Description
Hearty creamy potato soup delivers comfort in a bowl with rich, velvety textures. Wisconsin cheddar and crisp bacon create a satisfying meal that warms souls from first spoonful to last.
Ingredients
Scale
Potatoes and Base Ingredients:
- 5–6 medium russet or Yukon gold potatoes, peeled and diced
- 4 cups chicken broth (or vegetable broth)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Dairy and Thickening Ingredients:
- 4 tablespoons unsalted butter
- 1/4 cup flour
- 2 cups milk (whole milk or 2%)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
Seasoning and Garnish:
- Salt and pepper to taste
- 1/2 cup chopped chives or green onions
- 4–6 slices bacon, cooked and crumbled
Instructions
- Warm a spacious cooking vessel over medium flame, melting butter until it shimmers and becomes translucent.
- Introduce finely chopped onions and minced garlic, sautéing until they become soft and fragrant, approximately 3-4 minutes.
- Sprinkle flour across the aromatic vegetable mixture, stirring continuously to create a smooth, golden roux that will thicken the soup’s base.
- Slowly incorporate chicken broth, whisking constantly to prevent lumps and create a silky liquid foundation.
- Gently drop diced potatoes into the broth, allowing them to simmer and tenderize for 15-20 minutes until they yield easily when pierced with a fork.
- Pour milk and heavy cream into the pot, creating a luxurious, velvety texture while simmering for an additional 5 minutes.
- Season the soup with salt and pepper, optionally adding a hint of cayenne or paprika for subtle warmth and complexity.
- Decide on the soup’s consistency: use an immersion blender for a smooth texture or leave some potato chunks for rustic appeal.
- Fold in shredded cheese off the heat, allowing residual warmth to melt the cheese without scorching.
- Ladle into serving bowls and garnish with crispy bacon crumbles, fresh chives, a dollop of sour cream, or crunchy croutons for added dimension.
Notes
- Swap out dairy for lactose-free alternatives like almond milk and vegan cheese to create a diet-friendly version for those with dairy sensitivities.
- Boost nutrition by adding chopped kale or spinach during the last 5 minutes of cooking, which blends seamlessly with the creamy texture.
- Use russet or Yukon gold potatoes for the best creamy consistency, as they break down easily and create a naturally thick soup base.
- Prevent cream from curdling by keeping the soup at a gentle simmer and stirring consistently when adding dairy components.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 55 mg