Potato Soup Recipe

The Ultimate Comfort in a Bowl

There are few dishes that feel like a warm hug in a bowl, but potato soup is undoubtedly one of them. It is more than just a meal; it is a direct line to our most cherished memories of home, a comforting remedy on a chilly day, and a testament to the simple, soul-soothing power of food. This soup evokes a sense of nostalgia, connecting us to childhood kitchens and family traditions built around a steaming pot.

This recipe honors that tradition while elevating it to its most delicious potential. It balances rustic simplicity with layers of rich, savory flavor, transforming humble, everyday ingredients into something truly spectacular. Prepare to create a soup that is not only foolproof and crowd-pleasing but also deeply satisfying, destined to become your new go-to comfort food.

Why Make This Delicious Soup & When to Serve It

The magic of potato soup lies in its beautiful paradox: it is both incredibly simple to make and profoundly satisfying to eat. It is a delicious reminder that you do not need fancy or expensive ingredients to create a meal that feels luxurious and comforting. The humble potato, a symbol of resilience and quiet strength, is the star, proving that the best meals often come from the heart of the pantry.

This soup is wonderfully versatile, fitting perfectly into any occasion that calls for warmth and connection.

Cozy Weekends: Imagine a quiet weekend, a good book, and a steaming bowl of this creamy soup. It is the ideal companion for relaxing days when all you crave is comfort and ease.
Holiday Dinners & Potlucks: Served in smaller cups, it makes an elegant starter for a holiday feast. It is also a perfect dish to bring to a potluck; it is budget-friendly, serves a crowd, and is universally loved by all ages.
Family Gatherings: This is the kind of recipe that creates and continues family traditions. It harkens back to the "Grandma's recipe" feeling, making it a wonderful centerpiece for family dinners where new memories are made.

Ingredients (Serves 6-8)

6 slices of thick-cut bacon, chopped: This provides not only a crispy, salty garnish but also renders the essential flavorful fat that will form the savory foundation of our entire soup.
1 large yellow onion, finely chopped: As a core aromatic, the onion is sautéed to release its natural sugars and develop a deep, sweet, and savory flavor base through the Maillard reaction.
2 stalks celery, finely chopped: Celery adds a subtle, earthy, and slightly peppery note to the aromatic base, providing a classic flavor counterpoint that prevents the soup from tasting flat.
3 cloves garlic, minced: Added after the onions have softened, garlic provides a pungent, savory kick that rounds out the flavor foundation without overpowering the other ingredients.
¼ cup all-purpose flour: This is the cornerstone of our roux, a classic thickening agent that combines with the fat to give the soup a stable, luxurious body and prevent the dairy from separating.
3 ½ lbs (about 6-7 medium) Russet potatoes, peeled and cut into ½-inch cubes: Chosen for their high starch content, Russets break down beautifully during cooking, releasing starches that naturally thicken the soup into a wonderfully velvety consistency.
6 cups low-sodium chicken broth: Using broth instead of water is non-negotiable for a deeply flavorful soup; it provides a rich, savory liquid base that enhances all the other ingredients.
1 cup whole milk: This begins the process of adding creaminess and richness to the soup, contributing a subtle sweetness and a lighter dairy note than pure cream.
½ cup heavy cream: The finishing touch for an ultra-silky and decadent mouthfeel. The high fat content ensures a rich texture and helps stabilize the soup, preventing curdling.
1 cup sharp cheddar cheese, shredded, plus more for garnish: Stirred in at the end, the cheese melts to provide a final layer of thickness and a sharp, tangy flavor that cuts through the richness of the potatoes and cream.
½ cup sour cream: Added off-heat, sour cream introduces a delightful tang and coolness that brightens the entire soup, mimicking the classic loaded baked potato experience.
Salt and freshly ground black pepper, to taste: These are fundamental flavor enhancers. We will season in layers throughout the cooking process to build a complex and well-rounded taste profile.
Fresh chives, finely chopped, for garnish: A classic garnish that provides a mild, fresh oniony bite and a pop of vibrant color, cutting through the richness of the finished soup.

