Summary:
With a thick and creamy consistency, this delicious potato soup is loaded with extra crispy bacon, shredded cheddar cheese, and sliced chives. It's an easy one-pot recipe that anyone can make.
INGREDIENTS
- 2 pounds russet potatoes (about 2 large), peeled and cut into 1/2-inch pieces
- 6 slices bacon
- 1 onion, chopped
- 10 cloves garlic, minced (Note 1)
- 2 cups whole milk
- 2 cups water
- 1 cup shredded cheddar cheese (Note 2)
- 1/4 cup
all-purpose flour (Note 3) - 1 tablespoon chopped fresh chives
- 1 teaspoon table salt
- 1/4 teaspoon ground black pepper
INSTRUCTIONS
- Cook Bacon: Heat large pot (Note 4) over medium heat. Add bacon to pot and cook until crispy, 10 to 15 minutes. Transfer bacon to paper towel to drain. When cool, crumble into small pieces.
- Sauté: Add onions to pot with bacon grease and cook until they soften, about 5 minutes, stirring occasionally. Add potatoes, garlic, salt, and pepper to pot. Cook for a few minutes, stirring frequently. Add flour to pot, and stir until ingredients are well-mixed, a few minutes.
- Simmer: Stir in water until well-mixed. Stir in milk. Bring to boil over high heat, then reduce heat and simmer on medium-low until potatoes are cooked, about 15 minutes, stirring occasionally to prevent potatoes from sticking to bottom of pot.
- Serve: Serve soup into bowls, and top with crumbled bacon, shredded cheddar cheese, and chopped chives (Note 5).
NUTRITION
| Makes 4 Servings |
| Amount Per Serving: |
| Calories 470 (35% from fat) | |
| Total Fat 18g | 28% |
| Saturated Fat 9g | 46% |
| Cholesterol 52mg | 17% |
| Sodium 1040mg | 43% |
| Net Carb 53g | |
| Total Carb 57g | 19% |
| Dietary Fiber 4g | 16% |
| Sugars 9.5g | |
| Protein 20g |
PHOTOS
I used chicken broth instead of water for more flavor. We loved it.
I made this as is and it was wonderful. The next time I substituted cauliflower to lower the carb count and added a couple of leeks and used extra sharp cheddar. And then I blended it with my immersion blender. It was also fabulous.
I made this soup for the 3rd time, each time I make it is better than the last! I subbed 1 cup of milk for cream instead and I added 1 tbs of powdered chicken bouillon. Lord! It was amazing!!
This is to die for! The only substitution I made was using frozen cubed hash browns instead of fresh potatoes (I was in a hurry!) Heaven in a bowl!
Oh my this was fantastic, I used red potatoes instead. It was divine!!
This was excellent! I only used 6 cloves of garlic which was perfect!
I just made this and my kid loved it! She asked if we could have it every night. Next time I will try to add more veggies- carrots, spinach, kale, etc. as mentioned by some other reviews below. Overall, happy. I’d also like to note that I used unsweetened flax milk instead of regular milk, olive oil instead of bacon and veggie broth instead of water. Made for a perfectly vegetarian dinner on a cold night!
I made this tonight! I added a bit of heavy cream with the milk extra pepper and a couple dashes of jalepeno onion powder. It was delicious!
This was the best ever!!! I added carrots and broccoli and used vegetable stock instead of water. Sooo tasty! Served with fresh French bread out of the oven. The best!
This is delicious! I added ground mustard and cayenne pepper, not for heat but for flavor. Thanks for a great recipe
This is a good recipe. I substituted half n half for the milk. I added carrots and celery. I put the bacon in when I added the half n half. At the end, I added 2 Tbl spoons of real butter and a pack of Kraft reg Mac n cheese cheese powder. It was the way I like it.
so good! i like to add cauliflower rice and use chicken bouillon instead of water plus add diced jalapeños to the garnish for a little kick. my boyfriend and I love this classic recipe.
I made it with chicken broth instead of water. Delicious. Best potato soup I have had
Used chicken broth instead of water as well + an immersion blender on half and some cayenne to give it a tiny kick. Loved it.
Julia, your recipes are masterful! Made this Soup today and it was heavenly!!! Thank you! – Linda Lou Johnson, The Colony, TX
This is the Simplest and yet the most tasty Potato soup recipe I have made! My husband is very picky and he Really likes this version of Potato soup the Most!
This was delicious – I made it at the beginning of a cold so I added hot sauce. Next time I’ll be using less garlic, as the amount used was slightly over powering but otherwise so good.
Oh I only used milk and half and half, no broth
I made this today. Holy moly! It is so delicious. My whole family loved it! We will definitely be making it again!
Hey! Would it be possible to add this to a crock pot? If so- how long and on what setting? Thanks!
Just got done making this soup and it tasted great can’t wait to have it later today,thank you for the recepie!
This recipe is wonderful. I made it today. Instead of using 2 cups of water, I substituted and used 2 cups of chicken broth. The taste was Amazing!!
Making this soup right now. Hope it’s as delicious as it looks! I didn’t have the garlic and onions so I had to substitute with seasonings. Hope that doesn’t make a big difference in taste; even though I know it will!
I’m about to make this, do you think mashing the potatoes would still work? I love thicker soups. Just dont know how well the mashed potatoes would mix in.
I use an immersion blender to make the soup smooth and creamy.
I’ve found instant potatoes as a thickener works well😀
My son is a very picky eater the only potato I could get him to eat was fries until I made this soup. Now this soup is his weekly request. My family loves this soup and it’s easy to make!