Description
This creamy Potato Soup is a comforting homemade recipe made with tender potatoes, crispy bacon, cheddar cheese, and a rich roux instead of heavy cream. Ready in about 30 minutes, it’s perfect for busy weeknights, meal prep, or cozy family dinners.
Ingredients
Scale
- 4 large Russet potatoes, peeled and cubed
- 1/2 teaspoon salt (for boiling potatoes)
- 8 ounces bacon, cut into bite-sized pieces
- 4 tablespoons unsalted butter
- 1/2 medium onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 1/2 cups chicken broth
- 1 cup shredded cheddar cheese
- 3/4 cup sour cream
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Sliced green onions or chives, for garnish
- Optional toppings: extra bacon, shredded cheddar, sour cream, croutons, avocado, corn kernels, red pepper flakes
Instructions
- Place the cubed potatoes into a large pot and cover with water by about 1 inch. Add 1/2 teaspoon salt and cook for 8–10 minutes or until fork tender. Drain and set aside.
- Meanwhile, cook the bacon in a Dutch oven or large soup pot over medium heat until crispy. Transfer the bacon to a plate and reserve about 1 tablespoon of bacon grease in the pot.
- Add the butter to the bacon grease, then sauté the chopped onion until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Whisk the flour into the onion mixture and cook for 1 minute.
- Slowly whisk in the milk, followed by the chicken broth, stirring constantly until smooth.
- Bring the mixture to a gentle boil and cook until it begins to thicken.
- Add the cooked potatoes and season with the remaining salt and black pepper.
- Stir in the sour cream, shredded cheddar cheese, and half of the cooked bacon until the cheese has melted.
- For a smoother soup, blend part of the soup with an immersion blender, if desired.
- Serve hot with the remaining bacon, green onions, additional cheddar cheese, sour cream, or your favorite toppings.
Notes
- Russet potatoes produce the creamiest texture, while Yukon Gold potatoes provide a buttery flavor.
- Freshly grate the cheddar cheese for the smoothest melt.
- Blend only part of the soup if you prefer a chunky texture.
- Add smoked paprika, cayenne pepper, or red pepper flakes for extra flavor.
- Store leftovers in the refrigerator for up to 5 days.
- Freeze in airtight containers for up to 6 months.
- Reheat gently over low heat and add a splash of milk or broth if the soup becomes too thick.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 2 cups
- Calories: 428 kcal
- Sugar: 6 g
- Sodium: 1632 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg