Potato Soup Recipe

Prep vegetables

Peel and dice the potatoes into 1/2-inch cubes (leave skin on if preferred). Peel and finely chop the onion. Peel and dice the carrot. Trim and dice the celery. Mince the garlic.

Cook aromatics

In a large heavy pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrot, and celery and cook, stirring occasionally, for 6–8 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant.

Make roux and add liquid

Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste. Gradually pour in the chicken broth while whisking or stirring to avoid lumps. Add the diced potatoes, bay leaf, dried thyme, salt, and black pepper.

Simmer

Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover and simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.

Finish soup

Remove and discard the bay leaf. For a chunkier soup, use a potato masher to mash some of the potatoes against the side of the pot until you reach the desired texture. For a smoother soup, use an immersion blender to partially puree the soup (do not over-blend—leave some small potato pieces). Stir in the milk and heavy cream and heat gently without boiling for 3–5 minutes to warm through. Adjust seasoning with additional salt and pepper to taste.

Cook bacon

While the soup simmers, place the bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer bacon to a paper towel–lined plate to drain and cool, then chop into bite-size pieces.

Prepare cheese and herbs

Shred the cheddar if not pre-shredded. Thinly slice the green onions and chop the chives.

Stir 1 cup of the shredded cheddar into the hot soup until melted and incorporated (reserve 1/2 cup for garnish). Keep the soup warm over low heat; avoid boiling after adding cheese to prevent separation.

Ladle the soup into bowls and top each serving with 2–3 strips worth of chopped bacon (or to taste), remaining shredded cheddar, sliced green onions, and a sprinkle of chives.