Potato Soup
A cozy one-pot Potato Soup recipe the whole family will love! Loaded with bacon bits, hearty potatoes, and the perfect amount of creaminess, all you need is a few simple ingredients for this tasty meal!
Servings 8 servings
Calories 470kcal
Equipment
- Dutch oven
Ingredients
- 8 slices bacon chopped (about 8oz/225g)
- 1 yellow onion chopped
- 6 garlic cloves minced
- 3 pounds gold potatoes peeled and chopped into 1” pieces (1350g)
- ¼ cup all-purpose flour (30g)
- 4 cups chicken broth (960ml/907g)
- 1½ cups milk (360ml)
- 1½ teaspoons salt
- ¾ teaspoon ground black pepper
- 1 cup heavy cream (240ml), room temperature
- ½ cup sour cream (120g), room temperature
Toppings
- shredded cheddar cheese
- chopped chives or green onion
- sour cream
Instructions
- Place the bacon in a large Dutch oven. Cook over medium-high heat, stirring frequently until crisp, about 12 minutes. Using a slotted spoon, remove the bacon pieces and drain on a paper-towel lined plate, leaving the drippings in the pot. Set aside. Reduce the heat to medium.
- Remove and reserve half of the bacon drippings. Add the onion and garlic. Cook until the onion turns translucent, about 5 minutes. Stir in the potatoes. Cook for 5 minutes, stirring occasionally. Add some reserved bacon drippings if the potatoes start to stick. Sprinkle in the flour and cook, stirring frequently for 2 minutes. Slowly pour in the chicken broth while stirring, scraping the bottom of the pot with the spoon to loosen any stuck on flour or vegetables.
- Add the milk, salt, and black pepper. Bring to a simmer. Reduce the heat just high enough to maintain a low simmer, low to medium-low. (Try to keep it from boiling hard.) Partially cover and continue simmering until the potatoes are very tender, about 40 minutes. For a thicker and less chunky soup, mash the potatoes with the back of a spoon or a potato masher to your desired consistency. Stir in the cream and sour cream. Taste and add more salt and pepper, if desired. Serve immediately topped with sour cream, cheese, chives, and the cooked bacon.
Notes
- Don’t toss the bacon drippings! After you cook the bacon, be sure to save the drippings to cook the onion and garlic in. It adds a lot of great flavor to the soup. If you don’t want to use bacon in the soup, skip this step and melt 4 tablespoons of butter in the pot before adding the veggies.
- Create a smooth texture. If you prefer a smooth soup texture rather than chunky, use an immersion blender to blend the soup to your desired consistency once it’s cooked.
- Make it gluten-free. Omit the flour and instead whisk in one tablespoon of cornstarch into the milk. Then add the milk to the recipe as outlined. Or, you can substitute your favorite brand of 1-to-1 gluten-free flour. Either option will make the soup just as thick!
- Add extra toppings. Load it up! Try adding seasonings like fresh thyme, red chili flakes, and extra black pepper, or add a dash of hot sauce. Use a mix of shredded cheeses like cheddar and smoked Gouda, or try shredded goat cheese. Or stick to the classics- sour cream, chives or green onions, and cheddar cheese!
- Options variations. Sneak in some extra veggies by adding chopped cabbage, spinach, broccoli, cauliflower, carrots, corn, peas, or leeks when you add the potatoes to the pot. Additionally, you can add a blend of seasonings, such as Cajun or Italian seasoning mix, for different flavors.
Nutrition
Calories: 470kcal | Carbohydrates: 40g | Protein: 13g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 80mg | Sodium: 1118mg | Potassium: 968mg | Fiber: 4g | Sugar: 7g | Vitamin A: 994IU | Vitamin C: 39mg | Calcium: 202mg | Iron: 2mg