Chef Lou's Potato Soup

Warm, hearty, and irresistibly creamy, Chef Lou’s Potato Soup is the ultimate comfort food that will have your taste buds begging for more. This rich and velvety soup features tender, buttery russet potatoes simmered to perfection in a flavorful base of chicken broth, milk, and heavy cream. Crispy bacon, sharp cheddar cheese, and aromatic garlic and onions infuse every bite with savory goodness, while a roux thickens the soup to silky perfection. A quick mash of the potatoes adds a rustic, chunky texture that perfectly balances the creamy broth. Garnished with crumbled bacon and fresh green onions, this satisfying potato soup is a crowd-pleaser that’s ideal for cozy family dinners or as a show-stopping starter. Simple to make yet packed with flavor, it’s the kind of recipe you’ll return to again and again when craving homemade comfort.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 medium-sized russet potatoes
• 6 slices bacon
• 3 tablespoons unsalted butter
• 1 medium, diced yellow onion
• 2 cloves, minced garlic
• 2 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 cups milk
• 0.5 cup heavy cream
• 1 cup, shredded sharp cheddar cheese
• 1 teaspoon, or to taste salt
• 0.5 teaspoon, or to taste black pepper
• 2 stalks, sliced for garnish green onions

Directions

Step 1

Peel the potatoes and dice them into bite-sized cubes. Set them aside in a bowl of cold water to prevent oxidation while you prepare the other ingredients.

Step 2

In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to cool. Crumble the bacon once cooled and set aside. Reserve about 2 tablespoons of bacon grease in the pot.

Step 3

Add the butter to the pot with the reserved bacon grease. Once melted, add the diced onion and sauté until softened and translucent, about 5 minutes.

Step 4

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 5

Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook the roux for 1-2 minutes to get rid of the raw flour taste.

Step 6

Gradually pour in the chicken broth while stirring to ensure no lumps form. Bring the mixture to a gentle simmer.

Step 7

Drain the potatoes and add them to the pot. Cover and cook for 20-25 minutes, or until the potatoes are fork-tender.

Step 8

Reduce the heat to low and stir in the milk and heavy cream. Allow the soup to heat through but avoid boiling to prevent the dairy from curdling.

Step 9

Use a potato masher or an immersion blender to mash some of the potatoes directly in the pot, leaving some chunks for texture. This will thicken the soup.

Step 10

Stir in the shredded cheddar cheese until melted and incorporated. Season the soup with salt and black pepper to taste.

Step 11

Serve hot, garnished with crumbled bacon and sliced green onions. Pair with a warm slice of crusty bread for a complete meal.

Nutrition Facts

Serving size	(2611.2g)

Amount per serving	% Daily Value*
Calories	2480.8

Total Fat 139.9g	0%
Saturated Fat 81.1g	0%
Polyunsaturated Fat 3.3g
Cholesterol 425.5mg	0%
Sodium 6449.7mg	0%
Total Carbohydrate 209.1g	0%
Dietary Fiber 15.0g	0%
Total Sugars 39.0g
Protein 97.6g	0%

Vitamin D 222.4IU	0%
Calcium 1660.3mg	0%
Iron 12.4mg	0%
Potassium 5945.0mg	0%

*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: 50.6%

Protein: 15.7%

Carbs: 33.6%