Creamy Potato Soup

Name: Creamy Potato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 portions
Ingredients: 6 slices (8oz/227g) thick-cut bacon, cut into ½-inch (13-mm) pieces; 1 large yellow onion, roughly chopped; 4 large cloves garlic, smashed and peeled (see note); 2 tablespoons all-purpose flour; 6 cups chicken broth; 3 lbs russet potatoes, peeled and cut into 1-inch (2.5-cm) cubes; 1½ teaspoons salt; ½ teaspoon freshly ground black pepper; ½ teaspoon dried thyme; 1 cup sour cream; 3 tablespoons unsalted butter; 3 tablespoons chopped fresh chives; 1 cup shredded cheddar cheese

User Reviews

5.0

24 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
8 portions
Calories
484 kcal
Course
Main Course, Soup
Cuisine
American

Creamy Potato Soup

Iris Warren

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This simple, satisfying potato soup recipe delivers big comfort in every spoonful.

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Ingredients

Servings

6 slices (8oz/227g) thick-cut bacon, cut into ½-inch (13-mm) pieces
1 large yellow onion, roughly chopped
4 large cloves garlic, smashed and peeled (see note)
2 tablespoons all-purpose flour
6 cups chicken broth
3 lbs russet potatoes, peeled and cut into 1-inch (2.5-cm) cubes
1½ teaspoons salt
½ teaspoon freshly ground black pepper
½ teaspoon dried thyme
1 cup sour cream
3 tablespoons unsalted butter
3 tablespoons chopped fresh chives
1 cup shredded cheddar cheese

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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-Ahead Instructions: The soup can be made up to 2 days ahead and refrigerated. (Hold off on adding the bacon, chives, and cheese until you serve the soup.) Keep in mind that it will thicken up quite a bit in the refrigerator. Reheat over medium heat until hot, and thin, if necessary, by whisking in a little water or milk.
Make-Ahead Instructions: The soup can be made up to 2 days ahead and refrigerated. (Hold off on adding the bacon, chives, and cheese until you serve the soup.) Keep in mind that it will thicken up quite a bit in the refrigerator. Reheat over medium heat until hot, and thin, if necessary, by whisking in a little water or milk.
Note: To smash a garlic clove, put an unpeeled clove on your cutting board, lay your chef's knife on top of it, and hit the flat side of the knife blade firmly with the heel of your hand; this will smash the garlic clove underneath, and the peel will slip right off. (Since this soup gets puréed, you don’t need to bother chopping the garlic. Leaving it in large pieces also prevents it from burning.)
Note: To smash a garlic clove, put an unpeeled clove on your cutting board, lay your chef's knife on top of it, and hit the flat side of the knife blade firmly with the heel of your hand; this will smash the garlic clove underneath, and the peel will slip right off. (Since this soup gets puréed, you don’t need to bother chopping the garlic. Leaving it in large pieces also prevents it from burning.)
Note: To make bacon easier to work with, stick it in the freezer to firm up for 15 minutes before cutting.
Note: To make bacon easier to work with, stick it in the freezer to firm up for 15 minutes before cutting.

Nutrition Information

Show Details

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%)