Creamy Potato Alfredo Soup

Ingredients:

  • 5 tablespoons butter

  • 1 medium sweet onion, chopped

  • 1 clove minced garlic *please see note below recipe before adding

  • 1/3 cup all-purpose flour

  • 4 cups chicken broth 

  • 2 cups Half and Half, room temperature

  • 1 cup Alfredo sauce, room temperature

  • 1 1/2 teaspoon salt

  • 1 teaspoon black pepper

  • 2 1/2 pounds Russet potatoes (about 5 medium potatoes), peeled and cut into 1/2 inch cubes 

  • 2/3 cup sour cream, room temperature


Toppings:

  • Shredded Cheddar cheese

  • Fully cooked bacon, chopped into small bite size pieces

  • Chopped green onion

  • Fresh or dried chopped chives

  • Red pepper flakes (optional)

  • Additional sour cream (optional)

  • Goldfish Parmesan crackers

  • Bagel chips, crushed into small bite size pieces


Directions:

1. Heat a 6 quart dutch oven or large pot on the stove, on medium heat, add butter until melted. Add onion and cook for 5-6 minutes until soft and tender. Add garlic if needed and cook for 30 seconds. Sprinkle flour over the top and stir until combined, cooking for about 2-3 minutes.

2. Add chicken broth, Half and Half, Alfredo sauce, salt, and black pepper. Stir until combined. Increase heat until barely comes to a boil, stirring occasionally so bottom does not burn. Reduce heat to simmer, add potatoes and cook until fork tender, about 25-30 minutes. Important to continue to stir occasionally so bottom does not burn. The Half and Half along with the Alfredo sauce can end up burning at the bottom.

3. Remove about half of the potatoes to a large bowl and mash with a potato masher. Return the mashed potatoes to the dutch oven and stir until combined. Add sour cream and stir until combined. 

4. Add toppings as to your liking. We believe the toppings really make the soup that much better, like the toppings on a pizza, it would not be the same without. We love the texture of the crushed bagel chips or the Goldfish Parmesan crackers on top, they are the croutons of soup! 


Notes: 1 clove minced garlic * Most Alfredo sauces use garlic, but some don’t. Look at the ingredients of your Alfredo sauce. If it has garlic you can omit adding the minced garlic from this recipe. After refrigerating, if soup gets too thick, stir in some chicken broth.