Creamy Potato Soup with All the Fixings
Indulge in the ultimate comfort food with this rich and velvety Creamy Potato Soup with All the Fixings! Bursting with hearty russet potatoes, tangy sharp cheddar cheese, and a luxurious blend of whole milk and heavy cream, this soup delivers a crave-worthy balance of creamy decadence and wholesome flavor. Topped with crispy crumbled bacon, fresh green onions, and optional dollops of sour cream, each bowl is customizable to your tastes and perfect for a cozy family dinner or an impressive starter for guests. Ready in just under an hour, this satisfying soup makes the perfect winter warmer, offering both the ease of one-pot cooking and layers of rich, comfort-filled flavor. Whether garnished to the max or kept simple, this potato soup is guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 6 medium (about 2 lbs) russet potatoes
- 3 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups (shredded) sharp cheddar cheese
- 8 slices (crumbled) cooked bacon
- 4 stalks (sliced thinly) green onions
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) ground black pepper
- 0.5 cup (optional, for garnish) sour cream
Instructions
Peel the potatoes and cut them into small, even-sized cubes. Set aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.
Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to combine. Cook for 2 minutes until the flour forms a light paste.
Gradually add the chicken or vegetable stock to the pot, stirring well to prevent lumps. Increase the heat to medium-high and bring the mixture to a gentle simmer.
Add the diced potatoes to the pot and reduce the heat to medium. Cover and cook for 20 minutes or until the potatoes are tender when pierced with a fork.
Using an immersion blender, carefully blend the soup in the pot until creamy and smooth. Alternatively, you can transfer the soup in batches to a countertop blender and purée, then return it to the pot.
Stir in the whole milk, heavy cream, and shredded cheddar cheese. Mix well until the cheese is melted and the soup is smooth and creamy.
Season with salt and ground black pepper to taste. Cook for another 5 minutes to warm through.
Ladle the soup into bowls and top each serving with crumbled bacon, sliced green onions, additional shredded cheese, and a dollop of sour cream if desired.
Serve immediately and enjoy your cozy, comforting bowl of creamy potato soup with all the fixings!
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 207.6 g | 75% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 15.6 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 516 mg | 40% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 4924 mg | 105% | |
*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.
