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Classic Creamy Potato Soup

Classic creamy potato soup made with bacon drippings, a roux-style thickener, and mashed potatoes for a velvety texture. Simmer until tender, then stir in cheddar until smooth and rich.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 2 lb russet potatoes Peeled and diced for even cooking.
  • 1 onion Dice small for a quick sauté.
  • 3 garlic Minced.
  • 4 bacon Diced strips.
  • 4 cup chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp all-purpose flour Used to thicken the soup.
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 cup shredded cheddar
  • 0.5 sour cream For serving.
  • 0.25 chives For serving.

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and aromatics
  1. Cook the diced bacon in a large pot over medium heat until crispy, then remove and set aside, leaving the drippings in the pot.
  2. Sauté the diced onion in the bacon drippings for 4 minutes, then add the minced garlic and cook for 1 minute.
Thicken and simmer
  1. Add the butter and all-purpose flour and cook for 1-2 minutes, stirring constantly to form a smooth thick paste.
  2. Pour in the chicken broth and add the diced potatoes, bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.
Finish the soup
  1. Stir in the whole milk and heavy cream, then mash some of the potatoes with a masher for a creamy texture.
  2. Stir in the shredded cheddar until melted, then season with salt and black pepper.
Serve
  1. Serve the soup topped with the crispy bacon, sour cream, and chives.

Notes

For extra creamy texture, mash about one-third to one-half of the potatoes after simmering, then keep the soup at a gentle heat so the cheddar melts smoothly. Store in an airtight container in the refrigerator for up to 4 days; reheat over low heat, adding a splash of broth or milk if it thickens. Freezing is not recommended because the dairy can separate after thawing. For a dairy-light option, swap the whole milk/cream for evaporated skim milk and use a reduced-fat cheddar.