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  • Writer's pictureThe Farmer's Wife

Creamy Potato Soup

INGREDIENTS: 6 strips (uncooked) bacon cut into small pieces

3 Tablespoons butter unsalted or salted will work

1 medium yellow onion chopped (about 1.5 cup)

3 large garlic cloves minced

⅓ cup all-purpose flour

2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me)

4 cups chicken broth

2 cups milk

⅔ cup heavy cream

1 ½ teaspoon salt

1 teaspoon ground pepper

⅔ cup sour cream

-Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional



INSTRUCTIONS:

  • Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.

  • Remove bacon pieces and set aside, leaving the fat in the pot.

  • Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).

  • Add garlic and cook until fragrant (about 30 seconds).

  • Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).

  • Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper. Stir well.

  • Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).

  • Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).

  • Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.

  • Allow soup to simmer for 15 minutes before serving.

  • Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!


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