Creamy Loaded Potato Soup
When winter winds howl, nothing wraps you in warmth quite like a bowl of homemade potato soup. This recipe transforms humble spuds into velvety
Ingredients
- 2 slices thick-cut bacon, diced
- 1 large yellow onion finely diced
- 3 celery stalks finely chopped
- 3 3 medium carrots, diced
- 4 garlic cloves, minced
- 2.5 pounds Yukon Gold potatoes peeled and diced into 1/2-inch cubes
- 4 cups low sodium chicken broth
- 2 cups whole milk
- 1/2 cup heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon white pepper
- Salt to taste
Sharp cheddar cheese, freshly grated
Crispy bacon bits
Fresh chives, finely chopped
Sour cream
Fresh cracked black pepper
Instructions
- Build the Flavor Base:In a large Dutch oven, cook diced bacon over medium heat until crispy and fat has rendered (8-10 minutes). Remove bacon with a slotted spoon, leaving the fat behind. In this liquid gold, sauté onion, celery, and carrots until softened and onions become translucent (5-7 minutes). Add garlic and cook until fragrant, about 1 minute.
- Create the Roux:Add butter to the vegetables and allow it to melt. Sprinkle flour over the mixture and cook, stirring constantly, for 2-3 minutes to remove the raw flour taste. This will help thicken your soup beautifully.
- Develop the Body:Gradually whisk in chicken broth, stirring constantly to prevent lumps. Add diced potatoes, thyme, and white pepper. Bring to a gentle simmer and cook until potatoes are just tender when pierced with a fork (15-20 minutes).
- Perfect the Texture:Once potatoes are tender, use a potato masher to partially mash some of the potatoes right in the pot - this creates a naturally thick, creamy texture while leaving some chunks for interest. Add milk and cream, stirring to combine. Simmer for an additional 5 minutes.
- Final Symphony: Season to taste with salt (remember, the bacon adds saltiness). Ladle into bowls and top with reserved crispy bacon, sharp cheddar, fresh chives, a dollop of sour cream, and fresh cracked pepper.
Notes
Special Notes:
- Choose starchy Yukon Gold potatoes for the creamiest texture
- Don't over mash the potatoes - some chunks create perfect texture
- For extra richness, add a splash more cream at the end
- Soup will thicken as it cools; thin with warm broth if needed
Nutrition Information (per serving):
- Calories: 425
- Total Fat: 24g
- Saturated Fat: 12g
- Cholesterol: 65mg
- Sodium: 580mg
- Total Carbohydrates: 42g
- Dietary Fiber: 4g
- Protein: 15g
- Sugar: 6g
Frequently Asked Questions:
Q: Can I make this soup ahead? A: Yes! It reheats beautifully within 3-4 days. The soup may thicken in the refrigerator; thin with warm broth when reheating. Q: Can I freeze this soup? A: While possible, cream-based soups can separate when frozen. For best results, freeze before adding dairy, then add cream and milk when reheating. Q: Can I make this vegetarian? A: Absolutely! Skip the bacon and use vegetable broth. Add a touch of smoked paprika for that smoky depth. Q: How do I prevent my potatoes from getting mushy? A: Don't overcook them initially - they should be just tender when pierced. They'll continue cooking slightly in the hot soup. Q: Can I use an immersion blender instead of mashing? A: Use caution with an immersion blender - overblending releases too much potato starch, creating a gluey texture. Hand mashing offers better control. Pro Tips:- Cut potatoes into uniform sizes for even cooking
- Don't skip the white pepper - it adds subtle heat without black specks
- Grate cheese fresh rather than using pre-shredded for better melting
- Save some bacon fat for future cooking projects
- For extra depth, add a parmesan rind while simmering