absolutely ultimate potato soup recipe

Written ByJenny Smyth Posted on
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The Best absolutely ultimate potato soup recipe

I’m so excited to share with you my absolutely ultimate potato soup recipe. I’ve been making this soup for years, and it’s a staple in our household.

It’s a comforting and delicious meal that’s perfect for a chilly evening or a quick lunch. My kids love it when I serve it with some crusty bread or crackers, and it’s also a great way to get them to eat their veggies.

The best part about this recipe is that it’s incredibly easy to make and can be customized to suit your taste preferences. Whether you like it thick and creamy or thin and brothy, this recipe can be adapted to suit your needs.

I’ve also included some fun variations at the end of the recipe for you to try out.

Absolutely Ultimate Potato Soup

4.7 from 1167 votes

This rich and creamy potato soup is loaded with crispy bacon, sharp cheddar cheese, and fresh chives. It is the ultimate comfort food for cold days, with a velvety texture and bold savory flavors.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Soup Base

6 slices thick-cut bacon, chopped
1 large yellow onion, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
3 pounds russet potatoes, peeled and cut into 1-inch cubes
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Creamy Finish

1 cup heavy cream
1/2 cup sour cream
2 cups shredded sharp cheddar cheese
2 tablespoons unsalted butter

For Garnish

1/4 cup chopped fresh chives
Extra shredded cheddar cheese
Extra cooked bacon crumbles

👨‍🍳Directions

1Place the chopped bacon in a large heavy-bottomed pot over medium heat.
2Cook for 6 to 8 minutes, stirring occasionally, until the bacon is crispy and the fat has rendered.
3Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot.
4Add the diced onion to the pot with the bacon fat and cook over medium heat for 4 to 5 minutes, stirring frequently, until the onion is translucent and softened.
5Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn the garlic.
6Pour in the chicken broth and add the cubed potatoes, dried thyme, smoked paprika, salt, and black pepper.
7Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium-low, cover the pot, and simmer for 15 to 20 minutes until the potatoes are fork-tender.
8Remove the pot from the heat.
9Use a potato masher to mash the potatoes directly in the pot until the soup is mostly smooth but still has some small chunks for texture.
10Alternatively, use an immersion blender to puree the soup to your desired consistency.
11Return the pot to low heat and stir in the heavy cream, sour cream, shredded cheddar cheese, and unsalted butter.
12Continue stirring gently for 3 to 4 minutes until the cheese is fully melted and the soup is hot and creamy.
13Do not let it boil.
14Ladle the soup into serving bowls and top each portion with a sprinkle of fresh chives, extra shredded cheddar cheese, and the reserved crispy bacon crumbles.
15Serve immediately while hot.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons
Potato masher or immersion blender
Ladle
Serving bowls

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 15g❤️Cholesterol: 80mg🧂Sodium: 720mg🌾Total Carbs: 32g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 14g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream and use reduced-fat cheese. To make it vegetarian, omit the bacon and use vegetable broth, then add 1 tablespoon of olive oil to sauté the onions.

Watch Video Of How Absolutely Ultimate Potato Soup Works

This potato soup is always a hit with my family, and I’m sure it will be with yours too! It’s easy to make, delicious, and packed with nutrients.

The best part is that you can customize it to suit your taste preferences. Serve it hot with some crusty bread or crackers for a comforting meal that’s sure to become a staple in your household.

❓ Frequently Asked Questions About Absolutely Potato Soup

Q: What type of potatoes are best for this recipe?

For this recipe, I recommend using high-starch potatoes like Russet or Idaho. They will yield a thicker, creamier soup.

Q: Can I use frozen potatoes instead of fresh?

Yes, you can use frozen potatoes as a substitute for fresh. Just thaw them according to the package instructions before using.

Q: How long does this soup keep in the fridge?

This soup will keep in the fridge for up to 5 days. Reheat it until hot before serving.

Q: Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker! Simply brown the onions and garlic on the stovetop before adding all the ingredients to the slow cooker.

Q: What if I don’t have any heavy cream or half-and-half?

You can substitute heavy cream or half-and-half with milk or Greek yogurt if you prefer a lighter version of the soup.

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