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Stove Top Potato Soup

Stove Top Potato Soup is a creamy American main dish made by simmering cubed russet potatoes until tender, then mashing to your preferred thickness. Crispy bacon, cheddar, and a blend of cream and sour cream create a rich, thick texture in one pot.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Potato Soup Base
  • 3 lb russet potatoes
  • 1 onion
  • 4 garlic
  • 6 bacon
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 3 tbsp all-purpose flour
  • 1.5 cup shredded cheddar
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 1 tsp garlic powder to taste

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and build flavor
  1. Cook the diced bacon in a large heavy-bottomed pot over medium heat until crispy, then remove and set aside.
  2. Sauté the diced onion in the bacon drippings for 4 minutes, then add the minced garlic and cook for 1 minute.
Thicken the soup
  1. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring to remove the raw flour taste.
  2. Pour in the chicken broth and whisk until smooth.
  3. Add the cubed russet potatoes, bring to a boil, then reduce heat and simmer for 18-20 minutes, until tender.
Mash and finish creamy
  1. Mash the potatoes to your desired consistency directly in the pot.
  2. Stir in the heavy cream and sour cream until combined.
  3. Add the shredded cheddar and stir until melted and smooth, then season with salt, pepper, and garlic powder to taste.
Serve
  1. Serve the soup hot and top with the crispy bacon and any desired toppings.

Notes

For the thickest soup, mash about half the potatoes and leave the rest chunky; for a thinner texture, mash more thoroughly and add an extra splash of broth. Store covered in the refrigerator for up to 3 days; reheat gently on the stove to avoid breaking the dairy. Freeze yes, but texture can become slightly grainy after thawing—stir well while reheating. For a lighter option, use half-and-half instead of heavy cream and omit some of the sour cream.