5 from 18 votes
Potato Soup Recipe
This Potato Soup Recipe features Yukon gold potatoes simmered with onions, garlic, and chicken broth, enriched by evaporated milk and thickened with a cornstarch slurry. Crispy bacon adds savory notes both stirred into the soup and sprinkled on top, lending texture contrast. The soup is seasoned simply with kosher salt and black pepper, subtle enough to complement the creamy base and tender potatoes. It's a comforting, hearty soup ideal for cooler days or whenever a rich, creamy potato soup is desired.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
Calories:
399 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 6 lices Bacon , (about 10 ounces), divided and 1 tablespoon bacon grease reserved
- 3 tablespoons butter unsalted
- 1 yellow onion , finely chopped
- 3 garlic pressed or finely chopped, cloves
- 2 pounds potato peeled and diced into 1-inch cubes, Yukon gold variety
- 2 teaspoons kosher salt , divided
- ½ teaspoon black pepper freshly ground
- 3 cups chicken broth , or chicken stock
- 2 cups evaporated milk
- 2 tablespoons cornstarch
- cheddar cheese for serving, shredded
- 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.
Cup of Yum
Notes
- Adding ⅛ teaspoon cayenne pepper or a dash of hot sauce can introduce a gentle spicy kick.
- Divide the cooked bacon: crumble some into the soup for flavor, and reserve the rest as a crunchy topping.
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 399
% 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.