Creamy Potato Soup Recipe

Name: Creamy Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2- 1/2 pounds Yukon Gold Potatoes; 4 Tablespoons Butter; ⅓ cups White Rice Flour; 6 cups Whole Milk; 2- 1/4 cups Grated Sharp Cheddar Cheese, Divided; 1 cup Sour Cream; 2 teaspoons Salt; 1 teaspoon Pepper; 2 whole Green Onions, Chopped; 2 Tablespoons Fresh Chives, Chopped; 4 pieces Bacon, Cooked And Crumbled

Servings: persons

2- 1/2 pounds Yukon Gold Potatoes
4 Tablespoons Butter
⅓ cups White Rice Flour
6 cups Whole Milk
2- 1/4 cups Grated Sharp Cheddar Cheese, Divided
1 cup Sour Cream
2 teaspoons Salt
1 teaspoon Pepper
2 whole Green Onions, Chopped
2 Tablespoons Fresh Chives, Chopped
4 pieces Bacon, Cooked And Crumbled

1
Peel and quarter the potatoes.
2
Place them in a large stock pot and cover with water.
3
Bring water to a boil and cook for 20 minutes.
4
Make sure potatoes are fork tender, then drain them and set them aside.
5
In the same pot (now empty) over medium heat, melt butter and then mix in the flour using a whisk.
6
When both are completely mixed, cook for 1 minute then add small amount of milk and whisk together.
7
Add 1/3 of the remaining milk and repeat.
8
Then add the rest of the milk and whisk so there are no lumps.
9
If you have a problem with flour lumps at this point, you can blend the soup with a hand blender if you have one.
10
Heat the milk, butter and flour mixture over medium high heat while stirring frequently until soup is hot and thick.
11
Add 2 cups of cheese, sour cream, salt, pepper, and the cooked potatoes.
12
Mix thoroughly.
13
Stir until the cheese is completely melted into the soup and the soup is hot and bubbly.
14
Serve in individual bowls and top with a small amount of green onions, chives, the remaining cheese and crumbled bacon.
15
Serve hot and enjoy!

1278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2- 1/2 pounds Yukon Gold Potatoes, 4 Tablespoons Butter, ⅓ cups White Rice Flour, 6 cups Whole Milk, and more.

Yes, Creamy Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Potato Soup

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