Creamy Potato Soup
Cozy Up with the Creamiest Potato Soup!
Is there anything more comforting than a warm bowl of potato soup on a chilly day? This Creamy Potato Soup recipe is a family favorite, and for good reason! It’s rich, flavorful, and surprisingly easy to make. Forget those bland, watery soups – this one is thick, creamy, and packed with deliciousness.
We start with crispy bacon (because everything is better with bacon!), then build layers of flavor with sautéed onions, celery, and garlic. The potatoes are the star, of course, and we use red potatoes for their creamy texture and slightly sweet taste. A touch of flour helps to thicken the soup to perfection, and the heavy cream (or milk, if you prefer a lighter version) adds that luxurious creaminess we all crave.
But the real secret? Pureeing a portion of the soup! This creates a velvety smooth texture that will have everyone asking for seconds. And finally, a generous sprinkle of Monterey Jack cheese and fresh green onions takes this soup over the top.
This soup is perfect for a weeknight dinner, a cozy weekend lunch, or even a potluck. It’s guaranteed to warm you up from the inside out!
Frequently Asked Questions
Q: Can I use a different type of potato?
A: While red potatoes are preferred for their creamy texture, Yukon Gold potatoes also work well. Russet potatoes can be used, but they may result in a slightly less creamy soup.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly upon thawing. It’s best to freeze it before adding the cheese and green onions.
Q: What can I serve with this soup?
A: A crusty loaf of bread for dipping is a must! You can also serve it with a side salad or grilled cheese sandwiches.
Q: Can I make this soup vegetarian?
A: Yes! Simply omit the bacon and use vegetable broth instead of chicken broth. You may want to add a little extra butter or olive oil to compensate for the flavor lost from the bacon.
Get ready to enjoy the ultimate comfort food! This Creamy Potato Soup is a recipe you’ll make again and again.
Creamy Potato Soup
Ingredients
- 1 pound bacon chopped
- 3 Tbsp butter
- 2 stalks celery diced
- 1/2 medium sweet onion diced
- 2 cloves garlic minced
- 8 medium potatoes peeled and cubed (red potatoes preferred)
- 1/4 cup all-purpose flour
- 1 cup heavy cream Can substitute milk to reduce calories
- 4 cups chicken broth or stock
- 1 cup Monterey Jack cheese shredded
- 2 medium green onions chopped
- to taste salt
- to taste pepper
Instructions
- In a Dutch oven, or large pot, cook bacon over medium heat until done. Remove bacon from pan and chop.
- Drain off all but 1/4 cup bacon grease. Add onion, and celery to pot and sauté until soft. Add garlic and cook about 1 more minute.
- Add cubed potatoes, butter, and flour and stir well. Sauté for another 2 minutes.
- Return the bacon to the pan and add heavy cream, and chicken stock. (Make sure you add enough stock to cover potatoes completely.)
- Scoop out about 4 cups of the soup mixture and puree in blender, then add back into the soup. Continue to simmer on low until ready to eat.
- Add chopped green onion and 1 cup Monterey Jack cheese and stir until cheese is melted.
- Salt and pepper to taste.
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