recipessoupveggies March 7, 2020

The Best Potato Soup

  • 5 slices bacon, diced
  • 3 tablespoons (reserved) bacon grease or butter
  • 1 cup diced white or yellow onion
  • 4 cloves garlic, peeled and 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
  • 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
 Heat a large stockpot over medium-high heat. Add bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate using a slotted spoon, reserving about 3 T in your stockpot (or you may substitute butter for the bacon grease). 

Add onion and saute for 5 minutes, stirring occasionally until soft. Stir in the garlic and stir for an additional 1-2 minutes until fragrant. Stir the flour into the mixture and cook for 1-2 minutes, stirring occasionally. Stir in the stock until combined using a wire whisk. Then add the milk and potatoes.

Continue cooking until the mixture just reaches a simmer, before it begins to boil. Then reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, being sure to stir the soup every few minutes so that the bottom does not burn. (The smaller you dice your potatoes, the faster your soup will cook.)

Once the potatoes are nice and soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits. Taste and season with extra salt and pepper, if needed.
Serve warm, garnished with desired toppings. Or, transfer to a sealed contrainer and refrigerate for up to 3 days.

NOTES: Don’t skip the green onion, bacon and cheese garnish – it is delicious! I usually double this so we have plenty of leftovers.