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Stove Top Potato Soup

Stove Top Potato Soup is a thick, creamy American soup made with simmered russet potatoes, cheddar, and bacon. You’ll mash to your preferred texture and finish with cream, sour cream, and melted shredded cheddar for a rich stovetop bowl.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb russet potatoes Peel and cube.
Aromatics & bacon
  • 1 onion Dice.
  • 4 garlic Minced.
  • 6 bacon Diced into strips.
Broth & dairy
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup sour cream
Thickener & cheese
  • 3 tbsp all-purpose flour
  • 1.5 cup shredded cheddar
Seasoning
  • salt To taste.
  • pepper To taste.
  • garlic powder To taste.

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and sauté aromatics
  1. Cook the bacon in a large heavy-bottomed pot until crispy, then remove and set aside.
  2. Sauté the onion in the bacon drippings for 4 minutes, then add the garlic and cook for 1 minute.
Thicken and simmer the soup
  1. Whisk in the all-purpose flour and cook for 1-2 minutes.
  2. Pour in the chicken broth and bring the mixture to a boil.
  3. Add the cubed russet potatoes, then reduce heat and simmer for 18-20 minutes, until tender.
Mash, finish, and season
  1. Mash the potatoes to your desired consistency, keeping the soup thick and hearty.
  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 to taste.
Serve
  1. Serve the soup hot with the cooked bacon and any desired toppings.

Notes

For the creamiest texture, mash after the potatoes are fully tender so the soup thickens smoothly. Store leftovers in the refrigerator up to 3 days; freeze up to 2 months (texture may be slightly softer after thawing). For a lighter version, use half-and-half in place of heavy cream while keeping the sour cream for tang.