Cream of Potato Soup

Cream of Potato Soup

Source: Culinary Vegetable Institute at The Chef's Garden



  • 5 slices bacon, diced
  • 3 green onions, tops chopped & bottoms sliced
  • 4 garlic shoots, tops chopped & bottoms sliced
  • 1/4 cup all-purpose flour
  • 2 cups water or vegetable stock (store bought or house made) recipe available at
  • 2 cups milk
  • 1.5 pounds potatoes, diced
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup sour cream
  • 1 teaspoon sea salt, or more to taste
  • 1/2 teaspoon freshly-cracked black pepper (about 40 cracks)


  • Heat a large stockpot over medium-high heat. Add the diced bacon and cook until crispy, stirring occasionally. Using a slotted spoon, transfer the bacon to a separate plate. Reserve the rendered fat in the stockpot. Meanwhile, dice the potatoes and onions. 
  • Reduce the heat to medium low. Add onion and sauté for 5 minutes, stirring occasionally, until soft.
  • Stir in the garlic and sauté for an extra 1-2 minutes, stirring occasionally, until fragrant.
  • Stir the flour into the mixture and cook for an additional 1 minute.
  • Then stir in the stock until combined, followed by the milk and potatoes.
  • Return the heat to medium high. 
  • Continue cooking until the mixture just reaches a simmer, before it begins to boil. Then reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, being sure to stir the soup every few minutes so that the bottom does not burn. (The smaller you dice your potatoes, the faster your soup will cook.)
  • Once the potatoes are nice and soft, stir in the cheddar cheese and sour cream, salt, pepper and cooked bacon. Taste and season with extra salt and pepper, if needed.
  • Serve warm, garnished with desired toppings.
  • Or, transfer to a sealed container and refrigerate for up to 3 days.


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