Creamy Russet Potato Soup
If you’re craving a delicious creamy potato soup, this creamy Russet potato soup is a clear winner! Serve on chilly days or for special holiday gatherings.
Ingredients
- 6-8 Large Yukon Gold Potatoes peeled and cubed (Yukons provide a naturally creamier texture than Russets)
- 6 slices Thick-Cut Peppered Bacon diced
- 1 Large Leek white and light green parts only, cleaned and sliced (replaces yellow onion for a more delicate sweetness)
- 3 cloves Garlic minced
- 4 cups Chicken Bone Broth for a richer, more nutrient-dense base
- 1 cup Heavy Cream
- 1 ½ cups Smoked White Cheddar shredded (replaces standard cheddar)
- ¼ cup Fresh Chives snipped
- ½ tsp Smoked Paprika
- Salt and White Pepper to taste white pepper keeps the soup looking pristine
Instructions
-
In a large Dutch oven, cook the diced peppered bacon over medium heat until crispy. Use a slotted spoon to remove the bacon bits and set them aside for garnishing, leaving the rendered fat in the pot.
-
Add the sliced leeks to the bacon fat and cook until soft and translucent (about 5 minutes). Add the minced garlic and cook for just 60 seconds until fragrant.
-
Add the cubed potatoes and pour in the chicken bone broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are very tender when pierced with a fork.
-
Before adding the dairy, use an immersion blender to pulse the soup 4 or 5 times. You don’t want to liquefy it completely; the goal is to create a thick, creamy “bisque” base while still leaving about 50% of the potato chunks intact.
-
Stir in the heavy cream and the smoked white cheddar. Keep the heat on low and stir constantly until the cheese is completely melted and the soup is a uniform, velvety consistency. Season with smoked paprika and white pepper.
-
Ladle into warm bowls. Top generously with the reserved crispy bacon bits and a sprinkle of fresh chives.