Creamy Potato Soup
6 servings15 min prep35 min cookEasy
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The Tale of Creamy Potato Soup
Story updated
Potato soups have been common across Northern and Eastern Europe for centuries, wherever potatoes became a dietary staple after their introduction from South America. Creamy versions developed as dairy became more available, and the dish became a fixture of American comfort cooking.
Ingredients
Scale:· 6 servings
- 4 slices bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 5 cups peeled and diced potatoes
- 4 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- Salt and pepper, to taste
Instructions
- 1Cook the bacon in a large pot over medium heat until crisp, then remove with a slotted spoon and set aside, leaving the drippings in the pot.
- 2Add the onion to the drippings and cook for 5 minutes until softened, then stir in the garlic and cook for 30 seconds.
- 3Add the potatoes and chicken broth, bring to a boil, then reduce the heat and simmer for 15 to 18 minutes, until the potatoes are tender.
- 4Mash about half of the potatoes right in the pot with a potato masher or the back of a spoon to thicken the soup while leaving some chunks.
- 5Stir in the milk, heavy cream, and cheddar cheese, and warm gently over low heat until the cheese melts and the soup is smooth and creamy.
- 6Season with salt and pepper to taste and serve topped with the reserved bacon and green onions.
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