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Creamy Potato Soup





I chop 6 slices of bacon.

I dice half a white onion.

I mince 4 cloves of garlic.

I use ┬╝ cup of all-purpose flour.

I have 2 cups of chicken broth or chicken stock.

I have 2 cups of whole milk.

I peel and dice small 2 pounds of red potatoes.

I shred 1 cup of sharp cheddar cheese.

I use ┬Ż cup of sour cream.

I mince ┬╝ cup of chives.

I add kosher salt and black pepper to taste.


In a soup pot over medium heat, I cook bacon until crispy and browned. I strain the bacon onto a paper towel-lined plate, leaving the bacon fat in the pot.

I add the onions and cook until they start to soften, about 5 minutes. Then, I add garlic and cook for another minute until fragrant.

I sprinkle in the flour and whisk to combine, creating a thick mixture.

Slowly, I whisk in chicken stock and milk until the mixture is smooth, ensuring there are no lumps.

I add in the potatoes and lower the heat to medium-low. I let the potatoes gently cook, stirring occasionally until soft, making sure the mixture doesn’t boil to prevent the milk from burning.

When the potatoes are soft, I use a potato masher to gently mash some of them, creating a creamy consistency.

I stir in the shredded cheese, sour cream, chives, and crispy bacon. Finally, I taste and season with the desired amount of kosher salt and pepper.

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