Potato Soup Ii
Indulge in the ultimate comfort food with Potato Soup II, a rich and creamy blend of hearty russet potatoes, crispy bacon, and melted cheddar cheese. This soul-warming recipe starts with a flavorful base of sautéed onions and garlic enriched with butter, thickened with a touch of flour, and simmered in a luxurious combination of chicken stock, whole milk, and heavy cream. Partially blended for the perfect balance of silky smoothness and satisfying potato chunks, this soup is finished with smoky paprika and tangy green onions for an irresistible touch. Ready in just 50 minutes, it’s an easy, family-friendly meal that’s even better served with crusty bread. Perfect for chilly nights, this creamy potato soup is sure to become a comfort food classic in your kitchen.
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 6 slices bacon
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 2 cups whole milk
- 0.5 cups heavy cream
- 1 cup cheddar cheese, shredded
- 2 stalks green onions, thinly sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Peel and dice the potatoes into 1/2-inch cubes, then set aside in a bowl of cold water to prevent browning.
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon, drain on a paper towel, and crumble once cooled. Leave about 2 tablespoons of the bacon fat in the pot, discarding the rest.
Melt the butter in the same pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onion mixture and stir for 1-2 minutes to cook out the raw taste of the flour.
Slowly whisk in the chicken stock, ensuring there are no lumps. Bring to a boil, then reduce to a simmer.
Drain the potatoes and add them to the pot. Cook for 15-20 minutes, stirring occasionally, until the potatoes are tender.
Stir in the milk and heavy cream, and heat until warmed through. Avoid boiling to prevent curdling.
Using an immersion blender, partially blend the soup for a creamy texture while still leaving some potato chunks. (Alternatively, remove some soup, blend in a blender, and return to the pot.)
Stir in the shredded cheddar cheese until melted and smooth. Season with salt, black pepper, and paprika.
Ladle the soup into bowls and top with crumbled bacon, sliced green onions, and additional cheese if desired. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 708 mg | 31% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.3 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 267 mg | 21% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 816 mg | 17% | |
*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.
