Potato Soup Recipe
Total Time
30 mins
Prep Time
12 mins
Cook Time
18 mins
Rating
4.97 out of 5 stars
(435)
Ingredients
12 cups
- 4 large potatoes, peeled and cubed
- ½ tsp salt
- 8 oz bacon, bite-sized pieces
- 4 Tbsp unsalted butter
- ½ med onion, finely chopped
- 2 garlic cloves, minced
- ¼ cup all-purpose flour, or use Gluten Free 1:1 flour
- 2 1/2 cups whole milk
- 2 1/2 cups chicken broth, or vegetable broth
- 1 cup mild or sharp cheddar cheese, shredded
- ¾ cup sour cream
- 1 tsp salt, or to taste
- ¼ tsp pepper, or to taste
- green onions, to serve
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Preparation
Chef’s notes
Peeled Russet potatoes work best, but Yukon Gold Potatoes work well too. You can choose not to peel the Yukon Gold Potatoes.
For a smoother consistency, use an immersion blender or scoop half the soup into a blender to smooth before adding the bacon in step 6.
Topping Ideas:
bacon bits, sour cream, shredded cheese, croutons, avocado, chives, green onion, grilled corn kernels
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months. To thaw, move to the fridge overnight or thaw in a pot on the stove by heating slowly until cooked through.