There’s nothing quite like a bowl of homemade potato soup to warm both body and soul. This creamy potato soup recipe combines the hearty goodness of red potatoes with smoky bacon and sharp cheddar cheese, creating a rich, velvety comfort food masterpiece. Drawing inspiration from traditional farmhouse cooking, I’ve perfected this recipe through countless winter evenings, balancing flavors and textures to create the ultimate bowl of comfort.
Prep Time
- Preparation: 20 minutes
- Cooking: 35 minutes
- Total Time: 55 minutes
- Servings: 6-8 bowls
Ingredients
For the Base:
- 6 slices bacon (170g), chopped
- 1 medium white onion (about 150g), diced
- 4 cloves garlic (20g), minced
- ¼ cup (30g) all-purpose flour
- 2 cups (480ml) chicken broth or stock
- 2 cups (480ml) whole milk
- 2 pounds (900g) red potatoes, peeled and diced into ½-inch cubes
For the Finishing Touches:
- 1 cup (100g) sharp cheddar cheese, freshly shredded
- ½ cup (120g) sour cream
- ¼ cup (15g) fresh chives, finely minced
- Kosher salt and freshly ground black pepper to taste
Optional Garnishes:
- Extra crispy bacon bits
- Additional shredded cheddar
- Fresh chives
- A dollop of sour cream
Detailed Instructions
1. Prepare the Base
- I begin by placing a large, heavy-bottomed Dutch oven or soup pot over medium heat.
- I add the chopped bacon, cooking it until perfectly crispy and golden brown (about 8-10 minutes).
- Using a slotted spoon, I transfer the bacon to a paper towel-lined plate, reserving the flavorful bacon fat in the pot.
2. Build the Flavor Base
- In the bacon fat, I sauté the diced onions until they become translucent and slightly golden (5-6 minutes).
- I add the minced garlic, cooking just until fragrant (about 60 seconds), being careful not to let it brown.
3. Create the Roux
- I sprinkle the flour over the onion-garlic mixture, whisking constantly to create a paste (this is called a roux).
- I cook this mixture for 1-2 minutes to eliminate the raw flour taste.
4. Develop the Soup Base
- Very gradually, I pour in the chicken stock while whisking constantly to prevent lumps.
- I follow with the milk, continuing to whisk until the mixture is completely smooth.
- I add the diced potatoes and bring the mixture to a gentle simmer.
- I reduce heat to medium-low, maintaining a gentle bubble without boiling.
5. Cook to Perfection
- I simmer the soup for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.
- Using a potato masher, I partially mash some of the potatoes while leaving others whole for texture.
- I continue cooking until the soup reaches my desired thickness.
6. Finish and Season
- I remove the pot from heat and stir in the shredded cheddar until melted.
- I fold in the sour cream, most of the crispy bacon, and minced chives.
- I taste and adjust the seasoning with kosher salt and freshly ground black pepper.
Pro Tips for Success
- I always use red potatoes for their creamy texture and ability to hold their shape.
- Freshly grated cheese melts much better than pre-shredded varieties.
- I never let the soup boil after adding milk to prevent curdling.
- For extra richness, I sometimes add a splash of heavy cream at the end.
Storage and Reheating
The soup can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, I do so gently over low heat, stirring occasionally and adding a splash of milk if needed to achieve the desired consistency.
Nutrition Information
Per serving (1 bowl):
- Calories: 385
- Total Fat: 22g
- Saturated Fat: 11g
- Cholesterol: 55mg
- Sodium: 680mg
- Total Carbohydrates: 35g
- Dietary Fiber: 3g
- Protein: 15g
- Calcium: 250mg
- Iron: 2mg
This creamy potato soup is perfect for cold winter evenings, casual family dinners, or whenever you need a comforting bowl of homemade goodness. The combination of tender potatoes, crispy bacon, and sharp cheddar creates a satisfying meal that’s sure to become a family favorite. Serve with crusty bread for a complete meal that will warm you from the inside out.
