Description
This creamy potato soup is warm, cozy, and perfect for a chilly night. It’s rich and hearty, loaded with chunks of tender potatoes, crispy bacon, and a flavorful creamy broth. Super easy to make and even better as leftovers!
Ingredients
Bacon:
- 6 slices bacon, cut into small pieces
Onion Mixture:
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons flour
Soup Base:
- 4 cups chicken broth
- 5 cups diced potatoes (Yukon gold or russet)
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup sour cream
Optional Toppings:
- shredded cheddar cheese
- chopped green onions
- extra bacon bits
Instructions
- Cook Bacon: In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving about 1–2 tablespoons of bacon grease in the pot.
- Sauté Onion: Add chopped onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
- Add Flour: Sprinkle in the flour and stir to coat the onions. Cook for 1–2 minutes to remove the raw flour taste.
- Add Broth: Slowly whisk in the chicken broth, scraping up any bits from the bottom of the pot.
- Cook Potatoes: Add the diced potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15–20 minutes.
- Mash Potatoes: Use a potato masher or immersion blender to lightly mash some of the potatoes, leaving some chunks for texture.
- Add Dairy: Stir in the milk, cream, and sour cream. Let the soup warm through but don’t boil.
- Adjust Seasoning: Taste and adjust seasoning if needed.
- Serve: Serve hot, topped with reserved bacon, shredded cheese, and green onions if desired.
Notes
- You can use half-and-half instead of milk and cream.
- Add cooked chicken or ham for extra protein.
- Leftovers keep well in the fridge for up to 3 days.
