Cook bacon: Crisp the bacon in a dutch oven or large saucepan. Set aside.
Cook onions: Cook the onions in the bacon fat per the recipe below.
Simmer Potatoes: Add the liquid whisking until smooth. Stir in potatoes and simmer until fork tender.
Mash or Blend: Mash potatoes in the pot until the soup is creamy (or leave some chunks intact). You can blend it with an immersion blender if you’d like a smoother soup.
Season: Stir in cheese, sour cream, chives, & bacon pieces.
Pro Tips for Potato Soup
Red potatoes or Yukon gold will give the best texture to this soup.
To thicken the soup further, make a slurry by combining a 1:1 ratio of cold water and cornstarch in a bowl. Mix well and slowly add to the pot of simmering soup while whisking to reach the desired consistency.
Soups with dairy don’t freeze well as they can change consistency. If you do freeze this soup, freeze it before adding the extra sour cream. Reheat slowly over medium-low heat so as to not curdle the milk.
Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days.
Pro Tips for Potato Soup
Red potatoes or Yukon gold will give the best texture to this soup.
To thicken the soup further, make a slurry by combining a 1:1 ratio of cold water and cornstarch in a bowl. Mix well and slowly add to the pot of simmering soup while whisking to reach the desired consistency.
Soups with dairy don’t freeze well as they can change consistency. If you do freeze this soup, freeze it before adding the extra sour cream. Reheat slowly over medium-low heat so as to not curdle the milk.
Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days.
▢Black pepper to taste
Instructions
Cook bacon in a soup pot over medium heat until crispy and browned. Strain the bacon onto a paper towel-lined plate. Leave the bacon fat in the pot.
Add the onions and cook until they start to soften, about 5 minutes. Add garlic and cook for another minute until fragrant.
Sprinkle in the flour and whisk to combine. The mixture will be thick.
Slowly whisk in chicken stock and milk until the mixture is smooth and no lumps remain.
Add in the potatoes and lower the heat to medium-low. Let the potatoes gently cook, stirring occasionally until soft. Ensure the mixture doesn’t boil as the milk can burn.
When the potatoes are soft, use a potato masher to gently mash some of the potatoes to create a creamy consistency.
Stir in the shredded cheese, sour cream, chives, and crispy bacon. Taste and season with the desired amount of kosher salt and pepper.
