Warm, creamy, and comforting, this potato soup is a nourishing bowl of goodness that’s perfect for busy weeknights or cozy weekends.
Made with hearty potatoes, savory bacon, and a touch of sharp cheddar, it delivers protein, fiber, and balanced carbs for lasting satisfaction.
With minimal prep and wholesome ingredients, this recipe is not only delicious but also practical for everyday cooking and family-friendly meal prep.
Rich and Creamy Potato Soup
Equipment
- 1 Large Soup Pot or Dutch Oven
- 1 Potato Masher
- 1 Wooden Spoon or Heat-Resistant Spatula
- 1 Measuring cup set
- 1 knife and cutting board
Ingredients
- 6 slices bacon chopped
- ½ medium white onion finely diced
- 4 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups chicken broth or stock
- 2 cups whole milk
- 2 pounds red potatoes or Yukon gold peeled and cubed (½-inch pieces)
- 1 cup sharp cheddar cheese shredded
- ½ cup sour cream
- ¼ cup fresh chives chopped
- Kosher salt to taste
- Black pepper to taste
Instructions
- Prepare and Cube the Potatoes: Begin by peeling your potatoes to achieve a smooth and creamy texture in the final soup. Using a sharp chef’s knife, cut the peeled potatoes into small, even cubes—about ½ inch in size. Keeping the pieces uniform ensures that they cook evenly and soften at the same time. Set the cubed potatoes aside in a bowl of cold water to prevent them from browning while you move on to the next steps.
- Cook the Bacon Until Crisp: Place a large soup pot or Dutch oven over medium heat. Add the chopped bacon slices in an even layer. Allow them to cook slowly, stirring occasionally, until the pieces turn golden-brown and crispy, about 6–8 minutes. The bacon will release its flavorful fat, which will serve as the base for sautéing the aromatics. Once crisp, transfer the bacon to a paper towel–lined plate using a slotted spoon, leaving the rendered fat in the pot.
- Sauté Onions and Garlic in Bacon Drippings: Add the finely diced onion directly into the hot bacon fat. Stir frequently and cook until the onion becomes soft, translucent, and fragrant—this usually takes 4–5 minutes. Be careful not to brown them, as the goal is a gentle, sweet flavor. Next, stir in the minced garlic and cook for just 1 additional minute, releasing its aroma without letting it burn. At this stage, your kitchen should smell warm and savory.
- Incorporate Flour for a Thickening Base: Sprinkle the all-purpose flour evenly over the onion and garlic mixture. Stir constantly with a wooden spoon or spatula to coat the vegetables and absorb the fat. This step creates a roux, which will later thicken the soup. Allow the mixture to cook for about 1 minute to eliminate any raw flour taste, keeping the heat on medium to prevent scorching. The consistency will become pasty and thick—this is exactly what you want.
- Slowly Add the Liquids: Reduce the heat slightly to medium-low. Gradually pour in the chicken broth, whisking continuously to prevent lumps from forming. Once the broth is fully incorporated, slowly add the milk in small amounts, whisking well after each addition until smooth. This gradual process is essential for achieving a silky soup base. When all the liquid has been added, the mixture should be creamy and lump-free.
- Simmer the Potatoes Until Tender: Drain the cubed potatoes and add them to the pot. Stir gently to coat them in the liquid base. Increase the heat to medium and bring the soup just to a gentle simmer—not a rolling boil, as boiling can cause the milk to scorch or separate. Cover the pot partially and cook the potatoes for 15–20 minutes, stirring every few minutes to prevent sticking. The potatoes are ready when they can easily be pierced with a fork.
- Mash for a Creamy Consistency: Once the potatoes are tender, use a potato masher directly in the pot to mash some of the cubes. Press down gently, leaving a balance of smoothness and small chunks for texture. If you prefer an ultra-creamy soup, you can use an immersion blender to puree a portion of the mixture—but avoid over-blending, as some chunkiness gives the soup body and character.
