Cozy up with this classic Creamy Potato Soup topped with bacon and cheddar. This easy one-pot soup can also be made stove-top or in the slow cooker. Woot!
Keyword Creamy Potato Soup
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Author Jenn Laughlin - Peas and Crayons
3lbsrusset potatoes(Yukon gold will work great too)
1yellow onion(approx. 1 + 1/2 cups diced)
4cupslow-sodium vegetable broth or chicken broth
1/4cupchopped fresh chives
3slicesbacon cooked until crispyor 2-3 TBSP veggie bacon bits
freshly grated cheddar cheese(add a little... or a lot!)
fresh chopped chives or scallions
sour cream or plain greek yogurt
Wash, peel, and dice your potatoes. Dice onion, mince garlic, and grate your cheese with a box grater. After grating the cheese, grate your carrot using the coarse side of your grater. If you haven't yet, measure out all your ingredients and set them aside for easy soup assembly.
Heat the butter in a large pot or dutch oven over medium-high heat. Add the onion and sauté until tender and slightly browned around the edges. Next add carrots and garlic and cook until fragrant, about 1 minute. Season with salt and pepper.
Next add your potatoes and broth. Bring to a boil then reduce heat to simmer once boiling. Cover and cook until potatoes are tender, 10-12 minutes.
If you're using fresh bacon here (skip for the veggie version) cook in a skillet on med-high heat unit crispy. Drain on paper towels and crumble once cooled.
Remove soup from heat, and puree the soup with an immersion blender, leaving some potato chunks in the soup for added texture. In a pinch grab a potato masher and mash partially for an extra chunky potato soup!
At this point feel free to add any additional salt and pepper you desire. Add a few TBSP of scallions or chives (I always add some on top and some inside the soup) and stir in your heavy cream.
Ladle soup into bowls and top with grated cheddar, bacon (or veggie bacon bits), chopped chives or scallions, sour cream, and any extras your heart desires! Enjoy! This soup is great the first day and stellar the next, so feel free to save yourself a bowl for lunch tomorrow!
Freshly grated cheese works best here. It's more flavorful plus pre-shredded cheese tends to be coated and doesn't melt as well.For a thinner soup feel free to add a little extra broth and/or cream then re-season to taste. Easy peasy!For slow cooker instructions, see post below.Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on any extras added and enjoy!