Go Back

Potato Soup

Potato soup made in one pot with crispy bacon drippings, tender russet potatoes, and a creamy mash for a thick, spoonable texture. Finished with shredded cheddar until melted and topped with bacon, sour cream, and chives.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 2 lb russet potatoes Peeled and diced.
  • 1 onion Diced.
  • 3 garlic Minced (about 3 cloves).
  • 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
  • 1 sour cream For serving.
  • 1 chives For serving.

Equipment

  • 1 Dutch oven

Method
 

Cook bacon
  1. Cook diced bacon in a large pot over medium heat until crispy, then remove and set aside while leaving the drippings behind.
  2. Keep the pot over medium heat so the bacon drippings stay hot for the next step.
Build the soup
  1. Sauté the diced onion in the bacon drippings for 4 minutes.
  2. Add the minced garlic and cook for 1 minute, stirring so it doesn’t brown.
  3. Add butter and all-purpose flour and cook for 1-2 minutes, stirring constantly until smooth and lightly thickened.
  4. Pour in the chicken broth, add the diced potatoes, bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.
Make it creamy and melt cheddar
  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 melted, then season with salt and black pepper.
Serve
  1. Ladle into bowls and top with bacon, sour cream, and chives.

Notes

Pro tip: after simmering, mash about one-third of the potatoes in the pot to keep chunks while getting that classic thick texture. Refrigerate leftovers in a sealed container up to 3-4 days; reheat gently on the stovetop, adding a splash of milk or broth if it thickens too much. Freezing is not recommended because the dairy can break after thawing. Dairy swap: use half-and-half instead of whole milk and heavy cream for a lighter option (texture will be slightly less rich).