Potato Soup Recipe
You'll love this easy recipe for creamy Loaded Potato Soup. We skip the heavy cream and use a roux (flour, butter, broth, and milk) to thicken the soup. The chunks of potatoes and savory bacon bits in this cheesy soup base are so warming and satisfying. Add in a bit of sour cream and your favorite baked potato toppings to make this a pure comfort food!
Ingredients
- 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
Instructions
- Place sliced potatoes into a stockpot and completely cover with 1" of water. Season with ½ tsp salt and cook 8-10 minutes or until potatoes pierce easily with a knife then drain.
- Meanwhile, saute bacon in a Dutch oven until crispy and then transfer to a plate, reserving 1 Tbsp bacon grease in the pot.
- Add 4 Tbsp butter and chopped onions then saute until tender. Add garlic and cook another 30 seconds until fragrant.
- Quickly whisk in the flour then slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly. Bring the mixture to a soft boil.
- Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste.
- Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half of your cooked bacon (reserving the rest for serving). Bring to a boil then remove from heat and serve with your favorite toppings.
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 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.
Nutrition Facts
Potato Soup Recipe
Amount per Serving
Calories
428
% Daily Value*
Fat
25
g
38
%
Saturated Fat
14
g
88
%
Cholesterol
65
mg
22
%
Sodium
1632
mg
71
%
Potassium
877
mg
25
%
Carbohydrates
30
g
10
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
22
g
44
%
Vitamin A
770
IU
15
%
Vitamin C
17.4
mg
21
%
Calcium
335
mg
34
%
Iron
5.3
mg
29
%
* Percent Daily Values are based on a 2000 calorie diet.
