That is right, I said the best! This comfort in a bowl can make it feel like home with every spoonful.
I’ve been called the “Bubba Gump” of potatoes as I was born in Idaho and ate potatoes with pretty much every meal. I can remember my family making mashed potatoes and challenging me to see if I could eat the whole pot since I loved them so much ha-ha! I did eat the pot by the way.
The Soup
We start by cooking the bacon, and saving the bacon fat to sauté our onion and garlic. Here is where one of the flavor sources comes from. Then next is the seasoning blend. Salt, pepper, paprika, and rosemary. Heavy cream, chicken broth, and of course the toppings!
Cheddar, bacon, chives, and even a dollop of sour cream if you wish. This soup is one of those soups that tastes amazing the day of and even better on day three. It doesn’t give that gut bomb feeling in the bottom of your stomach. Which is a major win for me.
I like to serve it with fresh bread and a salad.
Okay let’s get started on the best potato soup you can be proud to say you made!
BEST Potato Soup
Equipment
- Soup pot or Dutch oven
Ingredients
- 5-6 medium Russet potatoes, peeled, and cubed
- 1/2 cup yellow onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. butter
- 4 cups chicken or vegetable broth
- 2 cups heavy cream
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
- 1 tsp paprika
- 1 tsp rosemary, minced fresh if possible
- 1 pound bacon, chopped into bite size
- 1 tbsp. cornstarch
- 1 cup cheddar cheese plus more for garnish
- 3 green onions or chives, sliced plus more for garnish
- Sour cream or greek yogurt garnish (optional)
Instructions
- Peel and chop the potatoes into small cubes. Rinse and set aside.
- Heat a soup pot or Dutch oven over med heat. Add the bacon.
- Cook until crispy, remove the bacon but keep the fat in the pan. Put the bacon on a plate with paper towels and set aside
- Keeping the heat on medium, add the onions and sauté for 2 minutes.
- Now goes the garlic, sauté for 1 minute and then add the potatoes.
- Next goes the broth, heavy cream, salt, pepper, and paprika.
- Bring to a boil. Stir well. Then reduce the heat to a med-low and cook for 15 minutes.
- Here is how we get the creaminess. Scoop out half of the potatoes and put them in a blender or a bowl that can be used with an immersion blender.
- Puree the potatoes but be careful as they are hot. Now return them back to the pot. Stir well.
- In a small bowl combine 1 tbsp of cornstarch and 2 tbsp. of water. Mix well. Then add to the soup.
- Stir until well combined. Add the cheese and bacon to the soup. Turn the heat on low and let all the ingredients work together for 5 minutes or until ready to serve.
- Serve in individual bowls. Garnish with extra cheese, chives/green onions, and sour cream.
- ENJOY!
