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Stove Top Potato Soup

Stove top potato soup made creamy with mashed russet potatoes, bacon drippings, and melted cheddar. Simmered until tender, then finished with cream and sour cream for a thick, golden 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: 560
Ingredients Equipment Method Notes

Ingredients
  

Potato soup base
  • 3 lb russet potatoes Peeled and cubed.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 6 bacon Diced strips.
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 3 tbsp all-purpose flour
  • 1.5 cup shredded cheddar
  • salt To taste.
  • pepper To taste.
  • garlic powder To taste.

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and build the flavor
  1. Cook the diced bacon in a large heavy-bottomed pot until crispy, then remove and set aside.
  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
  1. Whisk in the all-purpose flour and cook for 1-2 minutes, then pour in the chicken broth.
  2. Add the cubed russet potatoes, bring the soup to a boil, then reduce heat and simmer for 18-20 minutes.
Mash, finish, and serve
  1. Mash the potatoes to your desired consistency to thicken the soup.
  2. Stir in the heavy cream and sour cream.
  3. Add the shredded cheddar and stir until melted, then season with salt, pepper, and garlic powder.
  4. Serve hot with the crispy bacon and any additional toppings you like.

Notes

For extra texture, mash only half the potatoes so you keep chunks. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing is not recommended because the dairy can break after thawing. For a lighter option, use half-and-half instead of heavy cream (creaminess remains but it’s slightly thinner).