Souped Up Potatoes
Indulge in the comforting, rich flavors of Souped Up Potatoes, a hearty potato soup that's the epitome of cozy cuisine. This creamy, cheese-loaded recipe combines tender chunks of russet potatoes with savory bacon, aromatic sautéed garlic and onion, and a luscious blend of heavy cream and cheddar cheese. The soup is thickened to perfection with a roux, enhanced by chicken or vegetable broth, and finished with vibrant green onions and a dollop of sour cream for balance. Perfect for chilly evenings or casual gatherings, this indulgent dish is ready in just over an hour and makes six satisfying servings. Serve it hot with crusty bread or crackers for a meal that warms you from the inside out. Keywords: potato soup recipe, cheesy potato soup, comfort food, bacon potato soup, creamy potato soup.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1.5 cups (shredded) Cheddar cheese
- 6 slices Bacon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 stalks Green onions
- 0.5 cup Sour cream
Instructions
Wash, peel and dice the potatoes into roughly 1-inch cubes. Set aside.
In a large pot or Dutch oven, melt the butter over medium heat.
Finely dice the yellow onion and mince the garlic. Add them to the pot and sauté for 3-4 minutes until the onion is translucent and fragrant.
Stir in the flour to create a roux, cooking for 1-2 minutes while stirring constantly to prevent burning.
Slowly pour in the chicken or vegetable broth, whisking consistently to avoid lumps.
Add the diced potatoes to the pot and season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, cook the bacon slices in a skillet until crispy. Place them on a paper towel to drain excess grease, then crumble them into small pieces. Set aside.
Once the potatoes are tender, use a potato masher or an immersion blender to mash some of the potatoes, leaving a few chunks for texture.
Stir in the heavy cream and shredded cheddar cheese until melted and the soup is creamy.
Taste and adjust seasoning with salt and pepper, if needed.
Finely chop the green onions.
Ladle the soup into bowls and garnish with crumbled bacon, green onions, a dollop of sour cream, and additional shredded cheddar cheese, if desired.
Serve hot with crusty bread or crackers, and enjoy!
Nutrition Facts
Calories |
3622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.7 g | 266% | |
| Saturated Fat | 118.8 g | 594% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 8363 mg | 364% | |
| Total Carbohydrate | 326.6 g | 119% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 29.3 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1172 mg | 90% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 7977 mg | 170% | |
*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.
