Easy Potato Soup Recipe: Homestyle Comfort

Why This Hearty Bowl Works

• Starch Gelatinization: As russet potatoes simmer, their starch granules swell and burst, naturally thickening the liquid into a creamy base.
• Fat Emulsification: Combining a small amount of flour with the rendered bacon fat creates a stable roux that prevents the milk from separating or curdling.
• Aromatic Layering: Sautéing the onions and garlic in the leftover bacon grease builds a foundation of flavor that plain oil just cannot match.
• Texture Contrast: Keeping some potato chunks whole while mashing others provides a "shatter" of soft texture against the velvety broth.

This table shows that while we love a slow simmer, the stovetop method is the sweet spot for getting that perfect balance of chunky and smooth. If you find yourself craving something even more decadent later this week, you might want to try my Chicken Gnocchi Soup recipe which uses similar creamy techniques.

Important Stats and Precise Timing

Getting this dish right is all about the checkpoints. If the potatoes aren't soft enough, the soup feels gritty, but if they go too long, they vanish. I always aim for 2.5 lbs of potatoes because it gives the perfect ratio of "stuff" to broth.

You want that specific weight to ensure the starch release is consistent every single time you cook it.

Gathering Your Soup Building Blocks

When you’re making a budget friendly meal, the quality of your basics matters. I always reach for russets here because they break down much better than waxy red or yellow potatoes. They are the workhorses of the potato world, and they’re usually the cheapest option too. If you happen to have leftovers, you can even use the same variety for this How To Make recipe for crispy wedges the next day.

• 6 slices thick cut bacon, diced: Provides the smoky fat base and a crispy garnish.
• 1 medium yellow onion, finely diced: Adds essential sweetness and depth.
• 3 cloves garlic, minced: Gives a punchy, savory backbone to the broth.
• 1/4 cup all purpose flour: Helps stabilize the milk and thicken the soup.
• 2.5 lbs Russet potatoes, peeled and cut into 1/2 inch cubes: Why this? Russets have high starch content, making the soup naturally creamy.
• 4 cups chicken broth: Use a low sodium version so you can control the salt.
• 2 cups whole milk: Adds richness and a silky mouthfeel.
• 1 tsp Kosher salt: Enhances all the other flavors.
• 1/2 tsp freshly cracked black pepper: Provides a little bite.
• 1.5 cups sharp cheddar cheese, shredded: For that classic "loaded" flavor.
• 1/2 cup sour cream: Adds a necessary tang to balance the heavy fats.
• 2 tbsp fresh chives, thinly sliced: A fresh, oniony finish.

Tools for a Velvety Batch

You don't need a kitchen full of gadgets, but a heavy bottomed pot is non negotiable. A Dutch oven is my favorite because it holds heat evenly, which prevents the milk from scorching on the bottom.

You will also want a potato masher, though a sturdy fork can work in a pinch if you are willing to put in a little extra arm workout.

• 6 quart Dutch Oven: Distributes heat evenly for simmering.
• Potato Masher: For achieving that specific "partial mash" texture.
• Whisk: Essential for incorporating the flour without lumps.
• Sharp Chef's Knife: Makes quick work of those 2.5 lbs of potatoes.

Cooking Your Soup to Perfection

1. Render and Crisp

Place your diced bacon in the cold pot and turn the heat to medium. Let it sizzle slowly until the fat is clear and the bits are crispy. Remove the bacon with a slotted spoon and set it on a paper towel, but keep that liquid gold fat in the pot.

2. Sauté the Aromatics

Toss the diced onion into the bacon fat. Cook for about 5 minutes until translucent and soft. Add the garlic and cook for just 30 seconds more until you can really smell it.

3. The Flour Base

Whisk the 1/4 cup of flour into the onion mixture. Stir constantly for 1-2 minutes until it smells slightly nutty. This is your roux, and it is what keeps the soup from separating later.

4. The Simmer Phase

Slowly pour in the chicken broth while whisking to avoid lumps. Add your cubed potatoes, salt, and pepper. Bring it to a boil, then drop the heat to low and simmer for 15-20 minutes until the potatoes are fork tender.

