1 hr 15 mins
Chef #775963's Note:
This is the first time I have ever attempted to make potato soup, but it came out so well I went back for seconds! This definitely defines comfort food for me! It is a little labor intensive, and something that I reserve specifically for the weekend, but I guarantee it is worth the time!
My Private Note
Units: US | Metric
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter (salted or unsalted work)
- 1/2 cup onion, diced
- 1 lb bacon, cut into small chunks
- 3 lbs red potatoes, cut into bite sized pieces (I prefer it with the skins on)
- 4 cups chicken broth
- 4 cups water
- 2 cups half-and-half (or milk to lighten it up a bit)
- 3 tablespoons flour
- salt and pepper
- cheese (optional)
- sour cream (optional)
- 1In the soup pot you are going to use, add the extra virgin olive oil, butter and diced onion and sauté on medium low heat for 15 minutes (until onion is translucent and start to caramelize). After onion is caramelized, take out of pot and set aside.
- 2In the same soup pot, add cut up bacon and cook until crisp on medium-high heat. Take out of pot and set aside.
- 3In the same soup pot (yes, again), add chicken broth, water and potatoes. Boil potatoes until almost soft - about 15 minutes.
- 4Take some of the broth/water in a bowl and add flour to make a roux.
- 5Add half and half, onion and half of bacon, heat soup to boiling, stirring occasionally.
- 6Slowly add roux to desired thickness and cook until potatoes are tender.
- 7Top with left over bacon, cheese and sour cream, if desired.
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Nutritional Facts for Heavenly Potato Soup
Serving Size: 1 (725 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1045.7
- Calories from Fat 658
- Total Fat 73.2 g
- Saturated Fat 28.4 g
- Cholesterol 129.5 mg
- Sodium 1804.6 mg
- Total Carbohydrate 67.5 g
- Dietary Fiber 6.2 g
- Sugars 5.1 g
- Protein 28.8 g