Feeling Good Potato Soup
Creamy, comforting, and packed with flavor, 'Feeling Good Potato Soup' is the ultimate recipe for an effortless weeknight dinner or cozy weekend indulgence. This rich potato soup begins with tender chunks of russet potatoes simmered in a velvety base of vegetable broth and whole milk, thickened with a buttery roux and infused with the savory aroma of sautéed onions and garlic. Topped with crispy bacon, melty cheddar cheese, and a sprinkle of green onions, each bowl delivers a hearty, soul-warming experience. The recipe is easy to customize—blend it silky smooth or leave it slightly chunky for added texture. Ready in under an hour, this six-serving dish is perfect for feeding the family or meal-prepping for the week. Enjoy the ultimate comfort food with every spoonful of this creamy potato soup!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 1 medium yellow onion
- 3 garlic cloves
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 2 cups whole milk
- 1.5 cups cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 stalks green onions
- 4 slices bacon
Instructions
Peel and dice the potatoes into 1-inch cubes. Dice the onion and mince the garlic.
In a large pot over medium heat, cook the bacon slices until crispy. Remove the bacon, crumble, and set aside. Reserve 1 tablespoon of bacon grease in the pot.
Add butter to the pot with the bacon grease, letting it melt completely. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle in the flour, stirring constantly to create a roux. Let it cook for 1-2 minutes until lightly golden.
Gradually pour in the vegetable broth, whisking to ensure there are no lumps. Add the diced potatoes and bring to a gentle boil.
Cover the pot, lower the heat to medium-low, and let the soup simmer for 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
Using an immersion blender, blend the soup to your preferred consistency. You can leave some chunks of potatoes for texture or blend it until completely smooth.
Stir in the milk, cheddar cheese, salt, black pepper, and paprika. Allow the soup to heat through, stirring until the cheese has completely melted.
Taste and adjust seasoning if needed. Serve hot, garnished with crumbled bacon, sliced green onions, and an extra sprinkle of cheddar cheese if desired.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 1028 mg | 45% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 9.4 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 350 mg | 27% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1473 mg | 31% | |
*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.
