Classic Creamy Potato Soup is the ultimate bowl of comfort food. Rich, velvety, and deeply satisfying, it turns humble potatoes into a luxurious meal without needing heavy cream—thanks to a simple trick of blending a portion of the potatoes right in the pot to create a natural, creamy base.
Loaded with tender chunks of potato, garlic, onions, and crispy bacon, this soup is a cozy, foolproof favorite for chilly days.
Ingredients
The Base & Veggies:
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3 lbs Russet or Yukon Gold potatoes (peeled and diced into ½-inch cubes—Yukon Golds give a buttery flavor and texture)
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4 strips thick-cut bacon (diced, for cooking and garnish)
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¼ cup (½ stick) unsalted butter
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1 medium yellow onion, finely diced
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2 stalks celery, finely diced
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3 cloves garlic, minced
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⅓ cup all-purpose flour (to thicken the soup)
The Broth & Dairy:
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4 cups low-sodium chicken broth (or vegetable broth)
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2 cups whole milk or half-and-half
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1 cup sharp cheddar cheese, freshly shredded (plus extra for serving)
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½ cup sour cream (optional, for extra richness)
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Salt and freshly cracked black pepper to taste
The Toppings:
Instructions
1.Crisp the Bacon:Cook diced bacon in a large Dutch oven until crisp, remove with a slotted spoon, and leave 2 tablespoons of bacon grease in the pot.
In a large, heavy-bottomed Dutch oven or soup pot, cook the diced bacon over medium-high heat until crisp and browned. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving about 2 tablespoons of the rendered bacon grease in the pot.
2.Sauté the Aromatics:Melt butter in the bacon grease, then sauté onions and celery until tender before adding garlic.
Add the butter to the pot along with the bacon grease. Once melted, add the diced yellow onion and celery. Cook for 6 to 8 minutes until the vegetables are soft and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.
3.Create the Roux Base:Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly to remove the raw flour taste.
Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir constantly with a wooden spoon for 1 to 2 minutes. This coats the vegetables and creates a roux that will give your soup a velvety body.
4.Add Broth and Potatoes:Gradually pour in chicken broth and milk while whisking, then add diced potatoes and bay leaves.
Slowly pour in the chicken broth and milk while whisking vigorously to prevent any lumps from forming. Add the diced potatoes and bring the soup to a gentle boil over medium-high heat.
5.Simmer and Cream:Simmer for 15 to 20 minutes until potatoes are fork-tender, then mash or blend a portion for a creamy texture.
Reduce the heat to medium-low, cover, and let simmer for 15 to 20 minutes, stirring occasionally, until the potatoes are completely tender when pierced with a fork. For a rich, creamy texture, use a potato masher to mash about half of the potatoes directly in the pot (or use an immersion blender for a few quick pulses, leaving plenty of hearty chunks).
6.Finish with Cheese and Serve:Stir in shredded cheddar cheese and sour cream until melted, season to taste, and serve topped with bacon and chives.
Turn off the heat. Stir in the shredded cheddar cheese and sour cream until completely melted and smooth. Season generously with salt and black pepper to taste. Ladle into warm bowls and top with your reserved crispy bacon, green onions, and extra cheese!
