POTATO SOUP RECIPE
📝 Step-by-Step Instructions
- Crisp the Bacon:
- In a large Dutch oven or soup pot over medium heat, cook the chopped bacon until crispy (about 6–8 minutes). 🥓
- Transfer the crispy bacon to a paper towel-lined plate using a slotted spoon, leaving about 2 tablespoons of bacon grease in the pot.
- Sauté Aromatics:
- Add the diced onion to the hot bacon grease and cook for 4 to 5 minutes until soft and translucent 🧅.
- Add the minced garlic and cook for another 1 minute until fragrant. 🧄
- Make the Roux & Simmer:
- Sprinkle the flour over the onion and garlic mixture, stirring continuously for 1 minute to cook out the raw flour taste. 🌾
- Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. 🥣
- Add the diced potatoes, salt, pepper, and garlic powder. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 to 20 minutes until the potatoes are fork-tender.
- Cream & Mash:
- Reduce heat to low. Use a potato masher or immersion blender to lightly mash about half of the potatoes directly in the pot—this makes the soup thick while leaving nice, chunky potato bites! 🥔
- Stir in the heavy cream, sour cream, and 1 cup of shredded cheddar cheese until completely melted and smooth. 🥛🧀
- Serve & Load It Up:
- Ladle the warm, thick soup into individual bowls.
- Top generously with the remaining shredded cheddar, crispy bacon, and fresh parsley or green onions. Serve hot! 😋
