Are you in the mood for a warm and comforting dish? Look no further than this easy potato soup recipe! It’s simple to make and perfect for chilly days or when you crave something warm and hearty.
Why Make This Recipe
This potato soup recipe is a winner for several reasons. First, it’s made with easy-to-find ingredients, many of which you probably already have in your kitchen. Second, it’s creamy, delicious, and packed with flavor from the bacon and cheese. Lastly, it’s a great dish for the whole family, and you can customize it with your favorite toppings.
How to Make Easy Potato Soup
Making this easy potato soup is quick and straightforward. Just follow these simple steps:
Ingredients:
- 4 large potatoes, peeled and cubed
- 8 oz bacon, cut into bite-sized pieces
- 5 Tbsp unsalted butter
- 1/2 medium onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 1/2 cups chicken broth
- 1 tsp salt (or to taste)
- 1/4 tsp ground black pepper (or to taste)
- 3/4 cup sour cream
- 1 cup mild or sharp cheddar cheese, shredded
- Green onions (for serving)
Directions:
- Peel the potatoes and cut them into small cubes. Place them in a bowl of cold water to avoid browning.
- In a large Dutch oven, sauté the bacon bits over medium heat until crispy. Once cooked, remove the bacon and leave 1 tablespoon of bacon grease in the pot.
- Add butter to the pot and sauté the chopped onion until it becomes translucent. Then, add in the minced garlic and cook for a minute more.
- Whisk in the flour and let it cook for about one minute.
- Add the milk and chicken broth to the pot, and bring it to a soft boil.
- Add the drained potatoes into the pot and let them simmer on low for about 10 minutes or until they are fork-tender.
- Mash the potatoes lightly with a potato masher. For a creamier texture, you can use an immersion blender.
- Season the soup with salt and pepper. Stir in the sour cream and shredded cheese, and add the cooked bacon back in (reserving some for toppings). Bring the soup to a boil, then turn off the heat.
- Serve the soup hot with more sour cream, shredded cheese, green onions, and extra bacon bits on top.
How to Serve Easy Potato Soup
Serve the potato soup in bowls while it’s hot. Top with a dollop of sour cream, a sprinkle of shredded cheese, and some green onions. If you have some crispy bacon reserved, add that on top for extra flavor and crunch. This soup pairs well with crusty bread or a simple salad.
How to Store Easy Potato Soup
To store any leftover potato soup, let it cool completely. Then, transfer it to an airtight container and place it in the refrigerator. The soup will stay fresh for 3 to 4 days. When reheating, you may want to add a splash of milk to bring back the creamy consistency.
Tips to Make Easy Potato Soup
- For extra flavor, try adding spices like thyme or paprika.
- If you prefer, you can use other types of cheese like gouda or pepper jack for a unique twist.
- You can also add some vegetables like carrots or celery for added nutrition.
Variation
If you want to make this soup lighter, consider using low-fat milk or adding more vegetables to fill it out. For a vegetarian version, you can skip the bacon and use vegetable broth instead of chicken broth.
FAQs
1. Can I freeze potato soup?
Yes, you can freeze potato soup. Just make sure to leave out the sour cream and cheese before freezing. Add those ingredients when you reheat the soup.
2. What kind of potatoes are best for this soup?
Russet or Yukon Gold potatoes work best for potato soup. They are creamy and mash nicely, making the soup rich and hearty.
3. Can I make this soup in advance?
Absolutely! The soup can be made a day ahead and stored in the refrigerator. It often tastes even better the next day as the flavors meld together.
Enjoy making this easy potato soup and savor each warm, delicious bowl!
Easy Potato Soup
Ingredients
Main Ingredients
- 4 large potatoes, peeled and cubed Russet or Yukon Gold work best
- 8 oz bacon, cut into bite-sized pieces Reserve some for toppings
- 5 Tbsp unsalted butter
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk For a lighter version, use low-fat milk
- 2 1/2 cups chicken broth Use vegetable broth for a vegetarian version
- 1 tsp salt Adjust to taste
- 1/4 tsp ground black pepper Adjust to taste
- 3/4 cup sour cream
- 1 cup mild or sharp cheddar cheese, shredded You can use gouda or pepper jack for variation
- Green onions For serving
Instructions
Preparation
- Peel the potatoes and cut them into small cubes. Place them in a bowl of cold water to avoid browning.
Cooking
- In a large Dutch oven, sauté the bacon bits over medium heat until crispy. Once cooked, remove the bacon and leave 1 tablespoon of bacon grease in the pot.
- Add butter to the pot and sauté the chopped onion until it becomes translucent. Then, add in the minced garlic and cook for a minute more.
- Whisk in the flour and let it cook for about one minute.
- Add the milk and chicken broth to the pot, and bring it to a soft boil.
- Add the drained potatoes into the pot and let them simmer on low for about 10 minutes or until they are fork-tender.
- Mash the potatoes lightly with a potato masher. For a creamier texture, you can use an immersion blender.
- Season the soup with salt and pepper. Stir in the sour cream and shredded cheese, and add the cooked bacon back in (reserving some for toppings). Bring the soup to a boil, then turn off the heat.
Serving
- Serve the soup hot in bowls with a dollop of sour cream, a sprinkle of shredded cheese, and some green onions. Add reserved crispy bacon on top for extra flavor and crunch.
