This potato soup recipe is simple, creamy, and full of comforting flavors. Tender chunks of potatoes swim in a warm, rich broth that’s made silky with a bit of cream or milk. It’s the kind of dish that feels cozy and filling, perfect for chilly days or anytime you need a little extra comfort in your bowl.
I love making this soup when I want something easy but still satisfying. One of my favorite touches is adding crispy bacon bits or a sprinkle of shredded cheese on top for that little extra flavor punch. It’s also great with chopped green onions or a dollop of sour cream. To me, those little toppings really bring the whole thing together and make it feel special.
When I serve this potato soup, I usually pair it with some crusty bread or simple crackers. It’s such an easy meal that brings people together, and I find it’s always a hit with family and friends. Whether for a quick lunch or a cozy dinner, this potato soup feels like a warm hug in a bowl.
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets for a fluffy texture, or Yukon Golds for a creamier soup. Avoid waxy potatoes, as they won’t break down as well.
Bacon: Crispy bacon adds a smoky crunch. Turkey bacon works too if you want a lighter option, or try smoked sausage for a twist.
Cheese: Sharp cheddar gives great flavor and meltiness. You can swap it for Monterey Jack or a mild Colby for a milder taste. Use dairy-free cheese if needed.
Milk & Cream: Whole milk and cream make the soup rich. For a lighter version, use half-and-half or replace cream with coconut milk for dairy-free comfort.
Thyme: Fresh thyme adds a nice herbal note, but dried thyme works well too. If you don’t have thyme, rosemary or a pinch of sage can work as alternatives.
How Can You Get the Perfect Creamy Yet Chunky Soup Texture?
Balancing creaminess with potato chunks is key. Here’s how:
- Cook the potatoes until very tender to make blending easy.
- Use an immersion blender to puree about half the soup right in the pot. If you don’t have one, carefully blend half in a regular blender and return.
- Leave some chunks whole for texture so it isn’t too smooth.
- Don’t over-blend to avoid a gluey texture.
This method keeps the soup hearty but silky, perfect for enjoying every spoonful!
Equipment You’ll Need
- Large soup pot – I use a big pot so I can easily cook and stir the soup without spills.
- Sharp knife and cutting board – for chopping potatoes, onions, and garlic safely and quickly.
- Immersion blender or regular blender – to puree part of the soup for that creamy texture. An immersion blender is quick and easy for this.
- Measuring cups and spoons – for precise ingredient amounts, especially liquids and seasonings.
- Wooden spoon or spatula – to stir everything as it cooks and prevent sticking.
Flavor Variations & Add-Ins
- Use cooked pancetta or turkey bacon instead of regular bacon for different smoky flavors.
- Mix in sautéed mushrooms or chopped spinach for extra veggies and earthy taste.
- Swap cheddar cheese for mozzarella or pepper jack for a different cheese flavor profile.
- Stir in a teaspoon of smoked paprika or cayenne pepper to add a bit of warmth and spice.
Creamy Potato Soup with Bacon and Cheddar
Ingredients You’ll Need:
Main Ingredients:
- 6 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 ½ cups milk (whole or 2%)
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1 ½ cups shredded sharp cheddar cheese
- 6 slices of bacon
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Fresh thyme sprigs, for garnish
- Optional: chopped green onions or chives for garnish
How Long Will This Take?
This recipe requires about 40 minutes in total. You’ll spend around 10 minutes prepping (peeling and chopping), 20 minutes cooking and simmering the soup, and a few minutes for mixing and garnishing before serving.
Step-by-Step Instructions:
1. Cook the Bacon:
Place the bacon slices in a large pot and cook over medium heat until they’re crispy. Once done, remove the bacon and crumble it into small pieces. Save about 1 tablespoon of the bacon fat in the pot for flavor; drain the rest.
2. Sauté the Vegetables:
Add the butter to the pot with the bacon fat and melt it over medium heat. Toss in the finely chopped onion and cook until it becomes soft and translucent, about 5 minutes. Add the minced garlic and thyme, cooking another minute until you can smell their lovely aroma.
3. Cook the Potatoes:
Add the diced potatoes to the pot along with the chicken broth. Bring everything to a boil, then reduce the heat and simmer gently until the potatoes are very tender, about 15 to 20 minutes.
4. Blend the Soup:
Use an immersion blender to blend part of the soup right in the pot. This will make it creamy but still leave some potato chunks for a nice texture. If you don’t have an immersion blender, carefully blend about half the soup in a regular blender, then pour it back into the pot.
5. Add Cream and Milk:
Stir in the milk and heavy cream. Warm the soup gently, making sure it doesn’t boil at this stage to keep it smooth.
6. Melt the Cheese & Season:
Add the shredded sharp cheddar cheese, stirring until the cheese melts completely and blends into the soup. Season with salt and freshly ground black pepper to suit your taste.
7. Serve & Garnish:
Ladle the warm soup into bowls. Top each serving with the crumbled bacon, extra cheddar cheese if you like, fresh thyme sprigs, and optionally some chopped green onions or chives for a fresh finish.
Can I Use Frozen Potatoes for This Soup?
Yes, you can! Just make sure to thaw them completely before cooking. Frozen potatoes might release extra moisture, so adjust the broth quantity if needed to keep the soup’s consistency right.
How Can I Make This Soup Dairy-Free?
Swap the milk and cream for full-fat coconut milk or your favorite plant-based milk. Use a dairy-free cheese alternative or skip the cheese altogether for a lighter version.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup up to day 2 in advance. Store it in an airtight container in the fridge and gently reheat on the stove, stirring occasionally. You might need to add a splash of milk or broth when reheating if it thickens too much.
What’s the Best Way to Reheat Leftover Potato Soup?
Warm the soup gently on the stove over low heat to prevent curdling. Stir frequently and add a bit of milk or broth if the soup is too thick after refrigeration.
