Smoky Potato Soup
Warm, comforting, and packed with bold flavor, this Smoky Potato Soup is the ultimate cozy meal for any season. Featuring tender Russet potatoes infused with the rich, smoky essence of paprika and crispy bacon, this creamy soup strikes the perfect balance between hearty and indulgent. Sautéed onions and garlic provide a savory base, while a splash of heavy cream ensures a luxuriously smooth texture. Partially mashed potatoes give it a thick, satisfying consistency, making every spoonful rich and fulfilling. Top it off with crumbled bacon, shredded cheddar cheese, and fresh parsley for an irresistible garnish. Perfect as a standalone dish or paired with crusty bread, this quick 45-minute recipe is ideal for weeknight dinners or a special family gathering. Keywords: smoky potato soup, creamy potato soup, hearty soup recipes, comfort food, easy dinner ideas.
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Recipe Information
Ingredients
- 4 medium (about 2 lbs) Russet potatoes
- 2 teaspoons Smoked paprika
- 6 slices Bacon
- 1 medium, diced Yellow onion
- 3 cloves, minced Garlic
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons, chopped (optional, for garnish) Fresh parsley
- 1 cup, shredded (optional, for garnish) Cheddar cheese
Instructions
Peel and dice the potatoes into 1-inch cubes. Set aside.
In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and place on a plate lined with paper towels. Once cooled, crumble the bacon into small pieces and set aside for garnish.
Drain most of the bacon grease, leaving about 2 tablespoons in the pot. Add the butter to the pot and let it melt along with the bacon grease.
Add the diced onion to the pot and sauté for 4-5 minutes until softened and translucent. Stir in the minced garlic and smoked paprika, sautéing for another minute until fragrant.
Add the diced potatoes to the pot and pour in the chicken or vegetable broth. Stir well and bring the mixture to a boil.
Once boiling, lower the heat to a simmer. Cover the pot and cook for 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
Use a potato masher or immersion blender to partially mash the potatoes in the pot, leaving some chunks for texture. This will thicken the soup while still retaining a hearty consistency.
Stir in the heavy cream, salt, and black pepper. Cook for an additional 5 minutes, letting the soup heat through. Taste and adjust seasoning if needed.
Ladle the smoky potato soup into bowls and top with crumbled bacon, shredded cheddar cheese, and chopped fresh parsley if desired.
Serve warm with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
5360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.7 g | 201% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 8150 mg | 354% | |
| Total Carbohydrate | 833.0 g | 303% | |
| Dietary Fiber | 67.2 g | 240% | |
| Total Sugars | 49.3 g | ||
| Protein | 153.7 g | 307% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1133 mg | 87% | |
| Iron | 44.9 mg | 249% | |
| Potassium | 21439 mg | 456% | |
*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.
