Feeling Good Potato Soup

Creamy, comforting, and packed with flavor, 'Feeling Good Potato Soup' is the ultimate recipe for an effortless weeknight dinner or cozy weekend indulgence. This rich potato soup begins with tender chunks of russet potatoes simmered in a velvety base of vegetable broth and whole milk, thickened with a buttery roux and infused with the savory aroma of sautéed onions and garlic. Topped with crispy bacon, melty cheddar cheese, and a sprinkle of green onions, each bowl delivers a hearty, soul-warming experience. The recipe is easy to customize—blend it silky smooth or leave it slightly chunky for added texture. Ready in under an hour, this six-serving dish is perfect for feeding the family or meal-prepping for the week. Enjoy the ultimate comfort food with every spoonful of this creamy potato soup!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 large russet potatoes
• 1 medium yellow onion
• 3 garlic cloves
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 4 cups vegetable broth
• 2 cups whole milk
• 1.5 cups cheddar cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 2 stalks green onions
• 4 slices bacon

Directions

Step 1

Peel and dice the potatoes into 1-inch cubes. Dice the onion and mince the garlic.

Step 2

In a large pot over medium heat, cook the bacon slices until crispy. Remove the bacon, crumble, and set aside. Reserve 1 tablespoon of bacon grease in the pot.

Step 3

Add butter to the pot with the bacon grease, letting it melt completely. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Sprinkle in the flour, stirring constantly to create a roux. Let it cook for 1-2 minutes until lightly golden.

Step 5

Gradually pour in the vegetable broth, whisking to ensure there are no lumps. Add the diced potatoes and bring to a gentle boil.

Step 6

Cover the pot, lower the heat to medium-low, and let the soup simmer for 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.

Step 7

Using an immersion blender, blend the soup to your preferred consistency. You can leave some chunks of potatoes for texture or blend it until completely smooth.

Step 8

Stir in the milk, cheddar cheese, salt, black pepper, and paprika. Allow the soup to heat through, stirring until the cheese has completely melted.

Step 9

Taste and adjust seasoning if needed. Serve hot, garnished with crumbled bacon, sliced green onions, and an extra sprinkle of cheddar cheese if desired.

Nutrition Facts

Serving size	3075.8 grams (3075.8g)

Amount per serving	% Daily Value*
Calories	3143

Total Fat 119.60g	153%
Saturated Fat 62.10g	311%
Polyunsaturated Fat 6.40g
Cholesterol 330mg	110%
Sodium 7133mg	310%
Total Carbohydrate 399.90g	145%
Dietary Fiber 36.30g	130%
Total Sugars 57.10g
Protein 118.90g	238%

Vitamin D 227IU	1133%
Calcium 1701mg	131%
Iron 21mg	117%
Potassium 10147mg	216%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.2%

Protein: 15.1%

Carbs: 50.8%