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Stove Top Potato Soup

Stove Top Potato Soup made on the stove with crispy bacon, tender potato chunks, and a creamy broth thickened with flour. You’ll simmer until the potatoes soften, mash to your preferred texture, then melt cheddar into a golden, spoonable soup.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

russet potatoes, peeled and cubed
  • 3 lb russet potatoes
onion, diced
  • 1 onion
garlic, minced
  • 4 clove garlic
bacon, diced
  • 6 strip bacon
chicken broth
  • 4 cup chicken broth
heavy cream
  • 1 cup heavy cream
sour cream
  • 0.5 cup sour cream
all-purpose flour
  • 3 tbsp all-purpose flour
shredded cheddar
  • 1.5 cup shredded cheddar
salt, pepper, and garlic powder
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 1 tsp garlic powder to taste

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and build the base
  1. Cook the bacon in a large heavy-bottomed pot over medium heat until crispy, then remove and set aside. Keep the bacon drippings in the pot.
  2. Sauté the onion in the bacon drippings for 4 minutes, stirring until softened. Add the garlic and cook for 1 minute.
  3. Whisk in the flour and cook for 1-2 minutes, stirring constantly. Pour in the chicken broth and whisk until smooth.
Simmer and thicken
  1. Add the cubed potatoes and bring the mixture to a boil. Reduce heat and simmer for 18-20 minutes, until the potatoes are tender.
  2. Mash the potatoes to your desired consistency with the back of a spoon or potato masher. Stir in the heavy cream and sour cream until fully combined.
Finish and serve
  1. Add the shredded cheddar and stir until melted and the soup is smooth. Season with salt, pepper, and garlic powder to taste.
  2. Ladle the soup into bowls and top with the reserved bacon and any desired toppings. Serve hot.

Notes

Pro tip: For the thickest texture, mash about half the potatoes so you still get chunks. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove, adding a splash of broth if needed. Freezing is not recommended because the cream and sour cream can separate when thawed. For a lighter option, swap heavy cream and sour cream for low-fat versions to reduce richness while keeping the same method.