Old-Fashioned Creamy Potato Soup
Old-fashioned potato soup gets its creamy body from the potatoes themselves. Russets simmer in broth and milk until soft, then about half of them are mashed right in the pot, which thickens the soup while leaving tender chunks. Bacon, cheddar and a spoonful of sour cream finish it like a loaded baked potato in a bowl.
What Makes This Version Work
Russet potatoes. They are high in starch and break down easily, which is what makes the soup thick and velvety. Waxy potatoes like reds stay firm and make a thinner soup.
Mashing half. Mashing part of the potatoes releases starch into the broth for creaminess without a blender, and keeps chunks for texture. Blending can overwork the starch and turn the soup gluey.
Cooking in bacon fat. Sautéing the onion and celery in the rendered bacon fat builds a smoky, savory base.
Dairy off the heat. Cheese and sour cream stirred in after the pot comes off the burner melt smoothly instead of curdling or turning stringy.
Ingredient Notes
- Russet potatoes: Yukon Golds make a slightly denser, more buttery soup and hold their shape more. Cut the cubes to an even ½ inch so they cook at the same rate.
- Thick-cut bacon: It gives meatier crumbles for topping. For a vegetarian version, use 2 tablespoons of butter and vegetable broth, and add ½ teaspoon of smoked paprika.
- Whole milk: It keeps the soup creamy without being heavy. Use half-and-half for a richer soup.
- Sharp cheddar: Grate it yourself; pre-shredded cheese can turn grainy.
- Sour cream: It adds tang. Bring it to room temperature to reduce the risk of curdling.
Cues for Each Step
Cook the bacon until crisp and most of the fat has rendered. Leave about 2 tablespoons of fat in the pot.
Cook the flour with the vegetables for a minute, then whisk in the broth and milk gradually to prevent lumps.
Bring the soup just to a boil and then lower it to a gentle simmer; milk boiled hard for a long time can scorch on the bottom or separate. The potatoes are done when a cube crushes easily against the side of the pot, 15 to 20 minutes.
Mash until the soup is as thick as you like. If it gets too thick, add a little broth or milk.
Common Mistakes
- Gluey soup. Using a blender on all of it. Mash by hand, or blend only a third.
- Curdled soup. Boiling hard after adding milk, or adding cold sour cream to boiling soup.
- Scorched bottom. Stir every few minutes while simmering; starch settles and sticks.
- Bland soup. Potatoes absorb a lot of salt. Taste at the end and season again.
Variations
- Loaded baked potato soup: Top with extra cheddar, bacon, sour cream and green onions.
- Ham and potato: Stir in 1½ cups of diced ham with the cheese.
- Slow cooker: Cook the potatoes, vegetables and broth on LOW for 6 hours, then mash and stir in milk thickened with the flour, cheese and sour cream.
- Corn and potato chowder: Add 1½ cups of corn with the potatoes.
Storage and Reheating
Refrigerate for up to 4 days. The soup thickens a lot as it cools; thin it with milk or broth while reheating over medium-low heat, stirring often. Dairy-based potato soups do not freeze well because the potatoes turn grainy and the dairy can separate, so this one is best eaten within a few days.
Frequently Asked Questions
How do I thicken potato soup?
Mash more of the potatoes, or simmer uncovered for 5 to 10 minutes. A tablespoon of instant potato flakes also thickens it quickly.
Why did my potato soup curdle?
It boiled after the dairy was added, or cold sour cream went into very hot soup. Keep the heat low and stir the dairy in off the heat.
Do I have to peel the potatoes?
Russet skins are thick, so peeling gives a smoother soup. Unpeeled Yukon Golds are fine for a rustic version.
Can I make it without bacon?
Yes. Use butter to cook the vegetables and add smoked paprika for a little of that smoky flavor.
Old-Fashioned Creamy Potato Soup
Ingredients
Method
- In a large Dutch oven or soup pot, cook the 6 slices of chopped bacon over medium heat for 6 to 8 minutes until crisp. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving 2 tablespoons of bacon grease in the pot.
- Add 1 diced yellow onion and 2 diced celery stalks to the reserved bacon grease. Cook over medium heat for 5 minutes until the vegetables are softened.
- Stir in 3 cloves of minced garlic and cook for 1 minute until fragrant. Sprinkle 0.25 cup of all-purpose flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Slowly pour in 4 cups of chicken broth and 2 cups of whole milk, whisking continuously to smooth out any lumps. Add 3 pounds of peeled, cubed Russet potatoes, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
- Bring the soup to a boil over medium-high heat. Reduce heat to medium-low, cover partially with a lid, and simmer for 15 to 20 minutes until the potatoes are fork-tender.
- Use a potato masher to mash about half of the potatoes directly in the pot to reach your desired thickness while keeping some tender chunks.
- Remove pot from heat and stir in 1 cup of shredded sharp cheddar cheese and 0.5 cup of sour cream until completely melted and smooth.
- Ladle hot soup into bowls and garnish with reserved cooked bacon and 3 tablespoons of finely chopped fresh chives.
