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Potato Soup

Potato soup with crispy bacon and cheddar—thick, creamy, and made by simmering diced russets until tender, then mashing for body. Finished with melted shredded cheddar and a swirl of cream for a classic 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 2 lb russet potatoes peeled and diced
  • 1 onion diced
  • 3 cloves garlic minced
  • 4 strips bacon 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
  • sour cream for serving
  • chives for serving

Equipment

  • 1 Dutch oven

Method
 

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

Notes

For the smoothest texture, mash about a third of the potatoes and keep a few intact for tender bites. Store leftovers in the refrigerator up to 3 days; reheat gently over low heat to prevent the dairy from breaking. Freezing is not recommended because the dairy can separate and the soup may become grainy. For a lighter option, swap whole milk and heavy cream for half-and-half (texture will be slightly thinner).