I created my Ultimate Potato Soup Recipe using diced russet potatoes, crispy bacon, onion and garlic simmered in chicken broth then finished with heavy cream and butter. This hearty blend topped with optional shredded cheddar and sliced green onions provides a fulfilling one pot dish sure to spark interest.

Jump to Recipe

I came across this Ultimate Potato Soup Recipe and I couldn’t wait to try it out. I love how its simplicity hides depth in flavors with just a few key ingredients like 4 medium russet potatoes that are peeled and diced perfectly, 6 slices of bacon chopped into little bits, and a large yellow onion finely diced.

Then, when you add 3 cloves of minced garlic and mix it with 4 cups of chicken broth, things really start coming together. I always mix in 1 cup of heavy cream and 2 tablespoons of butter, and season with salt and pepper to taste.

The recipe reminds me of some great loaded potato soups I’ve had from legendary diner menus and family recipes so its a great mashup of neat, classic ideas. Its a one pot recipe that’s super easy and pretty satisfying for any meal.

Enjoy giving it a whirl!

Why I Like this Recipe

I like this recipe because it’s super easy to make and doesn’t need a bunch of fancy ingredients. I love the way the crispy bacon and creamy potatoes come together, it’s like a warm hug on a cold day. I also really dig that I can mash some of the potatoes right in the pot, which makes the soup thick and extra hearty. And honestly, adding the cheddar cheese and green onions gives it that little kick of flavor that makes every spoonful feel special.

Ingredients

Print Recipe (No Advertisments)

Russet potatoes give lots of carbohydrates and fiber, making the soup hearty and filling.
Bacon adds rich protein and a salty, savory punch that makes the broth extra tasty.
Onion lends a mild sweetness and moist flavor that deepens the overall taste.
Garlic infuses a strong aroma and tang, giving the dish a subtle kick.
Heavy cream creates a silky texture with a creamy, indulgent feel in every bite.
Chicken broth is a rich, savory base that carries most of the flavors well.
Butter adds subtle richness and smooth mouthfeel that help lift the dish.
Optional toppings like cheddar, green onions and sour cream add extra zing and visual appeal.

Ingredient Quantities

4 medium russet potatoes, peeled and diced

6 slices bacon, chopped into small pieces

1 large yellow onion, diced

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

2 tablespoons butter

Salt and pepper to taste

Optional: 1/2 cup shredded cheddar cheese

Optional: 2 green onions, sliced

Optional: 1/4 cup sour cream

How to Make this

Print Recipe (No Advertisments)

1. In a large pot over medium-high heat, cook the bacon until it’s crispy then remove most of it leaving a little bit of the fat in the pot.

2. Add the butter to the leftover bacon fat and toss in the diced yellow onions and minced garlic, cookin’ them until they’re soft and a bit translucent.

3. Mix in the diced potatoes and pour the chicken broth over everything, bringin’ the mixture to a simmer.

4. Let the soup simmer for about 20 minutes, or until the potatoes are tender enough to mash easily.

5. If you like it extra creamy, use a potato masher to lightly mash some of the potatoes right in the pot.

6. Stir in the heavy cream and lower the heat so it stays warm without boiling.

7. Season the soup with salt and pepper to your taste, stirrin’ well.

8. Optional step: If you want extra flavor, mix in the shredded cheddar cheese until it melts into the soup.

9. Then add the crispy bacon back into the pot and give it a stir.

10. For a finishing touch, if you’re using them, sprinkle with sliced green onions and add a dollop of sour cream before serving hot. Enjoy your delicious ultimate potato soup!

Equipment Needed

1. Large pot
2. Knife
3. Cutting board
4. Measuring cups (and spoons)
5. Wooden spoon or spatula
6. Potato masher
7. Slotted spoon
8. Ladle

FAQ

How can I get my potato soup extra creamy?

Try mashing a few of the cooked potatoes in the pot. It makes the soup thicker and creamier, but dont mash all of them so you still have some texture.

Can I use a substitute for bacon?

Yeah, you can easily swap bacon with turkey bacon or even leave it out altogether if you're trying to cut down on fat.

Can I add more veggies to the soup?

Sure! Adding carrots or celery works great. It keeps the recipe tasty while giving you extra nutrients.

How long do I need to simmer the soup?

Once everything’s in, let the soup simmer for about 20-25 minutes. This helps all the flavors mix together really well.

How should I store any leftovers?

Let the soup cool, then store it in an airtight container in the fridge. It’ll keep for about 3 days, and you can reheat it on the stove over low heat.

The Ultimate Potato Soup Recipe Substitutions and Variations

For bacon, you can use turkey bacon or even pancetta if you wanna keep that smoky flavor.
If you dont have chicken broth, try using veggie broth or even beef broth for a different twist.
No heavy cream? You can mix half-and-half with a bit of melted butter, or use coconut cream if you’re feeling tropical.
Don’t have cheddar cheese? Pepper jack or a mild mozzarella can work just fine.
If there are no green onions available, diced regular onions or chopped fresh chives are a good alternative.

Pro Tips

1. Make sure you cook the bacon really crispy and save a lil bit of its fat in the pot cause that adds a rich flavor when you cook the onions and garlic later.
2. Don’t be afraid to mash some of the potatoes right in the pot when they’re soft enough; it gives the soup a creamy, chunky texture thats super satisfying.
3. If you are addin the cheese, take your time and stir it in slowly with the heat turned low so it melts nicely without turning into a clumpy mess.
4. Taste as you go, because sometimes the bacon already adds enough salt and pepper so you dont want to overdo it. Enjoy experimenting with these little tweaks!

The Ultimate Potato Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

422

kcal

Equipment: 1. Large pot
2. Knife
3. Cutting board
4. Measuring cups (and spoons)
5. Wooden spoon or spatula
6. Potato masher
7. Slotted spoon
8. Ladle

Ingredients

4 medium russet potatoes, peeled and diced
6 slices bacon, chopped into small pieces
1 large yellow onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 tablespoons butter
Salt and pepper to taste
Optional: 1/2 cup shredded cheddar cheese
Optional: 2 green onions, sliced
Optional: 1/4 cup sour cream

Directions

In a large pot over medium-high heat, cook the bacon until it's crispy then remove most of it leaving a little bit of the fat in the pot.
Add the butter to the leftover bacon fat and toss in the diced yellow onions and minced garlic, cookin' them until they're soft and a bit translucent.
Mix in the diced potatoes and pour the chicken broth over everything, bringin' the mixture to a simmer.
Let the soup simmer for about 20 minutes, or until the potatoes are tender enough to mash easily.
If you like it extra creamy, use a potato masher to lightly mash some of the potatoes right in the pot.
Stir in the heavy cream and lower the heat so it stays warm without boiling.
Season the soup with salt and pepper to your taste, stirrin' well.
Optional step: If you want extra flavor, mix in the shredded cheddar cheese until it melts into the soup.
Then add the crispy bacon back into the pot and give it a stir.
For a finishing touch, if you're using them, sprinkle with sliced green onions and add a dollop of sour cream before serving hot. Enjoy your delicious ultimate potato soup!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.