This will quickly become your favorite go to recipe for “Sopa de Papa.” This Potato Soup is full of delicious goodness, thick and creamy and cooked in 20 minutes! Excellent starter to any meal or a meal unto itself! Just serve with crusty bread or salad. Absolute YUM! *Could also be made gluten free or vegetarian.
This sopa de papa is my absolute favorite potato soup recipe! Its delicious, inviting and comforting anytime of the year especially perfect when its cold and chilly outside!
Its thick and creamy and full of delicious goodness!
This potato soup is just amazing!
It takes just a few ingredients, no heavy cream and cooks in 20 minutes, making it a perfect starter to any meal or even a dinner onto itself! Simply serve it with a salad or with a piece of crusty white bread or corn bread.
Just excellent!
You can even make it completely gluten free or vegetarian if you like!
Tips below ↓
Ingredients for Sopa de Papa
- 1 ½ pounds russet or yukon gold potatoes
- 5 pieces of bacon
- 3 tablespoons of butter (or even bacon grease)
- 4 garlic cloves peeled and minced
- 2 cups milk
- 2 cups chicken stock or vegetable stock
- ¼ cup all purpose flour
- 1 cup white onion chopped
- ½ cup sour cream
- 1 cup sharp cheddar cheese shredded
- ½ teaspoon black pepper
- salt to taste
TIP: Want extra veggies in your sopa de papa?
How about adding chopped carrots, broccoli, cauliflower or bok choy?
Toppings
- chopped scallions
- extra bacon
- chopped chives
- sour cream
- extra cheese
Like a little bit of heat in your soup? Try some….
CAYENNE PEPPER!
CRUSHED RED PEPPER
YUM!
Top individual bowls with a sprinkle of heat for extra yum!
Note: *You can also add shredded or cubed chicken for an even heartier soup!
How to Make Sopa de Papa
NOTE:
Normally I like to include process shots with my recipes but I have to be honest here……I made this potato soup on the whim for lunch and wasn’t thinking of including it as a recipe on the site, in other words, I was just cooking!
But once I was done, I thought you too may want some sopa de papa! 😋
So here it is!
Begin with…
Bacon
Start with sauteing the bacon in a skillet over medium high heat until crispy. Drain bacon pieces on paper towels.
Reserve bacon grease (or use butter later on).
I love the bacon grease though! Adds great flavor to the soup!
Veggies
Add the onion, garlic and saute until onions are softened and translucent.
Then add some flour to form a roux.
Broth and Potatoes
Add stock, potatoes and milk.
Cook until potatoes are cooked through.
Make sure to stir in between so the bottom doesn’t burn.
Other Ingredients
Add all other ingredients and stir in the cheese, sour cream and bacon bits.
Add salt and pepper to taste.
When serving, add yummy toppings!
Some ideas include:
- Shredded cheddar cheese
- Chopped scallions
- Chopped chives
- Extra bacon bits
- Crumble plain crackers
- Sour cream
Done!
Enjoy!!
To Make this this Potato Soup Vegetarian
Simply exclude the bacon and bacon grease.
Use butter and olive oil instead.
To Make this Potato Soup Gluten Free
Exclude the flour and use one tablespoon of cornstarch.
Add it to cold milk and whisk it into soup.
Option 2
Do not add flour or cornstarch and simply puree half of the soup with an immersion blender or regular blender.
Want to serve this soup with a side? Try…
or maybe these homemade saltine crackers by The Mountain Kitchen.
For more delicious soups, you will also enjoy these…
Savory Caldo de Camaron (Mexican Shrimp Soup)
Caldo de Pollo (Mexican Chicken Soup)
Caldo Gallego (Galician Soup)
📖 Recipe
Sopa de Papa (Potato Soup)
Ingredients
- 1½ pounds russet or Yukon Gold potatoes diced
- 5 pieces on bacon
- 3 tablespoon bacon grease or butter
- 4 garlic cloves peeled and minced
- 2 cups milk
- 2 cups chicken stock or vegetable stock if making it vegetarian
- ¼ cup all purpose flour or ½ cup for an even thicker soup
- 1 cup white onion chopped
- ½ cup sour cream
- 1 cup sharp cheddar cheese shredded
- ½ teaspoon black pepper
- salt to taste
Toppings
- chopped scallions
- chopped chives
- crumbled plain crackers
- extra bacon bits
- extra shredded cheddar cheese
- sour cream
Instructions
- Heat a large pot over medium heat and add diced bacon.Cook until crispy.Make sure to stir pieces to avoid burning the bacon bits.
- Once bacon is cooked, drain pieces on paper towels.Reserve 3 tablespoons of the bacon grease and discard the rest of the oil.
- Add the chopped onions and cook until translucent. About 5 minutes. Stirring occasionally.Add the garlic and cook for a minute or two and stir.
- Add in the flour and stir. Cook the flour for a minute or two while stirring.
- Add in the chicken stock, milk and diced potatoes.
- Cook the soup until it begins to simmer. Lower heat, cover and cook until potatoes are soft and tender. About 15 to 20 minutes.Note: Make sure to stir soup a few times through cooking so the bottom doesn't burn.
- Once the potatoes are cooked, add in the sour cream and cheddar cheese. Stir.
- Add in the bacon bits and season soup with salt and pepper.
- Soup is done.Serve warm and top with toppings.Enjoy!
- For a little heat, top soup with a sprinkle of cayenne pepper or crushed red pepper.
Theresa Pendley says
I made this for dinner tonight and it was delicious!!! I did add sautéed celery, Kielbasa and a spoonful for chicken bouillon.