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Classic Creamy Potato Soup

Classic potato soup made in one pot with crispy bacon drippings, a roux-thickened base, and tender diced russet potatoes. Finished with mashed potatoes for a creamy texture and melted cheddar for a rich golden swirl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Potato soup base
  • 2 lb russet potatoes Peeled and diced.
  • 1 onion Diced.
  • 3 cloves garlic Minced.
  • 4 strips bacon Diced; cook until crispy and reserve drippings.
  • 4 cup chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 cup shredded cheddar
  • 1 sour cream For serving.
  • 1 chives For serving.

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and aromatics
  1. Cook diced bacon in a large pot over medium heat until crispy, about 8 to 12 minutes, then remove and set aside while leaving the drippings. Look for browned bacon bits and active sizzling in the drippings.
  2. Sauté the diced onion in the bacon drippings for 4 minutes. Stir and cook until softened and glossy.
  3. Add the minced garlic and cook for 1 minute. Stir until fragrant, without browning.
Build the soup base
  1. Add the butter and all-purpose flour and cook for 1 to 2 minutes, stirring constantly. It should smell toasted and look slightly thickened.
  2. Pour in the chicken broth and add the diced russet potatoes, then bring to a boil and reduce heat. You should see steady bubbles before reducing to a gentle simmer.
  3. Simmer for 15 to 20 minutes until the potatoes are tender. A knife should slide in easily with little resistance.
Cream, mash, and finish
  1. Stir in the whole milk and heavy cream. Watch for the soup to turn creamy and steam gently.
  2. Use a masher to mash some of the potatoes to create a creamy texture. Stop when you see partial chunks and a thicker body.
  3. Stir in the shredded cheddar until melted, then season with salt and black pepper. The soup should look smooth and glossy with no cheese streaks.
Serve
  1. Ladle the soup into bowls and top with the reserved bacon, sour cream, and chives. The final look should be golden and creamy with visible bacon bits and green flecks.

Notes

For extra-thick soup without adding extra flour, mash more of the potatoes once they’re tender; keep a gentle simmer so the dairy doesn’t separate. Store in an airtight container in the refrigerator up to 3 days and reheat on the stovetop over low heat, adding a splash of milk if needed. Freezing is not recommended because the dairy may change texture. For a lighter option, use half-and-half instead of heavy cream and reduce the cheddar slightly to cut richness.