Creamy Potato Soup – House of Yumm (Video)

As you can tell, it’s definitely comfort month for me. This potato soup from Serene over at https://houseofyumm.com/ is just the recipe for comfort food! You can read more about Serene here. I did, and I’m definitely going back there! She is a lover of tacos, so I checked out several of her recipes and saw that she has an entire section on Tex Mex – now I’m hooked! I look forward to trying more of her recipes, and I hope that you will go and check them out as well.

You will really enjoy her creamy potato soup, and using my Pampered Chef products to create this recipe made it that much easier.  Let’s jump right in!

What you’ll need:

  • 6 slices bacon
  • 1 yellow onion
  • 3 – 5 cloves garlic
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 ½ cups milk
  • ½ cup cream
  • 3 lb potatoes
  • 1 ½ tsp. salt
  • ¼ tsp ground black pepper
  • 1/3 cup sour cream
  • 1 cup sharp Cheddar cheese

Optional Toppings

  • Chives
  • bacon
  • cheese
  • sour cream

Instructions

Peel and dice 3 lbs of potatoes.  I used a mix of butter and russet potatoes.

Press at least 3 cloves of garlic.  I followed this instruction in the recipe, but I think I would like to add a bit more next time.  Definitely at least three, but maybe up to five, your preference.

Chop one onion.

Cook six slices of bacon in Dutch Oven until they are nice and crispy.  Remove the bacon, but leave the fat.  Once the bacon has cooled, chop into pieces.

Cook onion in bacon fat @ 4 minutes until soft.

Add pressed garlic, cook another 30 seconds.

Next, add 3 tbsp. all-purpose flour to Dutch oven.  Stir well, and cook for 2-3 minutes.  This helps remove any flour taste.

Add in chicken broth, milk (I used whole milk), heavy cream, potatoes, salt and black pepper. Stir and bring to a simmer for about 20 minutes, or until potatoes are soft enough to mash.

Meanwhile, grate 1 cup cheddar cheese, and dice some chives.

Once the soup is cooked, use an immersion blender to blend soup, being careful to leave some chunks if you desire.  If you do not have an immersion blender (then check mine out here) you can mash with a potato masher or put some of the soup in a blender to mix. 

Now we can add in the grated cheese, sour cream and crumbled bacon (but save some bacon for a topping). Stir to mix through.

That’s it!  Serve with more cheese, bacon, chives and sour cream as you like.  I really liked this recipe. I would probably add more garlic next time, but that is just a personal preference.  I hope that you will give this a try, and let me know your thoughts.  Please go over and visit Serene at https://houseofyumm.com/ as well.

Link to original recipe: https://houseofyumm.com/potato-soup/

Creamy Potato Soup

This is a delicious and creamy potato soup recipe from House of Yumm that is super easy to make!
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 lbs potatoes
  • 6 slices bacon
  • 1 yellow onion
  • 3-5 cloves garlic
  • 3 tbsp all-purpose flour
  • 4 cups chicken broth
  • 1 ½ cups milk whole preferred
  • ½ cup heavy cream
  • 1 ½ tsp kosher salt
  • ¼ tsp black pepper
  • cup sour cream
  • 1 cup cheddar cheese

Optional Toppings

  • sour cream
  • chives
  • grated cheddar cheese
  • crumbled bacon

Instructions
 

  • Peel and dice 3 lbs of potatoes. 
  • Press 3-5 cloves of garlic.
  • Chop one onion.
  • Cook six slices of bacon in Dutch Oven until they are nice and crispy.  Remove the bacon, but leave the fat.  Once the bacon has cooled, chop into pieces.
  • Cook onion in bacon fat @ 4 minutes until soft.
  • Add pressed garlic, cook another 30 seconds.
  • Add 3 tbsp. all-purpose flour to Dutch oven. Stir well, and cook for 2-3 minutes. 
  • Add in chicken broth, milk, heavy cream, potatoes, salt and black pepper. Stir and bring to a simmer for about 20 minutes, or until potatoes are soft enough to mash.
  • While you are waiting for the soup tp cook, grate 1 cup cheddar cheese, and dice some chives.
  • Use an immersion blender to blend soup, being careful to leave some chunks if you desire.  If you do not have an immersion blender you can mash with a potato masher or put some of the soup in a blender to mix. 
  • Add in the grated cheese, sour cream and crumbled bacon (but save some bacon for a topping). Stir to mix through.
  • Serve with more cheese, bacon, chives and sour cream as you like!
Keyword potato soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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