Description
This creamy and comforting potato soup recipe is perfect for chilly nights. Made with crispy turkey bacon, tender Yukon gold potatoes, sharp cheddar cheese, and a touch of Greek yogurt for creaminess, it's a family favorite that’s easy to prepare and packed with flavor.
Ingredients
Main Ingredients
- 5 slices turkey bacon, diced
- 3 tablespoons butter
- 1 cup diced white or yellow onion
- 4 cloves garlic, peeled and minced
- 1/4 cup all-purpose flour
- 2 cups chicken stock or vegetable stock
- 2 cups milk, warmed
- 1.5 pounds Yukon gold potatoes, diced
- 1 cup shredded sharp cheddar cheese
- 1/2 cup plain Greek yogurt or sour cream
- 1 teaspoon sea 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
- Cook the bacon: Heat a large stockpot over medium-high heat. Add the diced turkey bacon and cook until crispy, stirring occasionally. Use a slotted spoon to transfer the bacon to a separate plate, reserving about 3 tablespoons of bacon grease in the stockpot. Discard any extra grease or substitute with butter.
- Sauté the aromatics: Add the diced onion to the reserved bacon grease and sauté for about 5 minutes until softened, stirring occasionally. Add the minced garlic and sauté an additional 1-2 minutes until fragrant.
- Create the roux and add liquids: Stir in the all-purpose flour into the onion and garlic mixture and cook for 1 minute, stirring continuously to cook the flour. Gradually add the chicken or vegetable stock, stirring to combine. Then pour in the warmed milk and add the diced potatoes.
- Simmer the soup: Heat the soup until it just reaches a simmer before it starts to boil. Reduce the heat to medium-low, cover the pot, and simmer for 10-15 minutes or until the potatoes are tender. Stir occasionally to prevent the soup from burning on the bottom.
- Finish the soup: Once the potatoes are soft, stir in the shredded cheddar cheese, Greek yogurt or sour cream, sea salt, black pepper, and the cooked bacon pieces. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve: Serve the soup warm, garnished with your choice of optional toppings like green onions, extra cheese, extra bacon, or sour cream. Alternatively, transfer to a sealed container and refrigerate for up to 3 days.
Notes
- For a quicker cook time, dice the potatoes smaller for faster softening.
- You can substitute vegetable stock for a vegetarian option.
- Use sour cream instead of Greek yogurt if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, stirring occasionally.