With Fall fast approaching, this creamy potato soup has quickly become one of our favorite comfort foods. It’s simple to make and leaves you feeling warm and happy on the inside, as the temperatures start to drop outside. After all, it’s loaded with sour cream, cheese, green onions and BACON!
Fully Loaded Potato Soup
Servings
8
servingsPrep time
15
minutesCooking time
45
minutesIngredients
1 ½ lb creamer potatoes (peeled and diced)
½ lb carrots (diced)
½ lb celery (diced)
1 medium onion (chopped)
½ lb uncooked bacon (cut into small pieces)
4 cups chicken stock
1 tablespoon olive oil
1 tablespoon salt
1 tablespoon pepper
1 ½ cup milk
4 tablespoon flour
- Toppings
sour cream
bacon bits
shredded cheese
green onions
Directions
- Place bacon into large pot over medium high heat. Add olive oil and fry for 3 minutes.
- Add chopped onion and cook for another 3 minutes, until the onion is slightly browned.
- Add diced carrots and celery. Cook for another 3 minutes.
- Add potatoes, salt and pepper. Pour the chicken stock into the pot and stir until all ingredients are combined and covered with the stock. Cook covered for around 25 minutes or until potatoes are tender.
- In a bowl or measuring cup, whisk the flour with the milk. Once the potatoes are tender, pour the milk mixture into the pot and allow to boil. Stir and cook for another 3-5 minutes, until the soup thickens.
- Optional : At this point, you can use a potato masher to mash some of the vegetables to give the soup a chunkier texture.
- Serve with your favorite toppings. Enjoy! 🙂
Recipe Video
Notes
- Dairy-free option :
If you’re like my mom, you can omit Step 5 and serve the soup right after the vegetables are tender. She usually sprinkles it with a LOT of dill and avoids the milk, cheese and sour cream. Try it out and let me know which one you like more 😀
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