Cheesy Potato Soup Recipe
This recipe for Potato Soup will feed a large crowd of cold, hungry people. Make a batch and serve with some warm, crusty bread for a soul-satisfying meal.
Servings: 8 servings
Calories: 560kcal
Ingredients
- 12 ounces bacon
- 5 pounds potatoes
- 2 sweet onions
- 5 celery stalks
- 1 bunch green onions
- 1 bag carrot matchsticks
- 32 ounces chicken broth
- 2 teaspoons salt
- 2 teaspoons black pepper
- 3 garlic cloves
- 3 ½ teaspoons dried basil
- 1 teaspoon crushed red pepper
- 5 teaspoons hot sauce
- 1 stick of butter
- 1 pint heavy whipping cream
Garnish
- 2 cups Cheddar cheese
- ½ cup sour cream
Instructions
- In large pot, cook bacon until brown and crisp. Remove from pot and allow to drain on paper towels. Once bacon has cooled, break or cut into pieces and refrigerate.
- While bacon cooks, peel potatoes and then cut into small cubes, about 1/2 inch in size. Dice onions and trim edges off of celery. Rinse green onions and cut off the roots and top 1-2 inches. Chop into small pieces about 1/8 inch long. Reserve and refrigerate ½ cup for garnish.
- Once bacon has finished cooking, add potatoes, bag of carrots, onions, celery, and green onions on top of bacon drippings . Add chicken broth to pot. Add spices and hot sauce and bring pot to low boil over medium-high heat. Reduce heat to low and allow to simmer for 1 ½ hours.
- After the soup has simmered, remove celery stalks. Add the stick of butter and heavy whipping cream and allow to simmer for an additional 30 minutes.
- Using an immersion blender, carefully puree soup mixture for a few seconds - until it has a creamy texture and appearance.
- Ladle soup into bowls and garnish with cheese, bacon, green onions, and sour cream if desired.
Video
Nutrition
Serving: 1 | Calories: 560kcal | Carbohydrates: 11g | Protein: 15g | Fat: 51g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1173mg | Potassium: 380mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1509IU | Vitamin C: 8mg | Calcium: 304mg | Iron: 1mg
