Loaded Creamy Potato Soup

A creamy yet chunky potato soup made without flour, perfect for fall dinners.

By @downshiftology

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 8 ounces thick-cut bacon, diced into ¼-inch pieces
• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced into ½-inch pieces
• 2 celery ribs, diced into ½-inch pieces
• 4 garlic cloves, minced
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground black pepper
• 3 pounds Russet potatoes, peeled and diced into ½-inch pieces
• 4 cups low-sodium vegetable broth
• 2 cups whole milk
• 0.67 cup sour cream
• 0 crispy bacon
• 0 grated sharp cheddar cheese
• 0 sour cream
• 0 sliced green onion
• 0 crispy bacon

Instructions

1. In a large soup pot over medium heat, cook the diced bacon until crispy, about 6 to 8 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate. Leave the bacon grease in the pot.
2. Add the diced onion, carrots, and celery to the pot and sauté for 4 to 5 minutes, until softened. Add the minced garlic, kosher salt, smoked paprika, and ground black pepper, and stir for another 30 seconds.
3. Add the peeled and diced potatoes, vegetable broth, and whole milk to the pot, then stir well. Bring to a boil, then reduce the heat to a gentle simmer and cook for about 15 minutes, until the potatoes are fork-tender.
4. Transfer about half of the soup to a blender, blend until creamy, then add back to the pot and stir together. Alternatively, you can use an immersion blender to spot blend the soup until it’s creamy, but still slightly chunky.
5. Add the sour cream and about ⅓ of the crispy bacon and stir together. Let it simmer for another 5 minutes, to let the flavors meld. Taste and adjust the seasoning as desired.
6. Ladle the soup into bowls, then add your favorite toppings. I like to add a sprinkle of grated sharp cheddar cheese, a dollop of sour cream, sliced green onions, and the remaining crispy bacon.