Description
This creamy potato soup recipe is a comforting, hearty dish perfect for chilly days. Combining crispy bacon, tender potatoes, and a rich blend of milk, sour cream, and sharp cheddar, this soup offers a luscious texture and savory flavor that’s sure to please the whole family.
Ingredients
Scale
Soup Base
- 4 slices thick-cut bacon, diced
- 1 medium onion, finely chopped (about 1 cup)
- 2 sticks celery, finely chopped (about 1 cup)
- 2 cloves garlic, minced (about 1.5 teaspoons)
- 2 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried parsley
- ¼ teaspoon smoked paprika
Potatoes
- 1 pound russet potatoes, scrubbed and diced into 1/2-inch cubes (peel optional)
- 1 pound Yukon Gold potatoes, scrubbed and diced into 1/2-inch cubes (peel optional)
Dairy & Cheese
- 2 cups whole milk
- ½ cup sour cream
- 1 cup sharp cheddar cheese, shredded
Optional Toppings
- Fresh chives or green onions
- Extra sour cream
- Crispy bacon
- Additional shredded cheddar cheese
Instructions
- Cook bacon: In a large Dutch oven or soup pot over medium heat, cook the diced bacon until crispy, approximately 5 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate to drain. Leave about 2 tablespoons of bacon grease in the pot for flavor.
- Cook aromatic vegetables: Add the finely chopped onion and celery to the pot with the bacon grease. Sauté over medium heat until softened, roughly 6 to 7 minutes. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Make roux: Stir in the unsalted butter and let it melt completely. Reduce the heat to medium-low. Sprinkle the all-purpose flour over the butter and vegetable mixture, stirring constantly for 1 to 2 minutes to create a roux and allow the flour to absorb the fats and cook through without browning.
- Add broth and seasoning: Gradually whisk in the chicken broth ensuring no lumps form. Stir in salt, black pepper, dried parsley, and smoked paprika. Bring the soup to a gentle simmer to meld flavors.
- Cook potatoes: Add the diced russet and Yukon Gold potatoes to the simmering soup. Bring the mixture to a boil, then reduce heat to medium-low, cover, and cook for 10 to 12 minutes until potatoes are fork-tender. Stir occasionally to prevent the potatoes from sticking to the bottom.
- Add milk and thicken: Lower the heat to low and slowly pour in whole milk, stirring continuously until fully incorporated and smooth. Mash about ½ cup of the potatoes with a fork and stir them back into the soup to create a thicker texture. For extra thickness, prepare a slurry by mixing 2 tablespoons cornstarch with 2-3 tablespoons cold water and gradually stir it into the soup until desired consistency is reached.
- Finish and serve: Remove the pot from heat. Stir in sour cream and shredded cheddar cheese until melted and incorporated fully. Taste and adjust seasoning if necessary. Serve the soup ladled into bowls garnished with crispy bacon, extra shredded cheddar, sour cream, and fresh chives or green onions. Enjoy warm.
Notes
- Peeling the potatoes is optional based on your texture preference; leaving skins adds nutrients and texture.
- For a vegetarian option, substitute vegetable broth and omit bacon.
- Adjust sour cream quantity to taste for creaminess.
- Adding cornstarch slurry helps thicken the soup without altering flavor.
- This soup can be made ahead and reheated gently, adding more milk if it thickens too much.
- Use sharp cheddar for best flavor impact; mild cheddar will produce a subtler taste.
