The Ultimate Potato Soup Recipe: Creamy Comfort with Easy Toppings
- Prep
- 12 min
- Cook
- 18 min
- Total
- 30 min
- Serves
- 6
- Calories
- 428 kcal
- Carbs
- 30.00 g
Ingredients
- 4 largepotatoes ((peeled and cubed))
- ½ tspsalt
- 8 ozbacon ((bite-sized pieces))
- 4 Tbspunsalted butter
- ½ medonion ((finely chopped))
- 2 clovesgarlic ((minced))
- ¼ cupall-purpose flour ((or use Gluten Free 1:1 flour))
- 2 ½ cupswhole milk
- 2 ½ cupschicken broth ((or vegetable broth))
- 1 cupmild or sharp cheddar cheese ((shredded))
- ¾ cupsour cream
- 1 tspsalt ((or to taste))
- ¼ tsppepper ((or to taste))
- —green onions ((to serve))
Instructions
- 1
Place sliced potatoes into a stockpot and completely cover with 1" of water. Season with ½ tsp salt and cook 8-10 minutes or until potatoes pierce easily with a knife then drain.
- 2
Meanwhile, saute bacon in a Dutch oven until crispy and then transfer to a plate, reserving 1 Tbsp bacon grease in the pot.
- 3
Add 4 Tbsp butter and chopped onions then saute until tender. Add garlic and cook another 30 seconds until fragrant.
- 4
Quickly whisk in the flour then slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly. Bring the mixture to a soft boil.
- 5
Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste.
- 6
Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half of your cooked bacon (reserving the rest for serving). Bring to a boil then remove from heat and serve with your favorite toppings.