Southern Potato Soup

Name: Southern Potato Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Southern American
Ingredients: 6 slices bacon, chopped; 4 tbsp unsalted butter; 1 cup yellow onion, diced; 4 garlic cloves, minced; 1/4 cup all-purpose flour; 4 cups chicken broth; 3 lbs russet potatoes, cubed; 1 cup heavy cream; 1/2 cup sour cream; 1.5 cups sharp cheddar cheese, shredded; 1 tsp salt; 1/2 tsp black pepper; 4 stalks green onions, sliced

A rich and creamy potato soup simmered with bacon grease, aromatics, and sharp cheddar cheese for maximum comfort.

55 minEasyServes 6520 cal/serving

Southern AmericanSoupStovetopStandardNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

6 slices bacon, chopped
4 tbsp unsalted butter
1 cup yellow onion, diced
4 garlic cloves, minced
1/4 cup all-purpose flour
4 cups chicken broth
3 lbs russet potatoes, cubed
1 cup heavy cream
1/2 cup sour cream
1.5 cups sharp cheddar cheese, shredded
1 tsp salt
1/2 tsp black pepper
4 stalks green onions, sliced

Instructions

1

In a large Dutch oven over medium heat, cook 6 slices chopped bacon for 6 to 8 minutes until crisp and browned to an internal temperature of 160F. Remove bacon with a slotted spoon, leaving grease in the pot.
2

Melt 4 tbsp unsalted butter into the pot with the remaining bacon grease over medium heat. Add 1 cup diced yellow onion and cook for 4 to 5 minutes until softened.
3

Stir in 4 minced garlic cloves and cook for 1 minute until fragrant. Sprinkle in 1/4 cup all-purpose flour and cook, stirring constantly, for 1 minute.
4

Gradually whisk in 4 cups chicken broth until smooth. Add 3 lbs cubed russet potatoes, 1 tsp salt, and 1/2 tsp black pepper, then bring to a boil.
5

Reduce heat to medium-low and simmer uncovered for 15 to 20 minutes until potatoes are tender.
6

Mash about half of the potatoes directly in the pot using a potato masher for a thick texture.
7

Reduce heat to low and stir in 1 cup heavy cream, 1/2 cup sour cream, and 1.5 cups shredded sharp cheddar cheese until melted.
8

Ladle soup into bowls and garnish with cooked bacon and 4 stalks sliced green onions.

Questions

Can I make Southern Potato Soup dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, 1 cup heavy cream, 1/2 cup sour cream, 1.5 cups sharp cheddar cheese, shredded. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream; the sour cream for thick coconut yogurt with a squeeze of lemon; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Southern Potato Soup gluten-free?

Yes. The gluten in this entry is 1/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Southern Potato Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Southern Potato Soup?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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