The Best Potato Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 slices bacon, diced
3 Tbsp. (reserved) bacon grease, or butter
1 c. diced white or yellow onion
4 cloves garlic, peeled and minced
¼ c. all-purpose flour
4 c. vegetable stock, or chicken stock
2 c. milk, warmed
1½ lbs. yukon gold potatoes, cubed
1 c. shredded sharp cheddar cheese
½ c. sour cream, or plain Greek yogurt
1 tsp. sea salt, and more to taste
½ tsp. black pepper
optional toppings: thinly sliced green onions, extra shredded cheese, extra bacon crumbles, sour cream
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Directions: |
Directions:Heat a large stock pot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer cooked bacon to plate with paper towel to drain, using a slotted spoon to reserve 3 Tbsp. bacon grease in pot.
Add onion and saute for 5 minutes, stirring occasionally, until soft. Stir in garlic and saute for an extra 1-2 minutes, stirring occasionally, until fragrant. Stir the flour into the mixture and cook for 1 minutes, stirring. Then stir in stock until combined, followed by the milk and potatoes.
Continue cooking until the mixture just reaches a simmer, before it begins to boil. Then reduce heat to medium-low and simmer, covered, for 10-15 minutes or until the potatoes are soft. Be sure to stir occasionally to avoid burning the bottom.
Once potatoes have cooked, stir in sour cream, shredded cheese, salt, pepper, and bacon bits. Taste and season with extra salt and pepper if needed.
Serve warm, garnished with desired toppings. Store in sealed container and refrigerate for up to three days. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:30 minutes |
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