Ingredients:
The Base:
- 1 pound bacon, diced
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 large russet potatoes, peeled and diced
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Toppings (Choose your favorites):
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions/chives
- Additional cooked bacon
Instructions:
- Cook the bacon: Place the diced bacon in a large pot or Dutch oven over medium heat. Cook until the bacon is crispy. Remove the bacon with a slotted spoon and set aside, reserve approximately 2 tablespoons bacon grease in the pot.
- Sauté the veggies: Add the butter and chopped onion to the bacon grease. Cook until the onions are softened, about 5 minutes. Add garlic and cook for an additional 30 seconds, or until fragrant.
- Make the roux: Sprinkle the flour over the onions and garlic. Stir continuously until well combined and lightly browned, about 1 minute.
- Build the soup base: Slowly whisk in chicken broth, milk, and heavy cream. Bring to a simmer, stirring occasionally.
- Add potatoes and spices: Add the diced potatoes, salt, pepper, and optional cayenne pepper. Bring back to a simmer, then reduce the heat to low and cook for 15-20 minute or until the potatoes are fork-tender.
- Thicken the soup: If desired, remove about a cup of the soup mixture (including some potatoes) and transfer to a blender or food processor. Blend until smooth and creamy. Return this mixture to the pot, stirring to incorporate and slightly thicken your soup.
- Finish with toppings: Stir in 1 cup of the cheddar cheese and the sour cream. Taste and adjust salt and pepper to your liking.
- Serve hot: Ladle into bowls and top with your desired toppings like the remaining cheddar cheese, cooked bacon bits, and green onions/chives. Enjoy!
Tips:
- Customize it: Make it vegetarian by omitting bacon or try different potato types like sweet potatoes or Yukon Gold.
- Extra creamy: For an even richer soup, stir in an extra dollop of sour cream or add a splash of half-and-half right before serving.
- Consistency: If the soup is too thick, add a bit more milk or broth. If the soup is too thin, continue simmering to reduce, or create a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) and gradually stir into the soup.
- Make ahead: Potato soup is a perfect make-ahead meal. Cool, store in the refrigerator, and reheat gently before adding toppings.
