Description
This creamy potato soup is a hearty, comforting dish made with tender potatoes, sautéed onions, garlic, and a rich, velvety broth. It’s perfect for chilly days and easy to make from scratch without relying on canned soup.
Ingredients
- 4 slices bacon, chopped
- 3 tablespoons butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2 ½ cups chicken broth
- 2 cups milk (preferably whole milk)
- 1 cup heavy cream
- 2 pounds (about 5 medium) russet potatoes, peeled and diced into ½-inch cubes
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- ½ teaspoon celery salt
- ½ teaspoon dried parsley
- ½ cup sour cream
- Optional toppings: shredded cheese, chives, additional cooked bacon, sour cream
Instructions
- In a large pot or Dutch oven over medium heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon drippings in the pot.
- Add butter to the pot. Once melted, stir in diced onion and sauté until soft and translucent (about 3–5 minutes).
- Add minced garlic and cook for 30 seconds, stirring frequently.
- Sprinkle in flour and stir constantly for about 1 minute to create a roux.
- Gradually whisk in chicken broth, then add milk and heavy cream, stirring to combine.
- Add diced potatoes, salt, pepper, celery salt, and dried parsley. Bring to a boil, then reduce heat to a simmer and cover. Cook until potatoes are tender (about 15–20 minutes).
- Once potatoes are tender, use a potato masher to mash some of the potatoes directly in the pot to thicken the soup (leave some chunks for texture).
- Stir in sour cream and reserved bacon. Taste and adjust seasoning if needed.
- Serve hot with desired toppings such as shredded cheese, chives, or extra bacon.
Notes
- For a smoother soup, mash more of the potatoes or use an immersion blender.
- Yukon gold potatoes can be used for a creamier texture.
- This soup thickens as it cools. Add more broth or milk when reheating if needed.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 950mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 65mg
