A Creamy Delight: Your Go-To Easy Potato Soup Recipe
When the craving for comfort food strikes, this Easy Potato Soup is your perfect solution! With just a handful of ingredients, this creamy and hearty soup comes together in no time, providing warmth for you and your loved ones.
Why You Should Whip Up This Soup Tonight
This Easy Potato Soup is not only delicious but also incredibly straightforward to make. You’ll find that it’s a fantastic choice for a quick family dinner or a cozy weekend lunch that will leave everyone feeling satisfied.
Cooking Up The Perfect Easy Potato Soup
Ingredients:
- 4 large potatoes, peeled and cubed
- 8 oz bacon, bite-sized pieces
- 5 Tbsp unsalted butter
- 1/2 medium onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 1/2 cups chicken broth
- 1 tsp salt (or to taste)
- 1/4 tsp ground black pepper (or to taste)
- 3/4 cup sour cream
- 1 cup mild or sharp cheddar cheese, shredded
- Green onions, to serve
Directions:
- Start by peeling 4 large potatoes and cutting them into small cubes. Place the potatoes in a bowl of cold water to keep them from browning.
- In a large Dutch oven, sauté the bacon bits over medium heat until crispy. Once done, remove the bacon and leave about 1 tablespoon of bacon grease in the pot.
- Add the butter to the pot, followed by the chopped onion. Sauté until the onion becomes translucent, then add in minced garlic.
- Stir in the flour and let it cook for about a minute, stirring constantly.
- Slowly add the milk and chicken broth to the pot. Bring this mixture to a soft boil before adding in the potatoes. Reduce heat and let it simmer for about 10 minutes, or until the potatoes are fork-tender.
- For a creamier texture, mash the potatoes lightly with a potato masher, or use an immersion blender for a velvety finish. Season with salt and pepper.
- Stir in the sour cream and shredded cheese, followed by the cooked bacon (keep some for garnish). Bring the soup to a gentle boil, then turn off the heat.
- Serve your Easy Potato Soup with extra sour cream, shredded cheese, green onions, and remaining bacon bits on top.
Serving Suggestions for the Cozy Night In
This Easy Potato Soup is perfect on its own but pairs wonderfully with crusty bread, a fresh salad, or a side of roasted vegetables. Feel free to sprinkle some extra cheese or crispy bacon for added flavor and texture!
Storing Leftovers Like a Pro
Got leftovers? Allow the soup to cool before transferring it into an airtight container. It will stay fresh in the refrigerator for up to 3 days. For longer storage, you can freeze the soup for up to 2 months. Just ensure to let it thaw in the fridge before reheating.
Handy Tips for a Winning Soup Every Time
- Use russet potatoes for the best texture.
- Feel free to adjust the seasoning to your liking; a pinch of garlic powder or onion powder can enhance the flavor.
- If you want to make it a complete meal, consider adding some cooked chicken or veggies!
Fun Variations to Try
- Loaded Potato Soup: Top with bacon, cheese, and green onions for a loaded twist.
- Vegetarian Option: Omit the bacon and replace chicken broth with vegetable broth.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce for an extra kick!
FAQs
Can I use other types of potato?
Absolutely! Yukon Golds or red potatoes can also work well in this recipe.
What can I substitute for sour cream?
You can easily substitute sour cream with Greek yogurt for a healthier option.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day, making it a perfect make-ahead meal.
Enjoy your baking adventure with this Easy Potato Soup, and savor each comforting bowlful!
Print
Easy Potato Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A creamy and hearty potato soup that’s simple to make, perfect for family dinners or cozy lunches.
Ingredients
- 4 large potatoes, peeled and cubed
- 8 oz bacon, bite-sized pieces
- 5 Tbsp unsalted butter
- 1/2 medium onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 1/2 cups chicken broth
- 1 tsp salt (or to taste)
- 1/4 tsp ground black pepper (or to taste)
- 3/4 cup sour cream
- 1 cup mild or sharp cheddar cheese, shredded
- Green onions, to serve
Instructions
- Peel and cube the potatoes and soak them in cold water.
- Sauté bacon in a large Dutch oven over medium heat until crispy, then remove, leaving 1 tablespoon of grease.
- Add butter and chopped onion to the pot, sauté until translucent, then add garlic.
- Stir in flour and cook for 1 minute while stirring constantly.
- Slowly add milk and chicken broth, bring to a soft boil.
- Add the potatoes, reduce heat, and simmer for 10 minutes until tender.
- Mash potatoes lightly or use an immersion blender for a creamy texture, season with salt and pepper.
- Stir in sour cream and cheese, then add the cooked bacon. Bring to a gentle boil and turn off heat.
- Serve with extra sour cream, cheese, green onions, and remaining bacon bits on top.
Notes
Use russet potatoes for the best texture. Adjust seasoning as preferred. For a complete meal, add cooked chicken or vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg