Creamy Potato Soup Recipe
An easy and delicious creamy potato soup recipe all made in one pot on the stovetop. Loaded with bacon, creamy good potatoes, and topped with cheese to make the ultimate bowl of comfort food!
Servings: 8
Ingredients
- 6 strips bacon cut into small pieces, divided
- 2 tablespoons butter
- ½ cup diced yellow onion
- 3 cloves garlic minced
- ⅓ cup all purpose flour
- 3 pounds potatoes peeled and diced to 1 inch size cubes
- 4 cups chicken stock or broth
- 1 ½ cups of whole milk
- 1 ½ cups heavy cream
- 1 to 1 ½ teaspoon salt or to taste
- 1 teaspoon black pepper
- ⅛ teaspoon cayenne pepper optional
- ⅔ cup sour cream
- 1 cup shredded cheddar cheese (optional), plus more for garnish
Instructions
- Add bacon to a large Dutch oven or pot and cook over medium-high heat until bacon is crispy, about 5-10 minutes. Remove to a paper towel-lined plate to drain. Leave 2 tablespoons of bacon grease in the pot.
- Next, add butter and chopped onion and cook until translucent, about 3-4 minutes. Add garlic and cook for an additional 1 minute, stirring constantly.
- Stir in the flour and whisk until a paste forms, then allow it to cook for 2-3 minutes.
- Slowly whisk in the chicken stock until you achieve a smooth, gravy-like consistency. Continue adding in the remaining chicken stock, milk, and cream, and stir until combined. Add the potatoes, salt, pepper, and cayenne pepper, and stir to combine.
- Bring to a gentle rolling simmer over medium heat. Reduce to medium to medium-low, and you have a gentle simmer. Cook, stirring occasionally, until potatoes are tender, for about 30 minutes. Be sure the soup doesn't boil, so that the milk and cream do not burn.
- Once the potatoes are tender, reduce the heat to low. Use a potato masher to blend some of the potatoes until the desired creamy texture is reached. You can also use an immersion blender, a blender, or a food processor for a smoother texture.Be careful not to overblend; leave chunks of potato in the soup.
- Then stir in the sour cream, cheese, and ½ of the crispy bacon pieces. Taste and season with additional salt and pepper, as needed.
- Garnish with additional sour cream, cheese, bacon, and chivesc or sliced green onions. Enjoy!
Notes
- Potatoes: Peeled Russet potatoes work best for a creamy texture, but Yukon Golds are also a great option. You can leave the skins on if using Yukon Gold, if preferred.
- Don't want Bacon in the soup? You can leave it out for topping. If you prefer to skip the bacon, you can opt for a vegetarian version using all butter and vegetable broth.
- Smooth Texture: For a smoother consistency, use an immersion blender or carefully blend about half the soup in a blender before adding the bacon.
- Topping Ideas: Garnish with shredded cheese, sour cream, crispy bacon, and chopped chives or green onions for that loaded baked potato flavor.
- Meat Options: This soup is delicious as is, but for a heartier soup, you can add cooked smoked sausage, ham, chicken, or ground beef.
Nutrition
Serving: 1 serving | Calories: 439 kcal | Carbohydrates: 41 g | Protein: 12 g | Fat: 26 g | Saturated Fat: 15 g | Polyunsaturated Fat: 9 g | Trans Fat: 1 g | Cholesterol: 76 mg | Sodium: 678 mg | Fiber: 3 g | Sugar: 8 g
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