Easy Potato Soup

Looking for a simple potato soup recipe? Then try this easy Creamy Potato soup with bacon, potatoes and loads of cheese! It’s great to make on the stove or in the slow cooker!

Summer is slowly coming to an end and soup pots are slowly making their way off the shelves! This may sound crazy, but I believe soups can be eaten any time of the year, including summer. Yes, it’s crazy but you can’t let a craving go on forever.

I love how easy and quick soups are to make. The Potato soup is definitely one of them. The first time I made this on my own, I was so excited how fast it came together. Sometimes soups take longer to prepare, but I was able to make this in 30 minutes! I love the creaminess and how hearty it is.

This first time I tried potato soup, my grandmother made it for me when I was a child. It was so delicious and she made it so easily. With chunks of potatoes covered in melted cheese and pieces of bacon. So good! This isn’t my grandmother’s potato soup but it sure is one of the best potato soups I have ever had (aside from my Grandmother’s of course.)

I have even seen recipes of potato soup made with sour cream instead of milk. That’s a great substitute also but I am old fashion and prefer using milk or cream. If you are using milk instead of cream, the texture may be thinner at first, but don’t worry. The soup may need to simmer longer towards the end to become thicker, probably an additional 10 minutes or so.

If you are using heavy cream or sour cream, the soup will thicken up a lot quicker so you won’t need to simmer as long.

For the cheese, I really like adding in a mixture of cheddar cheeses. You don’t have to use cheddar cheese, you can use any cheese you think will be a great blend together. I once had a cheese soup made with blue cheese and it was delicious! I really enjoy the combination of sharp cheddar and gouda cheese for this recipe. You get that traditional cheddar cheese but then get a smoky kick from the gouda. So yummy!

If you would like to make this in the crockpot, that works as well. However, I really recommend you prepare the day of or wait to cover the contents with water until the next morning. Mainly because with the starch from the potatoes and the bacon drippings, the mixture will solidify in the fridge overnight and it won’t cook properly in the slow cooker.

So if you want to make this in the slow cooker, make the recipe as followed and then wait until the morning of to cover with water and then place it in the slow cooker for 6-8 hours on low. Then proceed to adding in the cream and cheeses at the end. I added the steps in the recipe as well.

I really hope you enjoy this! So, try this out and don’t forget to tag me on Instagram or Facebook. I would love to see your creation!

Easy Potato Soup

September 5, 2019

by thedishnextdoor

Category Soups & Stews Vegetarian

Persons

6

Ingredients

• 8-10 slices bacon
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 Tbl. flour
• 8-9 medium potatoes, peeled and diced (about 5-6 cups)
• 1 pint (2 cups) heavy cream or milk
• 2 cups Sharp cheddar cheese, shredded plus more for garnish
• 1 cup gouda cheese, shredded plus more for garnish
• 2-3 green onions, chopped plus more for garnish
• Salt + pepper to taste

Instructions

1. Stovetop Method: In a large pot over medium heat, place in the bacon in an even layer and cook until crispy, about 5-7 minutes. Remove, leaving any drippings in the pot, and let cool. Once cooled, crumble and set aside.
2. Add the onion and garlic into the pot. Cook until the onion is transparent, about 3-5 minutes.
3. Stir in the flour and cook for 1-2 more minutes.
4. Add in the potatoes and pour in just enough water to cover potatoes, about 5-6 cups.
5. Bring to a low boil. Cover the pot with a lid and continue to boil until tender, about 20-25 minutes.
6. Uncover and stir in the bacon, heavy cream, cheddar cheese, gouda, bacon, and green onions. Reduce heat to a simmer and continue to cook until thickened, about 5-10 minutes.
7. Serve with your choice of toppings.
8. Slow Cooker Method: In a pan over medium heat, cook the bacon until crispy, about 5-7 minutes. Remove, leaving any drippings in the pot, and let cool. Once cooled, crumble and set aside for later.
9. Add the onion and garlic into the pan. Cook until the onion is transparent, about 3-5 minutes.
10. Pour the onion mixture into the slow cooker. Add and stir in the chopped potatoes.
11. If meal prepping, cover and refrigerate overnight. If placing straight into the slow cooker, pour in just enough water to cover potatoes, about 5-6 cups.
12. If prepped, uncover the following day, uncover and placing into the slow cooker. Pour in just enough water to cover potatoes, about 5-6 cups.
13. Cook on low for 6-8 hours.
14. The last 30-45 minutes of cooking, stir in the bacon, heavy cream, cheddar cheese, gouda, bacon, and green onions.
15. Serve with your choice of toppings.

Tags

bacon,

Cheese,

Potatoes,

Soup,

Vegetarian

https://thedishnextdoor.com/creamy-potato-soup/