Creamy Potato Soup
Loaded baked potatoes are amazing, but you can’t cozy up and warm your hands on it like you can with a big bowl of soup!
- 4 oz. bacon ($1.37)
- 1 yellow onion, diced ($0.32)
- 4 cloves garlic, minced ($0.32)
- 3 Tbsp butter ($0.33)
- 1/4 cup all-purpose flour ($0.03)
- 2 cups chicken broth ($0.26)
- 2 cups whole milk ($0.40)
- 2 lbs. russet potatoes, peeled & diced ($1.20)
- 1/2 tsp smoked paprika ($0.05)
- 1/4 tsp cayenne pepper ($0.02)
- 1/2 tsp salt (or to taste) ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 1/2 cup sour cream ($0.37)
- 4 oz. cheddar cheese, shredded ($1.15)
- 3 green onions, sliced ($0.30)
- Add the bacon to a large soup pot and cook over medium heat until brown and crispy. Use a slotted spoon to transfer the bacon to a clean bowl or plate, leaving the bacon grease in the pot.
- While the bacon is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot after the bacon has been removed and cook over medium heat in the bacon grease until the onions are soft and translucent.
- Add the butter and flour to the pot and continue to stir and cook over medium heat for about two minutes to form a roux.
- Add the chicken broth and milk to the pot and whisk to dissolve all of the flour and butter.
- Add the diced potatoes to the pot, cover, and turn the heat up to medium-high to bring the broth up to a boil. Once boiling, turn the heat down to medium-low and let the potatoes simmer for 15 minutes, or until they are very tender (easily pierced with a fork).
- Use a potato masher or immersion blender to mash the potatoes until the soup is to your desired thickness.
- Season the soup with smoked paprika, cayenne, salt, and pepper. Once seasoned, stir in the sour cream.
- Serve the soup hot and top each bowl with the crumbled bacon, sliced green onions, and cheddar cheese.
“This recipe’s amazing! Made it today, and it was delicious. Thanks! Potato soup’s a fave but I’d never made it before seeing this recipe 😋❤️”
So let’s turn that baked potato and all of its delicious toppings into a thick and creamy, warm and cozy, delicious and filling bowl of Potato Soup to get us through the last couple of months of winter. This potato soup method has all the usual fixins like bacon, sour cream, cheddar cheese, and green onion all piled into a thick and velvety potato soup base.
Use a slotted spoon to transfer the bacon to a clean bowl or plate, leaving the bacon grease in the pot. Add the onion and garlic to the pot after the bacon has been removed and cook over medium heat in the bacon grease until the onions are soft and translucent. Add the butter and flour to the pot and continue to stir and cook over medium heat for about two minutes to form a roux.
Add the chicken broth and milk to the pot and whisk to dissolve all of the flour and butter. Add the diced potatoes to the pot, cover, and turn the heat up to medium-high to bring the broth up to a boil.
Once boiling, turn the heat down to medium-low and let the potatoes simmer for 15 minutes, or until they are very tender (easily pierced with a fork). Use a potato masher or immersion blender to mash the potatoes until the soup is to your desired thickness.
Serve the soup hot and top each bowl with the crumbled bacon, sliced green onions, and cheddar cheese. Cook ¼ lb. of bacon in a soup pot over medium heat until brown and crispy.
Remove the bacon with a slotted spoon to a clean bowl or plate and leave the bacon grease in the pot. Add them to the pot after removing the bacon and continue to sauté over medium heat in the bacon grease until the onions are soft and translucent.
Next, add 3 Tbsp butter and 3 Tbsp flour to the onions and garlic. While the onions are sautéing, peel and dice 2 lbs. russet potatoes into ½-inch cubes.
Whisk to dissolve all the flour and butter, then add the diced potatoes. Simmer the potatoes in the soup for about 15 minutes, or until they are VERY soft.
Use a potato masher or immersion blender to partially mash the potatoes or until the soup is to your desired thickness (some like it chunky, some like it smooth!). And lastly, to make the soup extra creamy and extra baked-potato-like, stir in ½ cup sour cream. Add the green onion, cheese, and crispy bacon to each bowl (or to the pot if you want to make a nice presentation for the dinner table).
Optional add-ins I love recipes that allow for fun add-ins or toppings, and this loaded potato soup method is definitely one of them!