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Potato Soup

Potato soup with tender diced russet potatoes simmered in chicken broth, then thickened with a butter-and-flour roux for a creamy, golden texture. Crispy bacon drippings add savory depth, while cheddar melts in for a rich finish.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 2 lb russet potatoes Peeled and diced.
  • 1 onion Diced.
  • 3 garlic Minced.
  • 4 bacon Diced into strips.
  • 4 cup chicken broth
Creamy thickener
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
Seasoning and topping
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 cup shredded cheddar
  • 0.25 sour cream For serving.
  • 0.25 chives For serving.

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and build the base
  1. Cook the diced bacon in a large pot over medium heat until crispy, then remove and set aside, leaving the drippings in the pot.
  2. Add the diced onion to the bacon drippings and sauté for 4 minutes, then add the minced garlic and cook for 1 minute.
  3. Add the butter and all-purpose flour and cook for 1-2 minutes, stirring constantly.
Simmer potatoes until tender
  1. Pour in the chicken broth and add the diced russet potatoes, then bring to a boil and reduce heat to simmer for 15-20 minutes until potatoes are tender.
  2. Stir in the whole milk and heavy cream, then use a masher to mash some of the potatoes for a creamy texture.
Finish and serve
  1. Stir in the shredded cheddar until melted, then season with salt and black pepper.
  2. Serve the soup topped with the cooked bacon, sour cream, and chives.

Notes

For the smoothest texture, mash right after adding the milk and cream so the soup turns creamy without thinning out. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stovetop, adding a splash of broth or milk if it thickens. Freezing is not recommended due to potential texture changes in dairy. If you want a lighter option, use evaporated milk instead of heavy cream and reduce the cheddar slightly.