Best Homemade Potato Soup
Ingredients:
6 slices of bacon, diced
4 large russet potatoes, peeled and diced
1 small onion, diced
3 cloves garlic, minced
3 cups chicken broth
1 cup heavy cream
1 cup whole milk
1 cup shredded cheddar cheese
3 tbsp all-purpose flour
Salt and pepper, to taste
Optional garnishes: sliced green onions, extra shredded cheese, sour cream
Directions:
Cook the Bacon:
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel. Leave about 2 tablespoons of bacon grease in the pot for flavor.
Sauté Onion and Garlic:
Add the diced onion to the pot with the bacon grease. Sauté until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add Potatoes and Broth:
Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 15-20 minutes, or until the potatoes are fork-tender.
Make the Cream Mixture:
In a small bowl, whisk together the heavy cream, milk, and flour until smooth. Pour this mixture into the pot, stirring well to combine. Let it simmer for another 5-7 minutes, stirring occasionally, until the soup thickens.
Mash Potatoes for Texture:
Use a potato masher or the back of a spoon to mash some of the potatoes directly in the pot, creating a creamier texture. Leave some potato chunks for added texture.
Add Cheese and Seasoning:
Stir in the shredded cheddar cheese until melted and well combined. Season the soup with salt and pepper to taste.
Serve with Toppings:
Ladle the soup into bowls and top with the reserved bacon, sliced green onions, extra shredded cheese, or a dollop of sour cream.
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins
Kcal: Approx. 450 per serving | Servings: 6
