Creamy Potato Soup
This creamy potato soup is thick, rich, and loaded with tender russet potato chunks, smoky bacon, and sharp cheddar cheese. Built on a simple roux and finished with sour cream and heavy cream, it delivers that perfect loaded baked potato flavor in a cozy, spoonable bowl. It comes together in one pot in under an hour, making it an easy and deeply satisfying weeknight dinner the whole family will love.
Equipment
- Large Dutch oven or heavy-bottomed pot (at least 6 quarts) - Essential for even heat distribution
- Immersion blender - For partially blending the soup; a potato masher can be used instead for a chunkier texture
- Sharp chef's knife
- Cutting board
- Wooden spoon or silicone spatula
- Ladle - For serving
- Measuring cups and spoons
- Box grater - For shredding fresh cheese from a block
- Slotted spoon - For transferring cooked bacon
- Paper towels - For draining cooked bacon
Ingredients
- 2.5 lbs russet potatoes - about 1.1 kg, peeled and cut into 1/2-inch (1.25 cm) cubes
- 6 bacon slices - about 150g, chopped; cook extra for topping
- 1 medium yellow onion - diced, about 1 cup or 150g
- 4 garlic cloves - minced
- 4 cups chicken broth - 950 ml, low-sodium preferred
- 1 cup whole milk - 240 ml
- 1/2 cup heavy cream - 120 ml
- 3 tablespoons all-purpose flour - 24g
- 2 tablespoons unsalted butter - 28g
- 1/2 cup sour cream - 115g
- 1 cup sharp cheddar cheese - 115g, freshly shredded from a block
- 1 teaspoon salt - 6g, plus more to taste
- 1/2 teaspoon black pepper - 1g, freshly ground
- 1/2 teaspoon garlic powder - 1.5g
- 1/4 teaspoon paprika - 0.5g, smoked or sweet
Optional Toppings
- shredded cheddar cheese - extra, for topping
- crumbled cooked bacon - for topping
- green onions or chives - sliced, for topping
- sour cream - extra dollop for topping
Instructions
- Add the chopped bacon to a cold Dutch oven over medium heat and cook for 6 to 8 minutes, stirring occasionally, until crispy and the fat has fully rendered. Transfer the bacon to a paper towel-lined plate using a slotted spoon, leaving about 2 tablespoons of drippings in the pot.
- Melt the butter into the bacon drippings over medium heat, then add the diced onion and cook for about 5 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the onion and garlic mixture and stir continuously for 1 to 2 minutes until the vegetables are coated and the raw flour smell cooks off. The mixture will look clumpy — that is correct.
- Slowly pour in the chicken broth while stirring constantly to prevent lumps, then add the cubed potatoes and all the seasonings (salt, pepper, garlic powder, and paprika). Stir to combine, then increase the heat to medium-high and bring to a boil.
- Reduce the heat to medium-low, cover the pot with the lid slightly ajar, and simmer for 15 to 20 minutes until the potatoes are completely fork-tender.
- Remove the pot from heat and use an immersion blender to blend about one-third to one-half of the soup, leaving the rest chunky for texture. Alternatively, mash some potatoes with a potato masher or blend 2 cups separately and return to the pot.
- Return the pot to low heat and stir in the whole milk, heavy cream, sour cream, and shredded cheddar cheese (added in small handfuls), stirring after each addition until smooth and fully melted. Do not let the soup boil after adding the dairy.
- Taste the soup and adjust salt and pepper as needed; add a splash of broth to thin or simmer uncovered to thicken. Serve hot, topped with crumbled bacon, extra shredded cheddar, sliced green onions, and a dollop of sour cream.
Notes
- Use freshly shredded cheese from a block for the smoothest melt — pre-shredded bagged cheese contains anti-caking agents that prevent it from melting properly.
- Do not let the soup boil after adding the milk, cream, sour cream, or cheese; high heat will cause the dairy to curdle and the cheese to separate.
- Partial blending is key to the ideal texture — blending all of it makes the soup too smooth, while leaving some chunks gives it a hearty, satisfying bite.
- Cut potatoes into even 1/2-inch (1.25 cm) cubes so they all cook at the same rate and no pieces end up mushy while others are underdone.
- For a loaded baked potato version, double the bacon and cheese, and top generously with sour cream and green onions.
- To freeze, omit the dairy before freezing; reheat the base from frozen, then stir in fresh milk, cream, sour cream, and cheese before serving.
- Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat with a splash of broth or milk to loosen.
- Yukon Gold potatoes can be substituted for russets — they produce a slightly butterier, creamier texture and hold their shape a bit better.
- To fix an over-salted soup, add a peeled raw potato cut into chunks and simmer for 10 to 15 minutes, then remove the pieces before serving.
- A tiny splash (1/4 teaspoon) of apple cider vinegar stirred in at the very end brightens all the flavors without being detectable.
Nutrition
Serving: 1BowlCalories: 390kcalCarbohydrates: 38gProtein: 13gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 780mgPotassium: 820mgFiber: 3gSugar: 5gVitamin A: 12IUVitamin C: 20mgCalcium: 22mgIron: 11mg
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