Creamy Potato Soup Recipe

Creamy Potato Soup Recipe

How To Make Creamy Potato Soup

This flavorful potato soup is made creamy and thick for a richer dish. Serve up a warm bowl of this mouthwatering soup for your next weeknight meal!

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes

Serves:

Ingredients

  • 6bacon slices,thick, chopped
  • ½white onion,diced
  • 4garlic cloves,minced
  • ¼cupall-purpose flour
  • 2cupschicken stock
  • 2cupswhole milk
  • 2lbsred potatoes,peeled, diced small
  • 1cupsharp cheddar cheese,shredded
  • ½cupsour cream
  • ¼cupchives,minced
  • kosher salt,to taste
  • black pepper,to taste

Instructions

  1. Cook the bacon in a soup pot over medium heat until crispy and browned. Strain the bacon onto a paper towel-lined plate, but leave the bacon fat in the pot.

  2. Add the onions, then cook for 5 minutes until they start to soften. Add the garlic, then cook for another 1 minute until fragrant.

  3. Sprinkle in the flour, then whisk to combine. The mixture will be thick.

  4. Slowly whisk in the chicken stock and milk until the mixture is smooth and no lumps remain.

  5. Add in the potatoes, then lower the heat to medium-low. Let the potatoes gently cook, stirring occasionally until soft. Ensure the mixture doesn’t boil as the milk can burn.

  6. When the potatoes are soft, use a potato masher to gently mash some of the potatoes to create a creamy consistency.

  7. Stir in the shredded cheese, sour cream, chives, and the crispy bacon. Taste and season with the desired amount of kosher salt and pepper.

  8. Serve warm, and enjoy!

Nutrition

  • Calories: 691.84kcal
  • Fat: 40.01g
  • Saturated Fat: 18.27g
  • Trans Fat: 0.45g
  • Monounsaturated Fat: 13.55g
  • Polyunsaturated Fat: 4.22g
  • Carbohydrates: 57.68g
  • Fiber: 4.93g
  • Sugar: 13.12g
  • Protein: 26.63g
  • Cholesterol: 93.12mg
  • Sodium: 1407.60mg
  • Calcium: 442.05mg
  • Potassium: 1546.98mg
  • Iron: 2.90mg
  • Vitamin A: 206.52µg
  • Vitamin C: 23.84mg
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