Great Potato Soup
Creamy, comforting, and irresistibly flavorful, this Great Potato Soup recipe is everything you crave in a hearty bowl of soup. Packed with tender russet potatoes, savory bacon, sharp cheddar cheese, and a rich base flavored with garlic, onions, thyme, and a hint of smoked paprika, it's a true crowd-pleaser. The homemade roux adds a velvety texture, while heavy cream ensures a luxuriously smooth finish. Perfect for chilly evenings, this comforting potato soup is easy to make in under an hour and is ideal for family dinners or meal prepping. Serve it piping hot, garnished with crispy bacon, fresh green onions, sour cream, and a sprinkle of extra cheddar for the ultimate cozy experience. Whether you're a soup lover or just looking for a simple yet indulgent recipe, this potato soup is bound to become a staple in your kitchen!
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 1 large yellow onion
- 3 garlic cloves
- 4 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup sharp cheddar cheese
- 0.5 cup sour cream
- 6 slices bacon
- 2 green onions
Instructions
Peel and dice the potatoes into 1-inch cubes. Finely chop the onion and mince the garlic.
In a large pot, cook the bacon slices over medium heat until crispy. Remove from the pot and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot and discard any excess.
Add the chopped onion to the pot and sauté for 5 minutes, or until softened. Add the garlic and cook for an additional minute, stirring frequently.
Add the butter to the pot and let it melt. Once melted, sprinkle the flour over the mixture and whisk continuously for 1-2 minutes to form a roux.
Slowly pour in the chicken broth while whisking to combine. Add the diced potatoes, dried thyme, smoked paprika, salt, and black pepper.
Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are fork-tender.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender, but be cautious as the soup will be hot.
Stir in the heavy cream and shredded cheddar cheese until well incorporated and creamy. Adjust seasoning with additional salt and pepper if needed.
Crumble the cooked bacon, slice the green onions, and set them aside for topping.
Serve the soup hot, garnished with crumbled bacon, a dollop of sour cream, sliced green onions, and additional shredded cheese, if desired.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 218 mg | 17% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1202 mg | 26% | |
*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.
