Description
Creamy potato soup delights with its rich, comforting flavors from Idaho russet potatoes. Hearty ingredients blend seamlessly, promising a warm embrace that satisfies hunger and warms cold days.
Ingredients
Scale
- 4 russet potatoes (large, baked and roughly chopped)
- 4 slices bacon (cooked and crumbled, optional)
- 1 cup cheddar cheese (shredded, for topping)
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 1/2 cups whole milk (or cream for richer soup)
- 1 cup sour cream
- 2 tbsps butter
- 1 onion (medium, finely chopped)
- 2 cloves garlic (minced)
- Salt and pepper (to taste)
- Green onions or chives (chopped, for garnish)
Instructions
- Warm butter in a spacious cooking vessel over moderate warmth until fully melted and bubbling gently.
- Incorporate diced onions and minced garlic, sautéing for approximately 5-7 minutes until vegetables become translucent and fragrant.
- Gently fold prepared baked potatoes into the aromatic mixture, ensuring even distribution throughout the pot.
- Stream chicken broth into the pot, allowing the liquid to reach a vigorous boil before reducing temperature to a gentle simmer for 10 minutes.
- Gradually whisk in milk and sour cream, maintaining a low heat and stirring consistently to prevent scorching for an additional 5 minutes.
- Select preferred texture by using an immersion blender for a velvety consistency or leaving the soup with rustic potato chunks.
- Calibrate seasoning with salt and freshly cracked black pepper, adjusting to personal taste preferences.
- Transfer steaming soup into serving bowls, garnishing with a generous sprinkle of sharp cheddar cheese, crispy bacon fragments, and finely chopped green onions for a robust flavor profile.
Notes
- Choose starchy russet potatoes for the creamiest and most authentic potato soup texture.
- For a vegetarian version, swap chicken broth with vegetable broth and use plant-based bacon alternatives or omit bacon entirely.
- Roast potatoes beforehand for deeper, richer flavor development and enhanced caramelization.
- If you prefer a lighter soup, use half-and-half or whole milk instead of full-fat dairy for a less caloric option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 255 kcal
- Sugar: 3 g
- Sodium: 530 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 45 mg