This creamy potato soup recipe is packed with flavor, featuring tender chunks of potatoes, crispy bacon, and melted cheese. It’s not just delicious; it’s also incredibly easy to make, whether you opt for the slow cooker method or a stovetop approach.
Ingredients
Scale:
4 large russet potatoes, peeled and diced, about 2 pounds
1 medium onion, diced, approximately 1 cup
2 cloves garlic, minced, roughly 1 tablespoon
4 cups vegetable broth or chicken broth, low-sodium preferred
1 cup heavy cream (or milk for a lighter version)
4 strips of bacon, chopped (optional)
2 tablespoons unsalted butter
Salt and pepper to taste
1 teaspoon dried thyme (optional)
1 cup shredded cheddar cheese, sharp
1/2 cup sour cream
1/4 cup chopped green onions
Additional bacon bits (if desired)
Instructions
In a large pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove the bacon and drain on paper towels, leaving about 1 tablespoon of the fat in the pot.
Add butter to the pot with the bacon fat, then add the diced onions. Sauté for about 3 minutes until translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the diced potatoes, coating them in the onion and garlic mixture. Sauté for about 2 minutes.
Carefully add the vegetable or chicken broth, ensuring all potatoes are submerged. Bring to a boil, then reduce the heat to a simmer.
Let the mixture simmer for about 15-20 minutes, or until the potatoes are tender.
Using an immersion blender, blend the soup to your desired creaminess.
Stir in the heavy cream, and season with salt, pepper, and thyme. Let it heat through for another 5 minutes.
Ladle the soup into bowls and top with shredded cheddar cheese, sour cream, crumbled bacon, and chopped green onions.
