Creamy Potato Soup

How to Make Creamy Potato Soup

Cook bacon: Crisp the bacon in a dutch oven or large saucepan. Set aside.
Cook onions: Cook the onions in the bacon fat per the recipe below.
Simmer Potatoes: Add the liquid whisking until smooth. Stir in potatoes and simmer until fork tender.
Mash or Blend: Mash potatoes in the pot until the soup is creamy (or leave some chunks intact). You can blend it with an immersion blender if you’d like a smoother soup.
Season: Stir in cheese, sour cream, chives, & bacon pieces.

Red potatoes or Yukon gold will give the best texture to this soup.
To thicken the soup further, make a slurry by combining a 1:1 ratio of cold water and cornstarch in a bowl. Mix well and slowly add to the pot of simmering soup while whisking to reach the desired consistency.
Soups with dairy don’t freeze well as they can change consistency. If you do freeze this soup, freeze it before adding the extra sour cream. Reheat slowly over medium-low heat so as to not curdle the milk.
Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days.