Description
This creamy, comforting potato soup is loaded with tender potatoes, crispy bacon, and savory vegetables, finished with cheddar cheese and fresh herbs. It’s a quick, easy dinner perfect for chilly nights and family gatherings.
Ingredients
- 5–6 medium russet potatoes, peeled and diced (about 2 pounds)
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 6 slices bacon, chopped
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups whole milk
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/4 cup green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Peel and dice potatoes, dice onion, carrots, and celery. Chop bacon.
- In a large soup pot over medium heat, cook chopped bacon until crisp (about 8 minutes). Remove bacon with a slotted spoon and set aside.
- In the bacon drippings, add onions, carrots, and celery. Cook for 4-5 minutes, stirring often, until soft and fragrant. Add minced garlic and cook for 1 more minute.
- Reduce heat to low, add butter, and let it melt. Sprinkle in flour and stir constantly for 2 minutes to make a roux.
- Slowly add chicken broth, stirring well to prevent lumps. Increase heat to medium and bring to a gentle simmer.
- Add diced potatoes. Season with salt and pepper. Simmer uncovered for 15-18 minutes, until potatoes are fork-tender.
- Use an immersion blender to puree half the soup, or transfer 2-3 cups to a blender and blend until smooth. Pour back into the pot.
- Stir in milk and 1/2 cup shredded cheddar cheese. Simmer on low for 5 more minutes, stirring until cheese melts and soup is creamy.
- Taste and adjust seasoning as needed. If thicker soup is desired, simmer a few extra minutes uncovered.
- Ladle hot soup into bowls. Top with reserved bacon, extra cheddar cheese, sliced green onions, and chopped parsley.
Notes
Cut potatoes evenly for consistent cooking. Stir roux constantly to avoid lumps. Blend only half the soup for creamy texture with some chunks. Add milk after blending and simmer gently to prevent scorching. For gluten-free, use GF flour or cornstarch. For vegetarian, omit bacon and use vegetable broth. Soup thickens as it sits; add broth or milk to thin when reheating. Toppings like sour cream, crispy onions, or hot sauce add extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 1.5 cups (360ml) per serving
- Calories: 320
- Sugar: 6
- Sodium: 690
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 37
- Fiber: 3
- Protein: 11
Keywords: potato soup, pioneer woman, creamy soup, comfort food, bacon, cheddar, easy dinner, family meal, hearty soup, stovetop soup