Country Potato Soup
Savor the comforting, homestyle flavors of Country Potato Soup, a hearty dish brimming with rustic charm and rich, creamy textures. This recipe combines tender russet potatoes with smoky, crispy bacon, sautéed onions, and a luscious base of chicken broth, milk, and heavy cream, creating a perfectly velvety soup. Thickened with a hint of flour and seasoned just right with garlic, salt, and black pepper, this soup strikes a balance between creamy and chunky, thanks to a blend of mashed and whole potato pieces. Topped with melted cheddar cheese, fresh green onions, and crumbled bacon, every bite is packed with warmth and satisfaction. Ready in under an hour, it’s an irresistible crowd-pleaser for cozy weeknight dinners or leisurely gatherings. Perfect for those craving a rich and flavorful potato soup recipe!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 6 slices Bacon
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion
- 3 cloves Garlic
- 2 tablespoons All-purpose flour
- 4 cups Chicken broth
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cheddar cheese (shredded)
- 2 pieces Green onions (chopped)
Instructions
Peel and dice the potatoes into 1/2-inch cubes and set them aside.
Cook the bacon slices in a large pot over medium heat until crispy. Remove the bacon, crumble it, and set it aside. Leave about 2 tablespoons of bacon drippings in the pot.
Add the butter to the pot with the bacon drippings and melt over medium heat.
Dice the onion and mince the garlic. Add the onion to the pot and sauté for 3-4 minutes until softened, then add the garlic and cook for 1 additional minute.
Sprinkle the flour into the pot and stir constantly for 1-2 minutes to form a roux.
Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes to the pot. Cover and simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the milk, heavy cream, salt, and black pepper. Let the soup warm through but do not let it boil.
Using a potato masher or an immersion blender, mash some of the potatoes in the pot to create a thicker consistency while leaving some chunks for texture.
Add the shredded cheddar cheese and stir until melted and fully incorporated.
Serve the soup hot, garnished with crumbled bacon, chopped green onions, and additional cheddar cheese if desired.
Nutrition Facts
Calories |
2923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 6511 mg | 283% | |
| Total Carbohydrate | 322.0 g | 117% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 45.0 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1737 mg | 134% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 8945 mg | 190% | |
*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.
