Creamy Potato Soup

Creamy Potato Soup

from cookingfamilyrecipes.com

This comforting and creamy Potato Soup is packed with tender potatoes, crisp bacon, and vegetables simmered in a rich broth. It’s thickened with a delicious butter-flour mixture and made extra creamy with cheddar cheese. Perfect for chilly days!

Ingredients

  • 4 slices thick-cut bacon (chopped)
  • 2 carrots (chopped)
  • ½ medium onion (diced)
  • 2 ribs celery (chopped)
  • 1 ½ teaspoons salt
  • 1 teaspoon minced garlic
  • 1 teaspoon dried parsley
  • ½ teaspoon dried dill
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 3 cups low-sodium chicken broth
  • 2 pounds russet or gold potatoes (peeled and chopped) (about 900 grams)
  • ¼ cup melted butter
  • 3 tablespoons all-purpose flour
  • 1 ½ cups milk
  • 1 cup shredded cheddar cheese
  • Shredded cheddar cheese and green onions (for topping, as desired)

Directions

  1. 1

    In a large Dutch oven or soup pot, cook the chopped bacon over medium-high heat until crispy (about 4-5 minutes).

  2. 2

    Use a slotted spoon to transfer the bacon to a paper towel-lined bowl, leaving the bacon fat in the pot.

  3. 3

    Add the chopped carrots, onion, and celery to the pot with the bacon fat.

  4. 4

    Cook over medium heat until the onions are softened (about 5 minutes).

  5. 5

    Stir in the salt, minced garlic, parsley, dill, thyme, and black pepper. Cook for 1 minute until fragrant.

  6. 6

    Pour in the chicken broth and add the chopped potatoes. Scrape the bottom of the pot to loosen any browned bits for extra flavor.

  7. 7

    Bring the soup to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and cook for about 10 minutes, or until the potatoes are tender.

  8. 8

    In a medium bowl or large measuring cup, whisk the melted butter and flour until smooth.

  9. 9

    Slowly whisk in the milk, ensuring the flour is fully incorporated.

  10. 10

    Microwave the mixture in 45-60 second intervals, whisking well between each session until it thickens. Be careful, as it will bubble up.

  11. 11

    Once the potatoes are tender, stir in the thickened milk mixture, most of the bacon (reserve some for topping), and the shredded cheddar cheese.

  12. 12

    Allow the soup to simmer for a few more minutes to let the flavors meld together.

  13. 13

    Ladle the soup into bowls and top with the reserved bacon, extra shredded cheddar cheese, and sliced green onions for a delightful finish.