To Die for Potato Soup

Nutriscore Rating: 63/100

Experience pure comfort with this "To Die For Potato Soup," a creamy, hearty masterpiece that's perfect for chilly days or whenever you crave something truly indulgent. Made with tender Russet potatoes, crispy bacon, and a velvety blend of heavy cream and sharp cheddar cheese, this recipe balances rich, savory flavors with just the right amount of thickness, thanks to a homemade roux. The secret to its irresistible texture lies in mashing part of the potatoes, leaving a mix of creamy and chunky bites in every spoonful. Topped with smoky bacon crumbles and fresh green onions, this satisfying potato soup is as beautiful as it is delicious. Ready in just 50 minutes, it’s the ultimate comfort food to share with family and friends. Keywords: potato soup recipe, creamy potato soup, hearty comfort food, bacon potato soup.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 6 medium Russet potatoes
• 6 slices Bacon
• 4 tablespoons Unsalted butter
• 1 medium Yellow onion
• 0.25 cup All-purpose flour
• 6 cups Chicken broth
• 1 cup Heavy cream
• 2 cups Sharp cheddar cheese, shredded
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Green onions, sliced

📝 Instructions

10 steps

1. Peel and dice the potatoes into 1/2-inch cubes, then set aside.

2. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, let it cool on a paper towel-lined plate, and crumble it. Reserve 2 tablespoons of bacon grease in the pot, discarding the rest.

3. Melt the butter in the same pot with the bacon grease over medium heat. Add the diced onion and cook, stirring occasionally, for 5 minutes or until softened.

4. Sprinkle the flour over the onions and stir for 1-2 minutes to form a roux. This will help thicken the soup.

5. Gradually pour in the chicken broth while whisking to avoid lumps. Add the potatoes to the pot, increase the heat, and bring the mixture to a gentle boil.

6. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork.

7. Use a potato masher or immersion blender to mash about half of the potatoes in the pot, leaving some chunks for texture.

8. Stir in the heavy cream, shredded cheddar cheese, salt, and black pepper. Continue to cook for 5 minutes, stirring occasionally, until the cheese is melted and the soup is creamy.

9. Taste and adjust seasoning if needed. Ladle the soup into bowls and top with crumbled bacon and sliced green onions.

10. Serve warm and enjoy the comforting, hearty flavors of To Die for Potato Soup!

Nutrition Facts

1 serving (538.4g)

Calories		599
% Daily Value*
Total Fat		36.1 g	46%
	Saturated Fat	22.1 g	110%
	Polyunsaturated Fat	0.0 g
Cholesterol		109 mg	36%
Sodium		1246 mg	54%
Total Carbohydrate		45.8 g	17%
	Dietary Fiber	3.2 g	12%
	Total Sugars	3.2 g
Protein		20.5 g	41%
Vitamin D		0.4 mcg	2%
Calcium		320 mg	25%
Iron		2.7 mg	15%
Potassium		1225 mg	26%

*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.

Source of Calories

Fat: 1953 cal (55.1%%)

Protein: 496 cal (14.0%%)

Carbs: 1093 cal (30.8%%)