Soups
How to Make Potato Soup (Creamy Loaded, 45 Minutes)
Creamy loaded potato soup: russets simmered in broth, half mashed, finished with milk, cheddar and crispy bacon. Serves 6 in 45 minutes.
By the Forkful editorial team · Published
Quick answer
Cook 6 slices of bacon, soften an onion in the fat, whisk in ¼ cup flour, then add 3 cups broth and 2 lb of cubed russet potatoes. Simmer 15–20 minutes until tender, mash about half, stir in 1½ cups milk and 1 cup cheddar, and warm without boiling. It serves 6 in about 45 minutes.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 6 bowls
Potato soup is one of the fast-rising recipe searches of the US autumn: Google Trends shows "potato soup recipe" up about 130% over the past 90 days. It is the thick, bacon-and-cheddar kind of soup that tastes like a loaded baked potato in a bowl.
The reference recipes we checked use russet potatoes, which are starchy and break down into a creamy base, simmered 15 to 25 minutes in broth and finished with milk, cheese and bacon, and they warn against boiling once dairy goes in. Mashing part of the potatoes thickens the soup, so you can leave the rest in chunks for texture and skip a blender.
Ingredients
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- 6 slices bacon
- 1 medium onion, diced
- 2 garlic cloves, minced
- ¼ cup all-purpose flour (30 g)
- 3 cups chicken broth (710 ml)
- 2 lb russet potatoes, peeled and cut in ¾-inch cubes (900 g)
- 1 ½ cups whole milk (360 ml)
- 1 cup shredded sharp cheddar (4 oz, 115 g)
- ½ cup sour cream (120 g)
- ½ tsp fine salt, plus more to taste
- ¼ tsp black pepper
- chopped chives, to serve
Instructions
- Cook the bacon in a large pot over medium heat until crisp, 8–10 minutes. Move it to paper towels and crumble it. Pour off all but 2 tablespoons of the fat.
- Cook the onion in the bacon fat 5 minutes until soft, add the garlic for 1 minute, then sprinkle in the flour and stir 1 minute.
- Whisk in the broth a little at a time, then add the potatoes. Bring to a boil, reduce to a simmer, cover and cook 15–20 minutes until the potatoes are completely tender.
- Mash about half of the potatoes right in the pot with a potato masher, leaving the rest in chunks.
- Stir in the milk and warm over low heat for 5 minutes without boiling. Remove from the heat and stir in the cheddar, sour cream, salt, pepper and half the bacon until melted.
- Serve topped with the remaining bacon, more cheddar and chives.
Tips for the best result
- 1Use russets: waxy potatoes hold their shape and give a thin soup instead of a creamy one.
- 2Cut the potatoes into even cubes so they all finish cooking at the same time.
- 3Keep the soup below a boil once the milk is in, and add the cheese off the heat, so the dairy stays smooth.
- 4Season at the end: bacon, broth and cheese are all salty.
Storage
Cool and refrigerate in an airtight container for up to 4 days. It thickens in the fridge; thin it with milk or broth as you reheat gently. Potato soup with dairy can turn grainy when frozen, so freeze only the base before adding the milk, cheese and sour cream, for up to 3 months.
Frequently asked questions
How do I thicken potato soup?
Mash more of the potatoes, simmer a few minutes uncovered, or stir in instant mashed potato flakes a tablespoon at a time.
Why is my potato soup gluey?
Over-blending starchy potatoes releases too much starch. Mash by hand and leave some chunks instead of blending the whole pot.
Can I make potato soup without bacon?
Yes. Cook the onion in 2 tablespoons of butter instead, and use vegetable broth for a vegetarian version.
