Creamy Potato Soup

overhead view of creamy potato soup in a bowl, topped with crispy bacon, shredded cheese, and chives

Print Recipe

No ratings yet

Creamy, cozy, and packed with bacon, cheese, and tender potatoes—this easy potato soup is the ultimate comfort food!

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 457kcal

Author: Nora from Savory Nothings

Ingredients

4 slices thick-cut bacon diced
1 medium onion finely chopped (about 1 cup)
2 sticks celery finely chopped (about 1 cup)
2 cloves garlic minced (about 1.5 teaspoons)
2 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups chicken broth
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon dried parsley
¼ teaspoon smoked paprika
1 pound russet potatoes scrubbed and diced into ½-inch cubes (peel if desired, but it’s not necessary)
1 pound Yukon Gold potatoes scrubbed and diced into ½-inch cubes (peel if desired, but it’s not necessary)
2 cups whole milk
½ cup sour cream
1 cup sharp cheddar cheese shredded
optional toppings fresh chives or green onions, sour cream, crispy bacon, cheese…

Instructions

Cook bacon: Cook the bacon in a large Dutch oven or soup pot over medium heat until crispy, about 5 minutes. Use a slotted spoon to remove the bacon and drain it on a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot.
4 slices thick-cut bacon
Cook aromatic vegetables: Add the onion and celery to the pot and cook over medium heat until softened, about 6-7 minutes. Stir in garlic, cook for 30 seconds.
1 medium onion, 2 sticks celery, 2 cloves garlic
Make roux: Add butter to pot and allow to melt. Reduce heat to medium-low. Sprinkle the flour over the mixture and stir constantly for 1-2 minutes, letting the flour absorb the bacon grease.
2 tablespoons unsalted butter, 4 tablespoons all-purpose flour
Add broth and seasoning: Slowly whisk in the chicken broth, making sure there are no lumps. Stir in the salt, black pepper, parsley, and smoked paprika. Bring the mixture to a gentle simmer.
4 cups chicken broth, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, ½ teaspoon dried parsley, ¼ teaspoon smoked paprika
Cook potatoes: Add the potatoes and stir to combine. Bring to a boil, then reduce the heat to medium-low, cover, and cook for 10-12 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
1 pound russet potatoes, 1 pound Yukon Gold potatoes
Add milk: Reduce the heat to low and pour in the milk, stirring until smooth. Mash about ½ cup of the potatoes with a fork and stir them back into the soup for a thicker consistency. (For extra-thick soup, combine 2 tablespoons cornstarch with 2-3 tablespoons cold water to make a slurry; gradually stir into the soup until desired consistency is reached.)
2 cups whole milk
Finish: Remove from heat and stir in the sour cream and shredded cheddar cheese until melted and fully incorporated. Taste and adjust seasoning if needed. Ladle into bowls and top with crispy bacon, extra shredded cheese, sour cream, and fresh chives or green onions. Serve warm and enjoy!
½ cup sour cream, 1 cup sharp cheddar cheese, optional toppings

Notes

Ingredient notes: Bacon – Adds smoky depth; turkey bacon works or skip it. Potatoes – Russet breaks down for creaminess, Yukon Gold holds shape; use both for balance. Cheddar cheese – Sharp cheddar melts best, but any cheese works. Sour cream – Adds tang; Greek yogurt is a sub, but lower-fat versions may split.

Cooking tips: Don’t overcook potatoes – For a chunky soup, cook until fork-tender, not mushy. Use a mix of potatoes– Russets for creaminess, Yukons for texture. Mash for thickness, blend for smoothness – Mash some potatoes for a thicker soup or blend for a silky texture. Add dairy last – Stir in milk, sour cream, and cheese off heat to prevent curdling.

Storage & reheating: Let soup cool before storing in an airtight container in the fridge for up to 3 days. Reheat gently on low, stirring occasionally; add milk or broth if too thick. Avoid boiling to prevent dairy from separating. Freezing not recommended – Dairy can turn grainy, and potatoes may become spongy.

Nutrition