Crack Potato Soup
A warm and comforting dish featuring the delicious flavors of potatoes, bacon, and cheese, perfect for chilly days.
Ingredients
Main Ingredients
- 6 medium medium-sized russet potatoes, peeled and diced (About 3 lbs total)
- 6 slices chopped bacon
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup chopped green onions (For garnish)
- 1 cup additional bacon bits (For garnish, optional)
Instructions
Cooking
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove it and place on a paper towel-lined plate to drain the excess fat. Leave about 1 tablespoon of bacon fat in the pot.
- Add the diced onion to the pot and sauté for about 3-4 minutes until it becomes soft and translucent.
- Stir in the minced garlic and sauté for another minute until fragrant.
- Add the diced potatoes and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes until the potatoes are tender.
- Once the potatoes are cooked, use a potato masher or immersion blender to mash the soup to your desired consistency. For a creamier texture, blend until smooth.
- Stir in the heavy cream, shredded cheddar cheese, sour cream, salt, black pepper, and paprika. Cook for an additional 5 minutes over low heat, stirring occasionally, until heated through and the cheese is melted.
- Taste and adjust seasoning if needed. Serve hot, garnished with crumbled bacon bits and chopped green onions.
Notes
To store, let it cool completely and transfer to an airtight container. It can be kept in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat after thawing in the refrigerator.