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Potato Soup

Creamy potato soup made by simmering diced russet potatoes in chicken broth, thickened with a butter-and-flour roux, then mashed for a rich texture. Finished with melted cheddar and served with crispy bacon, sour cream, and fresh 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: 525
Ingredients Equipment Method Notes

Ingredients
  

Soup base and seasonings
  • 2 lb russet potatoes peeled and diced
  • 1 onion diced
  • 3 clove garlic minced
  • 4 strip 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
  • 1 sour cream for serving
  • 1 chives for serving

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and aromatics
  1. Cook diced bacon in a large pot over medium heat until crispy, then remove and set aside, leaving the drippings.
  2. Sauté diced onion in the bacon drippings for 4 minutes, then add minced garlic and cook for 1 minute.
Thicken, simmer, and mash
  1. Melt butter, stir in all-purpose flour, and cook for 1-2 minutes while stirring constantly.
  2. Pour in chicken broth and add diced potatoes, bring to a boil, then reduce heat and simmer 15-20 minutes until potatoes are tender.
  3. Stir in 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 shredded cheddar until melted, then season with salt and black pepper.
  2. Serve topped with bacon, sour cream, and chives.

Notes

For the creamiest texture, mash about half the potatoes after simmering, leaving some chunks for body. Store leftovers in the fridge up to 4 days; reheat gently on the stove, stirring to recombine. Freezing is not recommended because dairy can separate after thawing. If you want a lighter version, substitute whole milk with 2% milk and use half the heavy cream.