The most flavorful and heartiest potato soup ever. After enjoying a similar soup at a restaurant, I made this soup. Easy to prepare great comfort food! You can easily modify the recipe to your preferences. This soup is a favorite among my family during the winter. Add chives, bacon bits, and Cheddar cheese as garnish.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 strips bacon
- 5 Yukon Gold potatoes, cut into eighths
- ½ cup butter
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- 3 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 pint half-and-half
- 3 (15 ounce) cans chicken broth
- 1 (8 ounce) container sour cream
- 2 cups shredded Cheddar cheese
- 1 teaspoon dried parsley
Instructions
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove from skillet and crumble. Reserve drippings.
- Place potatoes in a pot; cover with water. Bring to a boil. Reduce heat to medium-low. Cook, covered, until tender, 15 to 20 minutes. Drain.
- Melt butter in a large skillet over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Reduce heat; add the boiled potatoes, half-and-half, and chicken broth. Simmer until thickened, about 5 minutes. Add sour cream and 1 cup Cheddar cheese; cook and stir until heated through, about 5 minutes. Garnish soup with remaining Cheddar cheese and parsley.
- You can use peeled or unpeeled potatoes.
Nutrition Facts
| Calories | 658 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 147 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 31 g |
| Sodium | 2030 mg |
| Sugars | 2 g |
| Fat | 51 g |
| Unsaturated Fat | 0 g |
Reviews
This is delicious!!! I cut my potatoes into small bite sized cubes instead of into big chunks as suggested in the recipe. Also, I found it wasn’t enough potatoes so next time I will probably double the amount to make more filling.
Easy!! I made it tonight and it was wonderful…better than most that I’ve ordered at restaurant. But then again, how do you go wrong with bacon, bacon drippings, 1 stick of butter , 2 cups of half-n-half…will defiantly make again!! I used 6 Idaho potatoes & after draining I smashed them before adding them in
Tastes faboulous, but too thin for us. Next time I will use only 2 cans of chicken broth. Thanks Kristine
I Love This Soup Recipe! I Followed As Is , I Didn’t Add Or Take Away Any Ingredients. And My Picky Eater Kid Smashed It Thank You It’s Perfect
This soup is delicous!!! I added a bit of dill because that’s how I usually make it. Thank you! 🙂
Great recipe. But I ended up taking an immersion blender and blending the soup up a little bit. The potatoes were too large in the recipe.
This was pretty good and easy to make. Next time I will mash some of the potatoes because my soup did not thicken. I did not have half and half so I used half heavy whipping cream and half regular milk. I also omitted the parsley and used fresh green onions. I did season it a bit more with salt and fresh cracked pepper.