The Ultimate Potato Soup Recipe

I created my Ultimate Potato Soup Recipe using crisp bacon, diced onions, and minced garlic, along with Yukon Gold potatoes simmered in a rich chicken broth and heavy cream. I love how each ingredient comes together in one pot to create this hearty dish that easily impresses everyone at my table.

I’m super excited to share my twist on The Ultimate Potato Soup Recipe that changed my dinner game. I never thought a one pot meal could taste so good until I started experimenting with crispy bacon pieces, sautéed diced onion, and minced garlic that brings out a unique kick.

I begin by browning 4 slices of chopped bacon and then using the flavorful fat to cook a medium diced onion and 3 cloves of garlic. Next, I add 4 cups of peeled and diced Yukon Gold potatoes and 4 cups of chicken broth (or veggie broth if you prefer), then season with salt and pepper.

Once everything simmers to soften, I stir in 1 cup of heavy cream and 2 tablespoons of butter to make it extra creamy. I sometimes finish it off with a cup of shredded cheddar cheese or a sprinkle of chopped green onions for a bit of zing.

This recipe is easy to follow and truly elevates any family dinner.

Why I Like this Recipe

I like this recipe because it’s super easy and it doesn’t tak too long to make, which is great when i don’t feel like spending hours in the kitchen. I love how the bacon gives a smoky flavor that just makes the creamy potatoes even more delicious and comforting. The one-pot method makes cleanup a snap, so i don’t have to worry bout a huge mess afterwards. Plus, i really like that i can personalize it by adding cheddar cheese or green onions for a little extra kick every time i make it.

Ingredients

• Bacon is a great source of protein but adds a punch of salty, smoky flavor.
• Onion offers fiber and natural sweetness which complements and deepens the hearty soup flavor.
• Garlic boosts the taste with a pungent kick and potential health benefits.
• Yukon Gold potatoes are nutritious, packed with carbohydrates and add a creamy texture.
• Chicken broth supplies moisture, a savory base, and extra protein for nourishing comfort food.
• Heavy cream makes the soup rich and velvety with buttery, indulgent notes.
• Butter aids in combining flavors and adds a smooth, decadent finish to the soup.

Ingredient Quantities

• 4 slices bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups peeled and diced Yukon Gold potatoes
• 4 cups chicken broth (or veggie broth if you prefer)
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper, to taste
• Optional: 1 cup shredded cheddar cheese
• Optional: 2 tablespoons chopped green onions or chives

How to Make this

1. In a large pot, fry the chopped bacon until its crispy. Remove the bacon, leaving the fat in the pot.

2. Add the butter to the bacon fat, then toss in the diced onion and minced garlic. Cook for about 3-4 minutes until the onions are soft.

3. Stir in the diced Yukon Gold potatoes, making sure they get coated with the butter and onions.

4. Pour in the chicken broth (or veggie broth) and bring the whole mix to a boil.

5. Once boiling, reduce the heat, cover the pot, and let it simmer for 15-20 minutes until the potatoes are tender.

6. Use a potato masher to mash some of the potatoes right in the pot, which will help thicken the soup.

7. Stir in the heavy cream and season with salt and pepper to taste.

8. If you are using it, add the shredded cheddar cheese and stir until its melted throughout.

9. Return the crispy bacon to the soup and mix it all up.

10. Top off with the chopped green onions or chives if you want an extra burst of flavor and serve hot. Enjoy!

Equipment Needed

1. Large pot with a lid – to fry the bacon and simmer the soup.
2. Cutting board – to chop the bacon, onion, garlic, and potatoes.
3. Chef’s knife – for dicing and mincing the ingredients.
4. Measuring cups – for the broth and heavy cream.
5. Measuring spoons – for the butter, salt, and pepper.
6. Wooden spoon or spatula – to stir all the ingredients together.
7. Potato masher – for mashing some of the potatoes right in the pot while cooking.
8. Slotted spoon – to lift out the crispy bacon from the pot.

FAQ

The Ultimate Potato Soup Recipe Substitutions and Variations

• Instead of bacon, you could use turkey bacon or even diced smoked sausage if you want a different twist.
• If you don’t have heavy cream, try using coconut cream or half-and-half for a lighter version.
• For the broth, veggie broth works just as good as chicken broth for a vegetarian spin.
• You can swap Yukon Gold potatoes for Russet potatoes but keep in mind they might need a bit more time to cook.
• If cheddar cheese isn’t your thing, you might try pepper jack or even Monterey Jack instead.

Pro Tips

1) When frying your bacon, try to cook it on a medium heat so that it gets nice and crispy without burning. Sometimes I let it chill a bit on paper towels after so it doesn’t droop into the soup.

2) Keep an eye on your garlic and onions while they’re cooking. If they start to turn too brown quickly, lower the heat a bit coz you dont want them to get bitter.

3) For an extra creamy soup, mash a few of the potatoes really well. That helps thicken the broth and makes the texture super smooth.

4) If you decide to toss in the cheddar cheese, add it right at the end while the heat is off. That way it melts slowly without clumping or changing the flavour too much.