I am finally back in the kitchen! Okay, so I’m always in the kitchen but I feel like I haven’t posted a recipe in so long. We had Christmas break, we did a road trip to California, we saw friends and family… It was great BUT I totally miss sharing my recipes and homeschool stuff. So I’M BACK!
Today I’m bringing you an oldie but a goodie. This goes back to when my husband and I first got married. Which is almost 10 years now! So much has changed during those years but our love for creamy, bacony, and comforting foods has not so I’ve been making this all along. 🙂
This creamy potato soup is great on cold winter nights and when you are short on time. I never realized how stinkin’ quick this recipe is to make until last night when I made it. If you have leftover bacon (does that ever happen?!) it makes this recipe come together even faster.
You start off by frying the bacon. Once it’s nice and crisp set it aside on a paper towel lined plate. Since this recipe requires crumbling the bacon I just cut the bacon up before I fry it up. It just seems easier to me than dealing with the whole strips.
In a large pot add in 2 tablespoons of bacon grease and the onion. If you are using leftover bacon and you don’t have bacon grease then just use a butter instead.
When the onions are transparent add in the potatoes. Stir to coat them in the grease and then add in the chicken broth. I almost never have chicken broth on hand. I just use water and better than bouillon. I actually prefer the flavor that way but either way will work.
Simmer for ~ 10 minutes or until potatoes are tender. While the potatoes are simmering mix up the sour cream and flour and set aside. When the potatoes are tender I like to mash them slightly with a potato masher but that is totally optional. Then add in your sour cream mixture. Stir until thick and bubbly and remove from heat. Add in your bacon, salt, and pepper. If you prefer a thinner consistency you can add milk at this point.
Finished! Super simple and quick, but so good
Creamy Potato Soup
With a few simple ingredients you’ve got a hearty warm bowl of potato soup in 30 minutes or less!
Ingredients
- 6-8 slices bacon
- 1 small onion-chopped fine
- 6 medium potatoes-diced
- 4 c chicken broth water and bouillon work great
- 1 c sour cream
- 2 T flour
- salt and pepper to taste
Instructions
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Fry bacon in a skillet until crispy. Remove from skillet to a paper towel lined plate and set aside.
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In a large pot, add 2 Tablespoons of bacon grease. Add onions and saute until transparent.
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Add in potatoes and stir to coat in grease then add in chicken broth (or water and bouillon. Stir and bring to a boil. Turn to medium heat and simmer for ~10 minutes or until potatoes are tender.
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While potatoes are simmering mix sour cream and flour together and set aside.
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Once potatoes are tender mash them slightly and then add in sour cream mixture. Stir until soup is thick and bubbly. If you prefer a thinner consistency you can add milk.
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Salt and pepper to taste and serve.
I know for a fact that you make the best potato soup Haley! So glad to have this recipe!
Thank you! Potato soup is one of my favorites in the winter. It’s such a cold day today and we have just a little bit leftover in the fridge… I’m thinking about curling up and finishing it off right now 😀
Delicious! The whole family loved it and all 4 kids asked for seconds 🙂
YAY! So glad you liked it sis! 🙂