The Best Ever Potato Soup
Warm, hearty, and undeniably comforting, "The Best Ever Potato Soup" is a creamy and savory masterpiece that's perfect for chilly evenings or when you're craving a bowl of pure comfort food. This easy-to-make recipe features tender russet potatoes, crispy bacon, and a velvety broth enriched with whole milk, heavy cream, and melted cheddar cheese, creating the ultimate rich and satisfying soup. Sautéed onions and garlic add depth of flavor, while a touch of salt and pepper perfectly balances the taste. Garnished with bacon crumbles, fresh green onions, and extra shredded cheddar, this one-pot classic is guaranteed to become a family favorite. Ready in under an hour, it's ideal for busy weeknight dinners or cozy weekend lunches. Whether you're hosting guests or enjoying a solo bowl, this potato soup delivers indulgent flavor and a comforting texture in every spoonful.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 large russet potatoes
- 6 slices bacon
- 1 medium yellow onion
- 3 whole garlic cloves
- 4 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 0.5 cup heavy cream
- 1 cup shredded cheddar cheese
- 3 stalks green onions
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel the potatoes and cut them into small cubes, approximately 1/2 inch in size.
Chop the bacon into bite-sized pieces. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
Finely dice the yellow onion and mince the garlic cloves. Add the onion to the pot with the bacon grease and sauté over medium heat until softened, about 5 minutes. Add the garlic and sauté for 1 additional minute.
Add the butter to the pot and let it melt completely. Sprinkle the flour over the butter-onion mixture and stir constantly for 1-2 minutes to cook out the raw flour taste.
Gradually pour in the chicken broth, whisking continuously to avoid lumps. Add the cubed potatoes, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
Using a potato masher or an immersion blender, mash or blend part of the soup to achieve your desired consistency. Leave some potato chunks for texture.
Stir in the whole milk, heavy cream, and shredded cheddar cheese. Cook over low heat until the cheese is melted and the soup is heated through, about 5 minutes.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with crispy bacon bits, chopped green onions, and extra shredded cheddar cheese, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 972 mg | 42% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.3 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 278 mg | 21% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1317 mg | 28% | |
*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.
