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Stove Top Potato Soup

Stove Top Potato Soup is a thick, creamy American bowl made by simmering cubed russet potatoes and melting in cheddar. Cook bacon until crisp, simmer until tender, then mash for your ideal texture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb russet potatoes Peeled and cubed.
Aromatics
  • 1 onion Diced.
  • 4 clove garlic Minced.
Bacon
  • 6 strip bacon Diced.
Broth and dairy
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup sour cream
Thickener and cheese
  • 3 tbsp all-purpose flour
  • 1.5 cup shredded cheddar
Seasonings
  • salt To taste.
  • pepper To taste.
  • garlic powder To taste.

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and aromatics
  1. Cook bacon in a large heavy-bottomed pot over medium heat until crispy, then remove and set aside (you should see browned, crisp bits).
  2. Sauté onion in the bacon drippings for 4 minutes, stirring occasionally until softened (look for translucent edges).
  3. Add garlic and cook for 1 minute, just until fragrant (do not brown).
Thicken and simmer
  1. Whisk in all-purpose flour and cook for 1-2 minutes to remove the raw flour taste (mixture should look slightly golden).
  2. Pour in chicken broth and whisk until smooth (no dry flour pockets).
  3. Add cubed russet potatoes, bring the soup to a boil, then reduce heat and simmer 18-20 minutes until tender (a fork should slide in easily).
Mash, finish, and serve
  1. Mash the potatoes to your desired consistency, leaving some chunks for texture (you should see a thickened body to the soup).
  2. Stir in heavy cream and sour cream until fully combined (the soup should turn creamy and uniform).
  3. Add shredded cheddar and stir until melted, then season with salt, pepper, and garlic powder (cheese should disappear and the soup should look glossy).
  4. Serve immediately with the reserved bacon and all desired toppings (aim for a thick, hearty bowl).

Notes

Pro tip: mash only partway so you get a thick, creamy soup with potato chunks. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove, stirring to keep it smooth. Freezing is not recommended because dairy can break when thawed and reheated. For a lighter option, swap half of the heavy cream for evaporated skim milk (texture will be slightly thinner).