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A steaming bowl of hearty potato soup, garnished with chives.

Proven way to grow the best 3 Potato Soup

This recipe provides a comforting and hearty potato soup that features three types of potatoes for a varied texture and flavor profile. It's a perfect dish for a chilly evening.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 large Russet potatoes peeled and diced
  • 3 medium Red potatoes diced, skin on
  • 3 medium Yukon Gold potatoes diced, skin on
  • 6 slices Bacon chopped
  • 1 medium Onion chopped
  • 2 Celery stalks chopped
  • 2 cloves Garlic minced
  • 6 cups Chicken broth
  • 2 cups Milk
  • 1 cup Heavy cream
  • 1/4 cup All-purpose flour
  • 1 cup Cheddar cheese shredded
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 2 tbsp Fresh chives chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Potato masher

Method
 

Preparation
  1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy; remove the bacon and set aside, reserving about 2 tablespoons of bacon fat in the pot.
  2. Add the chopped onion and celery to the pot and cook until softened, about 5-7 minutes, then stir in the minced garlic and cook for another minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir for 1 minute to create a roux.
  4. Gradually whisk in the chicken broth and milk, ensuring there are no lumps, and bring the mixture to a simmer.
  5. Add all three types of diced potatoes to the pot, season with salt and pepper, and simmer for 15-20 minutes or until the potatoes are tender.
  6. Once the potatoes are cooked, mash about half of them directly in the pot using a potato masher for a thicker soup, leaving some chunks for texture.
  7. Stir in the heavy cream and shredded cheddar cheese, continuing to stir until the cheese is fully melted and the soup is creamy and heated through.
  8. Serve the soup hot, garnished with the reserved crispy bacon and fresh chopped chives.

Notes

For an extra rich flavor, you can use half-and-half instead of milk. Adjust the consistency of the soup by adding more broth or milk if desired.