Easy Potato Soup that's done in 45 minutes--it's creamy, buttery, cheesy comfort food! Top with bacon, scallions, and cheese.
Author: Lucy Brewer
2packages frozen chopped potatoes
1onion, finely chopped
2tablespoonsolive oil or vegetable oil
1quartunsalted chicken stock
2sticks unsalted butter
Salt and pepper to taste
Cook potatoes according to package directions.
While potatoes are cooking, saute onion in a large Dutch oven. Add cooked potatoes to the onion. Add chicken stock, half-and-half, butter, and a teaspoon of salt to the pot. Bring to a simmer and cook for about 15 minutes, until butter is melted and soup thickens slightly.
Using immersion blender, blend the soup until pureed as much as you like. Stir in sour cream until completely blended into soup. Add additional salt and pepper to taste.
Serve with baked potato toppings: cheese, bacon, green onions.
Tips for the Best Potato Soup:
Don't make this soup in the slow cooker.
You can make the soup a day ahead and reheat.
Use pre-chopped onions or frozen chopped onions.
The soup will freeze well for about 3 months.
Toppings: grated Cheddar cheese, chopped green onions, chopped crispy bacon or whatever you like!
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.