Potato Soup

Potato soup is the ultimate comfort food that is loaded with bacon, veggies, tender potatoes, and shredded cheese. It's delicious, creamy, and only takes 30 minutes to make!

This potato soup recipe is perfect for those cold days when hearty comfort food is what you crave. It's easy to make in just one pot and 30 minutes, and the leftovers taste even better the next day! 

Ingredients for Potato Soup:

• Bacon: Chopped bacon is stirred into the soup and also used as a garnish. Feel free to leave it out if you want to make vegetarian potato soup. 
• Olive oil: For sauteing the veggies, or use the rendered bacon grease. Be sure to scrape up any browned bits if you do. 
• Veggies: Onion and garlic.
• Potatoes: 3 pounds of russet potatoes, peeled and quartered.
• Butter: Unsalted, if all you have is salted butter reduce the added salt by about ¼ teaspoon, or to taste. 
• Spices: Salt, pepper, and chili powder.
• All-purpose flour: To thicken the soup. 
• Low-sodium chicken broth: You can also use vegetable broth if you want to make this vegetarian. If you don't have low-sodium be sure to adjust the amount of added salt. 
• Half & half: Half & half is recommended for the creamiest soup, but you can also use regular milk or half milk and half heavy cream. 
• Sour cream: Adds a tanginess and extra creamy texture. 
• Shredded cheese: I used sharp cheddar but you can also use medium or mild cheddar or switch out for Colby Jack or Monterey Jack. Stir some of the shredded cheese into the soup and keep some to use as a garnish.
• Green onions or chives: Chopped, to garnish, adds a pretty pop of color and also a delicious flavor. 

How to Make Potato Soup:

1. Start by cooking the bacon in a large pot until crispy on both sides. Remove it from the pot and set aside. 
2. Discard the bacon grease and clean the pot. Heat the olive oil in the pot and add the chopped onions. Saute until soft and fragrant, about 3 minutes, add the minced garlic and saute an additional minute. Add the peeled and quartered potatoes to the pot along with butter, salt, pepper, and paprika. Cook and stir.
3. Once the butter is melted stir in the flour and pour in the low-sodium chicken broth. Make sure the potatoes are covered with the broth. Cover the pot and cook until the potatoes are fork-tender, about 10-15 minutes.
4. Use a potato masher to mash half of the potatoes. Stir in half & half, sour cream, chopped bacon, and shredded cheese. Remove from heat and serve garnished with chopped chives or green onions along with more chopped bacon and shredded cheese.

Serve with a side of crusty French bread or dinner rolls .

More Soup Recipes: 

• Butternut Squash Soup
• Chicken Noodle Soup
• Cream of Mushroom Soup
• Clam Chowder

📖 RECIPE

Potato Soup

Potato soup is loaded with chopped bacon, veggies, tender potatoes, and shredded cheese. It's creamy, cheesy, delicious, and so comforting!

5 from 3 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 people

Ingredients

  

½1x2x3x

• 6 slices bacon, chopped
• 2 tablespoon olive oil
• 1 medium white or yellow onion, chopped
• 4 cloves garlic, minced
• 3 lbs. russet potatoes (about 4 medium), peeled and quartered
• ¼ cup butter
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon chili powder
• 2 tablespoon all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup half & half
• ½ cup sour cream
• 2 cups shredded cheese (cheddar or Colby Jack)
• chopped chives or chopped green onions, to garnish

Instructions

• Start by cooking the bacon in a large pot until crispy. Remove and set aside.
• Discard the bacon grease and clean the pot. Heat the olive oil in the pot and add the chopped onions. Saute until soft and fragrant, about 3 minutes, add the minced garlic and saute an additional minute.
• Add the peeled and quartered potatoes to the pot along with the butter, salt, pepper, and paprika. Cook and stir until the butter is melted. Stir in the flour and pour in the low-sodium chicken broth. Bring the liquid to a boil and then reduce the heat slightly. Cover with a lid and cook until the potatoes are fork-tender, about 10-15 minutes.
• Use a potato masher to mash half of the potatoes. Stir in the half & half, sour cream, chopped bacon, shredded cheese. Reserve some of the chopped bacon and shredded cheese to use as a garnish.
• Remove from heat and serve garnished with chopped chives or green onions along with more chopped bacon and shredded cheese.
• Cover leftovers tightly and keep in the fridge for up to 5 days.

Nutrition

Calories: 602kcal | Carbohydrates: 37g | Protein: 24g | Fat: 37g | Saturated Fat: 20.9g | Cholesterol: 104mg | Sodium: 1203mg | Potassium: 1187mg | Fiber: 5.9g | Sugar: 3.7g | Calcium: 369mg | Iron: 2mg