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Potato Soup

Potato soup made creamy with a roux-style base, mashed russet potatoes, and melted cheddar for a thick, golden bowl. Cook bacon for smoky drippings, simmer until tender, then finish with milk, cream, and a bright chive topping.
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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: 615
Ingredients Equipment Method Notes

Ingredients
  

Potato 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 the bacon and build the flavor
  1. Cook the diced bacon in a large pot over medium heat until crispy, then remove and set aside, leaving the drippings.
  2. Sauté the diced onion in the bacon drippings for 4 minutes, then add the minced garlic and cook 1 minute.
Thicken and simmer
  1. Melt the butter in the pot, stir in the all-purpose flour, and cook 1-2 minutes stirring constantly.
  2. Pour in the chicken broth and add the diced potatoes, bring to a boil, then reduce heat and simmer 15-20 minutes until potatoes are tender.
Make creamy and finish with cheese
  1. Stir in the whole milk and heavy cream, then mash some of the potatoes to create a creamy texture.
  2. Stir in the shredded cheddar until melted, then season with salt and black pepper.
Serve
  1. Ladle the soup into bowls and top with the crispy bacon, sour cream, and chives.

Notes

For the creamiest texture, mash right in the pot once the potatoes are tender—leave some chunks for body. Store leftovers in the refrigerator up to 4 days; reheat gently over medium-low, adding a splash of broth or milk if it thickens. Freezing is not ideal due to dairy texture. For a lighter swap, use half-and-half instead of whole milk and heavy cream.