Creamy Potato Soup

  • Servings: 6
  • Prep Time: 20 minutes
  • Cook Time: 25–30 minutes


  • 3 tablespoons unsalted butter
  • 1/2 onion, diced
  • 1/8 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 10 yellow potatoes, peeled and cut into 1/2-inch pieces
  • 2 cups milk
  • 6 slices bacon, cooked and chopped
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • Salt and pepper to taste


  1. Heat a large pot over medium-high heat. Add the butter and stir until melted. Add the onion and thyme and sauté until the onion is soft, about 7 minutes.
  2. Sprinkle the flour on top of the onion, and stir until combined. Sauté for an additional minute to cook the flour, stirring occasionally. 
  3. Stir in the chicken broth and mix until combined.
  4. Add the potatoes, milk, and cooked bacon bits and bring to a boil.
  5. Reduce the heat to low and simmer until the potatoes are tender, 12 to 15 minutes. Stir every few minutes so the bottom doesn’t burn.
  6. When the potatoes are soft, stir in the cheddar cheese and sour cream.
  7. Season with salt and pepper. Ladle into bowls and serve.
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