Potato Soup at home
- Yield 6
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Potato Soup at home is a soup recipe on Avoteb. The yield on the card is 6. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 5 slices bacon, diced
- 3 tablespoons (reserved) bacon grease or butter
- 1 cup diced white or yellow onion
- 4 cloves garlic, peeled and minced
- 1/4 cup all-purpose flour
- 2 cups chicken stock or vegetable stock
- 2 cups milk, warmed
- 1.5 pounds Yukon gold potatoes, diced
- 1 cup shredded sharp cheddar cheese
- 1/2 cup plain Greek yogurt or sour cream
- 1 teaspoon sea salt, or more to taste
- 1/2 teaspoon freshly-cracked black pepper
- optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream
Method
Warm a large stockpot over medium-a hot burner. Tip in diced bacon and cook until crispy, stirring occasionally. Move the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot. (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease. Also, if you are short on time, you can dice the potatoes and onion while the bacon cooks to save time.)
Tip in onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and sauté for an extra 1-2 minutes, stirring occasionally, until fragrant. Whisk the flour into the mixture and sauté for an additional 1 minute to cook the flour, stirring occasionally. Then mix in the stock until combined, followed by the milk and potatoes.
Continue cooking until the mixture just reaches a let it bubble gently, before it begins to boil. Then reduce heat to medium-low, cover, and let it bubble gently for about 10-15 minutes or until the potatoes are soft, being sure to stir the soup every few minutes so that the bottom does not burn. (The smaller you dice your potatoes, the faster your soup will cook.)
Once the potatoes are nice and soft, mix in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits. Taste and season with extra salt and pepper, if needed.
Plate warm, garnished with desired toppings. Or, move to a sealed container and refrigerate for up to 3 days.
Kitchen notes
- Be sure to also check out the cook Slow Cooker Potato Soup recipe too — made straightforward in the crock pot!
- This recipe was originally shared here in December 2014.
