Perfect Potato Soup

Creamy, comforting, and irresistibly rich, this Perfect Potato Soup is a hearty classic packed with flavor. Made with tender russet potatoes simmered in a velvety base of chicken broth, milk, and heavy cream, this recipe strikes the perfect balance of indulgence and coziness. A touch of sharp cheddar cheese melts beautifully into the soup, while crispy bacon crumbles and fresh green onion add irresistible texture and savory depth. An easy-to-make roux ensures the soup achieves its thick and luscious consistency, while partially blending the potatoes creates the ideal creamy-yet-chunky texture. Ready in just 45 minutes, this homemade potato soup is the ultimate comfort food for chilly nights and a guaranteed crowd-pleaser for any occasion.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 4 medium russet potatoes, peeled and diced
• 2 cups whole milk
• 0.5 cups heavy cream
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 cup cheddar cheese, shredded
• 4 slices crispy bacon, crumbled
• 2 stalks green onions, thinly sliced

Directions

Step 1

Melt the butter in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to make a roux.

Step 5

Gradually pour in the chicken broth, whisking to avoid lumps.

Step 6

Add the diced potatoes to the pot and bring the mixture to a boil.

Step 7

Reduce the heat to low and cover the pot. Simmer for 15-20 minutes or until the potatoes are tender.

Step 8

Using an immersion blender, partially puree the soup to achieve a creamy texture while leaving some chunks of potato. Alternatively, transfer half the soup to a blender, puree, and return it to the pot.

Step 9

Stir in the milk, heavy cream, salt, and black pepper. Heat through but do not boil.

Step 10

Mix in the shredded cheddar cheese, stirring until fully melted and incorporated.

Step 11

Taste and adjust seasoning with additional salt and pepper if needed.

Step 12

Ladle the soup into bowls and garnish with crumbled bacon and sliced green onions. Serve warm.

Nutrition Facts

Serving size	(2942.7g)

Amount per serving	% Daily Value*
Calories	2666.1

Total Fat 153.9g	0%
Saturated Fat 89.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 458.6mg	0%
Sodium 6223.5mg	0%
Total Carbohydrate 237.3g	0%
Dietary Fiber 17.2g	0%
Total Sugars 37.7g
Protein 93.8g	0%

Vitamin D 238.7IU	0%
Calcium 1696.4mg	0%
Iron 13.2mg	0%
Potassium 6303.3mg	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: 51.1%

Protein: 13.8%

Carbs: 35.0%