Easy Potato Soup
A creamy and comforting potato soup made with simple ingredients, perfect for chilly days.
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.
Notes
Let cooled soup be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat with a splash of milk for creaminess.