American · Soup · Easy
Potato Soup
Thick, creamy, and loaded with crispy bacon and sharp cheddar, this is the loaded baked potato turned into a bowl of pure comfort.
The whole recipe in 60 seconds
Potato Soup, in 5 ideas
- Russets break down best, which gives the soup its body without flour.
- Mashing half keeps it chunky and rustic instead of baby food smooth.
- Cooking the onion in the bacon fat layers in flavor from the start.
- Keep some potato chunks big, they are the best bites.
- Warm the milk before adding so the soup does not cool down.
What you need
Ingredients
- 1.2kg russet potatoes, peeled and diced
- 6 strips bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 750ml chicken stock
- 250ml whole milk
- 120ml double cream
- 2 tbsp butter
- 100g sharp cheddar, grated
- 1 tsp salt
- 1/2 tsp black pepper
- 4 spring onions, thinly sliced
How to make it
Directions
- Cook the chopped bacon in a large pot over medium heat until crisp, 6 to 8 minutes. Lift out with a slotted spoon and set aside on paper towels.
- Add the butter and onion to the bacon fat and cook 5 minutes until soft. Stir in the garlic for 1 minute.
- Add the potatoes and chicken stock. Bring to a boil, then simmer 20 minutes until the potatoes fall apart when poked.
- Mash about half the potatoes in the pot with a potato masher for a thick, chunky texture.
- Pour in the milk and cream and simmer gently 5 more minutes. Do not boil hard or the dairy can split.
- Stir in half the cheddar until melted. Season with salt and pepper.
- Serve topped with the crisp bacon, the rest of the cheddar, and sliced spring onions.
Buy a big bag of russets instead of the small ones, the price per pound drops fast and potatoes keep for weeks in a cool dark spot.