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Close-up of a deep blue ceramic bowl filled with creamy homemade Potato Soup Recipe, crowned with a dollop of sour cream, a handful of shredded cheddar, and crispy bacon bits. Finely chopped chives and a crack of black pepper dot the surface, with a slice of crusty bread peeking in at the edge on a gray countertop, all lit by soft natural window light.

Potato Soup Recipe

A hearty, creamy Potato Soup Recipe that’s perfectly balanced between smooth and chunky, loaded with savory bacon and sharp cheddar ideal for warming up on cold nights.
5 from 1 vote
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Course: Main Course, Soup
Cuisine: American
Keyword: 4 ingredient potato soup, Baked potato soup recipe, Best potato soup recipe, easy potato soup recipe (stovetop), Healthy potato soup recipe, Loaded potato soup recipe, Old fashioned potato soup recipe, Simple potato soup recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Simmer: 20 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 250kcal
Cost: $8

Equipment

  • 1 Large pot or Dutch oven (For cooking soup base)
  • 1 Sharp knife (For chopping)
  • 1 Cutting board
  • 1 Potato masher (Or immersion blender)
  • 1 Ladle (For serving)
  • 1 Small bowl (For holding garnishes)

Ingredients

  • 2 lbs russet potatoes - peeled and cut into 1" cubes
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or whole milk
  • 2 tablespoon unsalted butter
  • 1 medium yellow onion - diced
  • 2 cloves garlic - minced
  • 2 tablespoon all-purpose flour
  • 4 strips thick-cut bacon - cooked until crispy chopped
  • 1 cup sharp cheddar cheese - grated
  • ½ cup sour cream - for topping
  • — — fresh chives or green onions - sliced for garnish
  • — — salt and black pepper - to taste
  • Optional — celery carrots, bay leaf, paprika - for added flavor or color

Instructions

  • Cook bacon, then sauté onions and garlic in the bacon fat until softened
    Top‑down image of a stainless‑steel soup pot on a marble countertop, brimming with creamy potato soup dotted evenly with finely chopped herbs, paprika, and black pepper
  • Stir in flour and cook briefly to form a light roux, then whisk in the broth
    Close overhead of a pot where pale cream is being stirred into tender potato and carrot pieces, creating a smooth, ivory‑colored soup base with small vegetable flecks.
  • Add cubed potatoes, bring to a boil, then reduce heat and simmer until potatoes are tender
    Overhead shot of a wide stainless‑steel pot on a pale stone surface, filled with cubed russet potatoes and diced carrots bubbling gently in golden broth.
  • Mash half the potatoes in the pot and stir in butter, cream, and cheese until smooth
    Top‑down view of a stainless‑steel pot on a light marble countertop, showing diced yellow onion pieces glistening in melted butter as soft steam rises and their edges turn translucent.
  • Ladle the soup into bowls and garnish with sour cream, chives, and reserved bacon pieces

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 240g | Calories: 250kcal (13%) | Carbohydrates: 20g (7%) | Protein: 6g (12%) | Fat: 15g (23%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 50mg (17%) | Sodium: 800mg (35%) | Potassium: 600mg (17%) | Fiber: 3g (13%) | Sugar: 3g (3%) | Vitamin A: 700IU (14%) | Vitamin C: 15mg (18%) | Calcium: 100mg (10%) | Iron: 1.2mg (7%)
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