There’s nothing like a warm, hearty bowl of creamy potato soup to comfort you on a chilly day. This recipe combines tender potatoes, crispy bacon, and a rich, cheesy broth to create a family favorite that’s both delicious and easy to make.
Why this recipe works
- Comfort in a bowl: Creamy, hearty, and loaded with flavor—it’s the ultimate comfort food.
- Simple ingredients: Made with kitchen staples you likely have on hand. already, or find at a regular grocery store!
- Quick and easy: Ready in about an hour, perfect for weeknight dinners.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Bacon: Adds a smoky depth. Turkey bacon works too.; or skip it if you prefer.
- Potatoes: I use a mix of russet and Yukon Gold for the perfect texture. Feel free to use just one type of (Russet breaks down more, Gold stays more intact).
- Cheddar cheese: Sharp cheddar melts beautifully, but feel free to use your favorite cheese. here.
- Sour cream: Adds tanginess; Greek yogurt can work as a sub, but lower fat varieties split easily!
Step by step overview
1. Cook the bacon:
2. Sauté the veggies:
Stir in 2 minced garlic cloves and cook for 30 seconds—it’ll smell amazing.
3. Make the roux:
4. Cook the potatoes:
5. Add potatoes:
6. Add the milk:
Want an extra thick soup? Mash about ½ cup of the potatoes and stir them back in—it makes the texture dreamy. You can also add a cornstarch slurry or potato flakes.
7. To finish the soup, take the pot off the heat and stir in ½ cup sour cream and 1 cup shredded cheddar cheese. Let them melt into the soup, making it ultra-creamy. Give it a taste and adjust the seasoning if needed.
Ladle into bowls and top with crispy bacon, extra shredded cheese, sour cream, and fresh chives or green onions. Dig in while it’s warm—this soup is at its best right away!
Tips for success
- Don’t overcook the potatoes – If you want a chunky soup, keep an eye on the potatoes. Overcooking will turn them to mush! Aim for fork-tender, then remove from heat.
- Use a mix of potatoes – For the perfect balance of creamy and chunky, use both russet and Yukon Gold potatoes. Russets break down for creaminess, while Yukons hold their shape.
- Mash for thickness, blend for smoothness – Want a thick but slightly chunky soup? Mash a portion of the cooked potatoes with a fork. Prefer silky smooth? Use an immersion blender instead.
- Add dairy last – Stir in milk, sour cream, and cheese off the heat to prevent curdling. If the soup is too hot, dairy can separate and turn grainy.
Helpful recipe hints
Troubleshooting & storage questions
Enhance the flavor by adding more salt gradually, tasting as you go. Incorporating additional herbs, spices, or a splash of cream can also boost the taste.
If your soup is too thin, mash more potatoes or add a slurry of cornstarch and cold water (about 2 tablespoons cornstarch plus 2 tablespoons water – add gradually until desired thickness has been reached).
Instant mashed potato flakes can also help thicken the soup, without impacting the potato flavor!
Let the soup cool before transferring it to an airtight container. Store in the fridge for up to 3 days.
For reheating, warm it gently over low heat on the stovetop, stirring occasionally. If it’s too thick, add a splash of milk or broth to loosen it up. Avoid boiling, as it can make the dairy separate.
Freezing is not something I would recommend since dairy-based soups can turn grainy, and the potatoes can get a spongy texture.
Serving tips
For the best flavor and texture, serve this soup warm but not piping hot—letting it sit for a few minutes after cooking allows the flavors to meld and makes it easier to enjoy.
Pair it with crusty bread for dipping, or go all out with a bread bowl for a cozy, rustic touch. A fresh green salad with a tangy lemon vinaigrette balances the richness, and if you’re feeling indulgent, a side of buttery biscuits or grilled cheese makes it even better!
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Creamy Potato Soup
Ingredients
- 4 slices thick-cut bacon diced
- 1 medium onion finely chopped (about 1 cup)
- 2 sticks celery finely chopped (about 1 cup)
- 2 cloves garlic minced (about 1.5 teaspoons)
- 2 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried parsley
- ¼ teaspoon smoked paprika
- 1 pound russet potatoes scrubbed and diced into ½-inch cubes (peel if desired, but it’s not necessary)
- 1 pound Yukon Gold potatoes scrubbed and diced into ½-inch cubes (peel if desired, but it’s not necessary)
- 2 cups whole milk
- ½ cup sour cream
- 1 cup sharp cheddar cheese shredded
- optional toppings fresh chives or green onions, sour cream, crispy bacon, cheese…
Instructions
- Cook bacon: Cook the bacon in a large Dutch oven or soup pot over medium heat until crispy, about 5 minutes. Use a slotted spoon to remove the bacon and drain it on a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot.4 slices thick-cut bacon
- Cook aromatic vegetables: Add the onion and celery to the pot and cook over medium heat until softened, about 6-7 minutes. Stir in garlic, cook for 30 seconds.1 medium onion, 2 sticks celery, 2 cloves garlic
- Make roux: Add butter to pot and allow to melt. Reduce heat to medium-low. Sprinkle the flour over the mixture and stir constantly for 1-2 minutes, letting the flour absorb the bacon grease.2 tablespoons unsalted butter, 4 tablespoons all-purpose flour
- Add broth and seasoning: Slowly whisk in the chicken broth, making sure there are no lumps. Stir in the salt, black pepper, parsley, and smoked paprika. Bring the mixture to a gentle simmer.4 cups chicken broth, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, ½ teaspoon dried parsley, ¼ teaspoon smoked paprika
- Cook potatoes: Add the potatoes and stir to combine. Bring to a boil, then reduce the heat to medium-low, cover, and cook for 10-12 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.1 pound russet potatoes, 1 pound Yukon Gold potatoes
- Add milk: Reduce the heat to low and pour in the milk, stirring until smooth. Mash about ½ cup of the potatoes with a fork and stir them back into the soup for a thicker consistency. (For extra-thick soup, combine 2 tablespoons cornstarch with 2-3 tablespoons cold water to make a slurry; gradually stir into the soup until desired consistency is reached.)2 cups whole milk
- Finish: Remove from heat and stir in the sour cream and shredded cheddar cheese until melted and fully incorporated. Taste and adjust seasoning if needed. Ladle into bowls and top with crispy bacon, extra shredded cheese, sour cream, and fresh chives or green onions. Serve warm and enjoy!½ cup sour cream, 1 cup sharp cheddar cheese, optional toppings
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