This quick and easy potato soup recipe is a real crowd pleaser! It’s perfect for a cold winter day, but I love to make this all year round and pair it with a salad. I usually leave the bacon for garnish to add some crunch in every bite, but it also adds a great flavor if cooked with the soup.
We made this for our viewing of ‘Darby O’Gill and the Little People’ (Available on Amazon)on St. Patrick’s Day and made Magical Rice Krispies for dessert.
Creamy Potato Soup
Ingredients2 lbs. baby yellow potatoes, cut into quarters
½ lbs. bacon, cooked and crumbled, reserve 3 Tbsp bacon grease
1 medium onion, finely chopped
4 garlic cloves, minced
2 cups milk
2 cups chicken broth
1 cup shredded cheddar cheese
¼ cup flour
1 Tbsp green onions, diced
Season with salt and pepper
DirectionsIn large Dutch oven, heat bacon grease over medium heat. Add onion and cook until tender and translucent, about 5 minutes, stirring occasionally.
Add potatoes and garlic to Dutch oven and season with salt and pepper. Cook for 5 minutes, stirring frequently. Sprinkle flour over mixture and stir until combined. Sauté an additional minute to cook flour, stirring occasionally. Then stir in chicken broth and milk until combined.
Bring to boil over high heat, cover, and reduce heat to medium-low. Simmer for 15 minutes, or until potatoes are soft. Stirring occasionally every few minutes so the bottom doesn’t burn.
Serve warm, garnished with crumbled bacon, shredded cheese and diced green onions.
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