Potato Soup
Potato soup is loaded with chopped bacon, veggies, tender potatoes, and shredded cheese. It's creamy, cheesy, delicious, and so comforting!
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Servings: 6 people
Ingredients
- 6 slices bacon, chopped
- 2 tablespoon olive oil
- 1 medium white or yellow onion, chopped
- 4 cloves garlic, minced
- 3 lbs. russet potatoes (about 4 medium), peeled and quartered
- ¼ cup butter
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon chili powder
- 2 tablespoon all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup half & half
- ½ cup sour cream
- 2 cups shredded cheese (cheddar or Colby Jack)
- chopped chives or chopped green onions, to garnish
Instructions
- Start by cooking the bacon in a large pot until crispy. Remove and set aside.
- Discard the bacon grease and clean the pot. Heat the olive oil in the pot and add the chopped onions. Saute until soft and fragrant, about 3 minutes, add the minced garlic and saute an additional minute.
- Add the peeled and quartered potatoes to the pot along with the butter, salt, pepper, and paprika. Cook and stir until the butter is melted. Stir in the flour and pour in the low-sodium chicken broth. Bring the liquid to a boil and then reduce the heat slightly. Cover with a lid and cook until the potatoes are fork-tender, about 10-15 minutes.
- Use a potato masher to mash half of the potatoes. Stir in the half & half, sour cream, chopped bacon, shredded cheese. Reserve some of the chopped bacon and shredded cheese to use as a garnish.
- Remove from heat and serve garnished with chopped chives or green onions along with more chopped bacon and shredded cheese.
- Cover leftovers tightly and keep in the fridge for up to 5 days.
Nutrition
Calories: 602kcal | Carbohydrates: 37g | Protein: 24g | Fat: 37g | Saturated Fat: 20.9g | Cholesterol: 104mg | Sodium: 1203mg | Potassium: 1187mg | Fiber: 5.9g | Sugar: 3.7g | Calcium: 369mg | Iron: 2mg
