Easy Homemade Potato Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
5 thick-cut bacon slices, cut into small pieces
02 -
1 medium white or yellow onion, chopped (about 1 cup)
03 -
4 fresh garlic cloves, minced
04 -
1.5 pounds Yukon gold potatoes, cut into bite-sized cubes
05 -
1/4 cup all-purpose flour
→ Liquids & Dairy
06 -
2 cups chicken or vegetable stock
07 -
2 cups milk, slightly warmed
08 -
1 cup sharp cheddar cheese, freshly shredded
09 -
1/2 cup Greek yogurt or sour cream
→ Seasonings
10 -
1 teaspoon sea salt, plus more to taste
11 -
1/2 teaspoon fresh cracked black pepper
→ Optional Toppings
12 -
Fresh chives or green onions, thinly sliced
13 -
Extra shredded cheddar cheese
14 -
Crispy bacon bits
15 -
A dollop of sour cream
# Instructions:
01 -
Get your large stockpot nice and hot over medium-high heat. Toss in the diced bacon and cook until it's perfectly crispy, giving it a stir now and then. Once done, scoop out the bacon with a slotted spoon and set aside, keeping about 3 tablespoons of that liquid gold (bacon grease) in the pot. Pro tip: while the bacon's sizzling away, use this time to prep your potatoes and onion!
02 -
Drop your diced onion into the bacon grease and let it cook for about 5 minutes until soft and translucent. Add the garlic and let it work its aromatic magic for another minute or two. Now sprinkle in the flour and cook for a minute, stirring constantly - this'll help thicken up your soup beautifully.
03 -
Pour in your stock, stirring well to combine with the flour mixture. Add the warm milk and potatoes. Bring everything to a gentle simmer (but don't let it boil!), then lower the heat to medium-low. Cover and let it bubble away for 10-15 minutes, stirring occasionally to prevent any sticking, until those potatoes are fork-tender.
04 -
Once your potatoes are perfectly soft, it's time for the finale! Stir in the shredded cheddar, Greek yogurt (or sour cream), salt, pepper, and most of those crispy bacon bits you set aside. Give it a taste and adjust the seasoning if needed.
05 -
Ladle into bowls while hot and top with the remaining bacon bits and any other toppings you fancy. To save for later, let it cool completely and store in an airtight container in the fridge for up to 3 days.
# Notes:
01 -
This cozy potato soup comes together in just over 30 minutes and doesn't require any heavy cream to achieve its creamy texture.
02 -
The recipe can easily be made vegetarian by using vegetable stock and omitting the bacon (use butter instead of bacon grease).
03 -
For faster cooking, cut your potatoes into smaller, uniform pieces.