Colleen's Potato Soup

Warm, comforting, and irresistibly creamy, Colleen's Potato Soup is the ultimate bowl of hearty goodness. This recipe starts with tender russet potatoes and crispy bacon, perfectly paired with a velvety base made from chicken broth, whole milk, and a touch of heavy cream. A fragrant sauté of onion and garlic, combined with a roux for added thickness, enriches the soup with layers of flavor. Partially mashing the potatoes creates a delightful balance of creamy and chunky textures, while sharp cheddar cheese adds a rich, melty finish. Top each bowl with crumbled bacon, fresh green onions, and a sprinkling of extra cheddar for that restaurant-quality touch. Perfect for a cozy weeknight meal or a crowd-pleasing appetizer, this potato soup recipe is quick to prepare, ready in under an hour, and guaranteed to be your new go-to comfort food.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 6 medium russet potatoes
• 4 tablespoons unsalted butter
• 1 medium yellow onion
• 3 cloves garlic
• 0.25 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup cheddar cheese
• 4 slices bacon
• 2 stalks green onions

Directions

Step 1

Peel and dice the potatoes into 1-inch cubes. Set them aside.

Step 2

In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and place it on a paper towel to drain. Once cooled, crumble the bacon and reserve for garnish.

Step 3

Discard most of the bacon grease, leaving about 1 tablespoon in the pot.

Step 4

Add the butter to the pot and melt it. Dice the onion and mince the garlic. Sauté the onion in the pot until translucent, about 3-4 minutes, then add the garlic and cook for another minute.

Step 5

Sprinkle the flour into the pot, stirring constantly, to make a roux. Cook for 2 minutes to remove the raw flour taste.

Step 6

Slowly whisk in the chicken broth, ensuring no lumps remain. Add the diced potatoes to the pot.

Step 7

Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 20 minutes, or until the potatoes are tender.

Step 8

Using a potato masher or immersion blender, partially mash the potatoes in the pot to create a creamy texture while leaving some chunks for a rustic feel.

Step 9

Stir in the milk, heavy cream, salt, black pepper, and shredded cheddar cheese. Let the soup continue to cook on low heat until the cheese has melted and the soup has thickened, about 5-7 minutes.

Step 10

Taste and adjust seasoning if needed.

Step 11

Serve the soup hot, garnished with crumbled bacon, sliced green onions, and more shredded cheddar cheese, if desired.

Nutrition Facts

Serving size	(3132.2g)

Amount per serving	% Daily Value*
Calories	3380.6

Total Fat 188.4g	0%
Saturated Fat 107.9g	0%
Polyunsaturated Fat 2.5g
Cholesterol 548.1mg	0%
Sodium 6486.0mg	0%
Total Carbohydrate 307.7g	0%
Dietary Fiber 22.0g	0%
Total Sugars 43.1g
Protein 99.4g	0%

Vitamin D 219.8IU	0%
Calcium 1390.0mg	0%
Iron 17.3mg	0%
Potassium 8190.2mg	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: 51.0%

Protein: 12.0%

Carbs: 37.0%