Creamy Potato Soup
Servings: 6
Calories: 220kcal
Easy Creamy Potato Soup Recipe that's hearty and comforting. This soup tastes just like loaded baked potatoes! It's cheesy, creamy and a homemade treat the family will love.
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Equipment
- Immersion Blender, Blender, or Potato Masher
Ingredients
- 6 slices bacon diced and 2 tablespoon fat reserved
- ½ onion chopped
- 2 carrots diced
- 2 celery ribs diced
- 1 clove garlic chopped
- 2 tablespoon all purpose flour
- 6 small or 3 large russet potatoes about 2 ½ pounds peeled and diced into one inch cubes
- 1 ½ teaspoons seasoned salt such as Lawry’s
- Black pepper to taste
- 6 cups lower sodium chicken stock vegetable stock works well too
- ½ to ¾ cups whole milk use other varieties depending on your preference
- ¼ to ½ cup heavy cream can be omitted for a lighter version--add more milk if needed
- Salt and pepper to taste
Toppings
- Sour Cream
- Grated Cheese such as Cheddar Monterey Jack, Munster, Gruyere or Swiss
- Chopped Green Onions
- Chopped Bacon
- A dash or two of hot sauce like Tabasco
Instructions
- Crisp bacon in a large dutch oven or stock pot. Remove bacon pieces and drain on paper towels. Leave rendered fat in pan (about 2-3 tablespoons, drain off any excess).
- Saute onions, carrots, celery, and garlic in bacon fat until lightly browned and softened (about 5 minutes).
- Sprinkle the flour over the vegetable mixture and cook for about one minute, stirring constantly.
- Slowly add the stock and milk, stirring to combine. Then gently add the diced potatoes, seasoned salt and black pepper. Stir.
- Bring to a low boil then let mixture simmer until the potatoes are tender and can be pierced with a fork.
- Using an immersion blender, puree the soup to desired consistency. Alternatively, you can puree the soup in a blender in small batches. Never fill the blender container more than halfway full! The steam from the hot soup can blow the top off the bender.
- If you used the blender, return soup to pan over low heat.
- Stir in heavy cream, if using.
- Serve soup with your favorite toppings.
Video
Notes
- To make a vegetarian version: skip the bacon and use olive or canola oil to sauté the onions, carrots, celery, and garlic.
- To store: cover and refrigerate for 3 or 4 days. Reheat in microwave or over medium heat on the stove.
- To freeze: when the soup has cooled, place in a freezer safe container. Freezer bags work well for this. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in microwave or over medium heat on the stove.
- Since toppings vary, nutritional info is for about 1.5 cups of the soup only.
Nutrition
Calories: 220kcal | Carbohydrates: 29g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 153mg | Potassium: 748mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2145IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 2mg