Description
This velvety, budget-friendly potato soup is the ultimate cozy comfort meal for busy weeknights. Featuring tender Yukon Gold potatoes, a rich cheesy base, and savory crispy turkey bacon, this soup is guaranteed to satisfy the whole family. It is easy to prepare, requires minimal cleanup, and tastes just as wonderful as leftovers the following day. Whether you need a warm bowl on a chilly evening or a quick nourishing dinner, this restaurant-quality soup is your new go-to favorite.
Ingredients
4 cups Yukon Gold potatoes, peeled and cubed
1/2 cup butter
1/2 cup all-purpose flour
4 cups vegetable broth
2 cups whole milk
1 cup shredded cheddar cheese
1/2 cup turkey bacon, cooked until crispy and crumbled
1/2 cup sour cream
1/2 teaspoon garlic powder
Salt and black pepper to taste
Fresh green onions for garnish
Instructions
Melt the butter in a large pot or Dutch oven over medium heat.
Add the diced potatoes to the pot and cook for 5 minutes, stirring occasionally until slightly softened.
Sprinkle the flour over the potatoes and stir steadily for about 1 minute until the mixture is pasty and golden.
Gradually whisk in the vegetable broth and milk, ensuring no lumps remain.
Bring the soup to a gentle boil, then reduce heat to low.
Cover and simmer for 20 minutes, or until the potatoes are fork-tender.
Stir in the sour cream, cheddar cheese, and crumbled turkey bacon until the cheese is melted and the soup is glossy.
Season with salt, pepper, and garlic powder to taste.
Ladle the soup into bowls and garnish with fresh chopped green onions.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. If you do not have turkey bacon, smoked chicken strips make a delicious savory substitute.
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 7g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg