Black Angus Potato Soup
Indulge in the ultimate comfort food with this hearty Black Angus Potato Soup, a rich and creamy blend of smoky bacon, tender Russet potatoes, and sharp cheddar cheese. Perfect for chilly evenings, this crowd-pleasing soup starts with crispy thick-cut bacon and a velvety base made from sautéed onions, garlic, and a hint of smoked paprika for depth. A touch of heavy cream enhances its luxurious texture, while a quick mash of the potatoes creates the perfect balance of creaminess and hearty chunks. Garnished with crunchy bacon crumbles, fresh chives, and a dollop of sour cream, this 6-serving masterpiece will warm your soul and impress your guests. Ready in just an hour, it’s a go-to recipe for weeknight dinners or cozy entertaining.
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Recipe Information
Ingredients
- 6 slices Thick-cut bacon
- 4 tablespoons Unsalted butter
- 1 large Yellow onion
- 3 large Garlic cloves
- 4 tablespoons All-purpose flour
- 6 cups Chicken broth
- 4 large Russet potatoes
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 3 tablespoons Chives, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 0.5 cup Sour cream (optional for garnish)
Instructions
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon and place on a paper towel-lined plate. Once cool, crumble into small pieces and set aside.
Leave about 2 tablespoons of the bacon grease in the pot. Add the butter and melt over medium heat.
Finely chop the yellow onion and mince the garlic cloves. Add the onion to the pot and sauté for 5 minutes until softened. Stir in the minced garlic and cook for another minute, until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to combine. Cook for 2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer.
Peel and dice the Russet potatoes into small, uniform cubes. Add the potatoes to the pot and stir. Cover the pot with a lid and let simmer for 15-20 minutes, or until the potatoes are fork-tender.
Lower the heat and stir in the heavy cream, shredded cheddar cheese, salt, black pepper, and smoked paprika. Continue stirring until the cheese is fully melted and the soup is creamy and smooth.
Using a potato masher, gently mash some of the cooked potatoes directly in the pot to thicken the soup. Leave some potato chunks for texture.
Taste and adjust the seasoning as needed. Let the soup heat through for a couple of minutes before serving.
Ladle the soup into bowls and garnish with crumbled bacon, chopped chives, additional shredded cheese, and a dollop of sour cream if desired.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1553 mg | 68% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.2 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 344 mg | 26% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1391 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
