Creamy Potato Soup
Creamy Potato Soup. This simple potato soup is ultra creamy and comforting! With only a few ingredients this soup comes together quickly on the stovetop.
Creamy Potato Soup
Ingredients
Meat
- 8 Slices of bacon, I used Turkey Bacon
Produce
- 3 Cloves of Garlic, minced
- 1 Yellow onion, small
- 3 pounds Potatoes peeled and diced to 1 inch size cubes (use waxy potato like Gold Potatoes)
Canned Goods
- 4 cups Chicken Broth
Dairy
- 1 cup Heavy cream
- 1 cup Milk, I used almond milk
- 1/3 cup Sour cream
- 1 cup Cheddar Cheese, Shredded
Baking & Spices
- 3 tbsp All purpose Flour
- 1/4 tsp Pepper
- 1 1/2 tsp Salt
Optional Toppings:
- Diced Bacon
- Diced Green onion
- Sour cream
- Shredded cheese
Instructions
- Add the bacon to a dutch oven or pot and cook over medium high heat until the bacon is crispy. Remove the bacon to a bowl and set aside, leave the grease in the pot. If your using Turkey bacon there will not be any grease just add oil to pot.
- Add the diced onion and cook until softened and translucent. Add the minced garlic and cook for an additional 30 seconds or until fragrant.
- Stir in the flour until a paste forms and allow this to cook for about 2-3 minutes until a light golden color. This cooks the flour.
- Pour in the chicken broth, milk and cream. Add in the diced potatoes, salt and pepper. Stir to combine. Bring the pot to a simmer and cook stirring occasionally until the potatoes are softened and easily mashed.
- Turn heat off and using an immersion blender, blend the soup until most of the potatoes are blended and the soup is creamy. IF you don’t have an immersion blender then carefully pour portions of the soup into a blender or food processor and blend until smooth. Return soup to the pot after blending.
- With the heat still off, stir in the sour cream and shredded cheese. Return the bacon to the soup. Stir to combine.
- Serve warm with any additional toppings of your choice. ENJOY!