Lauren's Potato Soup
My potato soup is loaded with chunks of tender, hearty potatoes and made with a rich and creamy cheesy soup base. It’s easy to make and absolutely delicious! Top it with cheddar and bacon and believe me, your taste buds will applaud you.
Lauren's Potato Soup
My potato soup is loaded with chunks of tender, hearty potatoes and made with a rich and creamy cheesy soup base. It’s easy to make and absolutely delicious! Top it with cheddar and bacon and believe me, your taste buds will applaud you.
Cooking Instructions
- 1
Cook bacon in oven or on stove top, about 8 minutes. Transfer bacon to a paper towel on plate, RESERVING 2 tablespoons of bacon grease in the pot.
- 2
In a large Dutch oven or large pot, Add 3 cups of water to the potatoes and carrots. The water should be just barely covering the vegetables, so add a little more or less to make sure they are just barely covered. (We are not draining these potatoes, this water will be part of the soup.) Peel carrots or use matchstick carrots and add them to the same pot.
- 3
In a pan add your reserved bacon grease and add onions and garlic, cook for 5 minutes or until translucent. Add flour, and whisk to coat onions. Whisking constantly, add chicken broth, heavy cream and seasonings. Increase heat to medium high. Once boiling, reduce heat and simmer for 10 minutes. Add the butter. Once your white sauce has cooled slightly, add the cheese a little at time. Mixture will become thick.
- 4
Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. Add your white sauce slowly to the potatoes. Mix well and simmer for about 20 minutes.
- 5
Top soup with sour cream, cheddar cheese, reserved bacon, and green onions.
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