Hoosier Potato Soup
Cozy up with a steaming bowl of Hoosier Potato Soup, a hearty and comforting classic that's perfect for chilly days. This creamy potato soup recipe combines tender Russet potatoes, sautéed vegetables, and a luscious blend of whole milk and cream for a soul-warming base. A touch of sharp cheddar cheese adds a rich, cheesy finish, while crispy bacon crumbles and fresh chives top it off for irresistible flavor and texture. The soup is partially blended to achieve the perfect balance between velvety smoothness and chunky bites, making it both satisfying and rustic. Ready in just 45 minutes, this easy, family-friendly recipe is ideal for weeknight dinners or when you're craving some Midwestern comfort food. Pair it with crusty bread for the ultimate cozy meal. Keywords: Hoosier Potato Soup, creamy potato soup, classic comfort food, easy weeknight dinner.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 1 medium Carrot
- 1 stalk Celery stalk
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 4 cups Low-sodium chicken broth
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup Cheddar cheese (shredded)
- 4 slices Cooked bacon (crumbled)
- 2 tablespoons Chives (chopped)
Instructions
Peel and dice the potatoes into small cubes, about 1/2 inch in size. Dice the onion, carrot, and celery into small pieces and set them aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, or until the vegetables start to soften.
Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to remove the raw taste of the flour.
Gradually add the chicken broth while stirring, ensuring the flour dissolves completely. Bring the mixture to a gentle simmer.
Add the diced potatoes to the pot. Cover and cook for about 15 minutes, stirring occasionally, or until the potatoes are fork-tender.
Reduce the heat to low. Stir in the milk and cream, being careful not to let the soup boil. Season with salt and pepper.
Using an immersion blender, partially puree the soup to your desired consistency. You can also use a regular blender for this step, blending only half of the soup to maintain some texture.
Stir in the shredded cheddar cheese and half of the crumbled bacon, allowing the cheese to melt completely.
Taste and adjust seasoning with additional salt or pepper, if needed.
Ladle the soup into bowls and garnish with the remaining bacon, chopped chives, and extra shredded cheese if desired. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 89.6 g | 448% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 4214 mg | 183% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 34.8 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1481 mg | 114% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1491 mg | 32% | |
*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.
