How to Make Creamy Potato Soup Cook bacon: Crisp the bacon in a dutch oven or large saucepan. Set aside. Cook onions: Cook the onions in the bacon fat per the recipe below. Simmer Potatoes: Add the liquid whisking until smooth. Stir in potatoes and simmer until fork tender. Mash or Blend: Mash potatoes in the pot until the soup
How to Make Creamy Potato Soup
- Cook bacon: Crisp the bacon in a dutch oven or large saucepan. Set aside.
- Cook onions: Cook the onions in the bacon fat per the recipe below.
- Simmer Potatoes: Add the liquid whisking until smooth. Stir in potatoes and simmer until fork tender.
- Mash or Blend: Mash potatoes in the pot until the soup is creamy (or leave some chunks intact). You can blend it with an immersion blender if you’d like a smoother soup.
- Season: Stir in cheese, sour cream, chives, & bacon pieces.
Pro Tips for Potato Soup
- Red potatoes or Yukon gold will give the best texture to this soup.
- To thicken the soup further, make a slurry by combining a 1:1 ratio of cold water and cornstarch in a bowl. Mix well and slowly add to the pot of simmering soup while whisking to reach the desired consistency.
- Soups with dairy don’t freeze well as they can change consistency. If you do freeze this soup, freeze it before adding the extra sour cream. Reheat slowly over medium-low heat so as to not curdle the milk.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days.
Pro Tips for Potato Soup
- Red potatoes or Yukon gold will give the best texture to this soup.
- To thicken the soup further, make a slurry by combining a 1:1 ratio of cold water and cornstarch in a bowl. Mix well and slowly add to the pot of simmering soup while whisking to reach the desired consistency.
- Soups with dairy don’t freeze well as they can change consistency. If you do freeze this soup, freeze it before adding the extra sour cream. Reheat slowly over medium-low heat so as to not curdle the milk.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days.
Ingredients
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- 6 slices cut bacon chopped
- ½ white onion diced
- 4 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups chicken broth or chicken stock
- 2 cups whole milk
- 2 pounds red potatoes peeled and diced small
- 1 cup sharp cheddar cheese shredded
- ½ cup sour cream
- ¼ cup chives minced
- Kosher salt to taste
- Black pepper to taste
Instructions
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Cook bacon in a soup pot over medium heat until crispy and browned. Strain the bacon onto a paper towel-lined plate. Leave the bacon fat in the pot.
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Add the onions and cook until they start to soften, about 5 minutes. Add garlic and cook for another minute until fragrant.
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Sprinkle in the flour and whisk to combine. The mixture will be thick.
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Slowly whisk in chicken stock and milk until the mixture is smooth and no lumps remain.
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Add in the potatoes and lower the heat to medium-low. Let the potatoes gently cook, stirring occasionally until soft. Ensure the mixture doesn’t boil as the milk can burn.
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When the potatoes are soft, use a potato masher to gently mash some of the potatoes to create a creamy consistency.
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Stir in the shredded cheese, sour cream, chives, and crispy bacon. Taste and season with the desired amount of kosher salt and pepper.
