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Creamy Potato Soup

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A rich, creamy potato soup loaded with bacon, tender potatoes, sautéed aromatics, and smoked Gouda cheese. This comforting bowl of soup is simple, hearty, and packed with deep, savory flavor.

Ingredients

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  • 8 slices thick-cut bacon, chopped (reserve some for garnish)
  • 4 Tbsp unsalted butter, divided (1/2 tsp reserved for finishing)
  • 1 large Vidalia onion, finely diced
  • 2 celery stalks, finely diced
  • 3 cloves garlic, minced
  • 3/4 teaspoon dried thyme
  • 4 medium russet potatoes + 2 medium Yukon gold potatoes (about 3 1/2 lb total), peeled and cubed
  • 3 tablespoon all-purpose flour
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 1 cup whole milk
  • 6 oz shredded smoked Gouda cheese
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper
  • Fresh parsley, chopped (optional garnish)

Instructions

  1. Prep all ingredients: chop bacon, dice onion and celery, mince garlic, peel and cube potatoes, and shred the smoked Gouda.
  2. In a large Dutch oven or heavy soup pot, cook bacon over medium heat until crisp. Remove bacon to a paper towel–lined plate, reserving a small handful for garnish. Pour off excess bacon fat, leaving about 2 tablespoons in the pot. Reserve the remaining fat for finishing.
  3. Add the dried thyme to the hot bacon fat and cook for 20–30 seconds, until fragrant. Add garlic and cook another 30 seconds.
  4. Add onion and celery. Cook 3–5 minutes, until softened and translucent.
  5. Add butter and stir to melt. Sprinkle flour over vegetables and cook 1 minute, stirring constantly.
  6. Pour in about ¼–½ cup chicken stock and scrape the bottom of the pot to release any browned bits. Add remaining stock and bring to a simmer.
  7. Add potatoes and return to a gentle boil. Reduce the heat to maintain a steady simmer and cook 8–10 minutes, until potatoes are fork-tender.
  8. Reduce the heat to medium-low. Stir in milk and heavy cream. Simmer 1 minute.
  9. Transfer about half of the soup to a separate pot or heat-safe container. Using an immersion blender, blend until smooth and creamy. Return the puréed soup to the main pot and stir to combine. (If using a regular blender, see “blender” note).
  10. Stir the reserved bacon back into the soup and simmer gently for 5 minutes.
  11. Turn off the heat. Stir in ½ teaspoon butter and 1 teaspoon reserved bacon fat until melted and incorporated. Season with kosher salt and black pepper to taste.
  12. Serve hot. Ladle into bowls and garnish with reserved bacon, shredded smoked gouda, and chopped fresh parsley if desired.

Notes

  • Blender: If using a standard blender instead of an immersion blender, work in batches, fill the blender no more than halfway, and leave the lid slightly loose to allow steam to escape before blending.  Use caution to avoid splatter.

Find it online: https://foodienoise.com/creamy-potato-soup/