Heavenly Potato Soup
Dive into a bowl of ultimate comfort with this Heavenly Potato Soup, a creamy, soul-warming dish that’s perfect for chilly nights or whenever you crave something rich and satisfying. Made with tender russet potatoes, a velvety roux, and a blend of whole milk and heavy cream, this soup achieves the perfect balance of smooth, indulgent texture and bold, savory flavors. Infused with sautéed onions, garlic, and melted cheddar cheese, it’s then topped with crispy bacon and fresh green onions for a touch of crunch and brightness. Whether you blend it until silky smooth or leave it with hearty potato chunks, this one-pot recipe is a quick, 60-minute wonder designed to serve six happy diners. Ideal as a comforting lunch or dinner, it’s the ultimate bowl of indulgence that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 1 medium yellow onion
- 3 cloves garlic
- 3 tablespoons all-purpose flour
- 5 cups chicken or vegetable stock
- 1 cup whole milk
- 0.5 cup heavy cream
- 1 cup shredded cheddar cheese
- 3 tablespoons chopped green onions
- 4 slices crispy cooked bacon
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Peel and dice the russet potatoes into 1-inch cubes. Set aside in a bowl of water to prevent browning.
In a large pot, melt the butter over medium heat. Add the diced yellow onion and sauté for 4-5 minutes until softened and translucent. Mince the garlic and add it to the pot, cooking for an additional 1 minute until fragrant.
Sprinkle the flour over the onions and garlic. Stir continuously for about 1-2 minutes until a thick paste forms. This step creates a roux that will thicken the soup.
Gradually pour in the chicken or vegetable stock, whisking constantly to avoid lumps. Drain the potatoes and add them to the pot.
Bring the soup to a gentle boil, then reduce heat to a simmer. Cook for 20-25 minutes, stirring occasionally, until the potatoes are tender and easily pierced with a fork.
Using an immersion blender, blend the soup directly in the pot until smooth. If you prefer a chunkier texture, blend only a portion of the soup and leave some potato chunks intact.
Stir in the milk, heavy cream, shredded cheddar cheese, salt, and black pepper. Cook for an additional 5 minutes over low heat, stirring frequently, until the cheese is fully melted and the soup is creamy.
Ladle the soup into bowls and garnish with chopped green onions, crumbled crispy bacon, and extra shredded cheddar cheese if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 85.7 g | 428% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 8244 mg | 358% | |
| Total Carbohydrate | 305.7 g | 111% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 28.4 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1382 mg | 106% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 7611 mg | 162% | |
*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.
