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Ultimate Creamy Potato Soup with Crispy Bacon

Close-up of a bowl of rich Creamy Potato Soup topped generously with melted cheddar cheese, crispy bacon bits, and fresh green chives.
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Make a rich and velvety potato soup from scratch. This recipe yields a thick, comforting soup perfect for a cold evening.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese (optional)
  • 6 slices bacon, cooked and crumbled
  • 2 tablespoons chopped fresh chives for garnish

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute.
  5. Gradually whisk in the chicken broth until smooth.
  6. Add the diced potatoes, salt, pepper, and thyme. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
  7. Remove the pot from the heat. Use an immersion blender to partially blend the soup until you reach your desired consistency; leave some chunks for texture. Alternatively, carefully transfer about half the soup to a standard blender, blend until smooth, and return it to the pot.
  8. Stir in the whole milk and heavy cream. Heat gently over low heat, stirring often, until the soup is hot. Do not boil after adding the milk and cream.
  9. If using, stir in the shredded cheddar cheese until melted and smooth.
  10. Ladle the soup into bowls. Top each serving with crumbled bacon and fresh chives.

Notes

  • For a richer flavor, sauté the onions and celery in half butter and half bacon grease.
  • If you prefer a thicker soup without cheese, mash a few extra cooked potato pieces against the side of the pot before stirring in the milk.
  • You can prepare the bacon ahead of time to speed up the final assembly.

Nutrition

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