Yummy Potato Soup

Warm, comforting, and irresistibly creamy, this Yummy Potato Soup is the ultimate bowl of comfort food. Made with hearty russet potatoes, sautéed onions, and a touch of garlic, this luscious soup balances its velvety texture with savory bacon crumbles and gooey melted cheddar cheese. A simple roux of butter and flour gives it a rich, thick base, while a blend of chicken broth, milk, and heavy cream adds a luxurious smoothness. Perfectly seasoned with salt and pepper, this soul-soothing recipe is finished with vibrant green onion garnishes for a pop of color and flavor. Ready in under an hour, it's the ideal dish for cozy weeknight dinners or chilly days, especially when paired with a slice of crusty bread. Bursting with flavor, this potato soup is sure to become a family favorite!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium russet potatoes
• 1 medium yellow onion
• 3 large garlic cloves
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 2 cups milk
• 0.5 cups heavy cream
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 cup cheddar cheese, shredded
• 0.5 cups bacon, cooked and crumbled
• 2 tablespoons green onions, sliced

Directions

Step 1

Peel and dice the russet potatoes into small cubes for even cooking. Finely chop the yellow onion and mince the garlic cloves.

Step 2

In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 3-4 minutes.

Step 3

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

Step 4

Slowly add the chicken or vegetable broth while stirring to avoid lumps. Bring the mixture to a gentle boil.

Step 5

Add the diced potatoes, salt, and black pepper to the pot. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.

Step 6

Once the potatoes are cooked, remove about half of the soup and puree it using a blender or an immersion blender. (Be careful when blending hot liquids!). Return the pureed mixture to the pot to create a creamy consistency while leaving some potato chunks intact.

Step 7

Stir in the milk and heavy cream, and heat the soup until warmed through. Do not allow it to boil.

Step 8

Add the shredded cheddar cheese to the soup and stir until melted and fully incorporated.

Step 9

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 10

Ladle the soup into bowls and top each serving with crumbled bacon, more shredded cheese, and sliced green onions for garnish. Serve warm with crusty bread or crackers.

Nutrition Facts

Serving size	2708.7 grams (2708.7g)

Amount per serving	% Daily Value*
Calories	2974

Total Fat 175.60g	225%
Saturated Fat 90.70g	454%
Polyunsaturated Fat 1.40g
Cholesterol 520mg	173%
Sodium 9222mg	401%
Total Carbohydrate 221.00g	80%
Dietary Fiber 15.70g	56%
Total Sugars 39.10g
Protein 122.00g	244%

Vitamin D 245IU	1227%
Calcium 1646mg	127%
Iron 12mg	65%
Potassium 5938mg	126%

*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: 53.5%

Protein: 16.5%

Carbs: 29.9%