5-Ingredient Potato Soup at home
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
5-Ingredient Potato Soup at home is a soup recipe on Avoteb. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 6 strips bacon, diced
- 3 scallions, thinly sliced (white and green parts separated), plus extra for serving
- 4 cups chicken stock
- 2 pounds Yukon Gold potatoes, diced into ¾-inch pieces
- 1 1/2 cups shredded extra-sharp cheddar cheese, plus extra for serving
- fine sea salt and freshly-ground black pepper
Method
Leave the bacon. In a large pot or Dutch oven, cook the diced bacon over a medium burner until crispy. Take a slotted spoon to move the bacon to a paper towel-lined plate. Leave about 1–2 tablespoons of bacon fat in the pot.
Sauté the scallions. Tip in the white parts of the scallions to the bacon fat and sauté for 1–2 minutes until fragrant and softened.
Let it bubble gently the potatoes. Tip in the diced potatoes and chicken broth. Raise to a boil, then reduce heat and let it bubble gently for 15–20 minutes, or until potatoes are very tender.
Puree For a creamy texture, use an immersion blender to partially purée the soup, leaving some chunks. Or mash a few potatoes by hand with a spoon or masher. (Skip this step if you prefer it brothy and chunky.)
Finish. Stir in the cheddar cheese until melted. Taste and season with salt and pepper as needed. If desired, add a splash of milk or cream to make it extra creamy. Plate warm, garnished with the crispy bacon, plus and extra cheese and scallions if desired, and enjoy!