5. The "Partial Mash" for Thickness

Take your potato masher and press down on about half of the potatoes right in the pot. Note: This releases starch to thicken the soup while keeping some chunks for texture.

6. Creamy Finish

Stir in the 2 cups of milk and the sour cream. Let it heat through for about 3 minutes, but do not let it reach a hard boil or the milk might curdle.

7. The Cheese Melt

Turn off the heat. Stir in the shredded cheddar cheese one handful at a time until completely melted and silky.

8. Final Seasoning

Taste your soup. You might need an extra pinch of salt depending on your broth. Stir in half of your crispy bacon and half the chives.

9. Serve and Garnish

Ladle the soup into bowls. Top with the remaining bacon, chives, and maybe an extra sprinkle of cheese if you're feeling indulgent.

Solving Common Soup Snafus

Why Your Soup Is Gummy

If your soup feels like glue rather than cream, you likely over mashed the potatoes or used a high speed blender. Russet potatoes have delicate starch molecules that turn sticky if worked too hard. Always use a manual masher and stop before it becomes a puree.

For a Soup That’s Too Thin

Sometimes potatoes just aren't as starchy as we hope. If it looks like a thin broth after 20 minutes, mash a few more chunks or let it simmer uncovered for an extra 5 minutes to reduce the liquid.

Common Mistakes Checklist ✓ Start bacon in a cold pan to render the most fat without burning. ✓ Dice potatoes into uniform 1/2 inch cubes for even cooking. ✓ Never boil the soup vigorously after adding the dairy. ✓ Grate your own cheese to avoid that weird grainy texture.

✓ Let the soup sit for 5 minutes before serving to let it thicken further.

Scaling Your Batch

If you're cooking for a crowd, you can easily double this recipe. Just make sure you use a large enough pot so the potatoes aren't crowded, which can lead to uneven cooking. When doubling, I usually only increase the salt and pepper to 1.5x the original amount and then adjust at the end to avoid over salting.

For a smaller household, you can cut everything in half. Use a smaller pot and reduce the simmer time by about 5 minutes. If you only have half an egg for a different recipe, that's fine, but here, the dairy is very forgiving. If you find yourself with extra broth, consider making a Traditional Chicken Noodle recipe later in the week to use it up.

Debunking Kitchen Tales

You might have heard that you need to soak potatoes in water to remove starch before making soup. That is actually the opposite of what you want here! We need that surface starch to help thicken the broth into that classic homestyle texture. Save the soaking for when you are making french fries.

Another common thought is that heavy cream is a requirement for a "real" potato soup. In my experience, using whole milk and a little sour cream gives you a much more balanced flavor. Heavy cream can sometimes mask the taste of the potatoes and the bacon, making the whole thing feel a bit too heavy and one dimensional.

Storage and Reheating Tips

You can keep this soup in an airtight container in the fridge for about 3-4 days. It actually tastes even better the next day because the flavors have had time to really get to know each other. When reheating, do it slowly on the stovetop over low heat.

You might need to add a splash of milk or broth, as the potatoes will continue to soak up liquid while they sit.

I don't recommend freezing this soup. Potatoes tend to get a strange, grainy texture when thawed, and the dairy can separate and look a bit unappealing. It’s much better to enjoy it fresh. For a zero waste tip, don't throw away those potato peels!

Toss them with a little oil and salt and roast them at 400°F (200°C) for 15 minutes for a crispy kitchen snack while your soup simmers.

Best Sides for Dipping

A bowl of soup this hearty needs something to help mop up the bottom of the bowl. I usually go for a thick slice of crusty sourdough or a warm garlic knot. The acidity of the sourdough cuts through the richness of the cheese and bacon perfectly.

If you want something lighter, a simple green salad with a sharp vinaigrette works wonders. The freshness of the greens balances out the "comfort" vibes of the potatoes. Honestly, though, some days I just serve it with a few extra crackers and call it a night.

It’s a full meal all on its own, and that’s the beauty of it.

High in Sodium