Description
A creamy and hearty potato soup that’s simple to make, perfect for family dinners or cozy lunches.
Ingredients
Scale
- 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