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Classic Creamy Potato Soup

Classic creamy potato soup made with bacon drippings, a buttery flour roux, and simmered russet potatoes for a thick, velvety texture. Finished with cheddar melted into the pot and served with bacon, sour cream, and fresh chives.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Potato soup base
  • 2 lb russet potatoes
  • 1 onion
  • 3 clove garlic
  • 4 strip bacon
  • 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
  • 0.25 sour cream for serving
  • 0.25 chives for serving

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and build the soup
  1. Cook diced bacon in a large pot over medium heat until crispy, about 8-10 minutes, then remove and set aside while leaving the drippings.
  2. Sauté diced onion in the bacon drippings for 4 minutes over medium heat, then add minced garlic and cook 1 minute until fragrant.
  3. Add butter and all-purpose flour, cook 1-2 minutes while stirring constantly, and keep the mixture smooth and bubbling.
  4. Pour in chicken broth, add diced potatoes, bring to a boil, then reduce heat and simmer 15-20 minutes until the potatoes are tender.
Mash, melt cheddar, and season
  1. Stir in whole milk and heavy cream, then use a masher to mash some of the potatoes to create a creamy texture.
  2. Stir in shredded cheddar until fully melted, then season with salt and black pepper until balanced.
Serve
  1. Ladle soup into bowls and top with bacon, sour cream, and chives.

Notes

For the creamiest texture, mash only part of the potatoes so you keep some tender chunks. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of milk or broth if needed. Freezing is not recommended because dairy can separate after thawing. If you want a lighter option, use half-and-half instead of heavy cream and keep the cheese amount the same for flavor.