Stove Top Potato Soup

Stove top potato soup simmers russet potatoes in a creamy, savory broth with bacon, onion, and garlic. Mash some of the potatoes against the pot to thicken each bowl while keeping plenty of tender potato pieces.

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Prep Time 15

Cook Time 38

Total Time 53

Servings: 6 servings

Course: Lunch

Cuisine: American

Calories: 335

Ingredients Equipment Method Notes

Ingredients

4 bacon slices
2 tbsp unsalted butter
1 yellow onion medium, finely chopped
2 cloves garlic minced
0.25 cup all-purpose flour
4 cups chicken broth
2 lb russet potatoes peeled and cut into 1/2-inch cubes
0.5 tsp kosher salt
0.25 tsp black pepper
2 cups whole milk
0.5 cup heavy cream

Equipment

1 5- to 6-quart Dutch oven

Method

In a 5- to 6-quart Dutch oven over medium heat, cook the bacon for 8 to 10 minutes, turning as needed, until crisp.
Transfer the bacon to a paper towel-lined plate, pour off the drippings, and crumble the bacon once cool.
Melt the butter in the same pot over medium heat, add the onion, and cook for 4 to 5 minutes until softened.
Stir in the garlic and cook for 30 seconds.
Sprinkle the flour over the onion mixture and stir for 1 minute.
Gradually whisk in the chicken broth until smooth.
Stir in the potatoes, salt, and pepper, and bring to a boil.
Reduce the heat to maintain a gentle simmer, partially cover, and cook for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
Stir in the milk and heavy cream and simmer gently for 5 minutes without boiling.
Mash some of the potatoes against the side of the pot to thicken the soup, then stir in the crumbled bacon and serve.

Notes

For a thicker soup, mash more of the potatoes against the side of the pot before stirring in the bacon. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy may separate. For a lighter variation, use additional whole milk in place of the heavy cream.