Buy Now → Creamy Potato Soup
This dreamy creamy potato soup is loaded with bacon roasted Yukon gold potatoes along with roasted garlic and dried herbs – giving you the very easiest loaded baked potato inspired dinner ever! The best part is that it’s mostly hands-off cooking time which makes it totally possible on a busy weeknight!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 10 servings 1x
- Category: Main Dish
- Method: Oven + Stove Top
- Cuisine: American
Ingredients
Units
Scale
- 12 oz. bacon
- 3 lb. Yukon gold potatoes, diced into 1″ pieces
- 1 yellow onion, cut into 4 wedges
- 2 heads garlic, halved widthwise
- 4 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon rubbed sage
- 1/2 teaspoon garlic powder
- 3 cups chicken broth
- 16 oz. half and half
- 1 teaspoon white balsamic vinegar
- Kosher salt
- fresh cracked pepper
Garnish:
- sour cream
- shredded cheddar cheese
- crumbled bacon
- fresh chopped parsley
Instructions
- Preheat oven to 425 degrees.
- Place a cooling rack on a baking sheet. Place bacon on the cooling rack and bake for about 15 minutes or until crisp. Transfer bacon to a paper towel lined baking sheet.
- Remove cooling rack from the baking sheet and set bacon aside. Do not discard the bacon grease.
- Place diced potatoes and onions on to the greasy baking sheet. Place garlic on a small piece of tin foil.
- Drizzle everything with olive oil and season with oregano, thyme, sage, garlic powder, salt and pepper. Toss to coat.
- Seal garlic inside by folding the tin foil into a small pouch.
- Roast for about 25 minutes or until the potatoes are fork tender.
- Transfer potatoes and onions to a high speed blender.
- Squeeze garlic from the skins into the blender as well.
- Add 3 cups of chicken broth and blend soup just until it becomes smooth and creamy – do not blend for too long!
- Transfer soup to a large pot and heat over medium heat just until warmed through.
- Stir in half and half and vinegar.
- Season to taste with salt and pepper.
- Garnish with your favorites and enjoy!
Equipment
Buy Now → Notes
- You don’t need to peel the potatoes! The thin skin on the Yukon gold potatoes is just one of the reasons that we chose them for this loaded potato soup recipe! Yukon golds get super buttery when cooked and also have a low starch level which means they’re less likely to turn into a gluey mess when blended!
- Blend the soup JUST until smooth and creamy. Don’t blend for too long or you’ll end up with a gluey texture instead of a smooth and creamy soup! If you want to be extra sure that the soup doesn’t turn gluey, just pulse the blender until the potatoes are minced but not completely smooth. That will give you a thicker, chunkier texture which some people really love in their soups!
- If you don’t have a blender, you can use a potato masher instead! This won’t give you a perfectly smooth texture, but it will still give you a creamy potato soup! Just place the roasted potatoes into a large pot along with the broth. Mash potatoes until mostly smooth. Then use the side of a chef’s knife to smash the roasted garlic into a paste and chop the onions up. Add them to the soup and continue following the directions in the recipe card.
- Go crazy with the toppings! If you’ve checked out any of my other soup recipes, you’ve noticed that I like to garnish, garnish, garnish when it comes to soup! I love to add a variety of textures and flavors to my soups and this loaded potato soup is no exception! Sour cream adds a cool, creamy element. Sharp cheddar cheese adds a delicious bite. Crispy bacon adds a meaty crunch. And fresh chopped parsley, sliced chives, or green onion elevates all the flavors to another level.
Find it online: https://midwestfoodieblog.com/creamy-potato-soup/
