Creamy Potato Soup

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Holly Nilsson
Course Main Course, Soup
Cuisine American
This recipe is so easily adapted to so many different variations in terms of add-ins and mix-ins, there’s no way you can go wrong!


  • 6 thick slices of bacon chopped
  • 1/2 white onion diced
  • 4 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • 2 cups whole milk
  • 2 pounds red potatoes peeled and diced small
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup sour cream
  • 1/4 cup chives minced
  • Kosher salt to taste
  • Black pepper to taste


  • Cook bacon in a soup pot over medium heat until crispy and browned. Strain the bacon onto a paper towel-lined plate. Leave the bacon fat in the pot.
  • Add the onions and cook until they start to soften, about 5 minutes. Add garlic and cook for another minute until fragrant.
  • Sprinkle in the flour and whisk to combine. The mixture will be thick.
  • Slowly whisk in chicken stock and milk until the mixture is smooth and no lumps remain.
  • Add in the potatoes and lower the heat to medium-low. Let the potatoes gently cook, stirring occasionally until soft. Ensure the mixture doesn't boil as the milk can burn.
  • When the potatoes are soft, use a potato masher to gently mash some of the potatoes to create a creamy consistency.
  • Stir in the shredded cheese, sour cream, chives, and the crispy bacon. Taste and season with the desired amount of kosher salt and pepper.

Nutrition Information

Calories: 484.87, Carbohydrates: 55.69g, Protein: 20.02g, Fat: 20.88g, Saturated Fat: 12.03g, Cholesterol: 60.41mg, Sodium: 464.61mg, Potassium: 1419.29mg, Fiber: 4.36g, Sugar: 12.64g, Vitamin A: 784.52IU, Vitamin C: 23.41mg, Calcium: 408.04mg, Iron: 2.56mg