Creamy Potato Soup Recipe
An easy and delicious creamy potato soup recipe all made in one pot on the stovetop. Loaded with bacon, creamy good potatoes, and topped with cheese to make the ultimate bowl of comfort food!
Servings: 8
Ingredients
- 6 strips bacon cut into small pieces, divided
- 3 tablespoons butter
- ½ cup diced yellow onion
- 3 cloves garlic minced
- ⅓ cup all purpose flour
- 3 pounds potatoes peeled and diced to 1 inch size cubes
- 4 cups chicken stock or broth
- 1 ½ cups of whole milk
- 1 ½ cups heavy cream
- 1 to 1 ½ teaspoon salt or to taste
- 1 teaspoon black pepper
- ⅛ teaspoon cayenne pepper optional
- ⅔ cup sour cream
- 1 cup shredded cheddar cheese (optional), plus more for garnish
Instructions
- Add bacon to a large Dutch oven or pot and cook over medium-high heat until bacon is crispy. Remove to a paper towel-lined plate to drain. Leave the grease in the pot.
- Next, add butter and chopped onion and cook until translucent, about 3-4 minutes. Add garlic and cook for an additional 1 minute, stirring constantly.
- Stir in the flour and whisk until a paste forms, then allow it to cook for 2-3 minutes.
- Whisk in chicken stock, milk, and cream a little bit at a time, whisking until smooth after each addition. Add the potatoes, salt, pepper, and cayenne pepper, and stir to combine.
- Bring to a simmer over medium heat. Cook, stirring occasionally, until potatoes are tender, for about 30 minutes. Be sure the soup doesn't boil, so that the milk and cream do not burn.
- Once the potatoes are tender, reduce the heat to low and use an immersion blender to gently blend some of the potatoes until the desired creamy texture. Be careful not to overblend, leave chunks of potato in the soup.If you don't have an immersion blender, you can use a potato masher, blender, or food processor.
- Then stir in the sour cream, cheese, and ½ of the crispy bacon pieces. Taste and season with additional salt and pepper, as needed.
- Garnish with additional sour cream, cheese, bacon, and chives. Enjoy!
Notes
- Potatoes: Peeled Russet potatoes work best for a creamy texture, but Yukon Golds are also a great option. You can leave the skins on if using Yukon Gold, if preferred.
- Smooth Texture: For a smoother consistency, use an immersion blender or carefully blend about half the soup in a blender before adding the bacon.
- Topping Ideas: Garnish with shredded cheese, sour cream, crispy bacon, and chopped chives or green onions for that loaded baked potato flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 4-5 days.
- Freezing: This soup can be frozen for up to 2 months. Please note that the texture may change slightly, as the potatoes and cream can separate slightly when thawed. It still tastes good, give it a good stir when reheating.
Nutrition
Serving: 1serving | Calories: 439kcal | Carbohydrates: 41g | Protein: 12g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 678mg | Fiber: 3g | Sugar: 8g
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