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Creamy Potato Soup

@daffl.xyz

A thick, creamy potato soup made lighter with milk and Greek yogurt instead of heavy cream.

Prep 00:10
Cook 00:20
Total 00:30
Yield 6-8 servings

Ingredients

  • 5 slices bacon, diced
  • 3 tablespoons bacon grease (reserved) or butter
  • 1 cup diced white or yellow onion
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • 2 cups milk, warmed
  • 1.5 pounds potatoes, peeled (if desired) and diced (Yukon gold recommended)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup plain Greek yogurt or 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 cheese, extra bacon, sour cream

Instructions

  1. 1
    Heat a large stockpot over medium-high heat. Add the diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a plate with a slotted spoon, reserving about 3 tablespoons of bacon grease in the pot (or substitute butter).
  2. 2
    Add the onion and saute 5 minutes, stirring occasionally, until soft. Sprinkle the flour over the onion and stir until combined. Saute another minute to cook the flour. Stir in the chicken stock until combined, then stir in the milk and potatoes. Cook until the mixture reaches a simmer, but is not boiling.
  3. 3
    Reduce the heat to medium-low, cover, and simmer about 10-15 minutes, or until the potatoes are soft, stirring occasionally so the bottom does not burn.
  4. 4
    When the potatoes are soft, stir in the cheddar, Greek yogurt (or sour cream), salt, pepper, and cooked bacon. Taste and adjust the seasoning.
  5. 5
    Serve warm, garnished with desired toppings.

Recipe Attribution

Licensed under
Creative Commons Attribution 4.0