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Stove Top Potato Soup

Stove Top Potato Soup is a creamy American main dish simmered until tender, then mashed to your preferred chunkiness. It’s made with bacon drippings, cheddar melt, and a swirl of cream for a thick, spoonable 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: 530
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes peeled and cubed
  • salt to taste
  • pepper to taste
  • garlic powder to taste
Aromatics and bacon
  • 1 onion diced
  • 4 garlic minced
  • 6 bacon strips, diced
Broth and dairy
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 3 tbsp all-purpose flour
  • 1.5 cup shredded cheddar

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and start the base
  1. Cook the diced bacon in a large heavy-bottomed pot until crispy. Transfer to a plate and set aside, leaving the drippings in the pot.
  2. Sauté the diced onion in the bacon drippings for 4 minutes. Stir in the minced garlic and cook for 1 minute.
Thicken with flour and simmer the potatoes
  1. Whisk in the all-purpose flour and cook for 1-2 minutes. Pour in the chicken broth and stir until smooth.
  2. Add the cubed russet potatoes and bring the soup to a boil. Reduce heat and simmer for 18-20 minutes, until the potatoes are tender.
Mash and finish with cream and cheddar
  1. Mash the potatoes to your desired consistency. Stir in the heavy cream and sour cream until the soup looks creamy.
  2. Stir in the shredded cheddar and cook just until melted. Season with salt, pepper, and garlic powder to taste.
Serve
  1. Serve the soup hot and top with the crispy bacon plus all desired toppings. Keep any extra toppings on the side for each bowl.

Notes

For the thickest texture, mash about half the potatoes so you still get chunks. Store leftover soup in the refrigerator up to 4 days; freeze up to 2 months (best texture after thawing is to reheat gently and stir). For a lighter option, use half-and-half instead of heavy cream, keeping the sour cream for tang.