Creamy Potato Soup Recipe

Introduction

This creamy potato soup is a comforting classic that’s perfect for chilly days. Loaded with tender potatoes, crispy bacon, and sharp cheddar, it’s both hearty and flavorful. A simple recipe that feels indulgent and satisfying every time.

Ingredients

• Bacon, diced
• Russet potatoes, diced
• Salt
• Onion, diced
• Butter
• Garlic, minced
• Flour
• Chicken broth
• Half-and-half
• Sour cream
• Sharp cheddar cheese, shredded
• Fresh chives, chopped
• Black pepper

Instructions

1. Step 1: Cook diced bacon over low heat until crispy. Set aside, leaving 1 tablespoon of bacon drippings in the pot.
2. Step 2: Meanwhile, place diced potatoes in salted water and boil gently for about 20 minutes until tender. Drain and lightly mash.
3. Step 3: In the pot with bacon drippings, sauté onions over medium heat for 5 minutes. Add butter and garlic; cook for 1 more minute.
4. Step 4: Stir in flour and cook for 1 minute to remove raw flour taste.
5. Step 5: Add chicken broth and half-and-half. Bring to a boil, then reduce to a simmer. Stir in mashed potatoes.
6. Step 6: Remove from heat. Stir in sour cream and black pepper. For a creamier texture, blend part of the soup with an immersion blender (optional).
7. Step 7: Gradually add shredded cheddar cheese, stirring until melted.
8. Step 8: Stir in cooked bacon and chopped chives. Serve warm.

Tips & Variations

• Use heavy cream instead of half-and-half for an extra rich and creamy soup.
• Add chopped cooked chicken or ham for a heartier meal.
• For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
• Top with extra cheddar, sour cream, or green onions for additional flavor and texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or milk to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, the soup can be made a day in advance. Store it in the refrigerator and reheat before serving. Stir well to recombine ingredients.

How can I make the soup thicker or thinner?

To thicken the soup, simmer it longer to reduce the liquid or add a bit more flour when sautéing. To thin it out, add additional chicken broth or half-and-half until the desired consistency is reached.

Creamy Potato Soup Recipe

Print Recipe

★★★★★

4.9 from 111 reviews

This comforting Potato Soup recipe combines crispy bacon, tender mashed russet potatoes, and a creamy broth enriched with sharp cheddar cheese and fresh chives. Perfectly balanced with savory sautéed onions and garlic, this hearty soup is ideal for cozy meals and easy to prepare using stovetop cooking.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 4 slices bacon, diced
• 4 medium russet potatoes, peeled and diced
• 1 teaspoon salt, divided
• 1 medium onion, diced
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 cup half-and-half

Finishings

• 1/2 cup sour cream
• 1 cup sharp cheddar cheese, shredded
• 2 tablespoons fresh chives, chopped
• Freshly ground black pepper, to taste

Instructions

1. Cook Bacon: Cook the diced bacon over low heat in a large pot until crispy. Remove the bacon pieces and set them aside, leaving about 1 tablespoon of bacon drippings in the pot to cook the next ingredients.
2. Boil Potatoes: While cooking the bacon, place the diced potatoes in a pot of salted water and bring to a gentle boil. Cook for about 20 minutes or until the potatoes are tender. Drain the potatoes thoroughly and lightly mash them with a fork or potato masher.
3. Sauté Onions and Garlic: In the pot with the bacon drippings, sauté the diced onions over medium heat for 5 minutes until softened. Add the butter and minced garlic, cooking for an additional minute to release their aroma without browning.
4. Add Flour: Sprinkle the flour over the sautéed onions and garlic, stirring continuously and cooking for 1 minute to remove the raw flour taste and create a roux that will thicken the soup.
5. Add Liquids and Potatoes: Gradually pour in the chicken broth and half-and-half, stirring constantly. Bring the mixture to a boil, then reduce the heat to a simmer. Stir in the mashed potatoes until fully combined.
6. Add Sour Cream and Seasoning: Remove the pot from heat and stir in the sour cream and black pepper to taste. For a creamier texture, you may blend a portion of the soup using an immersion blender, but this step is optional.
7. Incorporate Cheese and Bacon: Slowly add the shredded sharp cheddar cheese, stirring until it is completely melted and the soup is smooth. Finally, stir in the cooked bacon pieces and chopped fresh chives.
8. Serve: Serve the soup warm, garnished with extra chives or cheese if desired.

Notes

• For a vegetarian version, omit bacon and substitute chicken broth with vegetable broth.
• Using russet potatoes is best as they break down well and lend creaminess.
• You can adjust the consistency by adding more broth for a thinner soup or less for thicker.
• Blending part of the soup is optional but enhances smoothness.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Potato Soup, Creamy Potato Soup, Bacon Potato Soup, Comfort Food Soup, Hearty Soup, Easy Soup Recipe