Creamy Potato Soup Recipe Cooking bacon: In a dutch oven or big saucepan, crisp the bacon. Place aside. Cook the onions in the bacon grease according to the recipe below. Simmer Potatoes: Whisk in the liquid until smooth. Stir in the potatoes and cook until fork tender. Blend or mash: Mash potatoes in the pot until the soup is ready.

Creamy Potato Soup Recipe
Cooking bacon: In a dutch oven or big saucepan, crisp the bacon. Place aside.
Cook the onions in the bacon grease according to the recipe below.
Simmer Potatoes: Whisk in the liquid until smooth. Stir in the potatoes and cook until fork tender.
Mash or blend potatoes in the pot until creamy (or leave some pieces intact). If you want a smoother soup, use an immersion blender to puree it.
Season with salt and pepper, then fold in the cheese, sour cream, chives, and bacon pieces.
Tips for Making Potato Soup
This soup’s texture will be greatest with red potatoes or Yukon gold.
To thicken the soup even more, mix a slurry in a bowl with a 1:1 ratio of cold water and cornstarch. Mix well and gradually whisk into the pot of simmering soup to achieve the required consistency.
Soups with dairy do not freeze well because their consistency changes. If you do decide to freeze this soup, do so before adding the extra sour cream. Reheat slowly over medium-low heat so that the milk does not curdle.
Leftover soup can be refrigerated in an airtight container for up to 5 days.
Pro Tip for Potato Soup Red potatoes or Yukon gold will give this soup the nicest texture.
To thicken the soup even more, mix a slurry in a bowl with a 1:1 ratio of cold water and cornstarch. Mix well and gradually whisk into the pot of simmering soup to achieve the required consistency.
Soups with dairy do not freeze well because their consistency changes. If you do decide to freeze this soup, do so before adding the extra sour cream. Reheat slowly over medium-low heat so that the milk does not curdle.
Leftover soup can be refrigerated in an airtight container for up to 5 days.