This easy recipe for potato soup really is the best! It’s quick and easy to prepare on the stovetop, it’s nice and creamy (without the use of heavy cream), and it’s always warm, comforting, and delicious.
° 6 strips bacon (about 6 ounces), cut into 1-inch pieces
° 3 tablespoons shortening or bacon butter
° 1 cup onion cut into cubes
° 1/4 cup all-purpose flour
° 1/8 teaspoon dried thyme
° 2 cups low-sodium chicken broth
° 2 cups warm milk
° 1.5 potatoes, peel & cut to 1/2-inch pieces
° 1 cup shredded sharp cheddar cheese
° 1/2 cup sour cream
° Salt and Pepper
Heat-soup pot on high heat.
Add bacon pieces to a soup pot over medium heat and cook bacon until crunchy and fat.
Remove the bacon from the pot and set it aside.
Scrape off most of the grease, but don’t scrub the bowl (you should still have 3 tablespoons of bacon fat, otherwise use 3 tablespoons of butter).
Adding onion / thyme & sauté until onions are soft, about 7 min.
Sprinkle the flour over the onions and stir until combined.
Fry for an additional minute to cook the flour, stirring occasionally.
Stir in chicken broth until homogeneous.
Add potatoes, milk and cooked bacon pieces and bring to a boil.
Reduce the temperature to a low. Simmer To potatoes tender, 12 to 15 min.
Stir every few minutes so that the bottom does not burn.
When the potatoes are soft, add the cheddar cheese and sour cream.
Season with salt and pepper.
Serve warm and garnished with desired toppings (crunchy bacon, cheddar cheese, or green onions).