Step-by-Step Preparation

Render the Bacon and Create the Flavor Foundation: In a large Dutch oven or heavy-bottomed pot over medium heat, cook the 6 slices of chopped bacon until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 3 tablespoons of the rendered bacon fat in the pot. This fat is liquid gold, packed with smoky flavor that will infuse the entire soup.
Sauté the Aromatics: Add the 1 chopped yellow onion and 2 stalks of celery to the bacon fat. Cook, stirring occasionally, for 8-10 minutes until they are soft, translucent, and beginning to caramelize. Add the 3 minced garlic cloves and cook for another minute until fragrant. This slow sauté builds an essential layer of sweet and savory flavor.
Form the Roux to Ensure Creaminess: Sprinkle the ¼ cup of all-purpose flour over the cooked vegetables. Stir constantly for about one to two minutes to cook out the raw flour taste and form a thick paste. This step, known as creating a roux, is crucial for thickening the soup and ensuring the dairy incorporates smoothly later without curdling.
Incorporate Liquids and Cook the Potatoes: Gradually whisk in the 6 cups of low-sodium chicken broth, a little at a time, ensuring the roux dissolves completely. Add the 1 cup of whole milk, then stir in the 3 ½ lbs of diced Russet potatoes. Season generously with salt and pepper, bring the mixture to a simmer, then reduce the heat to maintain a gentle simmer.
Simmer for Tenderness and Starch Release: Cook for 15-20 minutes, stirring occasionally, until the potatoes are very tender and can be easily pierced with a fork. During this time, the potatoes will release their starches, a process called gelatinization, which begins to naturally thicken the broth, creating the soup's body. Do not boil vigorously, as this can cause the milk to scorch.
Create the Perfect Texture: Reduce the heat to low. Use a potato masher to gently mash about half of the potatoes directly in the pot, or use an immersion blender for just a few quick pulses. This technique thickens the soup beautifully while leaving satisfying chunks of potato for texture, avoiding the gluey consistency that can come from over-blending.
Finish with Dairy and Cheese: Remove the pot from the heat. Slowly stir in the ½ cup of heavy cream and the ½ cup of sour cream until fully incorporated. Add the 1 cup of shredded sharp cheddar cheese and stir gently until it has completely melted into the soup. Adding dairy off-heat prevents it from splitting or becoming grainy.
Final Seasoning and Garnish: Taste the soup and adjust the seasoning with more salt and pepper as needed. Stir in half of the reserved crispy bacon. Ladle the hot soup into bowls and garnish with the remaining bacon, extra shredded cheese, and fresh chives before serving.

Tips for the Perfect Soup

Achieve the Perfect Creamy Texture: The key is to leverage the potato's starch without overworking it.
- Avoid the "Gluey" Trap: Over-blending high-starch Russet potatoes releases too much starch, resulting in a gummy, unpleasant texture. Use a light hand with an immersion blender or, even better, a simple potato masher for a rustic, foolproof texture.
- Rinse Your Spuds: For an extra layer of protection against gluiness, you can rinse your diced potatoes in cold water before adding them to the pot. This washes away excess surface starch.
Build Deep, Layered Flavor: A truly memorable soup has complexity.
- Don't Skip the Browning: The flavor developed when you sauté the aromatics (the Maillard reaction) is fundamental. Don't rush this step; let the onions become sweet and golden. Using the rendered bacon fat is a non-negotiable flavor booster.
- Season in Stages: Add salt and pepper with the aromatics, again with the potatoes, and adjust at the very end. Seasoning throughout the process builds flavor, rather than just making the final dish salty.
- The Chef's Finishing Touch: A rich, creamy soup can taste flat. Brighten it up at the end with a splash of acidity, like a teaspoon of white wine vinegar or a squeeze of lemon juice, to cut through the richness and make the flavors pop.
Mastering Dairy for Silky Smoothness: Avoid the dreaded curdled soup.
- Temper Your Dairy: While this recipe adds dairy off-heat, if you ever add it to a simmering soup, warm it first. Whisk a ladle of the hot soup into your cold milk or cream before stirring the mixture back into the pot. This gentle introduction prevents the proteins from seizing and splitting.
- Fat is Your Friend: Higher-fat dairy like heavy cream is much more stable and less likely to curdle than low-fat milk, especially in the presence of acidic ingredients.

