Potato Soup

 Author: Addy Daddy Seasoning

Serves: 8 

Level: Easy

Prep Time: 15 Min

Cook Time: 30 Min



  • 8 strips (uncooked) Turkey bacon or regular bacon 
  • 3 Tablespoons unsalted butter
  •  1 medium sweet onion chopped
  •  1 Tablespoon minced garlic
  •  ⅓ cup A.P. Flour
  •  2 ½ lbs russet potatoes peeled and diced into 1-inch pieces
  •  4 cups chicken broth 
  •  2 cups milk 
  •  ⅔ cup heavy cream
  • 1 ½ teaspoon sea salt
  • 1 tablespoon Addy Daddy S.B.F. Seasoning
  •  ⅔ cup sour cream
  • Shredded cheddar cheese, scallions, and additional sour cream and bacon for topping optional



  1. Place bacon on a baking sheet in the oven at 425F. Cook for about 14 minutes or until crispy. Make sure not to burn. 
  2. While the bacon is cooking, add butter and chopped onion to a large dutch oven or soup pot and cook over medium heat until onions are tender (3-5 minutes).
  3. Add garlic and cook until fragrant (about 30 seconds).
  4. Sprinkle the flour over the ingredients in the pot and stir until smooth.
  5. Add diced potatoes to the pot, chicken broth, milk, heavy cream, salt, and S.B.F. Seasoning. Stir well.
  6. Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
  7. Reduce heat to simmer and remove 5 cups of the soup to a blender and puree until smooth (be careful blending since the soup is hot.
  8. Return the pureed soup to the pot, add sour cream, and stir well.
  9. Allow soup to simmer for 15 minutes before serving.
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