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!
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
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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.
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Add the onions, then cook for 5 minutes until they start to soften. Add the garlic, then cook for another 1 minute until fragrant.
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Sprinkle in the flour, then whisk to combine. The mixture will be thick.
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Slowly whisk in the chicken stock and milk until the mixture is smooth and no lumps remain.
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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.
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When the potatoes are soft, use a potato masher to gently mash some of the potatoes to create a creamy consistency.
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Stir in the shredded cheese, sour cream, chives, and the crispy bacon. Taste and season with the desired amount of kosher salt and pepper.
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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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