Description
This Rich and Creamy Potato Soup is a comforting classic featuring tender cubed potatoes simmered in a flavorful broth enriched with sharp cheddar cheese, sour cream, and crispy bacon for an indulgent, hearty meal. Perfect for chilly days, it combines silky texture with fresh chives and a boost of smoky bacon for a satisfying bowl of warmth.
Ingredients
Scale
Soup Base
- 6 slices bacon (chopped)
- ½ medium white onion (finely diced)
- 4 cloves garlic (minced)
- ¼ cup all-purpose flour
- 2 cups chicken broth (or stock)
- 2 cups whole milk
Main Ingredients
- 2 pounds red potatoes or Yukon gold (peeled and cubed, ½-inch pieces)
- 1 cup sharp cheddar cheese (shredded)
- ½ cup sour cream
- ¼ cup fresh chives (chopped)
Seasoning
- Kosher salt (to taste)
- Black pepper (to taste)
Instructions
- Prepare and Cube the Potatoes: Peel the potatoes and cut them into uniform ½-inch cubes to ensure even cooking. Place the cubes in a bowl of cold water to prevent browning while preparing the other ingredients.
- Cook the Bacon Until Crisp: Heat a large soup pot over medium heat and add the chopped bacon. Cook, stirring occasionally, until golden and crispy, about 6–8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pot.
- Sauté Onions and Garlic in Bacon Drippings: Add the diced onion to the bacon fat and cook for 4–5 minutes until translucent and soft, stirring frequently. Add the minced garlic and cook for 1 more minute, stirring to release aroma without burning.
- Incorporate Flour for a Thickening Base: Sprinkle the flour evenly over the onion and garlic mixture and stir continuously for 1 minute to create a roux, which will thicken the soup. Keep heat at medium to avoid burning.
- Slowly Add the Liquids: Reduce heat to medium-low. Gradually whisk in the chicken broth, then slowly add the milk in increments, whisking after each addition to maintain a smooth, lump-free mixture.
- Simmer the Potatoes Until Tender: Drain the potato cubes and add to the pot. Gently stir to coat in the soup base. Increase heat to medium, cover partially, and simmer for 15–20 minutes, stirring occasionally, until potatoes are fork-tender.
- Mash for a Creamy Consistency: Using a potato masher, mash some of the potatoes in the pot to create a creamy texture while keeping some chunks for body. Optionally, use an immersion blender on part of the soup for extra smoothness, but avoid over-blending.
- Add Cheese, Sour Cream, and Chives: Remove the soup from heat. Stir in the shredded cheddar cheese until melted, then blend in the sour cream and chopped fresh chives. Mix until smooth and combined.
- Season and Reintroduce Bacon: Taste the soup and adjust seasoning with kosher salt and black pepper. Stir in half of the crispy bacon to infuse more flavor into the soup.
- Serve Hot and Garnish Generously: Ladle the soup into bowls and top with the reserved crispy bacon, an extra sprinkle of cheddar cheese, and additional fresh chives. Serve immediately with warm bread or a simple side salad.
Notes
- For vegetarian variation, substitute vegetable broth and omit bacon, replacing with smoked paprika for smoky flavor.
- Use Yukon gold potatoes for a creamier texture or red potatoes for a more rustic finish.
- Adjust thickness by adding more broth or milk according to preference.
- Immersion blender helps to customize soup texture—partially mashed or fully smooth.
- To make ahead, prepare soup base and potatoes, refrigerate, then add cheese, sour cream, and bacon before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 240ml)
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 50 mg
Keywords: potato soup, creamy potato soup, bacon potato soup, cheesy potato soup, comfort food, easy soup recipe
