| Level: | Easy |
| Total: | 55 min |
| Active: | 55 min |
| Yield: | 8 servings |
Ingredients
- 6 slices bacon, chopped
- 2 medium yellow onions, chopped
- 2 cloves garlic, minced
- 3 tablespoons flour
- Kosher salt and freshly ground black pepper
- 4 cups chicken broth
- 1 cup heavy cream
- 3 pounds russet potatoes, chopped
- 1 cup sour cream
- 3 cups shredded cheddar
- 4 scallions, sliced, for garnish
Instructions
- Set a large Dutch oven over medium-high heat. Add the bacon and cook until crispy, 6 to 8 minutes; remove to a plate. When cool, crumble and set aside for garnish.
- Add the onions and garlic to the pot, and cook in the rendered bacon grease until softened, 4 to 5 minutes. Add the flour and some salt and pepper, and stir until combined. Cook for 3 minutes, so the raw flour taste cooks out. Add the chicken broth and heavy cream, whisking to remove any flour lumps. Add the potatoes and cook over medium heat until tender, about 10 minutes.
- With a potato masher, break up the cooked potatoes¿this will yield a thick and chunky consistency. Whisk in sour cream and then the shredded cheddar; let it melt through.
- Serve garnished with crispy crumbled bacon and sliced scallions.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 627 |
| Total Fat | 41 g |
| Saturated Fat | 22 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 22 g |
| Cholesterol | 117 mg |
| Sodium | 1052 mg |
Reviews
This was amazing! My whole family loved it. I made it exactly as the recipe was written.
I made this according to the recipe. Top shelf!
Wow!! Soooo good!! Recommend watching the video on the recipe page. Bacon goes ON the soup, NOT IN IT! It’s a garnish! Stays crispy. Accidentally added 2 C heavy cream – just made it creamier. Will need to add broth when I reheat it but that’s okay. Glad I’m single so I don’t have to share it
I made this as written except two extra pieces of bacon. My potatoes took a little longer to cook than the recipe said, but it was delicious! I enjoyed making it and thought it was just lovely.
Fairly easy to make and the flavor is fine but it’s way too thick for me. I added a cup of water and probably would add more if I make it again. I think it could also use more bacon.
I thought this was very good, and so did my family! I felt like my potatoes were cut pretty small, but they needed about 20-25 minutes to cook (which was okay with me because I had the time). I appreciated the bacon being left as a garnish, and not mixed in with the soup. It was delicious and I’ll be saving this recipe!
I love, love, love this soup!
Very good and very easy. I use yellow potatoes and I don’t peel them.
It’s the best potato soup I have ever tasted and I made it for the first time!! Delicious. Will make again for all my family… thank you
Potatoes should be small