Great Potato Soup

Creamy, comforting, and irresistibly flavorful, this Great Potato Soup recipe is everything you crave in a hearty bowl of soup. Packed with tender russet potatoes, savory bacon, sharp cheddar cheese, and a rich base flavored with garlic, onions, thyme, and a hint of smoked paprika, it's a true crowd-pleaser. The homemade roux adds a velvety texture, while heavy cream ensures a luxuriously smooth finish. Perfect for chilly evenings, this comforting potato soup is easy to make in under an hour and is ideal for family dinners or meal prepping. Serve it piping hot, garnished with crispy bacon, fresh green onions, sour cream, and a sprinkle of extra cheddar for the ultimate cozy experience. Whether you're a soup lover or just looking for a simple yet indulgent recipe, this potato soup is bound to become a staple in your kitchen!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 6 medium russet potatoes
• 1 large yellow onion
• 3 garlic cloves
• 4 tablespoons unsalted butter
• 0.25 cup all-purpose flour
• 6 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup sharp cheddar cheese
• 0.5 cup sour cream
• 6 slices bacon
• 2 green onions

Directions

Step 1

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

Step 2

In a large pot, cook the bacon slices over medium heat until crispy. Remove from the pot and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot and discard any excess.

Step 3

Add the chopped onion to the pot and sauté for 5 minutes, or until softened. Add the garlic and cook for an additional minute, stirring frequently.

Step 4

Add the butter to the pot and let it melt. Once melted, sprinkle the flour over the mixture and whisk continuously for 1-2 minutes to form a roux.

Step 5

Slowly pour in the chicken broth while whisking to combine. Add the diced potatoes, dried thyme, smoked paprika, salt, and black pepper.

Step 6

Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are fork-tender.

Step 7

Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender, but be cautious as the soup will be hot.

Step 8

Stir in the heavy cream and shredded cheddar cheese until well incorporated and creamy. Adjust seasoning with additional salt and pepper if needed.

Step 9

Crumble the cooked bacon, slice the green onions, and set them aside for topping.

Step 10

Serve the soup hot, garnished with crumbled bacon, a dollop of sour cream, sliced green onions, and additional shredded cheese, if desired.

Nutrition Facts

Serving size	3278 grams (3278.0g)

Amount per serving	% Daily Value*
Calories	3416

Total Fat 204.90g	263%
Saturated Fat 121.40g	607%
Polyunsaturated Fat 2.90g
Cholesterol 590mg	197%
Sodium 7542mg	328%
Total Carbohydrate 290.30g	106%
Dietary Fiber 23.50g	84%
Total Sugars 30.10g
Protein 104.60g	209%

Vitamin D 8IU	39%
Calcium 1335mg	103%
Iron 19mg	108%
Potassium 7710mg	164%

*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: 53.9%

Protein: 12.2%

Carbs: 33.9%