds until fragrant.
- Whisk in the flour and slowly add 2 ½ cups of milk and 2 ½ cups of broth, whisking constantly. Bring the mixture to a soft boil.
- Add the drained potatoes and season the soup with 1 tsp of salt and ¼ tsp of pepper, or to taste.
- Stir in ¾ cup of sour cream, 1 cup of shredded cheddar cheese, and half of your cooked bacon. Bring to a boil, then remove from heat.
Serving
- Serve potato soup hot in bowls. Top with the remaining crispy bacon, a dollop of sour cream, shredded cheese, and sliced green onions.
