Classic Creamy Potato Soup
This potato soup is the kind of dinner that shows up when the weather turns cold and everyone in the house suddenly wants something warm and filling. It's a classic, creamy stovetop soup built on tender russet potatoes, a buttery roux, and a good handful of sharp cheddar. Thick enough to coat a spoon, but never gluey or heavy, this is the ultimate comfort food for a regular Tuesday night.
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Cutting board and sharp knife
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle
- Immersion blender optional, for a partially smooth texture
- Box grater optional, for freshly shredded cheese
- Large skillet for cooking the bacon
Ingredients
- 3 pounds Yukon Gold potatoes about 1.4kg, peeled and diced into 1/2-inch cubes
- 4 tablespoons unsalted butter 56g
- 1 medium yellow onion about 1 cup or 150g, finely chopped
- 2 stalks celery diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 1/3 cup all purpose flour 45g
- 4 cups chicken broth 960ml
- 2 cups whole milk 480ml
- 1 cup heavy cream 240ml
- 1 1/2 cups sharp cheddar cheese 170g, shredded, plus more for garnish
- 6 slices applewood smoked bacon cooked and crumbled
- 1/2 cup sour cream 120ml
- green onions sliced, plus more for garnish
- salt and black pepper to taste
Instructions
- Peel the potatoes and cut into 1/2-inch cubes. Finely chop the onion, dice the celery, and dice the carrots. Mince the garlic and set aside. Place the diced potatoes in a bowl of cold water to prevent browning.
- Cook the bacon slices in a large skillet over medium heat for 6-8 minutes until crisp. Transfer to a paper towel-lined plate to drain, then crumble once cool.
- In a Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots and cook for 5-6 minutes until the onion is translucent. Add the garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste.
- Slowly pour in the chicken broth while whisking constantly to prevent lumps. Drain and add the diced potatoes. Bring to a gentle boil, then reduce to a simmer. Cover partially and cook for 15-18 minutes until the potatoes are fork-tender.
- Reduce the heat to low. Pour in the whole milk and heavy cream, stirring gently to combine. Let warm through for 3-4 minutes without boiling.
- Add the shredded cheddar cheese a handful at a time, stirring until fully melted and smooth. For a partially smooth texture, use an immersion blender for a few short pulses.
- Stir in half the crumbled bacon and the sliced green onions. Season with salt and pepper to taste. Stir in the sour cream just before serving. Ladle into bowls and top with remaining bacon, green onions, and extra cheese.
Notes
- Cut the potatoes into uniform pieces so they finish cooking at the same time.
- Whisk the broth in gradually to avoid a lumpy roux.
- Keep the heat low once the dairy goes in to prevent curdling.
- Shred your own cheese from a block for the smoothest melt.
- Don't skip draining the bacon fat, too much can make the soup greasy.
- Let the soup rest for 5 minutes before serving so it thickens slightly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop over low heat, adding a splash of milk if it has thickened too much.
- Freeze in a freezer safe container for up to 2 months, though the texture may be slightly grainier once thawed.
- For a vegetarian version, use vegetable broth and skip the bacon (add a pinch of smoked paprika for depth).
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 32gProtein: 14gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 780mgPotassium: 650mgFiber: 3gSugar: 6gVitamin A: 12IUVitamin C: 15mgCalcium: 20mgIron: 6mg
Tried this recipe?Let us know how it was!