30 Steps to Foolproof Creamy Potato Soup

Wash and peel 1.3 kg (2¾ lb) Yukon Gold potatoes, then cut them into even 2cm (¾-inch) cubes so they cook at the same rate. Dice the onion, mince the garlic, and dice the bacon before you start cooking so everything is ready to go.

Set a large, heavy-bottomed pot or Dutch oven over medium heat and add the 170 g (6 oz) diced bacon. Cook for 6-8 minutes, stirring occasionally, until the pieces are crisp and deep golden brown.

Use a slotted spoon to transfer the crispy bacon to a plate lined with kitchen paper, leaving the rendered fat behind in the pot. Set the bacon aside for later — you'll use about two-thirds in the soup and the rest for garnish.

Add 55 g (4 tbsp) unsalted butter to the bacon fat still in the pot and let it melt over medium heat, swirling to combine, about 1 minute. This butter-and-bacon-fat base is what gives the soup its rich, savoury backbone.

Add the finely diced onion to the pot and cook for 4-5 minutes, stirring often, until it turns soft and translucent but not browned. Lower the heat slightly if the edges start to catch colour too quickly.

Stir in the 3 minced garlic cloves and cook for just 30-60 seconds, until fragrant. Keep stirring constantly here, since garlic can turn bitter within seconds if it scorches.

Sprinkle 45 g (⅓ cup) plain flour evenly over the onion mixture and stir to coat everything into a thick paste. Cook the roux for 1-2 minutes, stirring constantly, until it smells lightly toasted and no raw flour taste remains.

Pour in the 950 ml (4 cups) chicken stock a splash at a time, whisking constantly to smooth out any lumps before adding more. Once about a third of the stock is in, pour the rest in a steady stream while whisking.

Use your whisk or a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Those bits are packed with flavour and will dissolve into the broth as you stir.

Tip in the cubed potatoes and stir well so they're fully submerged in the stock. If the liquid doesn't quite cover them, top up with a splash of water or extra stock.

Stir in 1 tsp fresh thyme leaves, 1 tsp salt, and ½ tsp black pepper. Keep the seasoning moderate for now, since you can always adjust it again at the end.

Turn the heat up to medium-high and bring the soup to a full boil, uncovered, which should take about 5 minutes. Watch for large, steady bubbles breaking across the whole surface.

As soon as it boils, reduce the heat to medium-low so the soup holds a gentle simmer with small, steady bubbles rather than a rolling boil. Partially cover the pot with a lid, leaving a small gap for steam to escape.

Let the potatoes simmer for 18-22 minutes, stirring occasionally so nothing catches on the bottom. They're ready when a fork slides into a cube with almost no resistance.

Pull out a larger cube and press it against the side of the pot with a spoon — it should mash easily and feel soft all the way through. If there's still a firm centre, give it another 3-4 minutes.

Take a potato masher or the back of a large spoon and roughly mash about a quarter of the potatoes directly in the pot, leaving the rest in chunky pieces. This is what naturally thickens the soup and gives it that classic creamy-but-chunky texture, no extra cornflour needed.

Reduce the heat to low so the pot is just barely simmering, or take it off the heat entirely and rely on residual warmth. This protects the dairy you're about to add from splitting or curdling.

Pour in the 240 ml (1 cup) whole milk and stir gently until fully incorporated. The soup should loosen slightly and take on a paler, creamier colour.

Add the 240 ml (1 cup) double cream (heavy cream) and stir through. This is what pushes the soup from creamy-ish to genuinely rich and silky.

Spoon 2-3 tablespoons of the hot soup into a small bowl with the 120 g (½ cup) soured cream and whisk together first. Tempering it like this warms the soured cream gradually so it blends in smoothly instead of curdling into little flecks.

Pour the tempered soured cream mixture back into the pot and stir until fully combined. The soup should now look glossy, thick, and evenly pale gold.

Add the 170 g (1½ cups) grated mature cheddar a handful at a time, stirring after each addition until it melts completely before adding more. Adding it gradually keeps the cheese from clumping or turning stringy.

Keep stirring gently over low heat for 2-3 minutes until the soup is completely smooth, glossy, and thick enough to coat the back of a spoon. Do not let it come back to a boil at this stage.

Stir about two-thirds of the reserved crispy bacon into the pot, saving the rest for garnish on top. This distributes smoky flavour and little crunchy bites through every spoonful.

Taste the soup and adjust the seasoning, adding a little more salt, pepper, or thyme as needed. If it tastes flat, a small pinch of extra salt usually brings all the flavours into focus.

If the soup feels too thick, stir in a splash more warm stock or milk, about 60 ml (¼ cup) at a time, until it reaches the consistency you like. If it's thinner than you'd like, let it simmer uncovered on low for another 5 minutes to reduce slightly.

If you're not serving right away, keep the soup on the lowest possible heat, stirring occasionally, rather than leaving it over direct heat unattended. This stops a skin forming on top and keeps the dairy from scorching on the base of the pot.

Ladle the hot soup into bowls, filling each about three-quarters full to leave room for toppings. This batch yields six generous portions.

Top each bowl with the remaining crispy bacon, a scattering of extra grated cheddar, and a sprinkle of the 15 g (2 tbsp) chopped fresh chives. A crack of black pepper over the top finishes it nicely.

Serve the creamy potato soup straight away while it's hot, with crusty bread or dinner rolls on the side for dipping. Leftovers can go straight into an airtight container once the soup has cooled to room temperature.