Chicken Salad Chick Potato Soup Recipe

A creamy, comforting Southern-style potato soup made with tender russet potatoes, cheddar cheese, bacon, and a smooth buttery broth. Perfect for cozy dinners and easy meal prep.

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Prep Time 15

Cook Time 35

Total Time 55

Servings: 4 People

Course: Main Course, Soup

Cuisine: American, Southern

Calories: 390

Ingredients Equipment Method Notes

Ingredients

3 large Russet potatoes Peeled and diced small
6 slices Bacon Chopped
2 tablespoons Unsalted butter For richness
1 medium Yellow onion Finely chopped
1 tablespoon Minced garlic Fresh preferred
1/4 cup All-purpose flour For thickening
2 1/2 cups Chicken broth Low sodium preferred
2 cups Whole milk Room temperature
2 cups Sharp cheddar cheese Freshly shredded
1 teaspoon Black pepper Adjust to taste
1/2 teaspoon Onion powder Optional
1 tablespoon Seasoned salt Adjust as needed
1 pinch Dried thyme Light herbal note
— — Green onions For garnish
— — Fresh parsley For garnish

Equipment

1 Large soup pot or Dutch oven 5–6 quart size recommended
1 Cutting board For chopping vegetables
1 Sharp knife For even potato cubes
1 Wooden spoon For stirring
1 Potato masher To thicken soup naturally
1 Cheese grater For freshly shredding cheese
1 Measuring cups and spoons For accurate measurements
1 Ladle For serving

Method

Step 1

Place chopped bacon into a large pot over medium heat. Cook until crispy. Remove and set aside, leaving about 2 tablespoons of bacon drippings in the pot.

Step 2

Add butter to the pot. Once melted, stir in chopped onion. Cook for 5 minutes until soft and translucent. Add garlic and cook for 30 seconds.

Step 3

Sprinkle flour into the pot and stir constantly for 1–2 minutes to cook out the raw flour taste.

Step 4

Slowly pour in chicken broth while stirring. Add milk gradually and stir until smooth.

Step 5

Add diced potatoes, black pepper, onion powder, seasoned salt, and thyme. Stir well. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes until potatoes are fork tender.

Step 6

Use a potato masher to mash some of the potatoes directly in the pot, leaving some chunks for texture.

Step 7

Lower heat. Stir in shredded cheddar cheese gradually until melted and smooth. Add most of the cooked bacon back into the soup.

Step 8

Simmer gently for 2–3 minutes. Do not boil after adding cheese.

Step 9

Remove from heat and let rest for 5 minutes to thicken naturally.

Step 10

Ladle into bowls and garnish with reserved bacon, green onions, and parsley. Serve warm.

Notes

Always lower heat before adding cheese to prevent grainy texture.
Freshly shredded cheese melts better than pre-shredded.
Soup thickens as it rests and even more when refrigerated.
Add a splash of milk when reheating if needed.
For a lighter version, reduce butter and use 2% milk.