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Potato Soup

Classic potato soup made with bacon drippings, a roux-style flour base, and tender diced russet potatoes simmered until creamy. Finished with melted cheddar for a thick, golden bowl with mashed potato texture and a garnish of bacon, sour cream, and chives.
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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: 725
Ingredients Equipment Method Notes

Ingredients
  

Potato soup base
  • 2 lb russet potatoes
  • 1 onion
  • 3 garlic
  • 4 strips bacon dice
  • 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
  • 0.25 cup sour cream for serving
  • 0.25 cup chives for serving

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and build the soup
  1. Cook the diced bacon in a large pot over medium heat until crispy, then remove and set aside while leaving the drippings.
  2. Sauté the diced onion in the bacon drippings 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, until the mixture looks smooth and slightly golden.
  4. Pour in the chicken broth, add the diced potatoes, bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.
  5. Stir in the whole milk and heavy cream, then use a masher to mash some of the potatoes for a creamy texture.
  6. 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 cooked bacon, sour cream, and chives.

Notes

For a thicker soup, mash more of the potatoes before adding the cheddar. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove, adding a splash of milk if needed. Freezing is not recommended because dairy can separate when thawed. For a lighter option, use low-fat milk and replace half the heavy cream with more milk.