- Add Cheese, Sour Cream, and Chives: Remove the pot from the heat to prevent curdling when adding dairy. Stir in the shredded sharp cheddar cheese until fully melted and incorporated. Follow with the sour cream for richness and tang, and then sprinkle in the freshly chopped chives for brightness. Stir until the soup is smooth and all additions are well blended.
- Season and Reintroduce Bacon: Taste the soup and adjust with kosher salt and freshly ground black pepper as needed. Stir in half of the crispy cooked bacon to deepen the flavor. The remaining bacon should be reserved for topping, ensuring every serving has a crunchy, savory finish.
- Serve Hot and Garnish Generously: Ladle the hot soup into bowls. Top with the reserved crispy bacon, an extra sprinkle of shredded cheddar, and more fresh chives for color and freshness. Serve immediately while steaming hot, paired with warm bread or a simple side salad for a complete meal.
Notes
- Yukon gold or red potatoes are best for a creamy, naturally buttery soup texture. Russet potatoes work but create a grainier consistency.
- Cooking bacon from raw yields flavorful drippings for the base. Pre-cooked bacon can be used, but replace drippings with butter.
- Mash potatoes gently for texture; leave some chunks for body, or blend partially for extra smoothness.
- For a thicker soup, mash more potatoes or stir in a small handful of instant potato flakes.
- This soup tastes even better the next day as the flavors meld—just reheat gently to avoid separating the dairy.
Chef’s Secrets for Perfect Potato Soup
The key to an exceptional potato soup lies in balance—between creaminess and texture, richness and freshness.
Always start by sautéing aromatics in bacon fat, as it builds a deep savory base that butter alone can’t replicate.
When adding liquids, take your time and whisk gradually to ensure a smooth, lump-free broth.
Simmer the potatoes gently rather than boiling; this preserves the milk and prevents curdling.
Finally, always stir in cheese and sour cream off the heat—this keeps the soup velvety instead of grainy.
Serving Suggestions and Flavor Pairings
This soup shines on its own but truly becomes a full meal with the right pairings.
Serve it alongside warm crusty bread, garlic toast, or buttery biscuits for dipping.
A crisp side salad with vinaigrette helps balance the richness, while roasted vegetables add an earthy contrast.
For toppings, think beyond bacon and cheese—crispy fried shallots, extra chives, or a dollop of Greek yogurt can elevate presentation and flavor.
If serving a crowd, set up a topping bar so everyone can customize their bowl.
Storage Tips and Reheating Advice
Store leftover potato soup in an airtight container in the refrigerator for up to 3–4 days.
Because it contains dairy, reheat gently over medium-low heat on the stovetop, stirring often to prevent separation.
If reheating in the microwave, warm in short intervals and stir between each round.
This soup does not freeze well, as the dairy tends to split upon thawing, but it’s perfect for meal prep within the week.
If you’d like to prepare ahead, make the base (without dairy), freeze it, then stir in cheese and sour cream after reheating.
Frequently Asked Questions
1. Can I make this soup vegetarian?
Yes! Simply omit the bacon and replace chicken broth with vegetable stock.
For added depth, sauté onions in olive oil or butter. You can also add smoked paprika or roasted mushrooms to mimic the savory richness of bacon.
2. How can I make the soup thicker?
The easiest way is to mash more potatoes directly in the pot. You can also use an immersion blender to puree part of the soup for added body.
For an extra boost, stir in a spoonful of instant potato flakes—quick, easy, and effective.
3. What’s the best potato variety for soup?
Yukon gold and red potatoes are ideal because of their creamy, waxy texture.
They hold up well when simmered and give the soup a naturally smooth finish. Russets work but tend to be starchier and grainier once cooked.
4. Can I make this soup ahead of time?
Absolutely! In fact, the flavors deepen as it sits. Cook the soup fully, cool it, and refrigerate.
Reheat gently before serving, and add a splash of broth or milk if it has thickened too much. Just avoid freezing, as the dairy may separate.
5. What toppings work well besides bacon?
Try crispy fried onions, roasted chickpeas, shredded rotisserie chicken, or sautéed mushrooms.
Fresh herbs like parsley, thyme, or dill add brightness, while a drizzle of chili oil or hot sauce gives a spicy kick for those who like heat.
