My Potato Soup
Creamy, comforting, and bursting with flavor, My Potato Soup is the ultimate bowl of coziness that’s perfect for any season. Made with velvety russet potatoes, sautéed yellow onion, and a touch of savory garlic, this recipe builds its richness with a buttery roux and a luscious blend of whole milk, heavy cream, and melty cheddar cheese. A hint of paprika and black pepper adds subtle warmth, while crispy bacon and fresh green onions elevate this classic soup into a decadent, restaurant-worthy dish. Ready in just 50 minutes, this one-pot wonder is an easy yet indulgent option for weeknight dinners or weekend meal prep. Serve it with crusty bread or a light salad for a hearty, satisfying meal. Whether you’re searching for comfort food or an impressive crowd-pleaser, My Potato Soup is sure to delight.
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 1 medium yellow onion
- 3 garlic cloves
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 cup whole milk
- 0.5 cup heavy cream
- 1 cup cheddar cheese, shredded
- 0.5 cup cooked bacon, crumbled
- 2 tablespoons green onions, chopped
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon paprika
Instructions
Peel the potatoes and chop them into 1-inch cubes. Finely dice the onion and mince the garlic cloves.
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and sauté until translucent, about 4-5 minutes. Stir in the garlic and cook for an additional 1 minute.
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the chicken stock, ensuring there are no lumps. Bring the mixture to a simmer.
Add the chopped potatoes, salt, black pepper, and paprika. Cover and simmer for 20-25 minutes, or until the potatoes are fork-tender.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend, then return it to the pot.
Stir in the milk and heavy cream, allowing the soup to heat through. Add the shredded cheddar cheese and stir until melted and incorporated.
Taste and adjust seasoning, if necessary.
Serve the soup hot, garnished with crumbled bacon and chopped green onions.
Nutrition Facts
Calories |
3179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.0 g | 244% | |
| Saturated Fat | 92.2 g | 461% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 6556 mg | 285% | |
| Total Carbohydrate | 205.5 g | 75% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 28.8 g | ||
| Protein | 161.8 g | 324% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1371 mg | 105% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 5379 mg | 114% | |
*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.
