Potato Soup Recipe
User Reviews
5
Potato Soup Recipe
Description
The soup starts by boiling peeled potatoes in salted water until tender, then draining them. Bacon is sautéed until crispy and set aside, leaving rendered fat to cook onions and garlic in butter for flavor depth. A roux is formed by whisking in flour, then gradually adding milk and chicken broth to create a creamy base. Adding back the potatoes integrates their body into the soup.
Cheddar cheese and sour cream enrich the broth, giving a creamy texture and balanced flavor. The smoked bacon bits mixed in and reserved for garnish provide a salty, crunchy contrast. Seasoned simply with salt and pepper, the soup is filling and flavorful without being heavy.
It can be served garnished with green onions and additional toppings like croutons or avocado if desired for added texture and freshness. This soup keeps well refrigerated for several days and freezes for longer storage, reheated slowly to maintain its texture.
Ingredients
- 4 potato peeled and cubed, large
- ½ tsp salt
- 8 oz Bacon bite-sized pieces
- 4 Tbsp butter unsalted
- ½ onion finely chopped, medium
- 2 garlic minced, cloves
- ¼ cup all-purpose flour or use Gluten Free 1:1 flour
- 2 1/2 cups milk whole
- 2 1/2 cups chicken broth or vegetable broth
- 1 cup cheddar cheese shredded, mild or sharp
- ¾ cup sour cream
- 1 tsp salt or to taste
- ¼ tsp black pepper or to taste
- green onions to serve
Instructions
- Place sliced potatoes into a stockpot and completely cover with 1" of water. Season with ½ tsp salt and cook 8-10 minutes or until potatoes pierce easily with a knife then drain.
- Meanwhile, saute bacon in a Dutch oven until crispy and then transfer to a plate, reserving 1 Tbsp bacon grease in the pot.
- Add 4 Tbsp butter and chopped onions then saute until tender. Add garlic and cook another 30 seconds until fragrant.
- Quickly whisk in the flour then slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly. Bring the mixture to a soft boil.
- Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste.
- Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half of your cooked bacon (reserving the rest for serving). Bring to a boil then remove from heat and serve with your favorite toppings.
Notes
- Russet potatoes are preferred for soup but Yukon Gold can be used peeled or unpeeled.
- For a smoother texture, partially blend the soup with an immersion blender or blend half before adding bacon.
- Toppings such as crumbled bacon, shredded cheese, sour cream, croutons, avocado, or green onions enhance serving.
- The soup keeps in the refrigerator up to 5 days or freezes up to 6 months. Thaw overnight in fridge or reheat gently on stovetop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (about 2 cups per serving)
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbs | 30g | |
| Protein | 22g | 44% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 65mg | 22% |
| Sodium | 1632mg | 68% |
| Potassium | 877mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 17.4mg | 19% |
| Calcium | 335mg | 34% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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