- This potato soup is really good, very comforting, a little goes a long way and everyone loves it. I have yet to meet a person that does not love the potato soup. Preheat a big soup pot over medium heat, you need to cook your oven first and you can do that in the oven. Place the bacon in the pot until it’s nice and crispy and remove from the pot. Use some of the leftover bacon fat to make you rue. remove the fat from the heat then add some butter then add onions. Sautee the onions in butter until the onions become nice and translucent and that will take around 4 minutes.
Add a little flour, now this is what is going to helo thicken-the potatoes will help thicken the soup as well but you need to make the rue in order for the soup to be really thick and creamy and just gorgeous and you just cook it for about a minute. At this point, add in chicken stock then stock base, make sure you use low sodium because you want to be able to control as much salt as possible. You are also going to add some whole milk, stir that then add your potatoes. you want everything to simmer for about 15 minutes, the potatoes should be tender but they should retain their texture, just a little bit and their shape.
So let that simmer and come to a gentle bubble, then let it simmer on medium heat for about 15 minutes until the potatoes are about tender. At this point, you can season with salt and pepper, stir that in then add sour cream. Add the bacon back and some green onions then add some cheese and let that melt. Turn off the heat and serve your potatoes soup hot.
- 4 Potatoes (about 1 1/2lb) peeled and diced into 1/2” pieces
- 1 Yellow Onion, diced
- 4 Tbsp of All Purpose Flour
- 4 Tbsp of Unsalted Butter
- 8 Slices of Bacon
- 3 cups of Chicken Stock
- 3 cups of Whole Milk
- 1/2 cup of Sour Cream
- 1 1/2 cups of Shredded Sharp Cheddar
- Chopped Green Onions
- Salt and Pepper, to taste
- In a large dutch oven or soup pot, cook the bacon until it becomes nice and crispy, about 4 minutes.
- Remove to a paper towel-lined plate using a slotted spoon and set aside.
- Discard any fat that the bacon rendered and add the butter and onion and saute until the onion becomes translucent and develops a bit of color, about 4 to 5 minutes.
- Add the flour and stir constantly for 1 minute, add the milk, stock and potatoes and bring to a simmer and cook for about 20 minutes or until the potatoes are tender.
- Add the sour cream, cooked bacon, and cheese and stir everything together and cook for 5 more minutes.
- Adjust the seasoning to taste and serve.
- When you’re ready to serve, sprinkle some chopped green onions over the top with a little extra sprinkle of cheese.