Creamy Potato Soup with Bacon
Creamy Potato Soup with Bacon
Ingredients
For the Soup Base
- 4 potatoes, washed and poked
- 1 tablespoon olive oil, as needed
- 1/2 cup yellow onion, chopped
- 1 1/2 tablespoons minced garlic, from a jar
- 1/2 stick butter
- 1/2 cup all-purpose flour
- 2 cups chicken stock
- 3 cups milk
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/8 teaspoon dried parsley
For the Creaminess and Toppings
- 16 ounces Velveeta cheese, cut into cubes
- 3/4 cup sour cream
- 5 strips bacon, cooked and chopped
Instructions
- 1
Wash the potatoes thoroughly and poke them all over with a fork to prevent them from bursting during cooking. Place them in a microwave-safe dish.
⏱️ 2 min
- 2
Microwave the poked potatoes for 12-15 minutes, or until they are tender when pierced with a fork. Cooking time may vary depending on your microwave and potato size. Once cooked, carefully remove them and let them cool slightly.
⏱️ 15 min
- 3
While the potatoes cool, heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil. Add the chopped yellow onion and sauté until it has softened, sweated down, and is slightly caramelized, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic to the pot with the onions and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Add the butter to the pot and let it melt completely. Once melted, sprinkle in the all-purpose flour. Whisk continuously for 2-3 minutes to create a roux, cooking out the raw flour taste.
⏱️ 3 min
- 6
Gradually whisk in the chicken stock, a little at a time, until smooth and no lumps remain. Then, slowly whisk in the milk until fully incorporated. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 7
Once the potatoes are cool enough to handle, slice them in half, then again lengthwise, and finally cut them into bite-sized pieces.
⏱️ 5 min
- 8
Add the cubed Velveeta cheese to the simmering soup base. Stir frequently until the cheese is completely melted and the soup is smooth and creamy.
⏱️ 5 min
- 9
Stir in the cooked potato pieces, sour cream, salt, black pepper, and dried parsley. Heat through for 2-3 minutes, but do not boil after adding the sour cream.
⏱️ 3 min
- 10
Taste and adjust seasonings as needed. Ladle the creamy potato soup into bowls and garnish generously with the chopped cooked bacon.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Potato Soup with Bacon
Ingredients
For the Soup Base
- 4 potatoes, washed and poked
- 1 tablespoon olive oil, as needed
- 1/2 cup yellow onion, chopped
- 1 1/2 tablespoons minced garlic, from a jar
- 1/2 stick butter
- 1/2 cup all-purpose flour
- 2 cups chicken stock
- 3 cups milk
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/8 teaspoon dried parsley
For the Creaminess and Toppings
- 16 ounces Velveeta cheese, cut into cubes
- 3/4 cup sour cream
- 5 strips bacon, cooked and chopped
Instructions
- 1
Wash the potatoes thoroughly and poke them all over with a fork to prevent them from bursting during cooking. Place them in a microwave-safe dish.
⏱️ 2 min - 2
Microwave the poked potatoes for 12-15 minutes, or until they are tender when pierced with a fork. Cooking time may vary depending on your microwave and potato size. Once cooked, carefully remove them and let them cool slightly.
⏱️ 15 min - 3
While the potatoes cool, heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil. Add the chopped yellow onion and sauté until it has softened, sweated down, and is slightly caramelized, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic to the pot with the onions and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Add the butter to the pot and let it melt completely. Once melted, sprinkle in the all-purpose flour. Whisk continuously for 2-3 minutes to create a roux, cooking out the raw flour taste.
⏱️ 3 min - 6
Gradually whisk in the chicken stock, a little at a time, until smooth and no lumps remain. Then, slowly whisk in the milk until fully incorporated. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min - 7
Once the potatoes are cool enough to handle, slice them in half, then again lengthwise, and finally cut them into bite-sized pieces.
⏱️ 5 min - 8
Add the cubed Velveeta cheese to the simmering soup base. Stir frequently until the cheese is completely melted and the soup is smooth and creamy.
⏱️ 5 min - 9
Stir in the cooked potato pieces, sour cream, salt, black pepper, and dried parsley. Heat through for 2-3 minutes, but do not boil after adding the sour cream.
⏱️ 3 min - 10
Taste and adjust seasonings as needed. Ladle the creamy potato soup into bowls and garnish generously with the chopped cooked bacon.
⏱️ 2 min