Description
A creamy and warm potato soup, perfect for chilly evenings and easily customizable.
Ingredients
- 2 pounds Yukon Gold or russet potatoes, peeled and diced
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese, plus extra for garnish
- 6 slices smoked turkey bacon, chopped
- 3 green onions, thinly sliced (plus extra for garnish)
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
Instructions
- In a large Dutch oven over medium heat, melt butter. Add chopped onion and cook until translucent, about 5 minutes. Stir in garlic and cook for 30 seconds.
- Add smoked turkey bacon and cook until edges crisp, about 4 minutes. Remove a tablespoon for garnish and leave the rest in the pot.
- Add diced potatoes, smoked paprika, salt, and pepper. Stir to coat for 2 minutes.
- Pour in chicken broth and bring to a simmer. Cover and cook until potatoes are tender, about 15–20 minutes.
- Use a potato masher to mash about half the potatoes in the pot for a creamy texture while leaving some chunks for bite. For an ultra-smooth finish, blend 1–2 cups in a blender and return to pot.
- Lower heat and stir in milk, heavy cream, and shredded cheddar until melted and smooth. If you prefer thicker soup, whisk in the cornstarch slurry and simmer for 2–3 minutes.
- Ladle into bowls and top with reserved bacon, sliced green onions, and extra cheese.
Notes
For a gluten-free option, use cornstarch instead of flour. To make it vegetarian, swap vegetable broth and omit the bacon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American