Amazing Potato Soup Recipe

Ingredients

• 8 slices Bacon (cut into pieces before cooking)
• 1 large Yellow Onion (roughly chopped)
• 3 cloves Garlic (minced)
• 3 pounds Yukon Gold Potatoes (peeled and cut into 1‑inch cubes)
• 0.25 cup All-Purpose Flour (for thickening the soup)
• 4 cups Chicken Broth (low‑sodium preferred)
• 1.5 cups Milk (whole milk recommended)
• 1 cup Heavy Cream (for extra richness)
• 0.5 cup Sour Cream (about 120 g, adds tang)
• 1.5 teaspoons Salt (adjust to taste)
• 0.75 teaspoon Black Pepper (cracked)
• 2 tablespoons Chives (finely chopped, for garnish)
• 0.5 cup Cheddar Cheese (shredded, optional garnish)
• 0.25 teaspoon Smoked Paprika (optional garnish)

Instructions

1. Cook Bacon

   Place the 8 slices of bacon in the large pot over medium‑high heat. Cook, stirring frequently, until the bacon is crispy and the fat has rendered, about 12 minutes.

   Time: PT12M

2. Reserve Bacon and Drippings

   Transfer the crispy bacon to paper towels to drain. Set aside. Reserve the rendered bacon drippings in the pot for later use.

   Time: PT2M

3. Prep Vegetables

   Roughly chop the yellow onion and mince the garlic cloves. Peel and dice the Yukon Gold potatoes into 1‑inch cubes.

   Time: PT5M

4. Sauté Onion

   Add the chopped onion to the pot with the bacon drippings. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.

   Time: PT5M

5. Add Garlic

   Stir in the minced garlic and cook for 1 minute until fragrant.

   Time: PT1M

6. Cook Potatoes

   Add the diced potatoes to the pot. Stir to coat with the onion‑garlic mixture and cook for about 5 minutes, stirring occasionally. If the potatoes begin to stick, add a tablespoon of the reserved bacon drippings.

   Time: PT5M

7. Make Flour Roux

   Sprinkle the 1/4 cup flour over the potatoes and stir continuously for 2 minutes to cook out the raw flour taste and form a light roux with the bacon fat.

   Time: PT2M

8. Add Liquids

   Slowly whisk in the 4 cups chicken broth, followed by the 1½ cups milk, ensuring the mixture stays smooth. Bring the soup to a gentle simmer.

   Time: PT3M

9. Simmer Soup

   Partially cover the pot and let the soup simmer gently for about 40 minutes, stirring occasionally, until the potatoes are fork‑tender.

   Time: PT40M

10. Mash Portion of Potatoes

    Using a potato masher or the back of a spoon, mash about one‑third of the potatoes directly in the pot to thicken the broth, being careful not to over‑mash.

    Time: PT2M

11. Enrich with Creams

    Stir in 1 cup heavy cream followed by ½ cup sour cream until fully incorporated.

    Time: PT1M

12. Season and Finish

    Add 1½ teaspoons salt, ¾ teaspoon cracked black pepper, and optional smoked paprika. Taste and adjust seasoning as needed.

    Time: PT2M

13. Garnish and Serve

    Ladle the soup into bowls. Top each serving with crumbled bacon, chopped chives, shredded cheddar cheese, and a sprinkle of smoked paprika if desired.

    Time: PT2M

Nutrition Facts

Calories

355

Protein

10 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g