Cooking What I Like With Love

Creamy Potato Soup (Vegetarian Option/Gluten-free Option)

You can try to find a more comforting food than a bowl of creamy potato soup, studded with bacon, and topped with sharp cheddar cheese, but why bother? This is it. A bowl of coziness and it can be made in less than 40 minutes in one pot! Give it a try, unless you don’t love absolutely delicious soups made from whole ingredients.


Creamy Potato Soup (Vegetarian Option)

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 8 bowls

Creamy Potato Soup (Vegetarian Option)

Creamy, cheesy potato soup is a warm hug in a bowl!


  • 5 slices Bacon, cut into one inch pieces (I just use kitchen scissors)
  • 1 medium Yellow Onion, diced
  • 1 tbs Garlic, minced
  • 2 tbs Butter
  • 1/4 cup Flour
  • 4 cups Chicken Stock
  • 2 cups Milk
  • 1/3 cup Heavy Cream
  • 5 large Russet Potatoes, peeled and cut into 1 inch cubes
  • 1 tbs minced Chives, dry or fresh
  • Salt and Pepper to taste


  1. Cook bacon in a soup pot over medium high heat until crispy. Remove from pan and reserve.
  2. Reduce heat to medium, add onion and sauté until translucent.
  3. Add butter, garlic, and flour and stir for about 2 minutes, until flour begins to turn golden.
  4. Add stock, milk, and cream and stir until well-combined. Add potatoes. Raise heat to medium high, allow to come to a boil and reduce heat to low to simmer, until potatoes are tender.
  5. Blend part of the soup, either with a stick blender, or by removing about three cups and using a blender or bullet. If using stick blender, about 15 seconds is perfect. You want to leave chunks of potatoes.
  6. Add chives, and salt and pepper to taste, and stir.
  7. To serve, top with reserved bacon, cheese, and chives.


**If you'd like this to be vegetarian, simply omit the bacon and add two additional tablespoons of butter when you sauté the onions. Use vegetable stock instead of chicken stock

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