Creamy Potato Soup
User Reviews
5
36 reviews
Excellent
Creamy Potato Soup
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Creamy Potato Soup is a hearty blend of diced potatoes cooked in a milk and chicken broth base, thickened with flour and enriched with cream and sharp cheddar cheese. Crispy bacon pieces, sautéed onions, and garlic build a savory depth, while the soup's texture balances creamy smoothness with tender potato chunks. This comforting soup offers a satisfying, warm meal, especially suited for cooler days or when a filling dish is needed.
Description
Creamy Potato Soup combines a rich broth made from chicken stock, milk, and cream with diced potatoes cooked until soft. Crisp bacon fat is used to sauté onions and garlic, imparting a smoky and aromatic foundation before adding flour to thicken the base. After simmering the potatoes, the soup is partially blended to create a creamy yet chunky texture. Sharp cheddar cheese melted into the soup adds a tangy, cheesy flavor, balanced by sour cream.
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Ingredients
- 6 lices Bacon chopped
- 1 yellow onion diced
- 3 cloves garlic minced
- 3 tbsp all-purpose flour
- 4 cups chicken broth unsalted
- 1½ cup milk
- ½ cup cream
- 3 lbs potato peeled and diced
- 1½ tsp salt
- ¼ tsp black pepper ground
- ⅓ cup sour cream
- 1 cup cheddar cheese shredded, sharp
Optional Toppings:
- green onion diced
- Bacon cooked and diced
- cheese shredded
- sour cream
Instructions
- Cook Bacon: Add the bacon to a large dutch oven or pot and cook over medium high heat until the bacon is crispy. Remove the bacon to a plate lined with a paper towel and set aside, leave the grease in the pot.
- Saute Onion: Add the diced onion and cook until softened and translucent. Add the minced garlic and cook for an additional 30 seconds or until fragrant.
- Add Flour: Stir in the flour and allow this to cook for about 2-3. This cooks the flour.
- Create Broth: Pour in the chicken stock, milk and cream. Add in the diced potatoes, salt and pepper. Stir to combine.
- Simmer: Bring the pot to a simmer and cook stirring occasionally until the potatoes are softened and easily mashed.
- Blend: Turn heat off and using an immersion blender, blend the soup until some of the potatoes are blended, be careful not to overblend, leave chunks of potato in the soup. IF you don't have an immersion blender then carefully pour portions of the soup into a blender or food processor and blend until smooth. Return soup to the pot after blending.
- Add Final Ingredients: With the heat still off, stir in the sour cream and shredded cheese. Return the bacon to the soup. Stir to combine.
- Serve warm with any additional toppings of your choice.
Equipments used:
Notes
- Use gold potatoes for their low starch content and ability to hold shape when cooked.
- Dice potatoes small to reduce cooking time.
- The flour, sour cream, and potatoes work together to thicken the soup; blend more potatoes for a thicker texture.
- If soup thickens too much, adjust consistency with extra chicken broth.
- Store leftovers covered in the refrigerator for 3 to 4 days and reheat gently on the stovetop while stirring.
- Leeks can replace onions for a sweeter, earthier flavor.
- Choose cheese sharpness according to desired flavor intensity; extra sharp cheddar adds a stronger taste.
Nutrition Information
Show Details
Serving
1
Calories
195kcal
(10%)
Carbohydrates
8g
(3%)
Protein
10g
(20%)
Fat
12g
(18%)
Cholesterol
39mg
(13%)
Sodium
638mg
(27%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 195kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Cholesterol | 39mg | 13% |
| Sodium | 638mg | 27% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
36 reviews
Excellent
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