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Potato Soup is so comfy and creamy and practically gives you a hug (too far?) as you devour it on cold nights or at your desk in a cold office, and that is exactly why we’re here today. After what I did last week (to be described below) I needed a warm comfort food hug.
As a food blogger, you have many flops and flat-out disaster as far as recipes go. If I’m being completely honest I had them well before becoming a food blogger so it was to be expected these epic frustrations would hang around long after I thought I was an experienced-ish type cook (maybe). There comes a time though when you have a recipe that really takes the cake (or dinner where I’m concerned) and poisoning yourself is probably at the height of that list…
Yes, friends, that’s exactly what I did last week. I poisoned myself! I undercooked my dinner. Such a rookie move that will likely haunt me for life. Needless to say, I have now begun eating again albeit dining on a still very bland type diet and certainly no meat. There will definitely be a future warning post on the undesirable outcomes of undercooking your food when I can bring myself to actually think about the offending meat again, however, for now, we will stick to those unoffensive type ingredients such as potatoes.
One of the worst things about poisoning myself, aside from the whole being sick thing, is that I practically lost a week of my life. I lost a week and I was doing so good at being ahead! Alas, such is life… Now here it is the week before Thanksgiving and holiday baking and travels and schedules that are completely bonkers and once again I want/need easy food. So I thought:
Soup is easy.
Soup is comforting.
Soup makes people happy.
I need soup!
And so soup happened in our house this week. I couldn’t decide between loaded baked potatoes or soup so I decided not to decide and just combine the two. Everybody wins! This Easy Creamy Potato soup is as advertised. It takes very little effort to prepare, it’s beyond creamy, and it has bits of potato all mixed in. No false advertising here.
Now, this is certainly not a nouveau recipe as it’s a fairly popular type of soup, but sometimes even the simplest of dishes can get complicated and this one is anything but. Personally, I like to spice it up a bit with some chili powder and jalapenos, but you do you and you top this soup however you’d like because bacon and cheddar cheese are just a few of the endless possibilities.
This potato soup is comfort food at its finest when all you want is some kind of creamy goodness to cozy up to on a cold day.
- 4 to 5 slices Bacon, diced
- 5 tablespoons Butter
- 1/4 cup All-Purpose Flour (I used White Whole Wheat)
- 3 1/2 cups Whole Milk
- 1 cup Vegetable Broth (or other broth)
- 3 Russet Potatoes, peeled and cubed
- 3 Green Onions, thinly sliced
- 1 cup Shredded Cheddar Cheese, plus more for topping
- 1/2 cup Sour Cream
- Salt and Pepper to taste
- Pinch of Chili Powder
- Heat a large skillet over medium-high heat. Add Bacon and cook until brown and crispy. Remove from heat and transfer to a paper-towel-lined plate. Crumble once cooled and set aside.
- Melt Butter in a large stockpot over medium heat. Whisk in the Flour and let brown slightly, about 1 minute. Slowly whisk in Milk, continuing to stir until slightly thickened, about 2 to 3 minutes. Stir in Broth, Potatoes, and Green Onions. Season with Salt and Pepper and a pinch of Chili Powder.
- Bring to a boil; reduce heat and simmer until potatoes are soft; about 20 minutes. Remove from heat and stir in Cheese, Sour Cream and season additionally according to taste preference.
- Garnish with Green Onions, Bacon crumbles, and more shredded Cheddar Cheese.
You can leave out the broth and add more milk instead. Also depending on how you like your soup you can either add more milk or broth to thin it out or less to leave it super thick and creamy.