Go Back

Stove Top Potato Soup

Stove Top Potato Soup with creamy, cheesy richness and tender potato chunks simmered on the stovetop. Bacon drippings build deep flavor, then cheddar melts into a thick, comforting bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes Peeled and cubed.
Aromatics and bacon
  • 1 onion Diced.
  • 4 garlic Minced.
  • 6 strips bacon Diced.
Broth and dairy
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup sour cream
Thickener and cheese
  • 3 tbsp all-purpose flour
  • 1.5 cup shredded cheddar
Seasonings
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 garlic powder To taste.

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and build the base
  1. Cook the bacon in a large heavy-bottomed pot until crispy, then remove and set aside.
  2. Sauté the onion in the bacon drippings for 4 minutes, then add the garlic and cook for 1 minute.
Simmer the potatoes
  1. Whisk in the all-purpose flour and cook for 1-2 minutes.
  2. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
  3. Add the cubed potatoes and bring the soup to a boil, then reduce heat and simmer for 18-20 minutes until tender.
Mash and finish creamy
  1. Mash the potatoes to your desired consistency, leaving some chunks for texture.
  2. Stir in the heavy cream and sour cream until smooth and creamy.
  3. Add the shredded cheddar and stir until melted, then season with salt, pepper, and garlic powder.
Serve
  1. Serve the potato soup hot with the cooked bacon and any desired toppings.

Notes

For the thickest texture, mash about half the potatoes and leave the rest chunky. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove with a splash of broth or milk. Freezing is not recommended because dairy can break after thawing. Dietary swap: use half-and-half for the heavy cream to reduce richness slightly without changing the method.