Best Homemade Potato Soup (Print version)
Creamy homemade potato soup with tender potatoes, smoky bacon, cheddar, sour cream, and chives.
# Ingredients:
For the soup
01 -
6 slices bacon, chopped
02 -
2 tablespoons unsalted butter
03 -
1 medium yellow onion, diced
04 -
2 celery ribs, diced
05 -
3 cloves garlic, minced
06 -
1/4 cup (30 g) all-purpose flour
07 -
2 lb (900 g) Yukon Gold potatoes, cut into 3/4-inch chunks
08 -
4 cups (950 ml) low-sodium chicken broth
09 -
1 1/2 teaspoons kosher salt, plus more to taste
10 -
1/2 teaspoon black pepper
11 -
1/4 teaspoon smoked paprika
12 -
1 cup (240 ml) whole milk
13 -
1/2 cup (120 ml) heavy cream
14 -
1 cup (115 g) shredded sharp cheddar cheese
15 -
1/2 cup (120 g) sour cream
For serving
16 -
Reserved crispy bacon
17 -
2 tablespoons chopped fresh chives
18 -
Extra shredded cheddar, optional
19 -
Black pepper, optional
# Instructions:
01 -
Set a Dutch oven over medium heat. Cook the chopped bacon until crisp, 7-9 minutes. Transfer the bacon to a paper towel-lined plate and leave about 1 tablespoon of drippings in the pot.
02 -
Add the butter, onion, and celery to the pot. Cook for 5-6 minutes, stirring often, until the onion is translucent and the celery starts to soften.
03 -
Stir in the garlic, flour, salt, pepper, and smoked paprika. Cook for 1 minute, stirring constantly, until the flour coats the vegetables and smells lightly toasty.
04 -
Slowly whisk in the chicken broth. Add the potatoes and bring to a boil, then reduce to a steady simmer. Cook uncovered for 18-22 minutes, until the potatoes are fork-tender.
05 -
Use a potato masher to mash about half of the potatoes in the pot. For a smoother soup, blend 1-2 cups of soup and stir it back in, leaving some chunks for texture.
06 -
Reduce the heat to low. Stir in the milk, cream, cheddar, and sour cream until smooth and warmed through. Do not boil after adding the dairy.
07 -
Taste and adjust salt and pepper. Ladle into bowls and top with crispy bacon, chives, extra cheddar, and more black pepper if you like.
# Good to know:
01 -
Best served hot, right after the cheddar and sour cream melt in.
02 -
Mash only part of the soup for a creamy broth with soft potato chunks.
03 -
Reheat gently with a splash of milk or broth.