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Potato Soup

Classic potato soup with crispy bacon drippings, a flour-butter roux for thickness, and mashed potatoes for a creamy texture. Finished with shredded cheddar and served with sour cream and chives.
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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: 630
Ingredients Equipment Method Notes

Ingredients
  

Potato soup base
  • 2 lb russet potatoes peeled and diced
  • 1 onion diced
  • 3 garlic cloves, minced
  • 4 bacon strips, diced
  • 4 cup chicken broth
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup shredded cheddar
  • 1 sour cream for serving
  • 1 chives for serving

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and aromatics
  1. Cook the diced bacon in a large pot over medium heat until crispy, then remove it and set aside, leaving the drippings behind.
  2. Sauté the diced onion in the bacon drippings for 4 minutes, then add the minced garlic and cook for 1 minute.
Thicken and simmer the soup
  1. Add the butter and all-purpose flour to the pot and cook for 1-2 minutes, stirring constantly.
  2. Pour in the chicken broth, add the diced potatoes, bring to a boil, reduce heat, and simmer for 15-20 minutes until the potatoes are tender.
Make it creamy and finish
  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.
  3. Serve topped with the reserved bacon, sour cream, and chives.

Notes

For the creamiest texture, mash only part of the potatoes so you keep tender chunks while thickening the broth. Store leftovers in the refrigerator up to 3 days; rewarm gently, as dairy soups can thicken when cooled. Freezing is not recommended for the best dairy texture. For a lighter option, use half-and-half instead of whole milk and heavy cream.