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Stove Top Potato Soup

Stove Top Potato Soup that simmers until tender, then gets mashed for a thick, creamy texture. Made in one pot with crispy bacon, cheddar, and a swirl of cream.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes, peeled and cubed
  • 3 lb russet potatoes
Aromatics and bacon
  • 1 onion
  • 4 garlic cloves
  • 6 bacon strips
Broth and dairy
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup sour cream
Thickener and cheese
  • 3 tbsp all-purpose flour
  • 1.5 cup shredded cheddar
Seasoning
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 0.25 garlic powder to taste

Equipment

  • 1 Dutch oven

Method
 

Crisp the bacon
  1. Cook the bacon in a large heavy-bottomed pot over medium heat until crispy, then remove and set aside.
  2. Keep the bacon drippings in the pot for cooking the aromatics.
Sauté aromatics
  1. Sauté the onion in the bacon drippings for 4 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring to prevent scorching.
Thicken and simmer
  1. Whisk in the flour and cook for 1-2 minutes until it smells nutty.
  2. Pour in the chicken broth and whisk until smooth.
  3. Add the cubed potatoes, bring the mixture to a boil, then reduce heat and simmer for 18-20 minutes until fork-tender.
Mash and finish
  1. Mash the potatoes to your desired consistency, leaving some chunks if you like.
  2. Stir in the heavy cream and sour cream until the soup looks creamy and cohesive.
  3. Add the shredded cheddar and stir until fully melted, then season with salt, pepper, and garlic powder.
Serve
  1. Serve hot, topped with the crispy bacon and any desired additional toppings.

Notes

For the creamiest texture, mash about 1/2 to 2/3 of the potatoes so you still get hearty chunks. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove, adding a splash of broth if needed. Freezing is not recommended because dairy can separate after thawing. For a lighter option, use half-and-half in place of heavy cream (flavor remains similar, texture slightly less rich).