Granny's Tater Soup

Warm, comforting, and packed with nostalgic flavors, Granny's Tater Soup is the ultimate bowl of cozy goodness. This creamy potato soup combines tender Russet potatoes, sautéed vegetables, and a rich, velvety broth for a dish that's both hearty and satisfying. Made with crispy bacon, sharp cheddar cheese, and a touch of heavy cream, this classic recipe strikes the perfect balance of decadence and familiarity. A hint of garlic and a garnish of fresh chives elevate the flavor, while the option to blend the soup to your desired texture ensures every spoonful is customized to your liking. Ready in just under an hour and perfect for chilly evenings, this crowd-pleaser is a timeless showcase of wholesome ingredients and simple techniques. Whether you’re serving it as a main dish or pairing it with crusty bread, Granny's Tater Soup is a soulful, family-approved favorite.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 5 medium-sized Russet potatoes
• 1 large Onion
• 2 medium Carrot
• 2 Celery stalks
• 3 Garlic cloves
• 4 cups Chicken or vegetable broth
• 1 cup Heavy cream
• 3 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 strips Bacon
• 0.5 cup (shredded) Cheddar cheese
• 2 tablespoons (chopped) Chives

Directions

Step 1

Peel and dice the potatoes into small, even-sized cubes. Finely chop the onion, carrots, celery, and garlic. Set aside.

Step 2

In a large pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot and place it on a paper towel to drain. Reserve 1 tablespoon of the bacon grease in the pot.

Step 3

Add the butter to the pot with the bacon grease. Once melted, stir in the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 4

Add the garlic and cook for an additional minute until fragrant. Stir in the flour and cook for 1-2 minutes to create a roux.

Step 5

Gradually pour in the chicken or vegetable broth while whisking to prevent lumps. Bring the mixture to a simmer.

Step 6

Add the diced potatoes, salt, and black pepper to the pot. Cover and cook for 20 minutes or until the potatoes are very tender.

Step 7

Using an immersion blender, blend the soup until creamy. For a chunkier texture, only blend half the soup and leave the rest intact.

Step 8

Stir in the heavy cream and shredded cheddar cheese until fully incorporated. Adjust seasoning with additional salt and pepper if needed.

Step 9

Crumble the cooked bacon and chop the chives. Garnish each serving with bacon, chives, and a sprinkle of cheddar cheese. Serve hot and enjoy!

Nutrition Facts

Serving size	(2636.2g)

Amount per serving	% Daily Value*
Calories	2570.3

Total Fat 143.9g	0%
Saturated Fat 81.9g	0%
Polyunsaturated Fat 1.5g
Cholesterol 403.7mg	0%
Sodium 7023.0mg	0%
Total Carbohydrate 250.0g	0%
Dietary Fiber 23.9g	0%
Total Sugars 27.3g
Protein 57.9g	0%

Vitamin D 3.8IU	0%
Calcium 557.5mg	0%
Iron 13.0mg	0%
Potassium 6209.8mg	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: 51.3%

Protein: 9.2%

Carbs: 39.6%