My Potato Soup

Creamy, comforting, and bursting with flavor, My Potato Soup is the ultimate bowl of coziness that’s perfect for any season. Made with velvety russet potatoes, sautéed yellow onion, and a touch of savory garlic, this recipe builds its richness with a buttery roux and a luscious blend of whole milk, heavy cream, and melty cheddar cheese. A hint of paprika and black pepper adds subtle warmth, while crispy bacon and fresh green onions elevate this classic soup into a decadent, restaurant-worthy dish. Ready in just 50 minutes, this one-pot wonder is an easy yet indulgent option for weeknight dinners or weekend meal prep. Serve it with crusty bread or a light salad for a hearty, satisfying meal. Whether you’re searching for comfort food or an impressive crowd-pleaser, My Potato Soup is sure to delight.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 medium russet potatoes
• 1 medium yellow onion
• 3 garlic cloves
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 4 cups chicken stock
• 1 cup whole milk
• 0.5 cup heavy cream
• 1 cup cheddar cheese, shredded
• 0.5 cup cooked bacon, crumbled
• 2 tablespoons green onions, chopped
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon paprika

Directions

Step 1

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

Step 2

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and sauté until translucent, about 4-5 minutes. Stir in the garlic and cook for an additional 1 minute.

Step 3

Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes to remove the raw flour taste.

Step 4

Slowly whisk in the chicken stock, ensuring there are no lumps. Bring the mixture to a simmer.

Step 5

Add the chopped potatoes, salt, black pepper, and paprika. Cover and simmer for 20-25 minutes, or until the potatoes are fork-tender.

Step 6

Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend, then return it to the pot.

Step 7

Stir in the milk and heavy cream, allowing the soup to heat through. Add the shredded cheddar cheese and stir until melted and incorporated.

Step 8

Taste and adjust seasoning, if necessary.

Step 9

Serve the soup hot, garnished with crumbled bacon and chopped green onions.

Nutrition Facts

Serving size	2909.5 grams (2909.5g)

Amount per serving	% Daily Value*
Calories	3179

Total Fat 190.00g	244%
Saturated Fat 92.20g	461%
Polyunsaturated Fat 0.30g
Cholesterol 600mg	200%
Sodium 6556mg	285%
Total Carbohydrate 205.50g	75%
Dietary Fiber 15.60g	56%
Total Sugars 28.80g
Protein 161.80g	324%

Vitamin D 131IU	657%
Calcium 1371mg	105%
Iron 18mg	102%
Potassium 5379mg	114%

*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: 53.8%

Protein: 20.4%

Carbs: 25.9%