Go Back
A bowl of creamy potato soup topped with melted cheese, crispy bacon, and fresh chives.

Best Creamy Potato Soup

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 485 kcal

Ingredients
  

  • 8 slices thick -cut bacon, diced
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, finely diced
  • 2 stalks celery , sliced thin
  • 3 cloves garlic , minced
  • 1/4 cup all -purpose flour
  • 4 cups low -sodium chicken broth
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon dried thyme
  • 2 tablespoons fresh chives, chopped for garnish

Instructions
 

  • In a large Dutch oven over medium heat, cook the diced bacon until crisp and golden brown.
  • Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving 2 tablespoons of bacon fat in the pot.
  • Add the butter to the bacon fat and melt, then stir in the onion and celery. Sauté for 5-7 minutes until softened.
  • Add the garlic and cook for 1 minute until fragrant.
  • Whisk in the flour and cook for 2 minutes to toast the flour, stirring constantly to form a smooth paste.
  • Gradually pour in the chicken broth while whisking continuously to prevent lumps.
  • Add the cubed potatoes, salt, pepper, and thyme. Bring the mixture to a gentle boil.
  • Reduce heat to medium-low, cover, and simmer for 15-20 minutes or until the potatoes are fork-tender.
  • Optional: Use an immersion blender to pulse the soup 3-4 times, or mash a few potatoes with a fork to reach desired creamy consistency.
  • Stir in the milk and heavy cream, then simmer for an additional 5 minutes.
  • Turn off the heat and gradually fold in the shredded cheddar cheese until completely melted.
  • Adjust seasoning with salt and pepper to taste.
  • Serve hot, garnished with reserved crispy bacon and fresh chives.