Description
Indulge in the ultimate comfort food with this rich and creamy potato soup. Loaded with tender potatoes, savory bacon, and gooey cheddar cheese, this hearty soup is a delicious treat for any occasion.
Ingredients
Scale
Potato Soup:
- 6 medium russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- ½ tsp thyme
- ½ tsp smoked paprika
- Salt and black pepper, to taste
Creamy Base:
- 1 cup whole milk
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
Toppings:
- 1 cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- 3 green onions, sliced
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt butter and sauté onion and garlic until softened, about 3 minutes.
- Create Roux: Stir in flour and cook for 1 minute to form a roux.
- Add Broth and Potatoes: Gradually whisk in broth, then add diced potatoes, thyme, smoked paprika, salt, and pepper. Simmer for 15–20 minutes until potatoes are tender.
- Blend Soup: Partially blend the soup for a creamier texture while keeping some potato chunks using a potato masher or immersion blender.
- Finish Soup: Stir in milk and heavy cream, simmer for 5 minutes, then remove from heat and add cheddar cheese until melted.
- Serve: Top with crumbled bacon, green onions, and extra cheese if desired before serving hot.
Notes
- For a vegetarian version, use vegetable broth and omit bacon.
- To thicken, mash more potatoes or add a cornstarch slurry.
- This soup freezes well; cool completely before storing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 55 mg
