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Stove Top Potato Soup

Stove Top Potato Soup with bacon drippings, tender cubed russet potatoes, and a creamy, lightly thickened texture from flour and mashing. Cheddar melts in at the end for a rich, savory finish that’s thick enough to hold potato chunks.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

russet potatoes
  • 3 lb russet potatoes Peeled and cubed.
onion
  • 1 onion Diced.
garlic
  • 4 cloves garlic Minced.
bacon
  • 6 strips bacon Diced.
chicken broth
  • 4 cup chicken broth
heavy cream
  • 1 cup heavy cream
sour cream
  • 0.5 cup sour cream
all-purpose flour
  • 3 tbsp all-purpose flour
shredded cheddar
  • 1.5 cup shredded cheddar
salt
  • 1 salt To taste.
pepper
  • 1 pepper To taste.
garlic powder
  • 1 garlic powder To taste.

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and aromatics
  1. Cook the bacon in a large heavy-bottomed pot over medium heat until crispy, about 6-8 minutes, then remove and set aside.
  2. Sauté the onion in the bacon drippings for 4 minutes, stirring often, until softened.
  3. Add the garlic and cook for 1 minute, stirring, until fragrant.
Thicken and simmer
  1. Whisk in the flour and cook for 1-2 minutes over medium heat, stirring constantly, until the mixture looks slightly thicker.
  2. Pour in the chicken broth slowly while whisking, scraping up browned bits, then bring the mixture to a smooth boil.
  3. Add the cubed potatoes and bring to a boil over high heat, then reduce to a gentle simmer.
  4. Simmer for 18-20 minutes, stirring occasionally, until the potatoes are tender when pierced.
Make creamy and serve
  1. Mash the potatoes to your desired consistency using a potato masher, leaving some chunks for texture.
  2. Stir in the heavy cream and sour cream until fully combined and creamy in appearance.
  3. Add the shredded cheddar and stir until melted, 2-3 minutes, then season with salt, pepper, and garlic powder to taste.
  4. Serve hot and top with the reserved bacon and any desired toppings.

Notes

Pro tip: mash partway so the soup stays thick but still shows potato chunks. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (texture may thicken and change slightly after thawing—stir with a splash of broth while reheating). For a lighter option, use half-and-half instead of heavy cream and reduce the cheddar slightly.