Creamy Potato Soup
A warm and comforting Creamy Potato Soup made with bacon, roasted potatoes, and rich cream that's perfect for chilly evenings.
Ingredients
For the soup
- ½ pound bacon (diced) Choose between crispy or soft bacon.
- ½ cup diced onion About ½ medium onion.
- 3 teaspoons minced garlic About 3 cloves.
- ½ cup unsalted butter
- ½ cup all-purpose flour For roux.
- 6 cups chicken broth You can use vegetable broth for a vegetarian version.
- 3 cups half and half For extra creaminess, consider using heavy cream.
- 3 pounds russet potatoes, peeled and diced into about 1/2-inch pieces About 5-6 large potatoes.
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
Preparation
- Heat a large pot over medium-high heat and cook the diced bacon until fully cooked. Remove the bacon from the pot and set it aside.
- Remove all but one tablespoon of the bacon grease from the pot. Add the diced onion and cook until tender, about 3 minutes. Then, add the minced garlic and cook for just 1 minute.
- Melt the unsalted butter in the pot with the onion and garlic. Whisk in the all-purpose flour to make a roux.
- Gradually whisk in the chicken broth, about ½ cup at a time, while continuously stirring to keep the mixture smooth.
Cooking
- Mix in the half and half, diced potatoes, salt, and pepper. Bring the soup to a gentle boil, then lower the heat to let it simmer. Cover the pot and cook until the potatoes are tender, about 25-30 minutes.
- Stir occasionally to ensure the potatoes do not stick to the bottom.
- Remove half of the soup from the pot and blend it until smooth using an immersion blender or a regular blender.
- Add the blended soup back into the pot along with the reserved bacon. Simmer for a few more minutes, stirring well to incorporate the bacon.
- Remove the soup from the heat and serve it while fresh.
Notes
To store leftovers, allow the soup to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days or freeze for up to 3 months, thawing in the refrigerator before reheating.