If you want a comforting meal … here you go. This is one of my daughter’s favs and is requested when she visits. Potato Soup is a must in the fall. It’s hearty and comforting and you can add any seasonings you like to make it your own! Let me know if you try it!
[recipe title=”Creamy Potato Soup” servings=”4-6″ preptime=”10 minutes” cooktime=”20-25 minutes total” difficulty=”easy” rating=”” image=”https://learneditfrommymom.com/wp-content/uploads/2024/09/creamy-potato-soup-6web.jpg”]
[recipe-ingredients]
– 4 slices bacon, diced
– 3 tablespoons (reserved) bacon grease or butter 1/4-1/2 cup finely diced yellow onion
– 2-3 cloves garlic, peeled and minced
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 2 cups milk, warmed
– 1.5 pounds Yukon gold potatoes, diced
– 1 cup shredded cheddar cheese
– 1/3 cup sour cream
– 1 teaspoon salt, or more to taste
– 1/2 teaspoon freshly-cracked black pepper
– 1/2 teaspoon Cajun seasoning
– optional toppings: thinly-sliced green onions, extra shredded cheese, extra bacon, sour cream
[/recipe-ingredients]
[recipe-directions]
Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot. (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease. Add onion and sauté for 3-5 minutes, stirring occasionally, until soft. Stir in the garlic and sauté for an extra 1-2 minutes, stirring occasionally, until fragrant. Stir the flour into the mixture and sauté for an additional 1 minute to cook the flour, stirring occasionally. Then stir in the stock until combined, followed by the milk and potatoes. Continue cooking until the mixture just reaches a simmer. 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 sour cream, salt, pepper, Cajun seasoning 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 container and refrigerate for up to 3 days.
[/recipe-directions]
[/recipe]
