Description

This Creamy Potato Soup is the perfect bowl of comfort, filled with tender red potatoes, crispy bacon, melted cheddar cheese, and chives. A hearty, one-pot soup that’s warm, satisfying, and easy to make. Keyword: Creamy Potato Soup

Ingredients

6 slices bacon, chopped
1/2 white onion, diced
4 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth or stock
2 cups whole milk
2 pounds red potatoes, peeled and diced small
1 cup sharp cheddar cheese, shredded
1/2 cup sour cream
1/4 cup chives, minced
Kosher salt and black pepper, to taste

Instructions:

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Instructions

Cook the Bacon:
In a large pot, cook bacon over medium heat until crispy.
Transfer to a paper towel-lined plate. Keep the bacon fat in the pot.
Sauté Onion and Garlic:
Add onion and cook for 5 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant.
Make the Roux:
Sprinkle flour over the onion and garlic.
Whisk well to create a thick paste.
Add Liquids:
Slowly whisk in chicken broth and milk until smooth.
Cook the Potatoes:
Add diced potatoes. Reduce heat to medium-low.
Simmer for 20–25 minutes, stirring occasionally, until potatoes are tender.
Mash for Creaminess:
Lightly mash some of the potatoes with a masher to thicken the soup.
Finish the Soup:
Stir in cheddar cheese, sour cream, chives, and the cooked bacon.
Season with salt and pepper to taste.

Notes

For a vegetarian version, omit bacon and use vegetable broth.
Add a pinch of smoked paprika for depth of flavor.
Leftovers keep well in the fridge for up to 3 days.