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Creamy Potato Soup
5 from 24 votes

Creamy Potato Soup

Creamy Potato Soup combines diced russet potatoes cooked in chicken broth with sautéed onion, garlic, and crispy bacon for depth of flavor. The soup is thickened with flour and pureed to a smooth consistency then enriched with sour cream, butter, and cheddar cheese for creaminess and richness. Chopped chives added at serving provide a fresh herbal note.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 8 portions
Calories: 484 kcal
Course: Main Course, Soup
Cuisine: American

Ingredients

  • 6 Bacon thick-cut, 8oz/227g sliced, cut into ½-inch pieces
  • 1 yellow onion large, roughly chopped
  • 4 garlic large cloves, smashed and peeled
  • 2 tablespoons all-purpose flour
  • 6 cups chicken broth
  • 3 lbs russet potato peeled and cut into 1-inch cubes
  • 1½ teaspoons salt
  • ½ teaspoon black pepper freshly ground
  • ½ teaspoon thyme dried
  • 1 cup sour cream
  • 3 tablespoons butter unsalted
  • 3 tablespoons chives chopped fresh
  • 1 cup cheddar cheese shredded

Instructions

    Cup of Yum
  1. In a large saucepan or Dutch oven over medium heat, cook the bacon, stirring frequently, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Pour off and discard all but about 2 tablespoons of the bacon fat.
  2. Return the pot to the stove over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion is soft and translucent, about 5 minutes. Do not brown; reduce the heat if necessary. Add the flour and stir until dissolved, about 30 seconds.
  3. Pour in the chicken broth, stirring with a wooden spoon to scrape any brown bits off the bottom of the pan. Increase the heat to high and bring to a boil. Carefully add the potatoes, along with the salt, pepper, and thyme, and bring to a boil again. Reduce the heat to low, cover, and cook until the potatoes are very tender, 20 to 25 minutes.
  4. Off the heat, use an immersion blender to purée the soup until completely smooth. (Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the center hole in the lid, and cover with a kitchen towel, to allow the steam to escape.) Add the sour cream and butter and whisk by hand until the butter is melted and the sour cream is incorporated. Taste and adjust the seasoning if necessary. Ladle the soup into bowls and top with the chives, cheese, and reserved bacon.

Notes

  • Make the soup up to two days ahead and refrigerate; hold off adding bacon, chives, and cheese until serving to preserve texture.
  • Reheat over medium heat, thinning with water or milk if the soup thickens too much in the fridge.
  • To easily peel and cook garlic without burning, smash cloves unpeeled before cooking; the peel slips off and garlic cooks gently.
  • Chill bacon in the freezer for 15 minutes before cutting to make slicing easier and cleaner.

Nutrition Information

Calories 484kcal (24%) Carbohydrates 43g (14%) Protein 17g (34%) Fat 28g (43%) Saturated Fat 13g (65%) Cholesterol 67mg (22%) Sodium 1091mg (45%) Fiber 3g (12%) Sugar 6g (12%)

Nutrition Facts

Serving: 8 portions

Amount Per Serving

Calories 484

% Daily Value*

Calories 484kcal 24%
Carbohydrates 43g 14%
Protein 17g 34%
Fat 28g 43%
Saturated Fat 13g 65%
Cholesterol 67mg 22%
Sodium 1091mg 45%
Fiber 3g 12%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.