Description
A rich, comforting, and ultra-creamy potato soup that comes together in just 30 minutes. Perfect for busy weeknights, this recipe uses a simple roux technique and russet potatoes to achieve a velvety texture without hours of simmering.
Ingredients
- 2 pounds Russet potatoes, peeled and cut into 1-inch cubes
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1.5 cups sharp cheddar cheese, shredded
- 6 slices cooked bacon, crumbled
- 3 stalks green onions, sliced
- Salt and black pepper to taste
Instructions
- Peel and cube the potatoes into 1-inch pieces. Place in a large pot, cover with cold water by an inch, add salt, and bring to a boil. Simmer for 12-15 minutes until tender, then drain well.
- In a clean Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1-2 minutes until the mixture is pale blonde and nutty.
- Slowly pour in the chicken broth while whisking constantly to prevent lumps. Add the drained potatoes and stir well.
- Reduce heat to low. Mash the potatoes directly in the pot with a potato masher, leaving some chunks for texture. If a smoother consistency is desired, use an immersion blender briefly.
- Pour in the heavy cream and stir to warm through for 2 minutes.
- Remove the pot from the heat. Gradually add the shredded cheddar cheese, stirring constantly until melted and smooth. Do not return to high heat to prevent separation.
- Taste and season with salt and black pepper as needed. Ladle into bowls and top with crispy bacon bits, sliced green onions, and extra cheddar.
Notes
[‘Do not over-blend the potatoes, as this releases too much starch and creates a gluey texture. Hand-mashing is preferred.’, ‘Shred your own cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.’, ‘Warm the heavy cream slightly before adding to prevent the cheese from seizing.’, ‘The soup thickens as it cools. If meal-prepping, keep it slightly thinner than desired.’, ‘Freezing is not recommended as dairy may separate and potato texture may become grainy.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2
- Sodium: 680
- Fat: 26
- Saturated Fat: 15
- Carbohydrates: 42
- Fiber: 3
- Protein: 12
Keywords: potato soup, creamy potato soup, comfort food, 30 minute meals, weeknight dinner, russet potatoes, bacon soup, cheddar soup