Creamy Potato Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8 portions
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Calories
484 kcal
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Course
Main Course, Soup
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Cuisine
American
Creamy Potato Soup
Description
This recipe starts by frying thick-cut bacon pieces until crisp and setting them aside. Onion and smashed garlic cloves are cooked gently in reserved bacon fat until soft but not browned. Flour is added to form a roux that thickens the broth when chicken stock is poured in.
Potatoes along with salt, pepper, and thyme are boiled in the broth until tender. Using an immersion blender, the mixture is pureed to a smooth, creamy texture. The soup is then finished with sour cream, butter, and shredded cheddar cheese, melted through for richness and flavor.
The crisp bacon pieces and chopped fresh chives sprinkled on top add texture and brightness at serving. This soup is hearty, comforting, and smooth with a balance of salty bacon and creamy potatoes.
Make-ahead instructions note the soup can be refrigerated up to two days, holding off on garnishes until serving. Reheat gently over medium heat, thinning as needed with water or milk. Preparing bacon can be easier by chilling it briefly in the freezer before slicing.
Ingredients
- 6 Bacon thick-cut, 8oz/227g sliced, cut into ½-inch pieces
- 1 yellow onion large, roughly chopped
- 4 garlic large cloves, smashed and peeled
- 2 tablespoons all-purpose flour
- 6 cups chicken broth
- 3 lbs russet potato peeled and cut into 1-inch cubes
- 1½ teaspoons salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon thyme dried
- 1 cup sour cream
- 3 tablespoons butter unsalted
- 3 tablespoons chives chopped fresh
- 1 cup cheddar cheese shredded
Instructions
- In a large saucepan or Dutch oven over medium heat, cook the bacon, stirring frequently, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Pour off and discard all but about 2 tablespoons of the bacon fat.
- Return the pot to the stove over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion is soft and translucent, about 5 minutes. Do not brown; reduce the heat if necessary. Add the flour and stir until dissolved, about 30 seconds.
- Pour in the chicken broth, stirring with a wooden spoon to scrape any brown bits off the bottom of the pan. Increase the heat to high and bring to a boil. Carefully add the potatoes, along with the salt, pepper, and thyme, and bring to a boil again. Reduce the heat to low, cover, and cook until the potatoes are very tender, 20 to 25 minutes.
- Off the heat, use an immersion blender to purée the soup until completely smooth. (Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the center hole in the lid, and cover with a kitchen towel, to allow the steam to escape.) Add the sour cream and butter and whisk by hand until the butter is melted and the sour cream is incorporated. Taste and adjust the seasoning if necessary. Ladle the soup into bowls and top with the chives, cheese, and reserved bacon.
Notes
- Make the soup up to two days ahead and refrigerate; hold off adding bacon, chives, and cheese until serving to preserve texture.
- Reheat over medium heat, thinning with water or milk if the soup thickens too much in the fridge.
- To easily peel and cook garlic without burning, smash cloves unpeeled before cooking; the peel slips off and garlic cooks gently.
- Chill bacon in the freezer for 15 minutes before cutting to make slicing easier and cleaner.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8portions
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 43g | 14% |
| Protein | 17g | 34% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 67mg | 22% |
| Sodium | 1091mg | 45% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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