The Best Potato Soup

The Best Potato Soup is a creamy, comforting dish made with Yukon gold potatoes, crispy bacon, and sharp cheddar cheese. This easy recipe combines simple ingredients to create a rich, flavorful soup perfect for weeknight dinners or meal prep. Customize it with your favorite toppings like green onions, extra cheese, or sour cream for a hearty meal the whole family will love.

Ingredients

• Soup Base:
  • 5 slices bacon, diced
  • 3 tablespoons reserved bacon grease (or butter)
  • 1 cup diced white or yellow onion
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock (or vegetable stock)
  • 2 cups milk, warmed
  • 1.5 pounds Yukon gold potatoes, diced
• Add-Ins:
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 1 teaspoon sea salt (or more to taste)
  • 1/2 teaspoon freshly-cracked black pepper
• Optional Toppings:
  • Thinly sliced green onions or chives
  • Extra shredded cheese
  • Extra bacon
  • Sour cream

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Instructions

1. Cook the Bacon:
   Heat a large stockpot over medium-high heat. Add the diced bacon and cook until crispy, stirring occasionally. Transfer the cooked bacon to a plate lined with a paper towel, leaving about 3 tablespoons of bacon grease in the pot. If needed, substitute butter for the bacon grease.
2. Sauté the Aromatics:
   Add the diced onion to the pot and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
3. Make the Roux:
   Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1 minute to cook the flour. Gradually whisk in the chicken stock until smooth, then add the warmed milk and diced potatoes.
4. Simmer the Soup:
   Heat the soup until it reaches a gentle simmer, but do not let it boil. Reduce the heat to medium-low, cover the pot, and simmer for 10–15 minutes or until the potatoes are soft. Stir occasionally to prevent sticking or burning.
5. Finish the Soup:
   Once the potatoes are tender, stir in the shredded cheddar cheese, Greek yogurt, cooked bacon, salt, and black pepper. Mix well until the cheese melts and the soup is creamy. Adjust seasoning as needed.
6. Serve:
   Ladle the soup into bowls and garnish with your choice of toppings. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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Why You’ll Love This Recipe

• Rich and Creamy: A velvety texture with layers of comforting flavors.
• Customizable: Easily adapted to include your favorite ingredients or dietary needs.
• Quick and Simple: Ready in under 30 minutes, perfect for busy weeknights.

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Tips

• Dice the potatoes and onions while the bacon cooks to save time.
• For thicker soup, blend a portion of the soup before adding the cheese and yogurt.
• Warm the milk before adding it to prevent curdling.

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Variations and Substitutions

• Vegetarian Option: Skip the bacon and use vegetable stock. Add smoked paprika for a hint of smokiness.
• Cheese Options: Substitute cheddar with Gruyère, Monterey Jack, or Parmesan.
• Extra Veggies: Add celery, carrots, or corn for additional flavor and texture.

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FAQs

Can I freeze potato soup?
Potato soup does not freeze well due to the dairy and potatoes becoming grainy upon reheating. It’s best to refrigerate and consume within a few days.

How do I reheat leftovers?
Reheat over low heat on the stovetop, stirring frequently. Add a splash of milk or stock if the soup is too thick.

What’s the best potato for this soup?
Yukon gold potatoes are ideal for their creamy texture, but russet potatoes can also work.

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Serving and Suggestions

• Serve with crusty bread, garlic toast, or crackers for dipping.
• Pair with a fresh salad or roasted vegetables for a balanced meal.
• Add a drizzle of hot sauce or sprinkle of smoked paprika for extra flavor.