Easy Potato Soup Recipe for Cold Winter Days

Ingredients

• 8 oz Bacon (cut into 1‑inch pieces)
• 1 medium Onion (finely chopped)
• 2 Celery Stalks (chopped)
• 2 cloves Garlic (minced)
• 2 Tbsp Unsalted Butter (softened)
• 2 Tbsp All-Purpose Flour (for roux, sifted)
• 2 lb Potatoes (peeled and cubed (Yukon Gold or Russet))
• 4 cup Chicken Stock (low‑sodium)
• 1/2 cup Heavy Cream (room temperature)
• 1/2 cup Shredded Cheddar Cheese (for garnish)
• 2 Tbsp Fresh Chives (chopped, for garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Cook Bacon and Render Fat

   In a large pot over medium heat, add the bacon pieces and cook until crisp, about 5‑7 minutes. Use a slotted spoon to transfer the cooked bacon to a paper‑towel‑lined plate, leaving 3‑4 Tbsp of bacon grease in the pot.

   Time: PT7M

   Temperature: medium heat

2. Sauté Aromatics

   Add the chopped onion, celery, and minced garlic to the pot with the bacon fat. Cook, stirring occasionally, until the onion is translucent and the vegetables are softened, about 5 minutes. Season lightly with salt to help draw out moisture.

   Time: PT5M

   Temperature: medium heat

3. Make the Roux

   Add the butter to the pot and melt. Sprinkle the flour over the melted butter and whisk continuously for 2‑3 minutes until the mixture turns a light golden color and the raw flour taste disappears.

   Time: PT3M

   Temperature: medium heat

4. Add Potatoes and Stock

   Drain the cubed potatoes and add them to the pot. Pour in the chicken stock, stirring to combine, until the potatoes are just covered (about 4 cups). Increase heat to bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: medium‑high heat

5. Simmer Until Potatoes Are Tender

   Reduce heat to a low simmer and cook, uncovered, for 20 minutes or until the potatoes are fork‑tender.

   Time: PT20M

   Temperature: low simmer

6. Blend Half the Soup

   Using an immersion blender (or carefully transfer half the soup to a countertop blender), blend until smooth, leaving some potato chunks for texture. Return the blended portion to the pot.

   Time: PT3M

7. Finish with Cream

   Stir in the heavy cream and return the soup to a gentle heat just until warmed through, about 2 minutes. Adjust seasoning with additional salt and pepper as needed.

   Time: PT2M

   Temperature: low heat

8. Serve and Garnish

   Ladle soup into bowls. Top each serving with the reserved crispy bacon, shredded cheddar cheese, and chopped chives. Add an extra grind of black pepper if desired.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

15g

Carbohydrates

45g

Fat

35g

Fiber

5g