Print

35-Minute Creamy Potato Soup Recipe Shock

potato soup recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this wonderfully creamy and loaded potato soup. It is simple to prepare on the stovetop and delivers the comforting flavor of a classic baked potato, complete with bacon, cheese, and fresh chives. This recipe brings warmth to any evening.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 4 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 large Russet potatoes, peeled and diced
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 cups milk (whole milk recommended for creaminess)
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese, plus extra for topping
  • 1/2 cup sour cream, plus extra for topping
  • 2 green onions, sliced (for garnish)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped bacon and cook until crisp. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon grease in the pot.
  2. Add the chopped onion to the pot and cook in the bacon grease until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Add the diced potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then reduce heat, cover, and simmer until potatoes are tender, about 15-20 minutes.
  4. In a small bowl, whisk together the flour and milk until smooth to create a slurry.
  5. Slowly whisk the flour and milk mixture into the simmering soup. Continue stirring until the soup thickens, about 5 minutes.
  6. Stir in the heavy cream. Reduce the heat to low.
  7. Remove the pot from the heat. Stir in the shredded cheddar cheese until fully melted and smooth.
  8. Gently stir in the sour cream. Do not boil the soup after adding sour cream.
  9. Taste and adjust seasoning if needed.
  10. Ladle the soup into bowls. Top generously with reserved crispy bacon, extra cheddar cheese, a dollop of sour cream, and sliced green onions.

Notes

  • Chef Tariq suggests using starchy potatoes like Russets for the best creamy texture.
  • Leo recommends adding a pinch of smoked paprika with the flour for an added layer of flavor.
  • For a quicker version, use pre-cooked, cubed potatoes.
  • Amara advises grating your own cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.

Nutrition

Find it online: https://savoryskies.com/creamy-loaded-potato-soup-recipe/