Description
Creamy potato soup elevates comfort cuisine with hearty Wisconsin russet potatoes and rich cream. Garnished with crispy bacon bits and chives, this soul-warming bowl delivers pure culinary comfort for hungry souls seeking delicious homestyle goodness.
Ingredients
Scale
Main Ingredients:
- 4 large potatoes
- 1 onion
- 2 cups chicken broth
- 1/2 cup heavy cream
Dairy and Seasoning:
- 1/2 cup milk
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic
Toppings and Garnish:
- 1/4 cup cheddar cheese
- 2 tbsp chives
- 3 slices bacon
Instructions
- Meticulously wash and peel potatoes, then dice them into uniform, bite-sized cubes to ensure consistent cooking and texture.
- Finely mince onions and garlic, preparing them for a flavor-packed base of the soup.
- In a large pot, melt butter over medium heat until it becomes golden and fragrant, creating a rich foundation for the soup.
- Sauté onions and garlic in the melted butter for 3-4 minutes, stirring frequently until they become translucent and release their aromatic essence.
- Add diced potatoes to the pot, stirring to coat them with the buttery onion mixture, allowing them to slightly caramelize.
- Pour chicken broth into the pot, ensuring potatoes are completely submerged, and bring the mixture to a gentle boil.
- Reduce heat to low, cover the pot, and simmer for 15-20 minutes until potatoes become tender and easily pierced with a fork.
- Crisp bacon in a separate skillet until golden brown and perfectly crunchy, then set aside to cool and crumble.
- Mash a portion of the potatoes directly in the pot to create a creamy, textured consistency, leaving some chunks for added interest.
- Gradually stir in heavy cream and milk, blending smoothly to create a luxurious, velvety soup base.
- Season with salt and black pepper, adjusting to taste and creating a balanced flavor profile.
- Ladle the hot soup into serving bowls, then generously top with shredded cheddar cheese, crumbled bacon, and freshly chopped chives.
- Serve immediately while piping hot, allowing the melted cheese to mingle with the creamy potato soup.
Notes
- Choose starchy potatoes like Russet or Yukon Gold for the creamiest and most flavorful result.
- Ensure even potato cutting by using a sharp knife and maintaining consistent cube sizes for uniform cooking.
- Avoid boiling the soup vigorously to prevent potatoes from breaking down and losing their texture.
- For a lighter version, substitute heavy cream with half-and-half or whole milk and use turkey bacon for reduced fat content.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 40 mg