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Potato Soup

Potato soup made with crispy bacon, sautéed onion and garlic, and a creamy mashed-potato base. Thick, golden, and rich with cheddar—finished with 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: 540
Ingredients Equipment Method Notes

Ingredients
  

Potato soup base
  • 2 lb russet potatoes Peeled and diced
  • 1 onion Diced
  • 3 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
  • 0.25 sour cream For serving
  • 1 chives For serving

Equipment

  • 1 Dutch oven

Method
 

Cook bacon
  1. Cook diced bacon in a large pot over medium heat until crispy, about 8-10 minutes; transfer to a plate and leave the drippings behind.
  2. Notice the bacon should be browned and sizzling, with visible crisp bits at the bottom of the pot.
Sauté aromatics and thicken
  1. Sauté diced onion in the bacon drippings for 4 minutes, stirring until softened and lightly translucent.
  2. Add minced garlic and cook for 1 minute, stirring constantly so it becomes fragrant but not browned.
  3. Add butter and all-purpose flour and cook for 1-2 minutes while stirring constantly, until the mixture looks smooth and slightly golden.
Simmer potatoes
  1. Pour in chicken broth and add diced potatoes, bringing to a boil before reducing heat to maintain a steady simmer.
  2. Simmer for 15-20 minutes, until potatoes are tender enough to mash easily with a spoon or masher.
Mash and finish creamy
  1. Stir in whole milk and heavy cream, then mash some of the potatoes in the pot for a creamy texture while keeping chunks for body.
  2. Stir in shredded cheddar until melted, then season with salt and black pepper.
Serve
  1. Ladle soup into bowls and top each with crispy bacon, sour cream, and chives.
  2. Add chives at the end so they stay bright green on top.

Notes

For the thickest, spoon-coating texture, mash about half the potatoes and leave the rest mostly intact. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth or milk if it thickens. Freezing is not ideal for best dairy texture. For a lighter option, swap whole milk and heavy cream for half-and-half or evaporated milk (creaminess will be slightly less rich).