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Potato Soup

Potato soup with crispy bacon and tender russet potatoes simmered until creamy. This stovetop version thickens with a butter-and-flour roux and finishes with cheddar for a golden, spoonable bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 770
Ingredients Equipment Method Notes

Ingredients
  

Potato soup base
  • 2 lb russet potatoes Peeled and diced.
  • 1 onion Diced.
  • 3 garlic Minced.
  • 4 bacon Strips, diced.
  • 4 cup chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 cup shredded cheddar
  • 0.25 sour cream For serving.
  • 0.25 chives For serving.

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and build flavor
  1. Cook the diced bacon in a large pot over medium heat until crispy, then remove and set aside while leaving the drippings in the pot.
  2. Sauté the diced onion in the bacon drippings for 4 minutes, then add the minced garlic and cook for 1 minute.
Thicken with a roux and simmer potatoes
  1. Add the butter and all-purpose flour, then cook for 1-2 minutes stirring constantly.
  2. Pour in the chicken broth and add the diced potatoes, bring to a boil, then reduce heat and simmer 15-20 minutes until the potatoes are tender.
Mash, melt cheese, and season
  1. Stir in the whole milk and heavy cream, then use a masher to mash some of the potatoes for a creamy texture.
  2. Stir in the shredded cheddar until fully melted, then season with salt and black pepper.
Serve
  1. Ladle the soup into bowls and top with bacon, sour cream, and chives.

Notes

Pro tip: mash only part of the potatoes (leave some chunks) so the soup stays thick but textured. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stove (do not boil hard). Freeze up to 2 months, though dairy may slightly change texture. For a lighter option, swap whole milk/cream for evaporated skim milk plus half-and-half (or a lower-fat cream), keeping the roux the same.