Emulsifier Free Easy Potato Soup
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Learn more →Ingredients
6 servings
- 4 strips bacon, cut into ½-inch pieces
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 4 cups low-sodium chicken broth
- 2 lbs russet potatoes (about 3 large), peeled and cut into ¾-inch cubes
- 1 cup whole milk
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- 2 tbsp sour cream, for serving (optional)
- ¼ cup shredded cheddar cheese, for serving (optional)
Instructions
- 1
Cook the bacon pieces in a large pot or Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate and set aside, leaving about 1 tbsp of drippings in the pot.
- 2
Add the diced onion to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
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