Easy Creamy Potato Soup with Bacon
Easy Creamy Potato Soup is loaded with tender Yukon Gold potatoes, crispy bacon, carrots, and a rich homemade creamy broth. It's an easy, comforting potato soup recipe that's perfect for cozy family dinners!
Servings: 8 servings
Calories: 608kcal
Equipment
Ingredients
- 1 lb bacon cut into tiny pieces
- 1 medium onion chopped
- 2 cloves garlic finely chopped
- 4 cups golden potatoes about 2 lb, skin washed and cut into cubes
- 2 medium carrots peeled and diced
- 3 cups chicken broth homemade or use water, more if needed
- 1 teaspoon sea salt
- ¼ teaspoon cayenne pepper
- ¼ cup parsley finely chopped, more for garnish
For Garnish
- 1 cup cheddar cheese
- ½ cup chives finely chopped
Instructions
- Cook the bacon: Into the pot add bacon and saute over medium heat until browned, stirring few times, about 5-10 minutes. Transfer onto a plate lined with paper towel.
- Sauté the vegetables: Leave 2 tablespoons of bacon grease inside the pot then add 1 chopped onion, saute for 5 minutes, stirring few times. Next add garlic and saute for 1 minute, stirring few times.
- Cook the potatoes: Now, add 4 cups of potatoes, 2 diced carrots, chicken broth (the broth should barely cover the potatoes), salt and cayenne pepper. Bring it to a boil, turn down the heat to a simmer and simmer for 20 minutes, or until potatoes are cooked thru. Using a potato masher mash the soup to your desired texture.
- Make the creamy sauce: While soup is cooking, in a sauce pan melt 1 stick of butter, once it is melted add ½ cup of flour, stir until everything is combined for 1-3 minutes. Next, slowly pour in milk, a little bit at a time, stirring continuously with a whisk. Once you whisk in all of the milk, season with salt and pepper and add parsley, bring it to a boil, stirring continuously. Once it starts boiling remove from the heat.
- Combine and serve: Add the sauce to the soup and give it a good mix, once it starts boiling remove from the heat and serve with cheddar cheese, bacon, chopped parsley and sourdough bread. Enjoy!
Video
Notes
- Potatoes: Yukon Gold potatoes work beautifully because they're naturally creamy and have a delicious buttery flavor.
- Don't over-mash: Leave some small pieces of potato for the best texture. Overworking the potatoes can make the soup gluey.
- Thickness: The soup will thicken as it sits. Add a splash of milk or chicken broth when reheating if needed.
- Bacon: For the crispiest topping, keep some of the cooked bacon separate and add it just before serving.
- Storage: Store leftover potato soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally.
- Freezing: I don't recommend freezing this creamy potato soup because the dairy can separate and the potatoes may become grainy after thawing.
Nutrition
Calories: 608kcal | Carbohydrates: 37g | Protein: 19g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1242mg | Potassium: 923mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3558IU | Vitamin C: 29mg | Calcium: 290mg | Iron: 2mg