Creamy Potato Soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course, Soup
This recipe is so easily adapted to so many different variations in terms of add-ins and mix-ins, there’s no way you can go wrong!
- 6 thick slices of bacon chopped
- 1/2 white onion diced
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 2 cups whole milk
- 2 pounds red potatoes peeled and diced small
- 1 cup sharp cheddar cheese shredded
- 1/2 cup sour cream
- 1/4 cup chives minced
- Kosher salt to taste
- Black pepper to taste
Cook bacon in a soup pot over medium heat until crispy and browned. Strain the bacon onto a paper towel-lined plate. Leave the bacon fat in the pot.
Add the onions and cook until they start to soften, about 5 minutes. Add garlic and cook for another minute until fragrant.
Sprinkle in the flour and whisk to combine. The mixture will be thick.
Slowly whisk in chicken stock and milk until the mixture is smooth and no lumps remain.
Add in the potatoes and lower the heat to medium-low. Let the potatoes gently cook, stirring occasionally until soft. Ensure the mixture doesn't boil as the milk can burn.
When the potatoes are soft, use a potato masher to gently mash some of the potatoes to create a creamy consistency.
Stir in the shredded cheese, sour cream, chives, and the crispy bacon. Taste and season with the desired amount of kosher salt and pepper.
Calories: 484.87, Carbohydrates: 55.69g, Protein: 20.02g, Fat: 20.88g, Saturated Fat: 12.03g, Cholesterol: 60.41mg, Sodium: 464.61mg, Potassium: 1419.29mg, Fiber: 4.36g, Sugar: 12.64g, Vitamin A: 784.52IU, Vitamin C: 23.41mg, Calcium: 408.04mg, Iron: 2.56mg
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