Potato Soup

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Potato soup has two bad destinations: thin enough to drink through a straw or so thick you could patch a driveway with it. This version lands in the middle by using three separate sources of body instead of simply attacking the pot with flour. Russet potatoes naturally release starch, a small butter-and-flour roux thickens the broth and milk, and blending only about one-third of the finished soup makes it creamy while leaving actual pieces of potato behind.

Bacon starts the whole operation. Once crisp, it comes out, but a couple tablespoons of the drippings stay behind for the onion and garlic. Butter and flour follow, then chicken broth and milk are added gradually so the base stays smooth. The diced russets simmer with salt, pepper, and smoked paprika until completely fork-tender. After partial blending, heavy cream, freshly shredded sharp cheddar, and sour cream finish the soup. Keep the heat low once the cheese goes in; boiling melted cheddar is a reliable way to turn a peaceful pot of soup grainy. Serve it with the reserved bacon, more cheddar, and sliced green onions. Every spoonful should have creamy broth, tender potato, smoke from the bacon and paprika, and enough sharp cheese to keep the potatoes from tasting like they were raised in isolation.

Prep15 minutes

Cook30 minutes

Total45 minutes

Serves6 servings

DifficultyEasy

Ingredients

Servings

6 strips bacon, chopped
1 medium yellow onion, diced (about 1 cup)
3 cloves garlic, minced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups chicken broth
2 cups whole milk
2 pounds russet potatoes, peeled and cut into ¾-inch cubes (about 4 medium potatoes)
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
½ teaspoon smoked paprika
½ cup heavy cream
1½ cups sharp cheddar cheese, shredded (freshly shredded, not bagged)
½ cup sour cream
3 green onions, thinly sliced, for serving
Extra shredded cheddar and bacon for topping

Instructions

1In a large heavy-bottomed pot or Dutch oven over medium heat, cook the chopped bacon until crispy, about 6–8 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon drippings in the pot and discard the rest.
2Add the diced onion to the pot and cook in the bacon drippings over medium heat until softened and translucent, about 4–5 minutes. Add the garlic and cook for another 60 seconds, stirring constantly, until fragrant.
3Add the butter to the pot and let it melt into the onions. Sprinkle the flour over the onion mixture and stir continuously for about 1–2 minutes to cook out the raw flour taste. The mixture will look a little pasty — that is correct.
4Slowly pour in the chicken broth while stirring to prevent lumps, scraping up any bits from the bottom of the pot. Add the milk, diced potatoes, salt, pepper, and smoked paprika. Stir to combine.
5Bring the soup to a boil over medium-high heat, then reduce heat to medium-low. Simmer uncovered for 15–18 minutes, stirring occasionally, until the potatoes are completely fork-tender. Cook poultry until the thickest piece reaches 165°F on an instant-read thermometer.
6Using an immersion blender, blend about one-third of the soup directly in the pot — you want some texture left, not a completely smooth purée. Alternatively, carefully ladle about 2 cups of the soup into a blender, blend until smooth, and stir it back in. This step is what makes the soup thick and creamy without adding extra starch.
7Reduce the heat to low. Pour in the heavy cream and stir to combine. Add the shredded cheddar in two or three handfuls, stirring between each addition until fully melted. Do not let the soup boil after adding the cheese — it can break and turn grainy.
8Remove the pot from heat and stir in the sour cream until fully incorporated. Taste and adjust salt and pepper as needed.
9Ladle into bowls and top with reserved bacon, extra shredded cheddar, and sliced green onions. Serve immediately.

Nutrition Information

Estimated per serving: 1 of 6 servings.

540Calories

20 gProtein

44 gCarbohydrates

33 gTotal Fat

19 gSaturated Fat

5 gFiber

10 gTotal Sugars

1310 mgSodium

100 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Shred your own cheddar. Bagged pre-shredded cheese has a starch coating that makes sauces grainy and melts unevenly. I learned this the hard way in front of company, and I mention it here so you do not have to.
Cut your potato pieces as uniformly as you can manage. Uneven cubes mean some will be mushy while others are still firm, and the soup will have an identity crisis about what texture it is going for.
Do not skip the partial blend. Watery potato soup is almost always the result of skipping this step. You do not need a fancy blender — a potato masher pressed against the side of the pot a few times does about 80% of the same job.

Substitutions

bacon → smoked turkey sausage or omit entirely For a lower-fat or pork-free version, use smoked turkey sausage browned in a teaspoon of olive oil. To make it fully vegetarian, skip the meat and use butter for sautéing; swap chicken broth for vegetable broth.

heavy cream → half-and-half or evaporated milk Half-and-half gives a slightly lighter result with the same creamy consistency. Evaporated milk works well and adds a subtle sweetness. Do not use regular skim or low-fat milk here — it will not thicken the same way.

russet potatoes → Yukon Gold potatoes Yukon Golds have a naturally buttery flavor and creamier texture, and they hold their shape slightly better than russets. Both work well; the soup will just be a little less fluffy and a little more velvety with Yukons.

sour cream → plain full-fat Greek yogurt Full-fat Greek yogurt adds the same tangy finish and a bit of extra protein. Stir it in off the heat just like you would the sour cream so it does not curdle.

Storage Instructions

Store cooled leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently — do not boil or the dairy can separate. Add a splash of broth or milk when reheating to loosen the consistency, since the soup thickens significantly when cold. Potato soup does not freeze well; the potato texture becomes grainy and watery after thawing.

Make Ahead

You can make this soup up to 2 days ahead and store it covered in the refrigerator before the final cheese and sour cream step. When ready to serve, reheat gently over low heat, then stir in the cheese and sour cream off the heat as directed. The flavor is actually better on day two.

Frequently Asked Questions

Can I make this ahead of time?

Yes. Cook Potato Soup ahead, cool it promptly, and refrigerate it covered. Reheat gently before serving; add any fresh garnish or crunchy topping at the end instead of storing it in the pot.

How do I store the leftovers?

Store the leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently — do not boil or the dairy can separate. Add a splash of broth or milk when reheating to loosen the consistency, since the soup thickens significantly when cold. Potato soup does not freeze well; the potato texture becomes grainy and watery after thawing.

Can I freeze it?

Yes. See the storage section on this page for exact freezing and thawing directions — most versions of Potato Soup freeze well for up to 2–3 months when cooled fully first and portioned into airtight containers.

Can I adjust it for what I have on hand?

Yes. Tested adjustments on this recipe include bacon → smoked turkey sausage or omit entirely; heavy cream → half-and-half or evaporated milk; and russet potatoes → Yukon Gold potatoes.

What's the most common mistake to avoid?

Shred your own cheddar. Bagged pre-shredded cheese has a starch coating that makes sauces grainy and melts unevenly. I learned this the hard way in front of company, and I mention it here so you do not have to.

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