Start by washing and peeling the four large russet potatoes under cool running water. Pat them dry with paper towels to make handling easier during the peeling process.

Cut the peeled potatoes into small, uniform cubes, approximately 1/2 to 3/4 inch in size. Keeping the pieces consistent ensures even cooking throughout your eat n park potato soup recipe. Smaller cubes cook faster and create a smoother final texture.

Place the diced potatoes in a bowl of cold water to prevent browning while you prepare the other ingredients. This step keeps them fresh and maintains their natural color until you’re ready to add them to the pot.

Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the tablespoon of butter and allow it to melt completely, coating the bottom of the pot evenly.

Add the chopped medium onion to the melted butter and stir to coat. Cook the onions for about 5 minutes, stirring occasionally, until they become soft and translucent. The onions should not brown; you want them to cook gently.

The cooked onions provide a sweet, aromatic foundation for your eat n park potato soup. They’ll dissolve slightly during the cooking process, adding depth and richness to the overall flavor profile.

Pour the three cups of chicken broth into the pot with the cooked onions. If you prefer a vegetarian version of this eat n park potato soup recipe, substitute with high-quality vegetable broth for equally delicious results.

Drain the diced potatoes from their cold water bath and add them directly to the pot. Stir everything together to ensure the potatoes are evenly distributed and completely covered by the liquid.

Increase the heat to medium-high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to medium-low to maintain a gentle simmer throughout the cooking process.

Cover the pot with a tight-fitting lid and allow the soup to simmer steadily for 20-25 minutes. The exact cooking time depends on the size of your potato cubes and your desired tenderness level.

Check the potatoes periodically by piercing them with a fork. They should be completely tender and easily pierced without resistance. This is crucial for achieving the signature creamy texture of authentic eat n park potato soup.

During simmering, avoid stirring too frequently as this can cause the potatoes to break apart prematurely. Let the gentle heat do the work of softening the potatoes naturally.

For a thicker, more restaurant-style texture, use a potato masher to gently mash about half of the cooked potatoes directly in the pot. This creates the perfect balance of chunky and smooth textures.

Leave some potato pieces intact for texture variety in your eat n park potato soup recipe. The combination of mashed and whole potato pieces mimics the authentic restaurant version perfectly.

If you prefer a completely smooth soup, you can mash more potatoes or use an immersion blender for a few seconds. Be careful not to over-blend, as this can make the soup gluey.

Reduce the heat to low before adding the dairy ingredients. Pour in the cup of heavy cream first, followed by the cup of milk. Stir gently but thoroughly to combine all ingredients evenly.

Keep the heat on low to prevent the dairy from curdling or scorching. Cook for an additional 5 minutes, stirring occasionally, to allow the flavors to meld together perfectly in your eat n park potato soup.

The combination of heavy cream and milk creates the signature rich, velvety texture that makes this soup so satisfying and comforting.

Remove the pot from heat before adding the cheese and sour cream. This prevents the dairy from separating or becoming grainy in your eat n park potato soup recipe.

Add the cup of shredded cheddar cheese gradually, stirring constantly until each addition melts completely. Follow with the half cup of sour cream, whisking until the mixture is smooth and homogeneous.

Return the pot to low heat for just 1-2 minutes to warm through, but don’t let it boil. The cheese and sour cream should be fully incorporated, creating a rich, golden color.

Taste the soup carefully and season with salt and pepper according to your preferences. Start with small amounts and adjust gradually, as the bacon and cheese already contribute saltiness to the dish.

Consider the overall flavor balance in your eat n park potato soup. The seasoning should enhance the potato flavor without overpowering the creamy, cheesy elements.

Remember that flavors will continue to develop as the soup sits, so season conservatively at first. You can always add more seasoning when serving individual bowls.

Using a ladle, portion the hot soup into individual serving bowls. Fill each bowl generously, as this hearty eat n park potato soup recipe is meant to be satisfying and filling.

Top each serving with a generous sprinkle of crumbled bacon and chopped green onions. These garnishes provide essential flavor contrast and visual appeal that make the dish restaurant-worthy.

Serve immediately while hot, accompanied by crusty bread, crackers, or dinner rolls. The soup is best enjoyed fresh and warm for the ultimate comfort food experience.