This is a super easy and delicious creamy potato soup that's made all in one pot! Loaded with bacon and creamy golden Yukon potatoes, this is a favorite comfort food in my household! I know it'll be a staple soup in your home too!
This soup brings back memories of watching my kids grow up. We had five kids, my wife and I. And that's a lot of mouths to feed! They are all grown now, and we're recently empty nesters. It's been a hard transition, so I hold onto all the memories I can! It warms my heart that all five kids LOVED this recipe. It'll be one we make for years to come and hopefully one that's passed down to them and their littles. Although here lately, they want Mama Jacque, (My wife) to make the recipe and not me! Sometimes it needs a Mama's touch I guess.
No matter how you look at, potato soup is a southern staple. Or as some say, a comfort food.
Although this may not be a low calorie or low carb soup... it's definitely one worth trying! I made this recipe for years, and recently made a change to perfect it.
The new step which makes this soup recipe demure, is that I take 1 ½ Cups of the cooked potatoes from the pot and blend them with 1 ½ cups of the milk. This will create a pureed texture that simply makes this recipe the best comfort food you will find!
Tips to Making a Creamy Potato Soup
- Cut your potatoes into pieces no larger than ¾″ and try to keep them a consistent size so that they cook at the same time. Nothing worse than biting into a crisp, raw-inside chunk of potato. What this will do, is provide and even cook all around and the soup will turn out much better.
- What makes this soup nice and creamy, is pureeing the 1 ½ cups of cooked potatoes either by using an immersion blender or by transferring a portion of the soup to a blender, pureeing, and then stirring the pureed soup back into the pot. If you want a completely smooth soup, you can puree all of it, but I prefer to have a few actual pieces of potato. I think pureeing half gives it the best taste and texture. Besides, what a potato soup without some potato chunks?
- Don't leave the bacon in the pot as tempting as it may seem. It's only for toppings. It's best not to blend the bacon or let it cook down with other ingredients. You'll want to use it as a crispy topping.
Helpful Supplies and Equipment
- Knives I love - 40% off Flint and Flame using code ChefTim40
- Strainer for Potatoes
- The BEST large Measuring Cup I've found yet! It covers all the needed measurements.
- Nutribullet Blender for quick and easy clean up.
- Hexclad Large Pot <--10% off!
Ingredients You'll Need for Potato Soup
- 1 lb. Bacon (diced)
- 1 Red Onion (diced)
- 3 lbs. Golden Yukon Potatoes (cubed)
- 1 ½ Tbsp Garlic
- 1 teaspoon Bacon Up
- 3 tablespoon Flour
- Salt
- Pepper
- 1 ½ teaspoon Basil
- 6 Cups Chicken Stock
- 2 tablespoon Butter
- 2 Cups Heavy Cream
- 1 ½ Cups Milk
- 1 tablespoon hot sauce of choice
- 2 Cups Sharpe Cheddar Cheese
- 2 tablespoon Cream Cheese
- Chives for topping
Detailed Instructions for a Creamy Potato Soup
Step 1 : Gather all your ingredients. In a large pot, start by cooking bacon until it's crispy because you must have crispy bacon for the topping part. While bacon is cooking, dice your onions, potatoes, and garlic.
Step 2 : Remove bacon and set aside on a plate lined with a paper towel, leaving the grease in the pot. Once cooled, chop up bacon and put aside.
Step 3 : On a medium heat, add in diced onion and cook until tender. (takes about 6-7 minutes). Add chopped garlic and Bacon Up and cook for 2 minutes stirring constantly so you don't burn the garlic.
Step 4 : Stir in flour, salt, pepper, and basil until this turns into a toothpaste texture to make a roux. Once the roux has reached the this texture, cook for another 2 minutes to cook out the flour taste.
Step 5 : Slowly add in one cup of broth at a time until it becomes thick (2 - 3 cups). Then, pour in remaining broth and butter.
Step 6 : Add in diced potatoes and cook for 20 minutes until tender, not mushy. (For this step remember the potato size I mentioned above - this is key) you want a little bit of texture to the potato. Add in heavy cream and stir.
Step 7 : In a blender, add in 1 ½ cup of cooked potatoes with milk and puree. Pour potato puree into the soup. Add in hot sauce, cheddar cheese, and cream cheese. Cook until melted.
Step 8 : Top bowls of soup with chives, bacon and any remaining cheese or sour cream if desired.
Recipe
Potato Soup
Ingredients
- 1 lb. Bacon diced
- 1 Red Onion diced
- 3 lbs. Golden Yukon Potatoes cubed
- 1 ½ tablespoon Garlic
- 1 teaspoon Bacon Up
- 3 tablespoon Flour
- 1 ½ teaspoon Salt
- 1 ½ teaspoon Pepper
- 1 ½ teaspoon Basil
- 6 Cups Chicken Stock
- 2 tablespoon Butter
- 2 Cups Heavy Cream
- 1 ½ Cups Milk
- 1 tablespoon Hot Sauce
- 2 Cups Sharpe Cheddar Cheese
- 2 tablespoon Cream Cheese
- Chives for topping
Instructions
- Gather all ingredients. In a large pot, cook bacon until crispy. While bacon is cooking, dice your onions, potatoes, and garlic.
- Remove bacon and set aside, leaving the grease in the pot. Once cooled, chop up bacon and put aside.
- In bacon greased pot on a medium heat, add in diced onion. Cook until tender. Add chopped garlic and Bacon Up and cook for 2 minutes stirring constantly so you don't burn the garlic.
- Stir in flour, salt, pepper, and basil until this turns into a toothpaste texture to make a roux. Once the roux has reached the this texture, cook for another 2 minutes stirring frequently.
- Slowly add in one cup of broth at a time until it becomes thick (2 - 3 cups). Then, pour in remaining broth. Add in butter.
- Add in diced potatoes and cook for 20 minutes until tender, not mushy. Add in heavy cream and stir.
- In a blender, add in 1 ½ cup of cooked potatoes with milk and puree. Pour potato puree into the soup. Add in hot sauce, cheddar cheese, and cream cheese. Cook until melted.
- Top bowls of soup with chives, bacon and any remaining cheese or sour cream if desired.
Nutrition
Tell us how you made this recipe your own in the comments below!
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