Ultimate Potato Soup
Dive into the cozy comfort of the *Ultimate Potato Soup*, a rich and creamy bowl of hearty goodness that's perfect for any occasion. This indulgent recipe combines the smoky savoriness of crispy bacon, the velvety smoothness of a cheddar-infused broth, and the tender bite of russet potatoes, all brought together with a touch of heavy cream for the ultimate luxurious texture. A quick mash adds thickness while leaving delightful chunks for a rustic feel. Topped with green onions, more crispy bacon, and optional sour cream, this wholesome soup is an irresistible blend of flavors and textures. Ready in under an hour, it’s the perfect choice for a simple yet satisfying family meal. Whether you're searching for the best potato soup recipe or craving a comforting dinner on a chilly night, this dish will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 6 slices bacon, diced
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 4 medium russet potatoes, peeled and diced
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup green onions, sliced
- 0.5 cup sour cream (optional, for serving)
Instructions
In a large pot or Dutch oven, melt 1 tablespoon of the butter over medium heat. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the drippings in the pot.
Add the remaining 2 tablespoons of butter to the pot. Once melted, stir in the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while whisking to avoid lumps. Add the diced potatoes and bring the mixture to a boil. Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Using a potato masher or immersion blender, mash some of the potatoes in the pot to create a creamier texture, leaving some chunks for a hearty soup.
Stir in the milk, heavy cream, shredded cheddar cheese, salt, and black pepper until the cheese is melted and the soup is smooth. Adjust seasoning to taste.
Ladle the soup into bowls and garnish with crispy bacon pieces, sliced green onions, and a dollop of sour cream if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1154 mg | 50% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.9 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 432 mg | 33% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 990 mg | 21% | |
*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.
