Creamy Potato Soup
This Creamy Potato Soup is a rich one-pot comfort food made with crispy bacon, Yukon Gold potatoes, a buttery roux, milk, cream, and sharp cheddar cheese. Mashing part of the potatoes creates a naturally thick, velvety texture without the need for heavy cream alone.
Equipment
- large soup pot or Dutch oven
- slotted spoon
- whisk
- potato masher
- wooden spoon
- chef's knife
- cutting board
- box grater for grating the cheddar
- measuring cups and spoons
Ingredients
- 6 slices thick-cut bacon, chopped
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 3 lb Yukon Gold potatoes, cut into 1/2-inch cubes
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 1/2 cups sharp cheddar cheese, grated from a block
- 3 scallions, sliced
- 1/2 cup sour cream, for serving
Instructions
- Cook the chopped bacon in a large pot over medium heat for about 8 minutes until crisp. Transfer the bacon to a paper towel-lined plate with a slotted spoon and leave about 2 tablespoons of bacon fat in the pot.
- Add the diced onion to the pot and cook for 5 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
- Sprinkle in the all-purpose flour and stir constantly for 1 minute, scraping the bottom of the pot.
- Gradually whisk in the chicken broth about 1 cup at a time until the mixture is smooth.
- Add the Yukon Gold potatoes, dried thyme, salt, and black pepper. Bring to a simmer and cook uncovered for 18–20 minutes until the potatoes are fork tender.
- Using a potato masher, mash about one-third of the potatoes directly in the pot while leaving the remaining potatoes in chunks to naturally thicken the soup.
- Reduce the heat to LOW and stir in the whole milk and heavy cream. Warm for about 5 minutes without allowing the soup to boil.
- Remove the pot from the heat and stir in the grated sharp cheddar one handful at a time until melted and smooth. Serve topped with the reserved bacon, sliced scallions, and a spoonful of sour cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup thickens considerably as it cools, so add a splash of chicken broth or milk when reheating over low heat. Freezing is not recommended because the potatoes become mealy and the dairy may separate.