This isn’t just potato soup; it is a bowl of pure comfort. “The Best Potato Soup Recipe Ever” earns its title by being incredibly thick, rich, and loaded with flavor. It tastes like the inside of a fully loaded baked potato, but in a creamy, spoonable form.
Made with tender Russet potatoes, savory bacon, and sharp cheddar cheese, this soup is hearty enough to be a full meal. It relies on a simple roux and the natural starch of the potatoes to achieve a velvety texture that is far superior to anything from a can.
Why You’ll Love This Recipe
Fully Loaded Flavor
It has everything you crave: smoky bacon, gooey cheese, and tangy sour cream.
Perfect Texture
It is thick and creamy, not watery. If you prefer a hands-off cooking method, check out this Cajun Potato Soup (Slow Cooker Version) for a similar vibe with less stove time.
Ingredients
- 6 slices bacon, chopped
- 4 lbs Russet potatoes, peeled/cubed
- 1 large onion, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup sour cream
- 1.5 cups cheddar cheese
Instructions
- Cook bacon. Sauté onion in fat. Make roux.
- Add broth, cream, and potatoes. Simmer 20 mins.
- Mash half the potatoes. Stir in sour cream/cheese.
- Serve with toppings.
Ingredient Highlights & Substitutions
Essential Ingredients
Russet Potatoes (best for thickening). Bacon (cooked crispy). Cheddar Cheese (sharp). Sour Cream. Chicken Broth. Heavy Cream or Milk. Flour (for roux). Onion and Garlic.
Smart Substitutions
You can use Yukon Gold potatoes for a waxier texture. Vegetable broth works for a meat-free base (skip the bacon).
Step-by-Step Instructions
Prep Phase
Peel and dice potatoes into 1-inch cubes. Chop bacon. Dice onion and mince garlic.
Cooking Phase
Cook bacon in a large pot until crispy. Remove bacon, leaving the fat. Sauté onion in the bacon fat until soft. Stir in garlic and flour to make a roux. Whisk in chicken broth and milk. Add potatoes. Bring to a boil, then simmer for 15-20 minutes until potatoes are soft. Use a masher to crush about half the potatoes in the pot. Stir in sour cream and half the cheese/bacon.
Pro Tips for Perfect Results
Technique Secrets
Mashing the potatoes in the pot is the key to the “best ever” texture. It thickens the soup naturally while leaving satisfying chunks.
Common Mistakes to Avoid
Don’t boil the soup after adding the sour cream, as it can curdle. Add it at the end on low heat.
Serving Ideas & Pairings
Presentation & Plating
Serve in large bowls piled high with the reserved bacon, cheese, and green onions.
Pairing Suggestions
A simple green salad or a crusty baguette.
Frequently Asked Questions
Q1? Can I freeze it?
Soups with heavy cream and potatoes can separate when frozen. It keeps well in the fridge for 4 days.
Q2? Can I add ham?
Yes, diced ham is a delicious addition.
Q3? How do I make it thicker?
Simmer longer uncovered or add a cornstarch slurry.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 550 kcal |
| Total Fat | 35g |
| Saturated Fat | 18g |
| Cholesterol | 85mg |
| Sodium | 1100mg |
| Carbohydrates | 45g |
| Dietary Fiber | 4g |
| Protein | 15g |
Conclusion
The Best Potato Soup Recipe Ever! delivers on its promise. It is the ultimate cozy dinner that satisfies the whole family.
