Creamy Potato Soup
Creamy potato soup recipe — a rich, chunky and silky soup with a rich chicken broth base and livened by fatty bacon.
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Equipment
- dutch oven or any large pot
- immersion blender or blender or potato masher
Ingredients
- 6-10 strips bacon
- 1 cup chopped yellow onion
- 1 tablespoons minced garlic
- 4 tablespoons butter
- ⅓ cup all-purpose flour
- 2 pounds yukon gold potatoes, chopped in bit-sized chunks
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- salt to taste
- ground black pepper to taste
- ½ cup sour cream + more for topping
- ½ cup shredded cheddar cheese, for topping
- chives or green onion, for topping
Instructions
- Fry bacon until crisp in a dutch oven or large pot. Remove the bacon from the pot, leaving its fat. Cut the bacon into small pieces and set aside.
- Add the chopped onions and saute until transluscent. Add the minced garlic and cook until fragrant. Add butter, once melted add the flour. Whisk until the flour turns lightly brown.
- Add potatoes, broth, milk, heavy cream, salt and pepper. Cook until potatoes are tender. Using an immersion blender puree the soup leaving a little bit of chunks. You may use potato masher and mash the soup directly inside the pot but also leaving some chunks. (Or altenatively, transfer half of the soup into a blender and blend until smooth. Then pour back the blended soup back into the pot.)
- Add sour cream and bacon pieces. Stir. Simmer for 10-15 minutes. Serve and top with more sour cream and bacon pieces. Also add cheddar cheese and chives.