The Ultimate Baked Potato Soup | Easy Potato Soup Recipe

There is just nothing like coming in from the cold to a warm bowl of soup, and one of my favorite soups, and one of the easiest and simplest to make is potato soup. I generally make it in a dutch oven, but it also is amazing in a crock pot! Crock pot modification at bottom of recipe!

6-8 Idaho or Russet potatoes
8 slices of Bacon
1 small Onion
3 cloves Garlic
2-3 Tbsp Butter
1 Cup Sour Cream
1 1/2 cups Cheddar Cheese
1/2 cup Flour (may need more)
4 cups Chicken Broth
1 1/2 cup Whole Milk
1 Cup Heavy Whipping Cream
1 1/2 tsp Salt
1 tsp Pepper
1 tsp Parsley
1/2 tsp Paprika
1/4 tsp Ancho Chili Powder
Fresh chopped chives

Peel and slice your potatoes uniformly into bite size pieces and set aside in cold water.
Dice onion and mince garlic.
Slice chives for garnish
Fry bacon crispy, and reserve bacon grease.
Add butter and onions and cook until onions are translucent.
Add garlic until you can smell it.
Whisk in flour and cook for 1-2 minutes.
Continue whisking and add broth slowly until well mixed.
Add milk, cream, and potatoes, Salt, Pepper, and Spices.
Simmer until potatoes are soft (around 15 minutes).
Remove from heat.
Add Cheese, Bacon and Sour Cream, reserving some for garnish.
Garnish with Sour Cream, Cheese, Bacon, Chives, and a twist of Fresh Cracked Black Pepper.
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CROCK POT MOD: You can cook this in a crock pot by frying the bacon and vegetables in a skillet, once you get in past the roux just add enough of the broth til it turns to liquid, and then pour into your crock pot. Add all remaining ingredients (except bacon cheese and sour cream.) Place crock pot on high 3-4 hours, or low for 6-8 hours, til potatoes are soft!