This potato soup is just like enjoying a regular ol’ baked potato, BUT BETTER! It has all the toppings of the potato, but the thick broth makes it so much better. It’s like a hybrid between the best baked potato and mashed potatoes you’ve ever had.
Check out what our friends over at Gimme Some Oven had to say about this amazing soup:
“The good news is that you don’t need insane amounts of cream to make an insanely creamy, delicious potato soup. Nor do you need a ton of time. This soup is ready to go in about 30 minutes or so, and also makes fantastic leftovers.”
Ingredients
5 slices Oscar Mayer bacon, diced
3 tablespoons bacon grease (reserved) or butter
1 cup diced white or yellow onion
1/4 cup Gold Medal all-purpose flour
2 cups Swanson chicken stock
2 cups McArthur milk, warmed
1.5 pounds Yukon gold potatoes, peeled (if desired) and diced
1 cup Kraft shredded sharp cheddar cheese
1/2 cup plain Greek yogurt or Daisy sour cream
1 teaspoon Kosher salt, or more 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
Heat a large stockpot over medium-high heat. Add diced Oscar Mayer bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot. (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease. Also, if you are short on time, you can dice the potatoes and onion while the bacon cooks to save time.)
Add onion and saute for 5 minutes, stirring occasionally, until soft. Sprinkle the Gold Medal flour on top of the onion, and stir until combined. Saute for an additional minute to cook the flour, stirring occasionally. Then stir in the Swanson chicken stock until combined. Stir in the McArthur milk, Yukon gold potatoes, and cooked bacon bits until combined. Continue cooking until the mixture reaches a simmer, but is not boiling.
Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn. (The smaller you dice your potatoes, the faster they will cook.)
When the potatoes are soft, stir in the Kraft cheddar cheese and Greek yogurt (or sour cream), salt and pepper. Taste and see if it needs more salt or pepper or cheese.
Serve warm, garnished with desired toppings.
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Quick Tip: Add extra kinds of cheeses if you’d like.. and extra bacon, I won’t tell 😉
Thank you to Gimme Some Oven for this great recipe.
