Nothing warms your heart and soul like a good bowl of soup! Ultimate Potato Soup is the perfect way to warm up on a brisk fall day! This delicious pot of love comes together quickly with some diced potatoes, crumbled bacon, sharp cheddar cheese, a mix of great seasonings, and just enough creaminess to make it all smooth and delicious. When it’s sweatshirt season (or really, even if it isn’t), it’s time for some Ultimate Potato Soup. Let it warm you up!
Ingredients
For the soup:
- 5 slices bacon, diced
- 1 cup white or yellow onion, diced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken stock or vegetable stock
- 2 cups milk, warmed
- 1 1/2 pounds Yukon Gold potatoes, diced small
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup plain Greek yogurt or sour cream
- 1 teaspoon sea salt, plus more, to taste
- 1/2 teaspoon freshly ground black pepper, plus more, to taste
Optional toppings:
- chives or green onions, to taste, thinly sliced
- bacon, to taste, cooked and diced
- sharp cheddar cheese, to taste, shredded
Directions
Step 1 –In a large pot over medium-high heat, add 5 slices of the diced bacon pieces and cook, stirring occasionally, until they are crispy.
Step 2 –Use a slotted spoon to transfer the cooked bacon pieces to a paper-towel-lined plate to drain and cool.
Step 3 –Reserve 3 tablespoons of the bacon drippings in the pot and discard the rest.
Step 4 –In the same pot over medium-high heat, add the white onion to the bacon drippings and sauté, stirring occasionally, until it is soft, about 5 minutes.
Step 5 –Add the garlic to the onion and sauté, stirring occasionally, until fragrant, about 1-2 minutes.
Step 6 –Add the flour to the onion mixture and sauté, stirring occasionally, about 1 minute.
Step 7 –Add the chicken stock to the onion mixture and stir to combine.
Step 8 –Add the warmed milk and the diced potatoes to the soup mixture and cook, while stirring, to prevent burning at the bottom, until it just reaches a simmer.
Step 9 –Reduce the heat to medium-low, cover the pot, and let the soup simmer until the potatoes are soft, about 10-15 minutes.
Step 10 –Add 1 cup of the cheese, the Greek yogurt, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, and the reserved bacon pieces to the potato mixture and stir to combine.
Step 11 –Taste the soup and season with the extra salt and the extra pepper as needed.
Step 12 –Serve the soup garnished with the chives, the remaining bacon pieces, and the remaining cheese.
