Potato Soup Recipe
User Reviews
5.0
18 reviews
Excellent
Potato Soup Recipe
Report
Creamy without the cream, this simple potato soup made with evaporated milk has chunks of potatoes and is topped with bacon, cheddar cheese, sour cream, and chives. It's like a loaded baked potato but in soup form.
Share:
Ingredients
- 6 lices Bacon , (about 10 ounces), divided and 1 tablespoon bacon grease reserved
- 3 tablespoons unsalted butter
- 1 yellow onion , finely chopped
- 3 garlic cloves , pressed or finely chopped
- 2 pounds Yukon gold potatoes , peeled and diced into 1-inch cubes
- 2 teaspoons kosher salt , divided
- ½ teaspoon freshly ground black pepper
- 3 cups chicken broth , or chicken stock
- 2 cups evaporated milk
- 2 tablespoons cornstarch
- shredded cheddar cheese , for serving
- sour cream , for serving
- chives , finely chopped, for serving
Instructions
- Heat a non-stick skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 4-5 minutes. Cook in batches if needed. Transfer the bacon to a paper towel-lined plate with a slotted spoon and set aside. Reserve then strain 1 tablespoon of the bacon grease.
- Melt the butter with the reserved bacon grease in a large Dutch oven over medium heat. Stir in the onion with 1 teaspoon of the salt. Cook for 5-7 minutes, stirring occasionally until softened. Add the potatoes and garlic and cook for another minute. Add the chicken stock and evaporated milk, then bring to a boil and reduce to a rolling simmer. Cook until the potatoes are fork-tender and the soup has reduced, for about 10 minutes.
- Spoon a few tablespoons of the broth into a small bowl and whisk in the cornstarch a bit at a time to create a slurry. Once smooth, add the slurry back to the soup to simmer and thicken. Season with the rest of the salt to taste.
- Ladle half of the soup with potatoes into a blender and process for about 30 seconds until smooth. Return the blended portion of soup to the pot and cook on medium for about 5 minutes, stirring occasionally until the soup thickens. To serve, ladle the soup into bowls, and top with crumbles of the cooked bacon, shredded cheddar cheese, a dollop of sour cream, and chives.
Notes
- • If you want to add a bit of heat to your soup, throw in ⅛ teaspoon of cayenne pepper, or add some hot sauce.
- • Tear or crumble 3 strips of the bacon and stir into the soup then use the rest as a topping.
- Tear or crumble 3 strips of the bacon and stir into the soup then use the rest as a topping.
Nutrition Information
Show Details
Calories
399kcal
(20%)
Carbohydrates
40g
(13%)
Protein
13g
(26%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
56mg
(19%)
Sodium
1457mg
(61%)
Potassium
993mg
(28%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
391IU
(8%)
Vitamin C
33mg
(37%)
Calcium
253mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 40g | 13% |
| Protein | 13g | 26% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 56mg | 19% |
| Sodium | 1457mg | 61% |
| Potassium | 993mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 391IU | 8% |
| Vitamin C | 33mg | 37% |
| Calcium | 253mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
