Description
This best potato soup recipe is a creamy, comforting dish perfect for chilly nights. Made with crispy turkey bacon, tender Yukon gold potatoes, sharp cheddar cheese, and a touch of Greek yogurt or sour cream, it delivers rich, hearty flavor in every spoonful. Easy to prepare in under 40 minutes, it’s ideal as a warming starter or a satisfying main course.
Ingredients
Soup Base
- 5 slices turkey bacon, diced
- 3 tablespoons butter (or reserved bacon grease)
- 1 cup diced white or yellow onion
- 4 cloves garlic, peeled and minced
- 1/4 cup all-purpose flour
- 2 cups chicken stock or vegetable stock
- 2 cups milk, warmed
- 1.5 pounds Yukon gold potatoes, diced
Add-ins & Toppings
- 1 cup shredded sharp cheddar cheese
- 1/2 cup plain Greek yogurt or sour cream
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly-cracked black pepper
- Optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream
Instructions
- Cook the Bacon: Heat a large stockpot over medium-high heat. Add diced turkey bacon and cook, stirring occasionally, until crispy. Using a slotted spoon, transfer the bacon to a plate while reserving about 3 tablespoons of bacon grease in the pot. Discard extra grease or substitute with butter if needed. Tip: Dice potatoes and onions while bacon cooks to save time.
- Sauté Aromatics: Add diced onions to the pot and sauté for 5 minutes, stirring occasionally, until soft. Stir in minced garlic and sauté for another 1-2 minutes until fragrant, stirring occasionally.
- Create Roux and Add Liquids: Sprinkle flour over the onion and garlic mixture and sauté for 1 minute, stirring to cook the flour evenly. Gradually stir in chicken or vegetable stock until combined, followed by warm milk and diced potatoes.
- Simmer Soup: Bring the mixture to a gentle simmer without boiling. Reduce heat to medium-low, cover the pot, and simmer for 10-15 minutes or until potatoes are tender, stirring every few minutes to prevent sticking or burning.
- Finish Soup: Once potatoes are soft, stir in shredded cheddar cheese, Greek yogurt or sour cream, sea salt, black pepper, and cooked bacon bits. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle soup into bowls and garnish with optional toppings like green onions, extra cheese, bacon, or sour cream. Serve warm immediately or refrigerate in a sealed container for up to 3 days.
Notes
- Dicing potatoes smaller will speed up cooking time.
- Turkey bacon is a leaner alternative but can be replaced with regular bacon if preferred.
- Use chicken stock for a richer flavor or vegetable stock for a vegetarian-friendly version (omit bacon accordingly).
- Heating the milk before adding prevents curdling and helps the soup stay creamy.
- Soup thickens upon standing, so reheat gently with a splash of milk or stock to restore consistency.