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Cheesy Potato Soup

5 from 4 votes
This Cheesy Potato Soup recipe is made by cooking bacon, sautéing vegetables, creating a roux, then adding potatoes and dairy for a creamy, comforting soup topped with cheese and garnishes.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb bacon diced
  • 1 cup onion diced
  • 1 cup celery diced
  • 1 tablespoon garlic minced
  • 2 lbs russet potatoes peeled and diced
  • ¼ cup flour all purpose
  • 4 cups chicken stock or chicken broth
  • 1 cup heavy cream
  • 2 cups whole milk
  • 1 tablespoon Better Than Bouillon chicken flavor
  • 1½ cups cheddar cheese shredded
  • 3 green onions (garnish) sliced
  • ½ cup sour cream
  • salt and pepper to taste

Method
 

  1. In a large soup pot or Dutch oven, cook your diced bacon over medium-high heat until crispy. Remove crispy bacon to a paper towel and set aside, leaving about 2 tablespoon of grease in the pot.
  2. Reduce to medium heat. Cook the onions and celery in the bacon grease until they become soft, about 3-4 minutes. Add garlic and stir for about 1 minute.
  3. Stir in flour and cook for 1-2 minutes.
  4. Gradually stir in milk, cream, and cups of broth until you have a velvety texture.
  5. Add in the cubed potatoes, Better Than Bouillon, black pepper, and salt (Start with 1 teaspoon salt and ½ teaspoon pepper, adjust to taste). For additional seasoning, you can add Worcestershire sauce. Simmer until the potatoes are tender (about 20-25 minutes).
  6. Stir in bacon and quality cheese until melted.
  7. Use a potato masher to mash the potatoes, or blend them lightly for a thicker soup.
  8. Adjust the seasoning, and serve this delicious soup topped with green onion, a dollop of sour cream, reserved bacon, and extra cheese.

Notes

Bacon: Provides a smoky, salty foundation and crispy texture contrast.
Onions, celery, and garlic: Form the aromatic base of this soup, building essential savory flavors. These vegetables provide depth and complexity while adding subtle sweetness.
Russet potatoes: Are ideal for their high starch content, which helps thicken the soup naturally. They break down beautifully when mashed, creating that classic creamy texture. Note: You can also use Yukon Gold potatoes for this easy potato soup recipe.
Flour: Acts as a thickening agent, creating a roux with the bacon fat that gives the soup its hearty body.
Chicken stock, heavy cream, and whole milk: Creates the soup's rich base. The stock provides depth, while the dairy adds richness and silky texture.
Better Than Bouillon: Intensifies the chicken flavor while adding flavor that regular stock alone can't provide.
Sharp cheddar cheese and green onions: The cheese melts perfectly into the soup, providing tang and richness while the green onions add fresh color and mild onion flavor as garnish.
Sour cream: Adds tanginess and extra creaminess to the soup.