Creamy Potato Soup

Name: Creamy Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving
Ingredients: 6 lices Bacon; 1 yellow onion; 3 cloves garlic; 3 tbsp all purpose flour; 4 cups chicken broth; 1½ cup milk; ½ cup cream; 3 lbs potatoes; 1½ tsp salt; ¼ tsp ground black pepper; ⅓ cup sour cream; 1 cup sharp cheddar cheese; green onion; Bacon; cheese; sour cream

User Reviews

5.0

54 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6
Calories
195 kcal
Course
Soup
Cuisine
American

Creamy Potato Soup

Tiffany Henry

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This simple potato soup is ultra creamy and comforting! With only a few ingredients this soup comes together quickly on the stovetop. Load it up with all your favorite toppings for the ultimate in comfort food!

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Ingredients

Servings

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 potatoes peeled and diced
1½ tsp salt
¼ tsp ground black pepper
⅓ cup sour cream
1 cup sharp cheddar cheese shredded

Optional Toppings:

green onion diced
Bacon cooked and diced
cheese shredded
sour cream

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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

Milk & Cream: you can use any milk of your preference, I would recommend using a 2% since we are adding cream. You can of course use whole milk and not use the cream. Or use any combination.
Onion: this can always be swapped out for leeks for a sweet, earthy flavoring to the soup.
Flour: we are using this in combination with the sour cream and the potatoes themselves to make the broth thicker.
Potatoes: Gold Potatoes are the best option due to their low starch, they hold their shape well when boiled. Dice them fairly small for quicker cook time.
Cheese: for more flavoring use an Extra Sharp Cheddar, for a more mild flavoring use a Sharp Cheddar.
Thickness: to create a thick, creamy soup blend more of the potato. If your soup becomes too thick, heat up extra chicken broth and pour into the soup until desired consistency is achieved.
Leftovers can be stored sealed in the refrigerator for 3-4 days. Reheat on stovetop, while stirring.