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Potato Soup


A hearty soup for a cold rainy day.

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Rate this recipe 4.3/5 (3 Votes)


  • 6 slice(s) Bacon, cut into 1-inch pieces
  • 3 pound(s) (about 5 large) Russet Potatoes
  • 3 1/2 teaspoon(s) Salt
  • 1 cup(s) Sour Cream
  • 1/4 pound(s) (1 stick) Butter
  • 2 2/3 cup(s) Whole Milk
  • 1/2 teaspoon(s) Black Pepper
  • 4 Scallions, thinly sliced
  • 3/4 cup(s) Shredded Sharp Cheddar Cheese


Servings 8


Step 1

Cook the bacon pieces over medium heat in a medium skillet until crisp. Transfer bacon to paper toweling to drain and set aside. Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft -- about 45 minutes. Drain the potatoes, discarding the water, and return them to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon.


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