Creamy Potato Soup
User Reviews
5.0
267 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
48487 kcal
-
Course
Main Course, Soup, Dinner
-
Cuisine
American
Creamy Potato Soup
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This creamy and cozy potato soup is comfort food in a bowl!
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Ingredients
- 6 lices Bacon chopped
- ½ white onion finely diced
- 4 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups chicken broth or chicken stock
- 2 cups whole milk
- 2 pounds red potatoes or Yukon gold
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- ¼ cup chopped fresh chives
- kosher salt to taste
- black pepper to taste
Instructions
- Peel the potatoes and cut them into ½-inch cubes.
- In a soup pot or Dutch oven, cook the bacon over medium heat until crispy. Transfer the bacon to a paper towel-lined plate leaving the bacon fat in the pot.
- Add the onions to the bacon fat and cook over medium heat until they begin to soften without browning, about 4 to 5 minutes. Stir in garlic and cook for one minute longer or until fragrant.
- Sprinkle in the flour and whisk to combine (the mixture will be thick). Cook for 1 minute while stirring.
- Whisk in chicken stock and milk, a little bit at a time whisking until smooth after each addition. Add in the potatoes and bring to a simmer over medium heat.
- Reduce the temperature to medium-low and gently simmer the potatoes, stirring occasionally until softened, about 15 to 20 minutes. Ensure the mixture doesn't boil as the milk can burn.
- Once tender, use a potato masher to gently mash some of the potatoes to create a creamy consistency.
- Remove from the heat and stir in the shredded cheese, sour cream, chives, and ½ of the crispy bacon. Taste and season with salt and pepper. Top with the remaining bacon.
Notes
- Uncooked bacon is best in this recipe. If using pre-cooked bacon, cook the onions in salted butter.
- Yukon gold potatoes are another great choice in this recipe. Russet potatoes will work however they have a grainy texture and will change the consistency of the soup slightly.
- You can mash the potatoes or slightly blend some of them with an immersion blender to get a creamy texture.
- The soup can be thickened by mashing more potatoes or stirring in potato flakes.
- Store potato soup in a covered container in the fridge for up to 3-4 days. Reheat on the stovetop or in the microwave.
Nutrition Information
Show Details
Calories
484.87
(24%)
Carbohydrates
55.69g
(19%)
Protein
20.02g
(40%)
Fat
20.88g
(32%)
Saturated Fat
12.03g
(60%)
Cholesterol
60.41mg
(20%)
Sodium
464.61mg
(19%)
Potassium
1419.29mg
(41%)
Fiber
4.36g
(17%)
Sugar
12.64g
(25%)
Vitamin A
784.52IU
(16%)
Vitamin C
23.41mg
(26%)
Calcium
408.04mg
(41%)
Iron
2.56mg
(14%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 48487 kcal
% Daily Value*
| Calories | 484.87 | 24% |
| Carbohydrates | 55.69g | 19% |
| Protein | 20.02g | 40% |
| Fat | 20.88g | 32% |
| Saturated Fat | 12.03g | 60% |
| Cholesterol | 60.41mg | 20% |
| Sodium | 464.61mg | 19% |
| Potassium | 1419.29mg | 30% |
| Fiber | 4.36g | 17% |
| Sugar | 12.64g | 25% |
| Vitamin A | 784.52IU | 16% |
| Vitamin C | 23.41mg | 26% |
| Calcium | 408.04mg | 41% |
| Iron | 2.56mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
267 reviews
Excellent
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