Creamy Potato Soup
This rich and creamy potato soup is a comfort food classic made with simple pantry staples and no heavy cream. Loaded with flavor and perfect for cozy nights.
Servings: 6 servings
Calories: 370kcal
Cost: 1
Equipment
- large pot
- wooden spoon or spatula
- measuring cups and spoons
- Potato masher
- whisk
Ingredients
- 6 slices bacon
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk
- 2 pounds gold potatoes, peeled and chopped into ¾-inch pieces
- 1 cup sour cream
- 1 tsp salt (or to taste)
- ½ tsp ground black pepper (or to taste)
- Shredded cheddar cheese, for garnish (optional)
- Green onions, sliced, for garnish (optional)
Instructions
- In a large pot over medium heat, cook bacon until crisp. Remove bacon and set aside, reserving 2 tablespoons of grease in the pot.
- Add diced onion to the pot and cook until softened (about 5 minutes), then add garlic and sauté for 30 seconds more.
- Sprinkle flour over onions and cook, stirring constantly, for 1 minute.
- Gradually stir in chicken broth and milk, whisking until smooth. Bring to a gentle boil.
- Add chopped potatoes. Reduce heat and simmer for about 15 minutes or until potatoes are tender.
- Use a potato masher to mash some of the potatoes for a thicker texture, leaving some chunks for texture.
- Stir in sour cream, salt, and pepper. Taste and adjust seasoning if needed.
- Serve warm, garnished with reserved bacon, shredded cheese, and green onions as desired.
Notes
For a vegetarian version, skip the bacon and use vegetable broth. You can blend it smooth or leave it chunky depending on your preference. Garnish with green onions, cheese, and extra bacon bits for the full effect.