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Stove Top Potato Soup

Stove Top Potato Soup is a thick, creamy American-style pot of mashed-and-chunked potatoes simmered until tender, then finished with melted cheddar and a swirl of cream. Cook bacon until crisp for smoky flavor, sauté onion and garlic in the drippings, and simmer until rich and spoonable.
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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: 585
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes Peeled and cubed.
Soup base
  • 1 onion Diced.
  • 4 garlic Minced (about 4 cloves).
  • 4 cup chicken broth
  • 6 bacon Diced bacon strips.
  • 3 tbsp all-purpose flour
Creamy finish
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 1.5 cup shredded cheddar
Seasoning
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 0.25 tsp garlic powder To taste.

Equipment

  • 1 Dutch oven

Method
 

Crisp the bacon and build the base
  1. Cook the diced bacon in a large heavy-bottomed pot until crispy, then remove and set aside.
  2. Sauté the diced onion in the bacon drippings for 4 minutes, then add the minced garlic and cook for 1 minute.
  3. Whisk in the all-purpose flour and cook for 1-2 minutes, then pour in the chicken broth.
Simmer the potatoes until tender
  1. Add the cubed russet potatoes and bring the mixture to a boil.
  2. Reduce heat to a simmer and cook for 18-20 minutes, until the potatoes are tender.
Mash and finish with cream and cheddar
  1. Mash the soup to your desired consistency, then stir in the heavy cream and sour cream.
  2. Stir in the shredded cheddar until melted, then season with salt, pepper, and garlic powder to taste.
Serve
  1. Ladle the soup into bowls and top with the crispy bacon and any desired toppings.

Notes

For the creamiest texture, mash only part of the potatoes so you keep some chunks; if it thickens too much on standing, stir in a splash of chicken broth when reheating. Refrigerate in a covered container for up to 4 days; freeze up to 2 months (texture may be slightly softer after thawing). For a lighter option, use half-and-half instead of heavy cream and keep the sour cream.