Rich and Creamy Potato Soup
This creamy potato soup is hearty, rich, and bursting with comforting flavors. With tender potatoes, crispy bacon, and melty cheddar cheese, it comes together in under an hour, making it an easy yet satisfying meal. Perfect for cozy dinners, this one-pot recipe is simple to make, kid-approved, and reheats beautifully for meal prep.
Equipment
- 1 Large Soup Pot or Dutch Oven
- 1 Potato Masher
- 1 Wooden Spoon or Heat-Resistant Spatula
- 1 Measuring cup set
- 1 knife and cutting board
Ingredients
- 6 slices bacon chopped
- ½ medium white onion finely diced
- 4 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups chicken broth or stock
- 2 cups whole milk
- 2 pounds red potatoes or Yukon gold peeled and cubed (½-inch pieces)
- 1 cup sharp cheddar cheese shredded
- ½ cup sour cream
- ¼ cup fresh chives chopped
- Kosher salt to taste
- Black pepper to taste
Instructions
- Prepare and Cube the Potatoes: Begin by peeling your potatoes to achieve a smooth and creamy texture in the final soup. Using a sharp chef’s knife, cut the peeled potatoes into small, even cubes—about ½ inch in size. Keeping the pieces uniform ensures that they cook evenly and soften at the same time. Set the cubed potatoes aside in a bowl of cold water to prevent them from browning while you move on to the next steps.
- Cook the Bacon Until Crisp: Place a large soup pot or Dutch oven over medium heat. Add the chopped bacon slices in an even layer. Allow them to cook slowly, stirring occasionally, until the pieces turn golden-brown and crispy, about 6–8 minutes. The bacon will release its flavorful fat, which will serve as the base for sautéing the aromatics. Once crisp, transfer the bacon to a paper towel–lined plate using a slotted spoon, leaving the rendered fat in the pot.
- Sauté Onions and Garlic in Bacon Drippings: Add the finely diced onion directly into the hot bacon fat. Stir frequently and cook until the onion becomes soft, translucent, and fragrant—this usually takes 4–5 minutes. Be careful not to brown them, as the goal is a gentle, sweet flavor. Next, stir in the minced garlic and cook for just 1 additional minute, releasing its aroma without letting it burn. At this stage, your kitchen should smell warm and savory.
- Incorporate Flour for a Thickening Base: Sprinkle the all-purpose flour evenly over the onion and garlic mixture. Stir constantly with a wooden spoon or spatula to coat the vegetables and absorb the fat. This step creates a roux, which will later thicken the soup. Allow the mixture to cook for about 1 minute to eliminate any raw flour taste, keeping the heat on medium to prevent scorching. The consistency will become pasty and thick—this is exactly what you want.
- Slowly Add the Liquids: Reduce the heat slightly to medium-low. Gradually pour in the chicken broth, whisking continuously to prevent lumps from forming. Once the broth is fully incorporated, slowly add the milk in small amounts, whisking well after each addition until smooth. This gradual process is essential for achieving a silky soup base. When all the liquid has been added, the mixture should be creamy and lump-free.
- Simmer the Potatoes Until Tender: Drain the cubed potatoes and add them to the pot. Stir gently to coat them in the liquid base. Increase the heat to medium and bring the soup just to a gentle simmer—not a rolling boil, as boiling can cause the milk to scorch or separate. Cover the pot partially and cook the potatoes for 15–20 minutes, stirring every few minutes to prevent sticking. The potatoes are ready when they can easily be pierced with a fork.
- Mash for a Creamy Consistency: Once the potatoes are tender, use a potato masher directly in the pot to mash some of the cubes. Press down gently, leaving a balance of smoothness and small chunks for texture. If you prefer an ultra-creamy soup, you can use an immersion blender to puree a portion of the mixture—but avoid over-blending, as some chunkiness gives the soup body and character.
- Add Cheese, Sour Cream, and Chives: Remove the pot from the heat to prevent curdling when adding dairy. Stir in the shredded sharp cheddar cheese until fully melted and incorporated. Follow with the sour cream for richness and tang, and then sprinkle in the freshly chopped chives for brightness. Stir until the soup is smooth and all additions are well blended.
- Season and Reintroduce Bacon: Taste the soup and adjust with kosher salt and freshly ground black pepper as needed. Stir in half of the crispy cooked bacon to deepen the flavor. The remaining bacon should be reserved for topping, ensuring every serving has a crunchy, savory finish.
- Serve Hot and Garnish Generously: Ladle the hot soup into bowls. Top with the reserved crispy bacon, an extra sprinkle of shredded cheddar, and more fresh chives for color and freshness. Serve immediately while steaming hot, paired with warm bread or a simple side salad for a complete meal.
Notes
- Yukon gold or red potatoes are best for a creamy, naturally buttery soup texture. Russet potatoes work but create a grainier consistency.
- Cooking bacon from raw yields flavorful drippings for the base. Pre-cooked bacon can be used, but replace drippings with butter.
- Mash potatoes gently for texture; leave some chunks for body, or blend partially for extra smoothness.
- For a thicker soup, mash more potatoes or stir in a small handful of instant potato flakes.
- This soup tastes even better the next day as the flavors meld—just reheat gently to avoid separating the dairy.
