Potato Soup
A warm and hearty potato soup that combines creamy potatoes with crispy bacon, perfect for chilly days.
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.
Notes
For a thicker soup, use an immersion blender to blend part of the soup. Personalize with different toppings or cheeses according to your preference. Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.