Potato Soup Recipe
Make Potato Soup Recipe: creamy, cheesy potato soup with bacon and chives for cozy dinners.
Ingredients
- 4 slices (about 4 oz / 115 g) thick-cut bacon, cut into 1/2-inch (1.25 cm) pieces
- 2 tablespoons (28 g) unsalted butter
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 medium yellow onion (about 1 cup / 150 g), finely chopped
- 2 medium celery stalks (about 3/4 cup / 75 g), finely chopped
- 3 cloves garlic (about 1 tablespoon / 12 g), minced
- 1/4 cup (30 g) all-purpose flour
- 4 cups (960 ml) low-sodium chicken broth, at room temperature
- 2 cups (480 ml) water, at room temperature
- 2 pounds (900 g) Russet potatoes, peeled and cut into 1/2-inch (1.25 cm) cubes
- 1 bay leaf
- 1 teaspoon (1 g) dried thyme leaves (or 3 teaspoons / 3 g fresh thyme leaves)
- 1 1/4 teaspoons (7 g) kosher salt, plus more to taste
- 1/2 teaspoon (1 g) freshly ground black pepper, plus more to taste
- 2 cups (480 ml) whole milk, at room temperature
- 1 cup (240 ml) heavy cream, at room temperature
- 1/2 cup (120 g) sour cream, at room temperature (optional, for extra richness and tang)
- 1 cup (100 g) shredded sharp cheddar cheese, packed, plus more for serving
- 2 tablespoons (6 g) finely snipped fresh chives or thinly sliced green onions, for garnish
- Reserved crispy bacon pieces, for garnish
- Additional shredded sharp cheddar cheese, for garnish (about 1/2 cup / 50 g)
- Extra freshly ground black pepper and a pinch of smoked paprika, for serving (optional)
Instructions
Step 1: Crisp the bacon and render its fat
Begin by laying the thick-cut bacon pieces in a single layer in your heavy pot; over medium heat cook them until deeply golden and crisp, letting the fat render out and collect in the bottom of the pot. Transfer the crisped bacon with a slotted spoon to a paper-towel–lined plate and set aside for garnish, leaving the shimmering rendered fat in the pot to flavor the next stage. The goal here is glossy, brittle bacon shards with caramelized edges and a clear golden pool of fat remaining in the vessel.
Step 2: Gently soften the aromatics in the bacon fat and butter
Add unsalted butter and a splash of olive oil to the pot with the warm bacon fat; once the butter is melted and foamy, add the finely chopped yellow onion and celery. Cook them over medium heat, stirring frequently, until the vegetables are translucent and just beginning to take on a pale gold at the edges. Stir in minced garlic at the end and let it become fragrant for 30–60 seconds without browning. The result should read as glossy, softened ribbons of onion and celery, flecked with tiny garlic bits and coated in a thin veil of glossy fat.
Step 3: Build a pale blond roux then wake it up with warm broth
Sprinkle the all-purpose flour evenly over the softened vegetables and stir constantly until the flour is fully moistened and forms a pale, bubbly roux that smells slightly nutty but has not browned. Slowly whisk in about a cup of the room-temperature chicken broth to smooth the roux, then continue adding the remaining broth and water while scraping the pot’s fond so everything is fully incorporated. Bring the mixture up to a gentle boil so the base thickens slightly — you want a silky, slightly viscous foundation that clings to a spoon.
Step 4: Add the potatoes and aromatics, then simmer until tender
Stir in the peeled, half-inch cubed Russet potatoes along with the bay leaf, thyme, kosher salt and freshly ground black pepper. Bring the pot back to a gentle boil, then reduce to a steady simmer with the lid partially ajar. Cook, stirring occasionally, until the potato cubes are very tender and just beginning to break apart at the edges, about twenty minutes — the liquid should thicken and take on a creamy, starchy body as the potatoes release their starch.
Step 5: Create a creamy-but-chunky texture
Remove and discard the bay leaf, then transform the soup to a creamy-but-textured state: pulse an immersion blender straight in the pot for short bursts to puree roughly half of the mixture, or transfer a couple cups of the hot potato-and-broth mix to a blender and return the purée. Alternatively, lightly mash with a potato masher for a more rustic feel. The outcome should be a thick, velvety base with visible, tender potato chunks suspended within.
Step 6: Gently incorporate room-temperature dairy and melt in cheese
With the heat very low, slowly stream in the whole milk and heavy cream while stirring constantly so the dairy blends smoothly without boiling; keeping the pot below a bare simmer prevents curdling. Stir in the sour cream if using, then add the shredded sharp cheddar and stir over very low heat until the cheese is fully melted and the soup is lusciously smooth. If it feels too thick, loosen it with a little hot broth or water; taste and adjust salt and pepper to achieve a balanced, lightly peppery finish.
Step 7: Rewarm and prepare garnish elements
Warm the reserved crispy bacon briefly if you like it hot (a few seconds in a skillet or quick microwave burst), and ready the shredded cheddar and snipped fresh chives or thinly sliced green onions for finishing. Have a small pinch bowl with extra freshly ground black pepper and a tiny pinch of smoked paprika at the ready for optional finishing color and a whisper of smoke.
Step 8: Plate, garnish, and serve while hot
Ladle the steaming potato soup into warm deep bowls, then top each portion with a scattering of shredded sharp cheddar, a generous spoonful of crispy bacon pieces, a sprinkle of fresh chives, a few extra grinds of black pepper and a delicate dusting of smoked paprika if desired. Serve immediately while the cheese is melty and the bacon remains crisp.
Notes
- Use a heavy-bottomed pot to prevent scorching when making the roux.
- Keep dairy at room temperature before adding to reduce risk of curdling.
- For a vegetarian version, omit bacon and use vegetable broth; add a dash of smoked paprika for depth.
- To refresh leftovers, thin with hot broth or milk and whisk or briefly blend to restore creaminess.
- Freeze without cream and add cream when reheating to preserve texture.