Ultimate Potato Soup Recipe

Ingredients

• 6 slices Bacon (diced, cooked until crisp)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 1 medium Onion (finely diced)
• 2 cloves Garlic (roasted, then minced)
• 1/4 cup All-Purpose Flour (for roux)
• 4 cups Chicken Broth (low‑sodium preferred)
• 1 cup Heavy Cream (full‑fat for richness)
• 1 teaspoon All‑Purpose Seasoning (store‑bought blend)
• 1 teaspoon Chicken Bouillon Powder (adds depth of flavor)
• 1/2 teaspoon Smoked Paprika (for smoky note)
• 1/4 teaspoon Chili Powder (mild heat)
• 4 medium Potatoes (Yukon Gold or Russet, peeled and diced)
• 1 cup Sharp Cheddar Cheese (shredded)
• 1/2 cup Garlic & Herb Cheese Blend (shredded (e.g., mozzarella‑herb blend))
• 4 tablespoons Sour Cream (for garnish)
• 2 tablespoons Fresh Chives (thinly sliced for garnish)
• 2 tablespoons Crumpled Bacon (reserved from cooked bacon for garnish)
• 2 tablespoons Extra Shredded Cheddar (for topping)

Instructions

1. Prepare Ingredients

   Dice the bacon, finely dice the onion, roast then mince the garlic, peel and dice the potatoes, and shred both cheeses. Set everything aside in separate bowls.

   Time: PT10M

2. Cook Bacon

   In a large stockpot over medium heat, add the diced bacon. Cook, stirring occasionally, until the pieces are crisp and the fat has rendered, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

   Time: PT5M

   Temperature: Medium heat

3. Sauté Aromatics and Make Roux

   Add the butter to the pot with the bacon fat. Once melted, stir in the onion and roasted garlic; sauté until translucent, about 3 minutes. Sprinkle the flour over the mixture and stir continuously for 2 minutes to form a light roux, ensuring the flour does not brown.

   Time: PT5M

   Temperature: Medium heat

4. Add Chicken Broth

   Gradually whisk in the chicken broth, making sure to scrape the bottom of the pot to dissolve the roux. Bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: Medium heat

5. Incorporate Cream and Seasonings

   Stir in the heavy cream, all‑purpose seasoning, chicken bouillon powder, smoked paprika, and chili powder. Increase the heat just enough to bring the soup to a boil, then reduce to a low simmer.

   Time: PT3M

   Temperature: Medium‑high heat

6. Cook Potatoes

   Add the diced potatoes to the pot, cover with a lid, and let them simmer for 15‑20 minutes, or until they are fork‑tender.

   Time: PT20M

   Temperature: Medium heat

7. Mash Half the Potatoes

   Using a potato masher, gently smash about half of the potatoes directly in the pot, leaving the rest in chunks for texture.

   Time: PT3M

8. Add Cheeses

   Stir in the shredded sharp cheddar and garlic‑herb cheese blend until fully melted and incorporated. Keep the heat low to prevent the cheese from separating.

   Time: PT3M

   Temperature: Low heat

9. Plate and Garnish

   Ladle the soup into bowls. Top each serving with a dollop of sour cream, a sprinkle of extra shredded cheddar, crumbled bacon, and sliced chives.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

30g

Fat

20g

Fiber

3g

Ingredient Substitutions

• Instead of Bacon: Turkey bacon
• Instead of Unsalted Butter: Margarine
• Instead of Onion: Leek
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Chicken Broth: Vegetable broth
• Instead of Heavy Cream: Half‑and‑half
• Instead of All‑Purpose Seasoning: Italian seasoning
• Instead of Chicken Bouillon Powder: Bouillon cube (1)
• Instead of Smoked Paprika: Regular paprika
• Instead of Chili Powder: Cayenne pepper (pinch)
• Instead of Potatoes: Sweet potatoes (different flavor)
• Instead of Sharp Cheddar Cheese: Monterey Jack
• Instead of Garlic & Herb Cheese Blend: Swiss cheese
• Instead of Sour Cream: Greek yogurt
• Instead of Fresh Chives: Green onions
• Instead of Crumpled Bacon: Cooked pancetta
• Instead of Extra Shredded Cheddar: Cheddar cheese powder

Equipment Needed

• Large Stockpot
• Wooden Spoon
• Chef’s Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Grater
• Ladle
• Small Bowl

Critical Steps — Do Not Skip

• Make a smooth roux with butter and flour
• Cook potatoes until fork‑tender but not mushy
• Mash only half of the potatoes for a creamy‑chunky texture
• Melt the cheeses over low heat to avoid curdling

Chef Tips from the Video

• Use Yukon Gold potatoes for a naturally creamy texture
• Crisp the bacon until very brown for maximum flavor and crunch
• Roast the garlic beforehand to add a subtle sweetness
• Finish with a drizzle of melted butter for extra richness if desired

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days

Freezer: Freeze in portion‑size bags for up to 2 months; thaw and reheat gently

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the roux and broth a day ahead and refrigerate separately
• Cook the potatoes and mash half; store the mashed portion in the fridge and combine when ready to serve
• The soup reheats best over low heat, adding a splash of broth if it thickens

Frequently Asked Questions