Yummy Potato Soup
Warm, comforting, and irresistibly creamy, this Yummy Potato Soup is the ultimate bowl of comfort food. Made with hearty russet potatoes, sautéed onions, and a touch of garlic, this luscious soup balances its velvety texture with savory bacon crumbles and gooey melted cheddar cheese. A simple roux of butter and flour gives it a rich, thick base, while a blend of chicken broth, milk, and heavy cream adds a luxurious smoothness. Perfectly seasoned with salt and pepper, this soul-soothing recipe is finished with vibrant green onion garnishes for a pop of color and flavor. Ready in under an hour, it's the ideal dish for cozy weeknight dinners or chilly days, especially when paired with a slice of crusty bread. Bursting with flavor, this potato soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 1 medium yellow onion
- 3 large garlic cloves
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups milk
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup cheddar cheese, shredded
- 0.5 cups bacon, cooked and crumbled
- 2 tablespoons green onions, sliced
Instructions
Peel and dice the russet potatoes into small cubes for even cooking. Finely chop the yellow onion and mince the garlic cloves.
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 3-4 minutes.
Sprinkle the flour over the sautéed onion and garlic, stirring constantly to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
Slowly add the chicken or vegetable broth while stirring to avoid lumps. Bring the mixture to a gentle boil.
Add the diced potatoes, salt, and black pepper to the pot. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Once the potatoes are cooked, remove about half of the soup and puree it using a blender or an immersion blender. (Be careful when blending hot liquids!). Return the pureed mixture to the pot to create a creamy consistency while leaving some potato chunks intact.
Stir in the milk and heavy cream, and heat the soup until warmed through. Do not allow it to boil.
Add the shredded cheddar cheese to the soup and stir until melted and fully incorporated.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and top each serving with crumbled bacon, more shredded cheese, and sliced green onions for garnish. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
2974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.6 g | 225% | |
| Saturated Fat | 90.7 g | 454% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 9222 mg | 401% | |
| Total Carbohydrate | 221.0 g | 80% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 39.1 g | ||
| Protein | 122.0 g | 244% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 1646 mg | 127% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 5938 mg | 126% | |
*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.
