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olive garden potato soup recipe

Olive Garden Potato Soup Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 6 strips bacon
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika
  • 1 cup sour cream
  • 1 1/2 cups shredded sharp cheddar cheese
  • 3 green onions, thinly sliced

Method
 

  1. Cook the bacon in a large pot over medium heat for about 8 minutes until crisp. Transfer to a plate, crumble when cool, and leave the rendered fat in the pot.
  2. Add the diced onion to the pot and cook over medium heat for 5 to 6 minutes until translucent. Add the minced garlic and stir for 1 minute until fragrant.
  3. Sprinkle in the flour and stir constantly for 2 minutes over medium heat until the raw flour smell cooks off.
  4. Pour in the chicken broth and milk, stirring as you go. Add the potatoes, salt, pepper, and smoked paprika. Bring to a gentle boil, then simmer on medium-low for 15 to 18 minutes until the potatoes are fork-tender.
  5. Reduce heat to low. Stir in the sour cream and 1 cup of the cheddar until fully melted and smooth, 1 to 2 minutes. Taste and adjust salt.
  6. Ladle into bowls and top with the remaining 1/2 cup cheddar, crumbled bacon, and sliced green onions.

Notes

This soup thickens a lot as it sits, so if you're reheating leftovers, have some extra chicken broth nearby to stir in. If you want a slightly smoother texture without blending the whole pot, mash a cup of the cooked potatoes against the side of the pot before adding the dairy.