Southern Potato Soup
Warm your soul with this irresistibly creamy Southern Potato Soup, a comforting classic brimming with bold, hearty flavors. Perfectly balanced between rich and indulgent, this recipe features tender russet potatoes simmered in a velvety broth made with butter, whole milk, and a splash of heavy cream. Crispy bacon adds a smoky, savory depth, while sautéed onions and garlic enhance every spoonful with a fragrant, homestyle essence. Finished with a generous sprinkle of shredded cheddar cheese and optional green onion garnish, this soup is as visually appealing as it is delicious. Simple to prepare in just an hour, this crowd-pleaser makes an ideal warm-up meal for chilly evenings or as a satisfying starter for any gathering. Keywords: Southern Potato Soup, creamy potato soup, bacon potato soup, classic comfort food, homemade soup recipe, hearty soups.
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Recipe Information
Ingredients
- 6 slices Bacon
- 4 tablespoons Unsalted butter
- 1 medium, diced Yellow onion
- 3 cloves, minced Garlic
- 6 cups, peeled and diced Russet potatoes
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup, shredded Cheddar cheese
- 0.25 cup, sliced (optional for garnish) Green onions
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate. Once cooled, crumble into bits for garnish later.
In the same pot, melt the butter over medium heat, using it to scrape up any browned bits left by the bacon for extra flavor.
Add the diced onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes to the pot and cook uncovered for 15-20 minutes, or until the potatoes are fork-tender.
Reduce the heat to low and stir in the milk, heavy cream, salt, and pepper. Simmer gently for 5-7 minutes, being careful not to let the mixture boil.
Using a potato masher, partially mash some of the potatoes directly in the pot for a thicker soup. Leave some potatoes chunky for texture.
Remove the pot from heat and stir in the shredded cheddar cheese until melted and combined.
Ladle the soup into bowls and garnish with crumbled bacon and sliced green onions, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.0 g | 249% | |
| Saturated Fat | 109.8 g | 549% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 9114 mg | 396% | |
| Total Carbohydrate | 308.3 g | 112% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 43.0 g | ||
| Protein | 104.9 g | 210% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1393 mg | 107% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 8271 mg | 176% | |
*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.
