Extra Creamy Potato Soup with Bacon and Crispy Tater Tots
Recipe video below. Potato soup is one of my personal favorites. While enjoying a bowl of this with bacon and green onions, I had the wild idea to add tater tots. So the next batch I made, I crisped some tots in the oven and popped them on top. It was so good that I knew I had to share it with you!
Ingredients
- 4 strips bacon, sliced thin - see notes
- 1 medium onion, minced
- 4 cloves garlic, minced
- 1 teaspoon EACH: Italian seasoning, salt, and pepper
- ¼ teaspoon chili flakes
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1 cup whole milk
- 2 lb potatoes, peeled and diced small - see notes
- 1 cup shredded sharp cheddar cheese
- ½ cup EACH: whipping cream and sour cream
Toppings
- Seasoned tater tots, cooked crispy
- Thinly sliced green onions
- Shredded cheddar cheese
Instructions
- Start by baking the tater tots for a few minutes longer than the package directions so they are super crispy. I've left the amount out on purpose - I usually bake a big handful per person plus a few extra for snacking on.Seasoned tater tots
- Add the bacon to a large soup pot over medium heat and cook until it is crispy, about 10 minutes. Remove the bacon from the pan using a slotted spoon.4 strips bacon
- Remove all but 3 tablespoons of the bacon grease from the pan. Add the onion and cook until it is transparent, 3-4 minutes. Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Sprinkle in the flour and mix well.1 medium onion, 4 cloves garlic, 1 teaspoon EACH: Italian seasoning, salt, and pepper, 2 tablespoons all-purpose flour, ¼ teaspoon chili flakes
- Pour the chicken stock and milk into the pot. Add the potatoes, increase the heat, and bring the pot to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender, about 15 minutes.3 cups chicken stock, 1 cup whole milk, 2 lb potatoes
- Use a potato masher to lightly mash the potatoes. We like it so it's still quite chunky.
- Stir in the cheddar cheese, whipping cream, and sour cream and let them warm.1 cup shredded sharp cheddar cheese, ½ cup EACH: whipping cream and sour cream
- Serve the soup topped with a big handful of crispy tater tots, some bacon, cheddar cheese, and green onions.Thinly sliced green onions, Shredded cheddar cheese
Notes
Bacon: Kitchen scissors work well for cutting bacon into strips. Or do what I do: keep a pound of bacon in the freezer and slice off what you need. It cuts easily when frozen and thaws in seconds in a hot pan.
Sour cream: Plain yogurt also works well.
Potato selection: Any type of potato will work and taste great, but if you're heading to the grocery store, I would opt for Yukon Golds. They're naturally creamy and buttery, and their starch levels work well for soup. Russet potatoes are also a great choice.
Smooth potato soup: If you'd rather have your soup completely smooth, omit the flour and blend it in a blender or with an immersion blender.
Serving: 1 bowl, Calories: 395kcal, Carbohydrates: 38g, Protein: 12g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 53mg, Sodium: 757mg, Potassium: 794mg, Fiber: 4g, Sugar: 5g, Vitamin A: 510IU, Vitamin C: 26mg, Calcium: 189mg, Iron: 1mg