It is a bold claim to call something “The Best Potato Soup Recipe Ever,” but this dish earns the title by pulling out all the stops. This isn’t just a broth with floating potatoes; it is a fully loaded, thick, and decadent experience that mimics the flavor of a baked potato in soup form. Designed for a cozy dinner on a chilly night, this recipe combines a rich creamy base with savory bacon, sharp cheddar, and aromatic veggies.
What sets this version apart is the attention to texture and depth of flavor. We use a combination of chicken stock and milk for the liquid, thickened with a blonde roux, and we mash a portion of the potatoes to create a body that is spoon coatingly thick. It is indulgent, heartwarming, and exactly what you crave when the weather turns cold.
Why You’ll Love This Recipe
Fully Loaded Flavor
Every spoonful is packed with taste. The soup base itself is seasoned with bacon drippings, onions, and garlic, ensuring that even the liquid is flavorful. Then, it is topped with the “holy trinity” of potato soup garnishes: crispy bacon, melted cheese, and green onions.
Easy to Make in One Pot
Despite its complex flavor, this is a one pot meal. You build the layers of flavor right in the Dutch oven, meaning less cleanup and more time enjoying your meal. It serves beautifully as a standalone dinner.
Ingredients
- 6 slices bacon, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 lbs Russet potatoes, peeled and cubed
- 1/3 cup flour
- 4 cups chicken broth
- 2 cups milk
- 1/2 cup sour cream
- 1 cup cheddar cheese, shredded
Instructions
- Fry bacon in a large pot until crispy. Remove bacon, keep fat.
- Sauté onion in bacon fat until soft. Add garlic and flour; cook 1 minute.
- Whisk in broth and milk. Add potatoes. Simmer covered for 20 mins.
- Mash half the potatoes to thicken. Remove from heat.
- Stir in sour cream, half the cheese, and half the bacon.
- Serve topped with remaining bacon, cheese, and green onions.
Ingredient Highlights & Substitutions
Essential Ingredients
Russet potatoes are essential for their starch content. You need thick cut bacon (cook it first and use the grease). Cheddar cheese (sharp is best) creates the gooey, cheesy profile. Sour cream is stirred in at the end to add a tangy richness that balances the heavy cream. Chicken broth and whole milk form the liquid base.
Smart Substitutions
You can use Yukon Gold potatoes if you prefer a waxy texture, but the soup may be slightly thinner. If you want to make it vegetarian, omit the bacon and use butter for the fat, and swap chicken broth for vegetable stock. If you are looking for a lighter side to balance this heavy meal, the Fresh Greek Salad Recipe for Healthy Dinner Ideas offers a crisp, acidic contrast that cleanses the palate.
Step-by-Step Instructions
Prep Phase
Peel and dice the potatoes into 1 inch chunks. Chop the bacon into small pieces. Dice the onion and mince the garlic. Grate your cheese (freshly grated melts better).
Cooking Phase
In a large heavy pot, fry the bacon pieces until crispy. Remove bacon with a slotted spoon, leaving the fat in the pot. Sauté the onions in the bacon fat until soft. Stir in the garlic for 30 seconds. Add the flour and whisk for 1 minute to make a roux. Slowly whisk in the chicken broth and milk. Add the potatoes, salt, and pepper. Bring to a boil, then reduce to a simmer and cover. Cook for 15 to 20 minutes until potatoes are soft. Stir in the sour cream and half the bacon and cheese.
Pro Tips for Perfect Results
Technique Secrets
To get that “best ever” consistency, don’t rely just on the roux. Use a potato masher to crush about half the potatoes in the pot. This thickens the soup naturally and leaves nice chunks for texture. Also, stir the sour cream in at the very end with the heat off to prevent curdling.
Common Mistakes to Avoid
Don’t cut the potatoes too large or they will take forever to cook. Uniform size is key. Also, be careful with salt—the bacon, cheese, and broth all contain salt, so taste before adding extra.
Serving Ideas & Pairings
Presentation & Plating
Ladle into deep bowls. Pile high with the reserved crispy bacon, shredded cheddar, and chopped green onions. A dash of hot sauce adds a nice vinegar kick.
Pairing Suggestions
This soup is a meal in itself, but a piece of garlic toast or a soft pretzel stick for dipping makes it even better.
Frequently Asked Questions
Q1? Can I freeze this?
Because of the sour cream and milk, it may separate when frozen. It is best eaten fresh or from the fridge.
Q2? Can I use ham instead of bacon?
Yes, cubed ham is a classic addition and adds more protein.
Q3? How do I make it thicker?
If it’s not thick enough, simmer it uncovered for a few minutes to reduce, 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! for Cozy Dinner lives up to its name by delivering a bowl of pure comfort. It is rich, savory, and incredibly satisfying—the ultimate winter meal.
