Potato Soup
Total Time
35 mins
Prep Time
10 mins
Cook Time
25 mins
Rating
4.61 out of 5 stars
(118)
Ingredients
8
- 8 slices bacon, chopped
- 2 tablespoons butter
- 1 yellow onion, chopped
- 1 medium carrot, diced
- 1 celery rib, diced
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 3 cups chicken broth or vegetable broth
- 2 cups milk
- 2 pounds Yukon gold potatoes, diced
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- Toppings: chopped bacon, shredded cheese, green onions, sour cream
How would you rate this recipe?
Preparation
Step 1
In a large pot, cook the bacon over medium high heat, until crispy, stirring occasionally. Transfer the bacon to a plate lined with a paper towel. Set aside. Reserve 3 tablespoons of the bacon grease in the pot and discard the rest.
Step 2
Add 2 tablespoons of butter and melt over medium heat. Add the onion, carrot, and celery and sauté for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
Step 3
Stir in the flour and cook for 1 to 2 minutes, stirring occasionally. Add the broth, milk, potatoes, salt, thyme, pepper, and crushed red pepper flakes. Stir until combined. Bring to a boil and then reduce the heat to low. Cover and cook for 10 to 15 minutes or until potatoes are soft. Stir occasionally so the potatoes don’t stick to the bottom of the pan.
Step 4
Stir in the cheese and sour cream. Season with salt and pepper, to taste.
Step 5
Ladle the soup into bowls and serve warm with desired toppings.
Step 6
Save recipe for the next time?
Chef's notes
You can use gluten-free flour if you need the soup to be gluten-free.
Yukon gold potatoes are recommended for their buttery flavor and medium starch content.
Russet or red potatoes can be used as substitutes.
The soup doesn’t freeze well due to the dairy content.
