Potato Soup
This potato soup recipe uses a real roux, crispy bacon, and sharp cheddar for a thick, creamy bowl ready in under an hour. Cozy comfort food made simple.
Equipment
- Dutch Oven or Heavy-Bottomed Stockpot - at least 5-quart capacity
- Wooden spoon or heat-safe spatula
- Soup Ladle
Ingredients
- 3 lbs Russet potatoes - 1.4 kg, peeled and cut into 1/2-inch cubes
- 6 slices Bacon - chopped into 1/2-inch pieces
- 2 tablespoons Butter - 28 g
- 1 medium Yellow onion - diced
- 2 stalks Celery - diced
- 3 cloves Garlic - minced
- 1/3 cup All-purpose flour - 40 g
- 4 cups Chicken broth - 960 ml
- 2 cups Whole milk - 480 ml
- 1 cup Heavy cream - 240 ml
- 1 1/2 cups Sharp cheddar cheese - 170 g, freshly shredded, plus more for topping
- 1/2 cup Sour cream - 115 g
- 1 1/2 teaspoons Salt - plus more to taste
- 1/2 teaspoon Black pepper - plus more to taste
- 2 tablespoons Fresh chives - chopped, for garnish
Instructions
- Cook chopped bacon in a cold Dutch oven over medium heat until crisp. Transfer to a paper towel-lined plate and reserve the fat in the pot.
- Melt butter in the bacon fat, then cook diced onion and celery until softened. Add garlic and cook until fragrant.
- Make a quick roux: sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw taste before the liquid goes in.
- Slowly pour in chicken broth while whisking to prevent lumps. Add cubed potatoes, bring to a gentle boil, then reduce to a simmer. Cook until potatoes are fork-tender.
- Mash about a third of the potatoes directly in the pot, leaving the rest in chunks to thicken the broth.
- Stir in whole milk, heavy cream, and sour cream over low heat. Do not let the soup boil.
- Add shredded cheddar cheese a handful at a time, stirring until melted. Season with salt and pepper, then adjust to taste.
- Ladle into bowls and top with reserved crispy bacon, fresh chives, and extra cheddar if desired. Serve immediately.
Notes
- Cut potatoes into even 1/2-inch cubes to ensure they cook at the same rate.
- Whisk constantly while adding the broth to the roux for a smooth, lump-free base.
- Keep the heat low after adding dairy to prevent the soup from breaking or separating.
- Shred cheese from a block for the smoothest melting texture, as pre-shredded cheese contains anti-caking agents.
- Mash only about a third of the potatoes for the best chunky, rustic texture.
- Adjust salt at the end, since chicken broth brands vary widely in sodium content.
- Warm the milk and cream slightly before adding to prevent shocking the roux and causing temporary separation.
- For a vegetarian version, skip the bacon, cook vegetables in butter, and use vegetable broth.
- For a lighter version, replace heavy cream with additional whole milk and reduce the cheese by half.
- Store leftover bacon separately in the fridge to keep it crisp for topping later.
- Reheat gently over low heat, adding a splash of milk if the soup has thickened too much.
Nutrition
Serving: 1BowlCalories: 420kcalCarbohydrates: 34gProtein: 15gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 780mgPotassium: 950mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 8mg
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