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Stove Top Potato Soup

Stove Top Potato Soup is a thick, creamy American soup made with bacon drippings, cubed russet potatoes, and a cheddar-melt finish. Simmered until tender, then mashed to your preferred texture for a hearty spoon-coating bowl.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 3 lb russet potatoes
  • 1 onion
  • 4 garlic
  • 6 bacon strips
  • 4 cup chicken broth
  • 3 tbsp all-purpose flour
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 1.5 cup shredded cheddar
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.25 garlic powder to taste

Equipment

  • 1 Dutch oven

Method
 

Crisp the bacon
  1. Cook the diced bacon in a large heavy-bottomed pot until crispy, then remove and set aside.
  2. Keep the bacon drippings in the pot for sautéing the aromatics.
Build the soup
  1. Sauté the diced onion in the bacon drippings for 4 minutes.
  2. Add the minced garlic and cook for 1 minute.
  3. Whisk in the flour and cook for 1-2 minutes, stirring to remove the raw flour taste.
  4. Pour in the chicken broth and bring the mixture together.
Simmer and thicken
  1. Add the cubed russet potatoes and bring to a boil, then reduce the heat to simmer.
  2. Simmer for 18-20 minutes, until the potatoes are tender.
  3. Mash the potatoes to your desired consistency, keeping the soup thick with some chunks remaining.
Finish with cream and cheese
  1. Stir in the heavy cream and sour cream until the soup looks creamy and uniform.
  2. Add the shredded cheddar and stir until melted.
  3. Season with salt, pepper, and garlic powder to taste.
Serve
  1. Ladle the soup into bowls and top with the reserved bacon and any desired toppings.

Notes

For the creamiest texture, mash only part of the potatoes so you still get chunks. Refrigerate leftovers in an airtight container up to 3-4 days; reheat gently on the stove, stirring to keep the dairy smooth. Freezing is not recommended because the cream and sour cream can break when thawed. If you want a lighter option, use half-and-half instead of heavy cream and use reduced-fat sour cream.