Potato Soup Recipe: Creamy Stovetop Soup With Bacon and Chives

Creamy potato soup comes together in about 45 minutes with potatoes, onion, garlic, broth, and a splash of milk or cream. Gold potatoes give the smoothest, most buttery body, and a partial mash leaves the soup thick with soft chunks rather than fully pureed.

This guide gives a complete stovetop recipe for six servings, plus ways to thicken or lighten the soup, toppings, make-ahead and freezing notes, and fixes for common problems such as gummy texture.

Ingredients

• 6 slices bacon, chopped (optional)
• 2 tablespoons butter
• 1 large yellow onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken or vegetable broth
• 2 1/2 pounds gold or Yukon potatoes, peeled and cut into 3/4-inch cubes
• 1 bay leaf
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 cup shredded sharp cheddar cheese (optional)
• Chopped chives, for serving

Instructions

1. Cook the bacon in a large Dutch oven or heavy pot over medium heat for 6 to 8 minutes until crisp. Move it to a paper towel and leave about 1 tablespoon of fat in the pot. For a vegetarian soup, skip the bacon and use 2 tablespoons of butter.
2. Add the butter, onion, and celery. Cook 5 to 6 minutes, stirring, until soft but not browned.
3. Stir in the garlic and cook 30 seconds. Sprinkle in the flour and cook 1 minute, stirring, to remove the raw flour taste.
4. Whisk in the broth slowly, scraping up browned bits from the bottom of the pot.
5. Add the potatoes, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat, cover partly, and simmer 15 to 20 minutes until the potatoes are fork-tender.
6. Remove the bay leaf. Mash some of the potatoes right in the pot with a potato masher, or blend about a third of the soup and stir it back in.
7. Stir in the milk and cream and warm gently for 5 minutes without boiling. Add the cheese a handful at a time until melted.
8. Taste and adjust the salt and pepper. Serve topped with bacon and chives.

Prep and Timing Notes

Cut the potatoes into pieces of the same size so they finish cooking together. Hold the cubes in a bowl of cold water while the onion and celery cook, which keeps them from browning and rinses off some surface starch. Drain them well before adding to the pot. The whole recipe takes about 15 minutes of prep and 30 minutes on the stove.

Building Flavor in Layers

Soup made with plain broth and potato can taste flat. Cooking the vegetables in bacon fat or butter, toasting the flour briefly, scraping up the browned bits, and seasoning at the end each add a layer. A small splash of white wine vinegar or lemon juice stirred in right before serving brightens the whole pot without making it taste sour.

Choosing the Right Potatoes

Potato variety changes the texture of the soup more than any other ingredient.

Waxy and All-Purpose Potatoes

Yukon gold and similar gold-fleshed potatoes are creamy, hold their shape, and mash smoothly. They are the safest choice for a soup that is both thick and chunky.

Starchy Russet Potatoes

Russets break down easily and thicken the soup as they cook, giving a fluffy, rustic texture. They can turn grainy if overcooked or blended too aggressively, so go gently with the masher.

Red or New Potatoes

Waxy red potatoes stay firm and do not thicken the broth much. They work best in brothy, chunky soups rather than creamy ones.

Texture and Thickness Control

For a Thicker Soup

Mash more of the potatoes, simmer uncovered for 5 extra minutes, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer 2 minutes. Instant mashed potato flakes also thicken quickly in small spoonfuls.

For a Thinner Soup

Add warm broth or milk a quarter cup at a time until the soup flows from a ladle the way a chowder should. Remember that it thickens as it cools.

For a Smooth Velvety Soup

Blend with an immersion blender in short pulses. Over-blending potato can create a gluey, gummy texture because the starch gets overworked, so stop as soon as the soup looks creamy.

Variations to Try

Loaded Baked Potato Style

Top bowls with sour cream, cheddar, bacon, and chives for a soup that mimics a loaded baked potato.

Lighter Version

Replace the cream with extra milk or a splash of evaporated milk, and skip the bacon. Use more vegetables such as leeks and carrots for body. This is general cooking information, not medical or dietary advice.

Leek and Potato

Swap the onion for two cleaned, sliced leeks. Simmer in butter until soft, and finish with fresh thyme. The flavor is milder and more elegant than onion.

Dairy-Free Potato Soup

Use olive oil in place of butter, vegetable broth, and unsweetened oat or full-fat coconut milk in place of cream. Add a spoonful of nutritional yeast for a savory note.

Spicy or Smoky

Add a pinch of smoked paprika, a diced jalapeno, or a spoonful of chipotle in adobo for heat and smokiness.

Seasoning With Herbs

Thyme, parsley, dill, and sage all suit potato. Add thyme sprigs with the bay leaf while simmering and remove them with it. Stir in fresh dill or parsley at the end, since delicate herbs lose their flavor in long cooking. A pinch of nutmeg with the dairy gives a quiet warmth that works especially well in leek versions.

Toppings and Serving Ideas

• Crumbled bacon or crispy pancetta
• Sharp cheddar or smoked Gouda
• Sour cream or plain yogurt
• Chopped chives, green onion, or parsley
• Croutons or toasted bread cubes
• A swirl of olive oil with cracked black pepper

Serve with crusty bread, a green salad, or a grilled cheese sandwich. For a larger meal, add a pan of roasted vegetables on the side.

Storage, Freezing, and Reheating

Refrigerating

Cool the soup within two hours and refrigerate in shallow containers. It keeps three to four days. The soup thickens in the refrigerator, so thin it with a little milk or broth while reheating.

Freezing

Potato soup can separate and turn grainy after freezing, especially with cream added. For the best results, freeze the soup before adding the milk, cream, and cheese, then add those when reheating. It keeps about three months.

Reheating

Warm gently over medium-low heat, stirring often, until it reaches 165 F. Avoid a hard boil, which can make dairy curdle.

Troubleshooting

Related guides

• How To Use A Meat Thermometer Correctly Probe Placement And Temps
• How To Remove Odors And Stains From Silicone Kitchen Utensils
• Dishwasher Safe Egg Spatula For Nonstick Pans

Frequently Asked Questions

What is the best potato for potato soup?

Yukon gold potatoes are the most reliable because they are creamy and hold their shape. Russets thicken the soup more but can turn grainy, so they suit cooks who want a rustic style.

How can potato soup be made thicker without flour?

Mash more of the cooked potatoes in the pot, or blend a portion of the soup and stir it back in. A small amount of instant mashed potato flakes also works as a quick thickener.

Can potato soup be made in a slow cooker?

Yes. Combine the sauteed vegetables, broth, and potatoes in a slow cooker and cook on low for 6 to 8 hours until tender. Mash the potatoes and stir in the dairy during the last 20 minutes.

Why did potato soup turn gummy?

Overworking potato starch with a blender or food processor creates a sticky, glue-like texture. Mashing by hand or pulsing briefly avoids the problem.