Potato Soup loaded with chunks of tender, hearty potatoes and made with a rich and creamy soup base. This soup is a reader favorite and for good reason – it’s easy to make and absolutely delicious! Top it with cheddar and bacon and no one will be able to resist.
The BEST Potato Soup!
This is my idea of the perfect homemade potato soup! It’s creamy, it’s amazingly filling and it’s packed with goodness.
Growing up we had a lot of potato soup. It might have something to do with the fact that my grandparents were potato farmers so that just got passed down. My mom made it probably twice a month and now it’s the same for me, especially during cold winter months.
You’ll love that it’s something everyone in the family can agree on, and even get’s excited about when announced it’s what will soon await for dinner.
It’s also a very convenient recipe. Most of the ingredients are food staples you can keep on hand that don’t spoil quickly. The potatoes, carrots, celery and onions store well for weeks (and if you opt for bacon that keeps great in the freezer).
This easy potato soup recipe is one I would deem worthy of your recipe book! It’s an ultra comforting and cozy dish you’ll turn to time and time again.
Plus it makes great leftovers for lunch the next day if you happen to have any left.
INGREDIENTS
- 6 slices of bacon chopped
- 1 small yellow onion diced
- 3 cloves of garlic minced
- 3 tablespoons all purpose flour
- 4 cups chicken broth (unsalted)
- 1 cup milk (of choice)
- 1 cup cream or half and half
- 3 pounds of potatoes peeled and diced to 1 inch size cubes (use waxy potato like Gold Potatoes)
- 1 and 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup sour cream
- 1 cup shredded sharp cheddar cheese
Optional Toppings:
- diced green onion
- diced bacon
- shredded cheese
- sour cream
INSTRUCTIONS
- Add the bacon to a large dutch oven or pot and cook over medium high heat until the bacon is crispy. Remove the bacon to a plate lined with a paper towel and set aside, leave the grease in the pot.
- Add the diced onion and cook until softened and translucent. Add the minced garlic and cook for an additional 30 seconds or until fragrant.
- Stir in the flour until a paste forms and allow this to cook for about 2-3 minutes until a light golden color. This cooks the flour.
- Pour in the chicken stock, milk and cream. Add in the diced potatoes, salt and pepper. Stir to combine.
- Bring the pot to a simmer and cook stirring occasionally until the potatoes are softened and easily mashed.
- Turn heat off and using an immersion blender, blend the soup until most of the potatoes are blended and the soup is creamy. IF you don’t have an immersion blender then carefully pour portions of the soup into a blender or food processor and blend until smooth. Return soup to the pot after blending.
- With the heat still off, stir in the sour cream and shredded cheese. Return the bacon to the soup. Stir to combine.
- Serve warm with any additional toppings of your choice.