I know you’re probably prepping all of the tasty food items for your Thanksgiving right about now, but I wanted to share one of my favorite easy soup recipes. I like to make this a day or two after the holiday to relax and recharge- and you better believe instead of braving the crazy Black Friday shoppers, I’ll be lounging in comfy pants, shopping online, devouring a hot bowl of soup. I’ve also been really sick this past week, so this recipe is totally hitting the spot. Click through for one of my favorite comfort foods to make this week or pin for later!
If you’re looking for a healthy soup… I’m sorry, this is not the one. Haha! However, if you’re craving a big bowl of savory comfort food that hits the spot this time of year, you’ve come to the right place. This soup is creamy, a little spicy, and has the perfect amount of flavor. There’s also a generous amount of cheese, and who can say no to that?
- 2 1/2 lbs red potatoes, peeled and diced
- 6 strips bacon, for topping
- 3 tablespoons salted butter
- 1/3 cup all-purpose flour
- 1 medium yellow onion, chopped
- 3 large garlic cloves, minced
- 4 cups chicken broth
- 2 cups whole milk
- 2/3 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1/2 teaspoon hot sauce
- 2/3 cup sour cream
- 1/2 cup shredded cheddar cheese, plus more for topping
- chives, chopped (for topping)
Place the bacon in a large dutch oven or stock pot over medium heat and cook until it’s nice and crispy. Remove the bacon pieces and set aside to cool, leaving the bacon grease in the pot. Add the butter and chopped onion, cooking over medium heat until the onions are translucent… around 4-5 minutes. Stir in the garlic, cooking for an additional minute- or until fragrant.
Using a whisk, stir in the flour little by little, until smooth. Add the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and hot sauce (using more or little, depending on your spice level preference). Stir the soup until everything is well combined, then bring to a boil and cook until the potatoes are fork tender… around 10-12 minutes. Reduce the heat to a simmer and ladle half of the soup into a heat safe bowl. Using an immersion blender, puree the soup in the bowl until it’s completely smooth.
Return the pureed soup to the stock pot, then stir in the sour cream. Allow the soup to simmer for 10 – 15 minutes prior to serving. Top with crispy crumbled bacon pieces, cheddar cheese, and freshly chopped chives.
I’m partial to serving this soup in a big mug because it’s easier to hold and eat in cozy places (like cuddled under a blanket on a comfy chair or the couch). One other thing I thought I should mention… if you’re wondering, “hey! where’s the bacon?!” The day I photographed the soup, I was totally out and wasn’t feeling well enough to run to the store. Trust me when I say, the crumbled bacon topping is definitely worth it! I’m kicking myself for not grabbing some. I certainly missed it.
I hope everyone has the happiest Thanksgiving! I also hope you’re able to relax, enjoy the company of friends & family, and take a little moment for yourself. I also hope you know how thankful I am for all of you- showing up here to read my content and offer encouragement along the way! I’m taking tomorrow off to celebrate Thanksgiving with loved ones, but check back here first thing on Friday for the best Black Friday online shopping deals. You already know I’ll be here eating my soup, shopping the sales this Friday.