Serving Ideas: From Simple to Sensational

Garnishes & Toppings: Set up a "toppings bar" and let everyone customize their own bowl.
- Classic Comfort: Crispy crumbled bacon, sharp cheddar cheese, sour cream or Greek yogurt, and fresh chives or green onions.
- Herby & Fresh: A sprinkle of fresh parsley, dill, or thyme adds an aromatic lift.
- Crunch & Texture: Homemade croutons, fried shallots, toasted walnuts, or even crushed potato chips add a delightful crunch.
- Gourmet Twists: Offer a "soup buffet" with themed toppings like an Italian style (crumbled Italian sausage, grated Fontina, torn basil) or a French style (crumbled Roquefort, sautéed mushrooms, rosemary).
Perfect Side Pairings:
- Crusty Breads: A hearty soup demands good bread for dipping. Try a tangy Sourdough, a rustic Rosemary Focaccia, or a classic French Baguette for soaking up every last drop.
- Gourmet Sandwiches: Elevate the classic soup-and-sandwich combo. A sharp Apple and Brie Grilled Cheese or a hearty Pulled Pork Sandwich offers a fantastic contrast.
- Crisp Salads: Balance the richness of the soup with a fresh, acidic salad. A Kale Caesar Salad with a sharp dressing or a simple Arugula Salad with Lemon Vinaigrette cuts through the creaminess perfectly.

Tips for Keeping Potato Soup Fresh Longer

Keeping It Fresh

Cool Down Quickly: Before refrigerating, cool the soup to room temperature. To speed this up, place the pot in an ice bath in the sink and stir frequently. This prevents condensation and preserves flavor.
Airtight Storage: Store the cooled soup in an airtight container in the refrigerator. This will keep it fresh and prevent it from absorbing other odors.
Shelf Life: Properly stored, your potato soup will last for up to four days in the refrigerator.

Serving Tips

Freezing for Later: You can absolutely freeze potato soup, but with a crucial modification for best results.
Hold the Dairy: The key is to freeze the soup before adding the heavy cream, sour cream, and cheese. Dairy products tend to separate and become grainy when thawed, so omitting them at this stage is essential.
Proper Freezing Technique: Ladle the cooled, dairy-free soup base into freezer-safe bags or containers, leaving about an inch of headspace for expansion. It will keep well for up to three months.

Conclusion

From a few simple pantry staples emerges a bowl of pure, unadulterated comfort. This potato soup recipe delivers on every level—creamy, savory, and rich with layered flavors that feel both nostalgic and new. Give it a try, gather your loved ones, and start a delicious new tradition of your own.

Frequently Asked Questions

Q: What are the best potatoes for potato soup?

A: For a thick and velvety soup, high-starch potatoes like Russets are the best choice as they break down and naturally thicken the broth. If you prefer distinct chunks of potato that hold their shape, use a waxy, medium-starch variety like Yukon Gold or red potatoes.

Q: How can I make my potato soup thicker without it becoming gluey?

A: The best way is to gently mash some of the cooked potatoes directly in the pot, which releases their natural starches. Avoid over-blending with an immersion or countertop blender, as this overworks the starches and creates a gummy, gluey texture.

Q: My potato soup tastes bland. How can I fix it?

A: Blandness is often due to under-seasoning, so ensure you salt at every stage of cooking, not just at the end. To truly elevate the flavor, add a splash of acid like lemon juice or white vinegar after cooking to brighten all the other notes in the soup.

Q: Can I make this recipe ahead of time?

A: Yes, this soup is perfect for making ahead as the flavors meld and deepen over time. You can prepare the entire soup and store it in the fridge for up to four days. For longer storage, freeze the soup base before adding the dairy components.