Potato Soup
Thick, creamy, and ready in under an hour, this is truly the Best Potato Soup Recipe. Heavy cream and sour cream form a creamy base to the soup, while mashing half of the potatoes thickens the soup. Top with bacon and shredded cheese for an easy, satisfying meal or starter.
Servings: 6 bowls
Ingredients
- 6 oz. bacon diced
- 2 tablespoons butter
- 1/2 medium onion small dice
- 1 tablespoon garlic minced
- 1/4 cup flour
- 1 cup heavy cream
- 4 cup chicken broth
- 3 lbs. russet potatoes peeled and diced into bite sized pieces
- 1/2 cup sour cream
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- For serving: cheese, green onion, and bacon.
Instructions
- In a Dutch oven over medium heat, cook bacon until crispy. Remove bacon with a slotted spoon to a paper towel lined plate.
- Add butter and onion to the pot and cook until tender; about 3-4 minutes. Stir in garlic and let cook for 30 seconds.
- Sprinkle flour over onions and garlic and stir creating a roux. Stir and cook for about 1-2 minutes.
- Pour the chicken broth into the pot and scrape brown bits off the bottom. Add heavy cream and stir.
- Add potatoes to the pot pushing them underneath the liquid. Bring to a boil over medium-high heat and then reduce heat to a simmer and cook for 15-20 minutes or until potatoes are tender. Stir potatoes often to keep them from sticking to the bottom.
- Remove about half of the potatoes to a medium bowl and mash with a potato masher. Return to the pot with bacon and sour cream.
- Add salt and pepper; adjust to taste as needed.
- Serve with shredded cheese, bacon, and green onions sprinkled on top of each bowl.