Stovetop Bacon Potato Soup
Tender potatoes, crisp bacon, and a silky milk and broth base finished with sour cream and cheddar.
Equipment
- Dutch oven
- Whisk
- Stockpot
Ingredients
Main Ingredients
- 4 large potatoes peeled and cubed
- 8 oz bacon cut into bite size pieces
- 4 tbsp unsalted butter
- ½ medium onion finely chopped
- 2 cloves garlic minced
- ¼ cup all purpose flour
- 2 cup whole milk plus 1/2 cup more
- 2 cup chicken broth plus 1/2 cup more
- 1 cup shredded cheddar cheese
- ¾ cup sour cream
- 1 tsp salt plus 1/2 tsp for the potato water
- ¼ tsp black pepper
- 2 tbsp sliced green onions for serving
Instructions
Cooking
- Boil. Boil the potatoes for 8 to 10 minutes and drain.
- Cook. Cook the bacon until crisp, then cook the onion in butter with the garlic.
- Whisk. Whisk in the flour, then the milk and broth, and bring to a gentle boil.
- Combine. Add the potatoes, salt, and pepper.
- Finish. Stir in the sour cream, cheddar, and half the bacon and serve with the rest.
Notes
Substitutions: Use ham in place of bacon.
Tips: Add the dairy off the heat.
Storage: Refrigerate for up to 4 days.
Nutrition is calculated per serving.