Paula Deen Potato Soup Recipe
Love Southern comfort food? This Paula Deen Potato Soup Recipe combines tender potatoes, melted cheese, bacon, and green onions for the perfect creamy bowl.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring cups and spoons.
- Wooden spoon or silicone spatula
- Potato masher (optional, if you like a chunkier texture)
- Ladle (for serving)
- Soup bowls for presentation
Ingredients
- 4 large russet potatoes peeled and diced
- 6 slices of thick-cut bacon cooked and crumbled
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- ¼ cup unsalted butter
- 2 tablespoons all-purpose flour
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 2 green onions sliced for garnish
- Optional: paprika for garnish
Instructions
Step 1: Cook the Bacon
- In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon and set aside, leaving a bit of the bacon fat in the pot for extra flavor.
Step 2: Sauté the Aromatics
- Add the chopped onion to the pot with the bacon fat and sauté for about 4-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Prepare the Roux
- Melt the butter in the pot with the onions and garlic. Sprinkle in the flour and whisk continuously for 2 minutes to make a light roux. This will thicken the soup beautifully.
Step 4: Add the Liquids
- Gradually pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a gentle simmer.
Step 5: Cook the Potatoes
- Add the diced potatoes to the simmering broth. Cover the pot and cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Step 6: Add Dairy
- Stir in the milk and heavy cream. Bring back to a gentle simmer, making sure it doesn’t boil over. Add salt and black pepper to taste.
Step 7: Mash or Blend (Optional)
- For a creamier soup, use a potato masher to mash some of the potatoes directly in the pot. If you prefer a completely smooth texture, use an immersion blender carefully.
Step 8: Finish with Cheese and Bacon
- Turn off the heat and stir in the shredded cheddar cheese until melted and creamy. Sprinkle in the crumbled bacon, reserving a little for garnish.
Step 9: Serve and Garnish
- Ladle the soup into bowls and garnish with green onions, remaining bacon, and a pinch of paprika if desired. Serve hot with a side of warm bread or cornbread for the ultimate comfort meal.