To Die for Potato Soup

Experience pure comfort with this "To Die For Potato Soup," a creamy, hearty masterpiece that's perfect for chilly days or whenever you crave something truly indulgent. Made with tender Russet potatoes, crispy bacon, and a velvety blend of heavy cream and sharp cheddar cheese, this recipe balances rich, savory flavors with just the right amount of thickness, thanks to a homemade roux. The secret to its irresistible texture lies in mashing part of the potatoes, leaving a mix of creamy and chunky bites in every spoonful. Topped with smoky bacon crumbles and fresh green onions, this satisfying potato soup is as beautiful as it is delicious. Ready in just 50 minutes, it’s the ultimate comfort food to share with family and friends. Keywords: potato soup recipe, creamy potato soup, hearty comfort food, bacon potato soup.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 medium Russet potatoes
• 6 slices Bacon
• 4 tablespoons Unsalted butter
• 1 medium Yellow onion
• 0.25 cup All-purpose flour
• 6 cups Chicken broth
• 1 cup Heavy cream
• 2 cups Sharp cheddar cheese, shredded
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Green onions, sliced

Directions

Step 1

Peel and dice the potatoes into 1/2-inch cubes, then set aside.

Step 2

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, let it cool on a paper towel-lined plate, and crumble it. Reserve 2 tablespoons of bacon grease in the pot, discarding the rest.

Step 3

Melt the butter in the same pot with the bacon grease over medium heat. Add the diced onion and cook, stirring occasionally, for 5 minutes or until softened.

Step 4

Sprinkle the flour over the onions and stir for 1-2 minutes to form a roux. This will help thicken the soup.

Step 5

Gradually pour in the chicken broth while whisking to avoid lumps. Add the potatoes to the pot, increase the heat, and bring the mixture to a gentle boil.

Step 6

Reduce the heat to medium-low, cover, and simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork.

Step 7

Use a potato masher or immersion blender to mash about half of the potatoes in the pot, leaving some chunks for texture.

Step 8

Stir in the heavy cream, shredded cheddar cheese, salt, and black pepper. Continue to cook for 5 minutes, stirring occasionally, until the cheese is melted and the soup is creamy.

Step 9

Taste and adjust seasoning if needed. Ladle the soup into bowls and top with crumbled bacon and sliced green onions.

Step 10

Serve warm and enjoy the comforting, hearty flavors of To Die for Potato Soup!

Nutrition Facts

Serving size	3229.5 grams (3229.5g)

Amount per serving	% Daily Value*
Calories	3587

Total Fat 217.30g	279%
Saturated Fat 129.90g	650%
Polyunsaturated Fat 2.90g
Cholesterol 652mg	217%
Sodium 8175mg	355%
Total Carbohydrate 278.30g	101%
Dietary Fiber 21.70g	78%
Total Sugars 20.80g
Protein 127.20g	254%

Vitamin D 56IU	279%
Calcium 1943mg	149%
Iron 20mg	111%
Potassium 7826mg	167%

*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: 54.7%

Protein: 14.2%

Carbs: 31.1%