CREAMY POTATO 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

 

 

How to Make Creamy Potato Soup

  1. Cook bacon: Crisp the bacon in a dutch oven or large saucepan. Set aside.
  2. Cook onions: Cook the onions in the bacon fat per the recipe below.
  3. Simmer Potatoes: Add the liquid whisking until smooth. Stir in potatoes and simmer until fork tender.
  4. 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.
  5. 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

    • 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

  • 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.
  • Add the onions and cook until they start to soften, about 5 minutes. Add garlic and cook for another minute until fragrant.
  • Sprinkle in the flour and whisk to combine. The mixture will be thick.
  • Slowly whisk in chicken stock and milk until the mixture is smooth and no lumps remain.
  • 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.
  • When the potatoes are soft, use a potato masher to gently mash some of the potatoes to create a creamy consistency.
  • Stir in the shredded cheese, sour cream, chives, and crispy bacon. Taste and season with the desired amount of kosher salt and pepper.

 

 

 

 

 

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