Description
Creamy potato soup emerges as a comforting classic from Midwestern kitchens, blending russet potatoes with rich dairy. Hearty and satisfying, this soup welcomes you to savor each spoonful of homestyle warmth.
Ingredients
Scale
Main Ingredients:
- 4 large russet potatoes
- 6 – 8 slices bacon
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 cup shredded cheddar cheese
Aromatics and Seasonings:
- 1 medium onion
- 3 cloves garlic
- Salt and pepper
Thickening and Enriching Agents:
- 1/4 cup flour
- 3 tablespoons butter
Garnish (Optional):
- Chives or green onions
Instructions
- Render bacon in a large pot over medium heat until golden and crisp, about 5-6 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 tablespoon of rendered fat in the pot.
- Melt butter in the same pot and sauté diced onions and minced garlic until translucent and fragrant, approximately 3-4 minutes.
- Sprinkle flour over the onion mixture, stirring continuously to create a smooth roux. Cook for 2 minutes to eliminate raw flour taste.
- Slowly pour chicken broth into the pot, whisking constantly to prevent lumps. Add diced potatoes and increase heat to bring mixture to a gentle simmer.
- Reduce heat and let potatoes cook for 15-18 minutes until tender when pierced with a fork, stirring occasionally to prevent sticking.
- Lower heat and incorporate heavy cream, milk, and shredded cheddar cheese. Stir until cheese melts completely and soup reaches a silky consistency.
- Season with salt and freshly ground black pepper, adjusting to personal preference.
- Ladle soup into serving bowls and garnish with reserved crispy bacon bits, additional shredded cheese, and finely chopped chives for extra flavor and visual appeal.
Notes
- Use thick-cut bacon for extra crunch and robust flavor, ensuring it’s cooked until perfectly crispy but not burnt.
- Opt for starchy potatoes like Russet or Yukon Gold, which create a creamier and more luxurious soup texture.
- Keep stirring the roux constantly to prevent burning and achieve a smooth, lump-free base for the soup.
- Experiment with different cheese variations like sharp white cheddar or smoked gouda for unique flavor profiles.
- For a lighter version, substitute half-and-half or whole milk instead of heavy cream and reduce cheese quantity.
- Add diced carrots or celery during onion sautéing for extra vegetable nutrition and depth of flavor.
- Vegetarian option: Replace bacon with smoked paprika and use vegetable broth to maintain rich taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 75 mg