Creamy Potato Cheese Soup Recipe

This classic Creamy Potato Cheese Soup is a guaranteed comfort food favorite. It's rich, creamy, and bursting with potato flavor, all thanks to a simple combination of fresh ingredients. It's the perfect soup for a cozy night in or a casual get-together with friends and family. Plus, it's incredibly versatile! You can easily customize it with your favorite toppings, from crispy bacon to fresh herbs.
In just under an hour, you can have a pot of this comforting soup ready to enjoy. This recipe is perfect for beginner cooks, with straightforward instructions and minimal prep work. So grab your favorite soup pot and get ready to create a delicious and heartwarming meal.

Ingredients

• 6 strips bacon, cut into small pieces
• 3 tablespoons unsalted butter
• 1 medium yellow onion, chopped (about 1.5 cups)
• 3 large garlic cloves, minced
• ⅓ cup all-purpose flour
• 2 ½ pounds russet potatoes, peeled and diced into 1-inch pieces
• 4 cups chicken broth
• 2 cups milk
• ⅔ cup heavy cream
• 1 ½ teaspoons salt
• 1 teaspoon ground black pepper
• ¼ - ½ teaspoon ancho chili powder (optional)
• ⅔ cup sour cream
• Shredded cheddar cheese, chives, and additional sour cream and bacon for topping (optional)

Directions

1. In a large Dutch oven or soup pot, cook the bacon pieces over medium heat until crisp and browned. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave the bacon fat in the pot.
2. Add the butter and chopped onion to the pot and cook over medium heat until the onions are softened and translucent, about 3-5 minutes. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
3. Sprinkle the flour over the ingredients in the pot and whisk it in until smooth. Cook the roux for 1 minute, stirring constantly.
4. Add the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder (if using) to the pot. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
5. Using an immersion blender or a blender in batches, puree the soup until smooth. Alternatively, you can mash the potatoes partially with a potato masher for a thicker consistency.
6. Stir in the sour cream and most of the shredded cheddar cheese until melted and heated through. Taste and adjust seasonings as needed.
7. Serve the soup hot in bowls, garnished with the remaining cheddar cheese, crispy bacon (optional), and chopped chives. Enjoy!