BEST Potato Soup
Creamy and smooth with so much flavor you won't' believe it came out of your kitchen!
Servings: 6
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!
