Homemade Potato Soup
This hearty homemade potato soup is made with russet potatoes, carrots, celery, onions, butter, flour, milk, and chicken broth for a creamy and comforting meal.
Equipment
Ingredients
- 4-5 large Russet potatoes peeled and diced
- 2 stick butter (you can use just 1 stick if you prefer)
- 6 cups milk I prefer either 2% or whole
- 1/4 cup unbleached all-purpose flour
- 2 cups shredded cheddar cheese plus some for sprinkling on top
- 12 slices bacon cooked + 2 tbs reserved bacon grease
- 4 green onions diced
- 1 cup sour cream
- salt and pepper to taste
- 1 bread bowl optional
Instructions
- Peel potatoes
- Cook potatoes in the microwave according to your microwave potato settings (usually between 1-3 minutes per potato)
- Cut potatoes into 1" cubes, set aside
- Cook bacon to your preferred crispiness and set aside, crumble once cooled
- Dice up four green onions, set aside
- In a large stock pot or dutch oven, melt butter over low-medium heat
- Add flour and whisk together with butter until smooth and bubbly. Cook mixture for 2-3 minutes
- Increase heat to medium and gradually whisk in 6c milk. Cook until slightly thickened, about 14 minutes ***continued whisking is so important here! Otherwise the milk will burn to the bottom of your pot and your entire batch of soup will taste smokey, yuck!
- Add the potatoes and onions, stirring occasionally, until soup begins to bubble. Reduce heat, simmer gently for 10 minutes
- Stir in bacon, bacon grease reserves, and 1c sour cream
- Add in 2c grated cheddar cheese and stir well
- Use an emersion blender to blend everything up if you would like. I like to do a couple of pulses so I still have some chunks along with creamy potato!
- Dish and serve. Top with crumbled bacon, cheese and diced green onions. Serve in a bread bowl if you'd like!
Nutrition
Calories: 1134kcalCarbohydrates: 64gProtein: 33gFat: 84gSaturated Fat: 43gPolyunsaturated Fat: 7gMonounsaturated Fat: 26gTrans Fat: 2gCholesterol: 208mgSodium: 1102mgPotassium: 1612mgFiber: 4gSugar: 15gVitamin A: 1907IUVitamin C: 16mgCalcium: 639mgIron: 3mg
Tried this recipe?Let us know how it was!