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overhead view of creamy potato soup with bacon

Potato Soup

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
With a thick and creamy consistency, this delicious potato soup is loaded with extra crispy bacon, shredded cheddar cheese, and sliced chives. It's an easy one-pot recipe that anyone can make.

Ingredients

  • 2 pounds russet potatoes (about 2 large), peeled and cut into 1/2-inch pieces
  • 6 slices bacon
  • 1 onion, chopped
  • 10 cloves garlic, minced (Note 1)
  • 2 cups whole milk
  • 2 cups water
  • 1 cup shredded cheddar cheese (Note 2)
  • 1/4 cup all-purpose flour (Note 3)
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon table salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Cook Bacon: Heat large pot (Note 4) over medium heat. Add bacon to pot and cook until crispy, 10 to 15 minutes. Transfer bacon to paper towel to drain. When cool, crumble into small pieces.
  • Sauté: Add onions to pot with bacon grease and cook until they soften, about 5 minutes, stirring occasionally. Add potatoes, garlic, salt, and pepper to pot. Cook for a few minutes, stirring frequently. Add flour to pot, and stir until ingredients are well-mixed, a few minutes.
  • Simmer: Stir in water until well-mixed. Stir in milk. Bring to boil over high heat, then reduce heat and simmer on medium-low until potatoes are cooked, about 15 minutes, stirring occasionally to prevent potatoes from sticking to bottom of pot.
  • Serve: Serve soup into bowls, and top with crumbled bacon, shredded cheddar cheese, and chopped chives (Note 5).

NUTRITION

Makes 4 Servings
Amount Per Serving:
Calories 470 (35% from fat)  
Total Fat 18g 28%
   Saturated Fat 9g 46%
Cholesterol 52mg 17%
Sodium 1040mg 43%
Net Carb 53g  
Total Carb 57g 19%
   Dietary Fiber 4g 16%
   Sugars 9.5g  
Protein 20g  
Vitamin A 12% · Vitamin C 77% · Calcium 38% · Iron 14%

PHOTOS

overhead view of creamy potato soup with bacon
making potato soup in yellow dutch oven
potato soup served in wooden bowl
close up view of potato soup

NOTES & TIPS

(1) Garlic. About 1 bulb of garlic. If this is too strong for you, use less garlic.
(2) Cheddar Cheese. This is used as a topping for the soup after it's made. Substitute with your favorite shredded cheese.
(3) Flour. This is used to thicken the soup, and can be substituted with your thickener of choice.
(4) Large Pot. I use a 6-quart dutch oven.
(5) Serving / Leftovers. Serve potato soup with saltines, garlic knots, cheese biscuits, and/or roasted mushrooms. Cover and store leftovers (soup separate from the toppings) in the refrigerator for up to 2 days, and reheat using the microwave.