Creamy Potato Soup
Creamy potato soup is hearty, warm, comforting and delicious. Restaurant quality at home! Made on the stovetop.
Ingredients
For the soup
- 4-5 slices bacon center cut, low-sodium, or any bacon you choose, chopped - plus more for topping
- 1 Tablespoon avocado oil (or oil of choice)
- ½ onion diced - white or yellow
- ¼ cup celery diced - 1 to 2 stalks
- 3 cloves garlic peeled and minced
- salt and pepper to taste
- 2 tablespoons all purpose flour
- 4 cups low sodium chicken stock (veggie stock works too)
- 3 lbs of golden potatoes - peeled and diced into 1 inch cubes
- ½ cup milk of choice (I used 2%, any type works, including dairy free)
- ¼ cup half and half heavy creamy or coconut milk
For topping
- Sour cream or plain greek yogurt
- Chopped cooked bacon
- Chives
- Shredded cheddar cheese
Instructions
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Heat a 4 quart dutch oven or heavy bottomed pot to medium heat.
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Add the chopped bacon and toss and cook until slightly crispy, about 4-6 minutes. Remove the bacon from the pan and use a slotted spoon to transfer it to a paper towel lined plate.
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Add the oil to the same pan you cooked the bacon in. Once hot, add in the onions and celery. Toss and cook for a few minutes until the veggies are soft and translucent.
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Add in the garlic and toss it with the cooked veggies. Season everything with a pinch of salt and pepper.
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Stir in the flour and cook for one minute until it is slightly light brown. Pour in the stock while stirring everything together.
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Add in the potatoes. Bring everything to a boil, then reduce to a simmer on low heat for 15 minutes, until the potatoes are fork tender.
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Remove the pot from the heat and use an immersion blender to blend the soup until it is smooth and creamy.
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Stir in the milk and half and half, season with more salt and pepper to taste
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Ladle into bowls and top with sour cream, chopped bacon, chives and shredded cheddar cheese.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator. Toppings were not included in the nutrition, since they can vary greatly, depending on preference.
Recipe Tips
- Use thin skinned potatoes for a lighter, smoother soup and cut the potato into 1-inch pieces to allow it to cook faster and make it easier to puree.
- You can substitute a pound of cauliflower for one pound of the potatoes, if you wish. Cauliflower gives this soup added nutrition and creaminess.
- To make this recipe vegetarian just leave out the bacon.
- To make this recipe vegan, use unsweetened full fat coconut milk or leave out the milk, it is still super creamy and delicious.
- To store this soup, let it cool completely and transfer it to an airtight container.
- Keep it in the refrigerator for up to 4 days or transfer it to a freezer-friendly container and store it in the freezer for up to 2 months.