Comfort in a bowl, that's what this is! This soup is the perfect go to on those chilly fall days.
Made from scratch, this recipe is quick, easy and so filling!
We all know Grandma's cooking is the best, but when I tasted this soup, it took me back to something my Nana would've made, that's how good it is!
Creamy Potato Soup
Prep Time 15 minutes
Cook Time 40 minutes
2 lbs. Russet potatoes (about 2 large) peeled and cut into 1/2-inch pieces
6 bacon slices
1 onion chopped
10 garlic cloves minced (fresh is best, but McCormick works, too!)
2 cups whole milk
2 cups water
1 cup shredded cheddar cheese
1/4 cup all purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh chives (optional)
Heat a large pot or dutch oven over medium heat. Add bacon to the pot and cook until crispy, 10-15 minutes. Once cooked, move to a paper towel to drain. Crumble the bacon into small bits once cooled.
(Make sure to leave the bacon grease in the pot). Add the onions to the pot. Cook until they soften, about 5 minutes, stirring occasionally.
Add potatoes, garlic, salt, and pepper. Cook for a few minutes, stirring frequently.
Add the flour and stir until the ingredients are well-mixed, just a few minutes.
Add water and stir until well-mixed. Add the milk and stir. Bring the soup to a boil over high heat, and then reduce heat to medium-low to simmer until the potatoes are cooked, about 20 minutes. To make sure the potatoes don't stick to the bottom of the pot, stir occasionally.
Add the cheese, and stir.
Ta-da! Dish it into bowls and top with bacon, green onions (or chives)! I like to add a little extra cheese to mine, too, so no shame in that!