This creamy potato soup recipe is so easy to make and you can have it ready to be served in 30 minutes! These are my kind of recipes, simple to make and quick to deliver! One pot recipe loaded with creamy potatoes bacon, cheese and toppings.
Best Creamy Potato Soup
Potato soup is the first thing that comes to my mind when I crave comfort food. Loaded with super crispy bacon, shredded cheddar cheese and fresh chopped spring onions, this thick, extra creamy soup is a family favorite. The BEST potato soup you need to try!
Did I mention how easy and fast is to make this potato soup? It only takes 5-10 minutes for the prep work and it’s ready in just 30 minutes from start to finish.
How to make Potato Soup?
It is so easy, especially that this is a one-pot recipe. You’ll need a large pot, all ingredients washed, chopped and ready to be prepared.
Start by cooking the bacon until really crisp. In the fat leftover in the pot, you add flour, milk, chicken stock and cubed potatoes and allow to simmer for almost 25 minutes on medium low heat, until potatoes are cooked.
What Toppings for Potato Soup?
You can top this creamy potato soup with your favorite toppings, here are some options:
- Bacon, bacon ….and some more bacon
- Shredded cheddar cheese
- Sour cream
- Croutons
- Green onion or chives
Creamy Potato Soup Recipe
Ingredients
- 4 large Russets potatoes peeled and diced (small)
- 10 bacon slices, diced
- 2 tablespoons butter
- ¼ cup all purpose flour
- 2 cups whole milk
- 3 cups chicken broth
- 1 cup cheddar cheese, shredded
- salt and pepper
- sour cream to serve
- chopped green onions or chives to serve
Method:
1. Add diced bacon to a large pot over medium heat and cook until crispy. Using a slotted spoon remove the crispy bacon onto a plate lined with paper towels.
2. Add 2 tablespoons butter over the fat from the bacon and allow to melt. Add flour and whisk to combine. Gradually incorporate milk and chicken broth, whisking constantly and bring to boil.
- 4 large Russets potatoes peeled and diced small
- 10 bacon slices diced
- 2 tablespoons butter
- ¼ cup all purpose flour
- 2 cups whole milk
- 3 cups chicken broth
- 1 cup cheddar cheese shredded
- salt and pepper
- sour cream to serve
- chopped green onions or chives to serve
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Add diced bacon to a large pot over medium heat and cook until crispy. Using a slotted spoon remove the crispy bacon onto a plate lined with paper towels.
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Add 2 tablespoons butter over the fat from the bacon and allow to melt. Add flour and whisk to combine. Gradually incorporate milk and chicken broth, whisking constantly and bring to boil.
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Add potatoes to the pot and season with salt and pepper. Allow to boil for aprox 20-25 minutes, until the potatoes are tender. Once the potatoes are cooked, stir in the cheddar cheese and 1 tablespoon of bacon bits. Taste and season with extra salt and pepper, if needed. Add your favorite toppings and serve.
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