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Potato Soup Recipe by Mr. Make It Happen
Introduction
If you’re looking for a hearty, creamy soup to warm you up, this Yukon Gold potato soup is a perfect choice. With its rich texture, savory bacon, and cheesy goodness, it’s a comforting dish that’s sure to become a favorite. Here’s how to make it!
Potato Soup, in my opinion, is a top 5 soup choice! This recipe is one of my absolute favorite comfort foods and I am very confident it will be one of yours too! First things first, let’s measure and prep our ingredients.
Dice your onions, peel/clean/dice your potatoes, and measure out the liquid components.
Mr. Make It Happen
All-Purpose Seasoning
For the potatoes, I am using Russet, but Yukon Gold is a great choice as well. We are going to peel and chop them – and then get the potatoes nice and clean.
I’m also a big fan of grating your own cheese at home, versus store-bought shredded cheese.
Cook the Bacon (Optional):
- In a large soup pot, cook the bacon strips over medium heat until crispy. Remove the bacon and drain on a paper towel. Crumble or chop into pieces for later use. If you prefer a lighter soup, you can skip this step and use butter or oil for sautéing.
In the same pot with the bacon drippings (or directly in the pot if skipping bacon), add 2-3 tablespoons of butter. Once melted, add the diced onion and sauté until tender and translucent, about 4-5 minutes.
Stir in the garlic (or minced garlic) and the chicken base. Cook for an additional 1 minute until fragrant.
Make the Base:
- Sprinkle in the flour and stir constantly for 1 minute to form a roux. This helps thicken the soup.
- Gradually add the whole milk and chicken stock, stirring constantly to avoid lumps.
Once you have the roux made, add in the chicken stock.
Followed by the milk and cream.
Add Potatoes and Simmer:
- Add the peeled and diced Yukon Gold potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15-20 minutes, or until the potatoes are fork-tender.
Mash or Break Up Potatoes:
- Use a fork to break up some of the potatoes in the soup. For a smoother texture, you can mash them a bit more with a potato masher or immersion blender, depending on your preference.
Next, I like to add in some Boursin to take the flavor to new heights. This is optional, but adds tons of great flavor.
Season to Taste:
- Season the soup with salt, pepper, garlic powder, onion powder, ancho chile powder, and smoked paprika. Adjust the seasonings to your taste.
Tips:
- For Extra Creaminess: If you like your soup extra creamy, you can increase the amount of heavy cream or add a splash more milk.
- Texture Adjustments: For a chunkier soup, break up the potatoes but leave larger pieces. For a smoother consistency, mash the potatoes more thoroughly or use an immersion blender to blend the soup to your desired texture.
- Garnish Ideas: You can customize the garnishes to your taste, adding additional toppings like crispy onions, fresh herbs, or a drizzle of hot sauce for some extra kick.
Serve:
- Ladle the soup into bowls. Top each serving with a sprinkle of shredded cheddar cheese, a dollop of sour cream, extra crumbled bacon, and sliced green onions.
Enjoy:
- Serve hot and enjoy this creamy, comforting bowl of potato soup!
Print & Download Potato Soup Recipe
Potato Soup
Equipment
- Immersion or Food Blender
Ingredients
- * Potatoes: 1.5-2 lbs Russet or Yukon Gold potatoes, cleaned, peeled, and chopped
- * Chicken Stock: 3 cups
- * Bacon: 5-6 strips thick cut, optional
- * Flour: 1/4 cup
- * Milk: 2 cups whole milk
- * Heavy Cream: 1/2 cup
- * Onion: 1, diced
- * Butter: 2-3 tbsp
- * Garlic: 2 tbsp garlic paste or minced garlic
- * Chicken Base: 1 tbsp low sodium chicken base
- * Cheddar Cheese: 16 oz shredded
- * Boursin Cheese: 5.2 oz garlic and herbs
- * Seasonings: Salt, pepper, garlic powder, onion powder, ancho chile powder, smoked paprika
- * Garnishes: Green onions, sour cream, extra shredded cheese
Instructions
- For the potatoes, we are going to peel and chop them – and then get the potatoes nice and clean.
- I’m also a big fan of grating your own cheese at home, versus store bought shredded cheese.
Cook the Bacon (Optional):
- * In a large soup pot, cook the bacon strips over medium heat until crispy.
- Remove the bacon and drain on a paper towel.
- Crumble or chop into pieces for later use. If you prefer a lighter soup, you can skip this step and use butter or oil for sautéing.
- In the same pot with the bacon drippings (or directly in the pot if skipping bacon), add 2-3 tablespoons of butter.
- Once melted, add the diced onion and sauté until tender and translucent, about 4-5 minutes.
Make the Base:
- * Sprinkle in the flour and stir constantly for 1 minute to form a roux. This helps thicken the soup.
- * Gradually add the whole milk and chicken stock, stirring constantly to avoid lumps.
- Once you have the roux made, add in the chicken stock.
- Followed by the milk and cream.
Add Potatoes and Simmer:
- * Add the peeled and diced Yukon Gold potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15-20 minutes, or until the potatoes are fork-tender.
Mash or Break Up Potatoes:
- * Use a fork to break up some of the potatoes in the soup. For a smoother texture, you can mash them a bit more with a potato masher or immersion blender, depending on your preference.
- Next, I like to add in some Boursin to take the flavor to new heights. This is optional, but adds tons of great flavor.
Season to Taste:
- * Season the soup with salt, pepper, garlic powder, onion powder, ancho chile powder, and smoked paprika. Adjust the seasonings to your taste.
Serve:
- * Ladle the soup into bowls. Top each serving with a sprinkle of shredded cheddar cheese, a dollop of sour cream, extra crumbled bacon, and sliced green onions.
- Stir in the garlic (or minced garlic) and the chicken base. Cook for an additional 1 minute until fragrant.
Notes
- For Extra Creaminess: If you like your soup extra creamy, you can increase the amount of heavy cream or add a splash more milk.
- Texture Adjustments: For a chunkier soup, break up the potatoes but leave larger pieces. For a smoother consistency, mash the potatoes more thoroughly or use an immersion blender to blend the soup to your desired texture.
- Garnish Ideas: You can customize the garnishes to your taste, adding additional toppings like crispy onions, fresh herbs, or a drizzle of hot sauce for some extra kick.
I love your cooking!!!! Thank you.
How do I get a printable receipe for the Potato Soup
Hi Lynn, sorry for that, I just updated this page so you can print the recipe!!