The Ultimate Creamy Potato Soup

This Ultimate Creamy Potato Soup is rich, hearty, and comforting! Packed with tender potatoes, crispy bacon, and a velvety creamy base, it’s the perfect meal for chilly days.

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Ingredients

• 6 slices bacon, chopped
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 3 cups peeled and diced potatoes (Russet or Yukon Gold)
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• Salt and black pepper, to taste
• 2 green onions, sliced (for garnish)

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Instructions

Step 1: Cook the Bacon

1. In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy.
2. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the pot.

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Step 2: Sauté the Vegetables

1. Add butter to the pot with the bacon grease. Stir in the diced onion and cook until softened, about 3–4 minutes.
2. Add minced garlic and cook for an additional minute until fragrant.

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Step 3: Make the Base

1. Sprinkle the flour over the onions and garlic, stirring constantly to make a roux. Cook for 1–2 minutes.
2. Gradually whisk in the chicken broth, ensuring no lumps remain.

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Step 4: Cook the Potatoes

1. Add the diced potatoes to the pot. Bring the mixture to a boil, then reduce heat to low and simmer for 15–20 minutes, or until the potatoes are fork-tender.

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Step 5: Blend and Add Creaminess

1. Use an immersion blender to blend the soup until smooth. For a chunkier texture, blend only half of the soup and leave some potato chunks intact.
2. Stir in the heavy cream, milk, shredded cheddar cheese, and sour cream. Heat through, but do not boil.

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Step 6: Season and Serve

1. Season with salt and black pepper to taste.
2. Ladle the soup into bowls and garnish with crispy bacon, sliced green onions, and additional shredded cheese.

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Notes

• Toppings: Add more toppings like croutons, fresh parsley, or a dollop of sour cream for extra flair.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk if needed.
• Make Ahead: Prep the vegetables ahead of time and store them in the fridge for quicker cooking.

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Nutrition (Per Serving):

• Calories: 410
• Protein: 15g
• Fat: 30g
• Carbohydrates: 22g
• Sodium: 890mg