Potato Soup
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
8
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Calories
361 kcal
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Course
Main Course, Soup
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Cuisine
American
Potato Soup
Description
The Potato Soup begins by crisping chopped bacon and retaining some bacon grease for flavor. Onion, carrot, celery, and garlic are sautéed in butter, then combined with flour to make a roux that thickens the broth. Yukon Gold potatoes and seasonings including kosher salt, dried thyme, black pepper, and crushed red pepper flakes are added with chicken broth and milk.
The soup simmers until the potatoes are tender, then sharp cheddar cheese and sour cream are stirred in for creaminess and tang. The topping of crispy bacon, cheese, green onion, and sour cream adds texture and freshness at serving.
The use of Yukon Gold potatoes contributes a creamy consistency without disintegrating completely, balancing the soup’s body. The inclusion of bacon and cheese enriches the soup for a satisfying meal option.
Ingredients
- 8 lices Bacon chopped
- 2 tablespoons butter
- 1 yellow onion chopped
- 1 carrot diced, medium
- 1 celery diced, rib
- 4 cloves garlic minced
- 1/3 cup all-purpose flour
- 3 cups chicken broth or vegetable broth
- 2 cups milk
- 2 pounds Yukon Gold potato diced
- 1 teaspoon kosher salt
- 1/2 teaspoon thyme dried
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes crushed
- 1 cup cheddar cheese shredded sharp
- 1/2 cup sour cream
- Bacon toppings, bacon chopped, cheese shredded
- cheese
- green onion
- sour cream
Instructions
- In a large pot, cook the bacon over medium high heat, until crispy, stirring occasionally. Use a slotted spoon to transfer the bacon to a plate that has been lined with a paper towel. Set aside. Reserve 3 tablespoons of the bacon grease in the pot and discard the rest.
- Add 2 tablespoons of butter and melt over medium heat. Add the onion, carrot, and celery and sauté for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
- Stir in the flour and cook for 1 to 2 minutes, stirring occasionally. Add the broth, milk, potatoes, salt, thyme, pepper, and crushed red pepper flakes. Stir until combined. Bring to a boil and then reduce the heat to low. Cover and cook for 10 to 15 minutes or until potatoes are soft. Stir occasionally so the potatoes don’t stick to the bottom of the pan.
- Stir in the cheese and sour cream. Season with salt and pepper, to taste.
- Ladle the soup into bowls and serve warm with desired toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 923mg | 38% |
| Potassium | 766mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1709IU | 34% |
| Vitamin C | 31mg | 34% |
| Calcium | 218mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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