The Best Potato Soup
Warm, creamy, and irresistibly comforting, "The Best Potato Soup" is the ultimate bowl of coziness for chilly days. Made with tender russet potatoes, savory sautéed onions, and a luscious combination of whole milk and heavy cream, this hearty soup delivers rich flavor in every bite. A hint of smoked paprika adds a subtle warmth, while a topping of crispy bacon, melty cheddar cheese, and fresh green onions elevates each serving to restaurant-quality indulgence. Perfectly thickened with a touch of flour and partially blended for the ideal balance of creamy and chunky textures, this potato soup is ready in under an hour and serves as a satisfying meal for the whole family. Pair it with crusty bread for a cozy dinner or impress your guests with its irresistible, homestyle appeal.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 6 slices bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded
- 2 stalks green onions, chopped
Instructions
Wash, peel, and dice the russet potatoes into small cubes (about 1-inch in size). Set aside.
In a large pot, melt the butter over medium heat. Add the diced yellow onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and sauté for another 30 seconds until fragrant.
Sprinkle all-purpose flour over the onions and garlic, stirring constantly for about 1 minute to cook the flour.
Slowly pour in the chicken broth, whisking to combine and prevent lumps. Bring the mixture to a simmer.
Add the diced potatoes to the pot. Cover and cook over medium heat for 20-25 minutes or until the potatoes are fork-tender.
Use an immersion blender to partially puree the soup directly in the pot, leaving some potato chunks for texture. If you don’t have an immersion blender, remove half the soup, blend in a countertop blender, and return it to the pot.
Stir in the whole milk and heavy cream, followed by the salt, black pepper, and smoked paprika. Adjust seasoning to taste.
Simmer the soup for 5 more minutes on low heat, stirring occasionally.
Serve hot in bowls, topping each with crumbled bacon, shredded cheddar cheese, and chopped green onions for garnish.
Nutrition Facts
Calories |
3766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.6 g | 279% | |
| Saturated Fat | 121.4 g | 607% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 7294 mg | 317% | |
| Total Carbohydrate | 317.7 g | 116% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 45.0 g | ||
| Protein | 128.8 g | 258% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1750 mg | 135% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 9238 mg | 197% | |
*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.
