A comforting, creamy potato soup that's simple to make and perfect for any season. This classic dish is hearty, satisfying, and showcases the humble potato in its best form.
Serve hot with crusty bread, oyster crackers, or a grilled cheese sandwich on the side. For a lighter version, substitute the heavy cream with milk or use a 50/50 blend of broth and cream.
Can be made up to 1 day ahead and reheated gently before serving.
Ingredients
Scale
Measurement units
- 4 medium Russet potatoes
- 4 cups Vegetable or chicken broth
- 1 medium Yellow onion
- 3 Garlic cloves
- 1 cup Heavy cream (or half-and-half)
- 4 tbsp Butter
- 2 tbsp All-purpose flour
- 1 tsp Salt
- ½ tsp Black pepper
- ½ tsp Dried thyme
- 2 Bay leaves
- 4 slices Bacon, chopped
- ½ cup Sharp cheddar cheese, shredded
- 2 tbsp Fresh chives, chopped (for garnish)
Ingredients
Scale
Measurement units
- 4 medium Russet potatoes
- 4 cups Vegetable or chicken broth
- 1 medium Yellow onion
- 3 Garlic cloves
- 1 cup Heavy cream (or half-and-half)
- 4 tbsp Butter
- 2 tbsp All-purpose flour
- 1 tsp Salt
- ½ tsp Black pepper
- ½ tsp Dried thyme
- 2 Bay leaves
- 4 slices Bacon, chopped
- ½ cup Sharp cheddar cheese, shredded
- 2 tbsp Fresh chives, chopped (for garnish)
Instructions
Prepare vegetables
Peel and dice the potatoes into 0.5-inch cubes.
Dice the onion and mince the garlic.
Equipment: cutting board, knife
Cook bacon (if using)
Cook bacon in a large pot over medium heat until crispy.
Remove bacon and set aside, leaving 2 tablespoons of fat in the pot.
Equipment: large pot
Sauté onion
Melt the butter over medium heat in the same pot.
Add the diced onion and cook until softened.
Equipment: large pot
Add garlic
Add the minced garlic and cook until fragrant.
Equipment: large pot
Make the roux
Sprinkle the flour over the onion and garlic mixture.
Stir constantly to create a roux.
Equipment: large pot, spoon
Build the soup
Slowly pour in the broth while stirring to avoid lumps.
Add the diced potatoes, salt, pepper, thyme, and bay leaves.
Equipment: large pot, spoon
Simmer the soup
Bring the soup to a boil.
Reduce heat and simmer until the potatoes are very tender.
Equipment: large pot
Thicken the soup
Remove the bay leaves from the pot.
Carefully mash some of the potatoes against the side of the pot to thicken the soup, leaving some chunks for texture.
Equipment: large pot, potato masher
Finish with cream and cheese
Stir in the heavy cream and cheese (if using).
Heat through but do not boil.
Equipment: large pot, spoon
Season and serve
Taste and adjust seasoning as needed.
Ladle into bowls and top with cooked bacon pieces and fresh chives.
Equipment: ladle, bowls
Tomorrow's Meal
Crispy Potato Soup Cakes with Cheese
Thickened leftover potato soup chilled, formed into patties, and pan-fried until golden and crispy on the outside with creamy center
You'll need to pick up:
Butter or oil for fryingFresh chives or green onionsSour cream for serving
Quick overview:
- 1.Chill leftover soup until thick and cold (at least 2 hours)
- 2.Form into 3-inch patties about 1 inch thick
- 3.Heat 2 tablespoons butter in skillet over medium-high heat
- 4.Fry patties 3-4 minutes per side until golden brown and crispy
- 5.Top with sour cream and fresh chives, serve hot
Before you cook
Cook notes
- • For a lighter version, substitute the heavy cream with milk or use a 50/50 blend of broth and cream.
- • Serve hot with crusty bread, oyster crackers, or a grilled cheese sandwich on the side.
- • Can be made up to 1 day ahead and reheated gently before serving.
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