Potato Soup Recipe is all about creamy, comforting goodness that feels like a warm hug on a chilly day. It’s filled with tender potatoes, a bit of onion for sweetness, and often a touch of crispy bacon or melted cheese to make it even better. The soup is thick and silky, perfect for anyone who loves classic, simple flavors that stick to your ribs.
I love making this potato soup when I want something easy but satisfying. It’s one of those recipes that feels homemade without needing a ton of fuss. Sometimes, I like to add a sprinkle of fresh chives or a dollop of sour cream on top, which really lifts the flavors and makes it feel a little special. I find that letting the potatoes cook slowly helps build a rich, smooth texture that everyone in the family appreciates.
This soup is my go-to for cozy nights or even casual dinners with friends. Pair it with some crusty bread or a fresh green salad, and you have a meal that’s both comforting and a little bit special. Each spoonful reminds me of simple, happy moments in the kitchen, and it’s a recipe I always come back to when I want warmth in a bowl.
Key Ingredients & Substitutions
Potatoes: Russet potatoes are great for their fluffiness and thickening power, while Yukon Gold gives a creamier texture. Both work well, but I prefer Yukon Gold for its buttery taste.
Chicken Broth: Broth adds flavor depth. If you want vegetarian, veggie broth is a good swap. Using water works too, but the soup will be less flavorful.
Bacon: Crispy bacon adds smoky crunch. For a vegetarian option, skip bacon and add smoked paprika or a little liquid smoke for that smoky note.
Cheddar Cheese: Sharp cheddar melts nicely and adds tang. You can substitute with Colby, Monterey Jack, or even a mix of cheeses you like.
Heavy Cream: This gives the soup its creaminess. Whole milk or half-and-half can lighten it up, and coconut milk can be used for a dairy-free twist.
How Do You Get the Perfect Creamy Texture Without Over-Mashing?
The key is to mash only part of the potatoes so some chunks remain for texture. Here’s how I do it:
- After potatoes are tender, remove a few cups of soup to a bowl.
- Mash the potatoes using a fork or potato masher until smooth.
- Return the mashed potatoes to the pot and stir gently.
This method thickens the soup naturally and keeps it hearty. If you prefer, an immersion blender works too but be careful not to over-blend, or the texture becomes gummy.
Equipment You’ll Need
- Large heavy-bottomed pot – I like it because it heats evenly and prevents burning.
- Wooden spoon or spatula – perfect for stirring and scraping the bottom to avoid sticking.
- Measuring cups and spoons – helps keep the ingredients just right.
- Immersion blender or regular blender – optional, for blending part of the soup to thicken it.
- Cheese grater – for freshly shredding your cheese for the best melt and flavor.
Flavor Variations & Add-Ins
- Swap bacon for cooked ham or sausage to add a different meaty flavor.
- Add sautéed mushrooms or caramelized onions for extra depth.
- Stir in cooked corn or diced carrots for more texture and sweetness.
- Use different cheeses like Monterey Jack or Pepper Jack for a spicy kick.
Classic Creamy Potato Soup with Bacon and Cheese
Ingredients You’ll Need:
Main Ingredients:
- 4 large potatoes (Russet or Yukon Gold), peeled and diced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 strips bacon, diced
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream (or whole milk for a lighter version)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Optional Garnishes:
- Extra shredded cheddar cheese
- Chopped green onions or chives
- Sour cream
How Much Time Will You Need?
This soup takes about 10 minutes for prep, 30 minutes for cooking, and a few minutes for garnishing. So, in just under 45 minutes, you’ll have a delicious, homemade creamy potato soup ready to enjoy!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the diced bacon over medium heat until it becomes crispy. Use a slotted spoon to remove the bacon and place it on paper towels to drain. Keep the bacon fat in the pot as it adds great flavor!
2. Sauté Onion and Garlic:
In the same pot with the bacon fat, add the chopped onion. Cook it over medium heat until soft and translucent (about 4-5 minutes). Add the minced garlic and cook for another 30 seconds until you smell the aroma.
3. Make the Roux:
Add the butter to the pot and let it melt. Sprinkle the flour over the onion and garlic mixture, stirring constantly for 2 minutes. This helps thicken your soup later.
4. Add Broth and Potatoes:
Slowly whisk in the chicken broth to avoid lumps. Stir well as you do this. Add the diced potatoes and dried thyme. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Cook Potatoes:
Cover the pot and let it cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
6. Mash Some Potatoes:
Use a potato masher or immersion blender to mash some of the potatoes right in the pot. This will thicken your soup nicely, while leaving a pleasant chunkiness.
7. Add Cream and Cheese:
Stir in the heavy cream and shredded cheddar cheese until everything is melted and creamy. Season with salt and pepper to taste.
8. Serve and Garnish:
Ladle the hot soup into bowls. Sprinkle the reserved crispy bacon on top along with extra cheese, green onions, or a dollop of sour cream if you like. Enjoy your cozy, comforting bowl of potato soup!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes, but be sure to thaw them completely and drain any excess water before adding to the soup to avoid a watery texture. Adjust cooking time as frozen potatoes may cook faster.
How Do I Make This Potato Soup Vegetarian?
Simply swap the chicken broth for vegetable broth and omit the bacon. To add smoky flavor, try adding smoked paprika or a splash of liquid smoke, and toast some nuts or seeds for crunch.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup up to the cheese addition, then refrigerate for up to 2 days. Reheat gently on the stove over low heat, adding the cheese and cream at the end to keep the soup smooth.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, stirring occasionally for even heating. You may want to add a splash of broth or cream if it thickens too much.