Creamy Potato Soup

This Creamy Potato Soup is a warm, hearty classic that combines tender red potatoes, smoky bacon, rich cheddar cheese, and a touch of sour cream for a silky texture and bold flavor. Finished with fresh chives, it’s the perfect comforting meal for chilly days or cozy evenings at home.

Why You’ll Love This Recipe

This potato soup is everything comfort food should be—rich, satisfying, and easy to make with pantry staples. The addition of bacon infuses the soup with a smoky depth, while the cheddar cheese and sour cream create a velvety consistency. It’s a one-pot recipe that delivers maximum flavor with minimal effort, making it ideal for weeknight dinners, meal prep, or sharing with friends and family.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 6 slices bacon, chopped

• 1/2 white onion, diced

• 4 cloves garlic, minced

• 1/4 cup all-purpose flour

• 2 cups chicken broth or stock

• 2 cups whole milk

• 2 pounds red potatoes, peeled and diced small

• 1 cup sharp cheddar cheese, shredded

• 1/2 cup sour cream

• 1/4 cup chives, minced

• Kosher salt and black pepper, to taste

Directions

1. Cook the Bacon
   In a large soup pot over medium heat, cook the chopped bacon until crispy and browned.
   Remove with a slotted spoon and place on a paper towel-lined plate. Leave the rendered bacon fat in the pot.

2. Sauté Onion and Garlic
   Add diced onion to the pot and cook until softened, about 5 minutes.
   Stir in the minced garlic and cook for another minute until fragrant.

3. Make the Roux
   Sprinkle flour over the onions and garlic.
   Whisk to form a thick paste, cooking for about 1–2 minutes to eliminate the raw flour taste.

4. Add Liquids
   Gradually whisk in the chicken broth, followed by the milk, stirring continuously until smooth with no lumps.

5. Cook the Potatoes
   Add the diced potatoes to the pot.
   Reduce the heat to medium-low and cook gently, stirring occasionally, for 20–25 minutes or until the potatoes are fork-tender. Avoid boiling to prevent scorching the milk.

6. Mash for Creaminess
   Use a potato masher to mash some of the cooked potatoes in the pot. This will naturally thicken the soup while leaving some chunks for texture.

7. Finish the Soup
   Stir in shredded cheddar cheese, sour cream, minced chives, and the cooked bacon.
   Taste and adjust with salt and black pepper as needed.

8. Serve
   Ladle the soup into bowls and garnish with additional cheese, chives, or crumbled bacon, if desired.

Servings and Timing

• Prep Time: 15 minutes

• Cooking Time: 30 minutes

• Total Time: 45 minutes

• Servings: 6

• Calories per Serving: Approximately 380 kcal

Variations

• Loaded Potato Soup: Add chopped green onions, extra cheese, and a dollop of sour cream on top for a “loaded” version.

• Vegetarian Option: Omit the bacon and use vegetable broth. Add sautéed mushrooms for depth of flavor.

• Creamier Texture: Stir in a splash of heavy cream for a richer finish.

• Spicy Version: Add a pinch of cayenne or diced jalapeños for a bit of heat.

• Cheese Swap: Use a mix of cheeses like Monterey Jack, smoked Gouda, or white cheddar for variety.

Storage/Reheating

• Storage: Store cooled soup in an airtight container in the refrigerator for up to 4 days.

• Reheating: Reheat gently on the stove over low heat or in the microwave, stirring occasionally. Add a splash of milk if the soup has thickened.

• Freezing: Not recommended, as the milk and cheese may separate upon thawing. If necessary, freeze without the dairy, and stir it in after reheating.

FAQs

Can I use russet or Yukon Gold potatoes?

Yes. Russets will give a fluffier texture, while Yukon Golds offer a naturally buttery, creamy result.

Is it necessary to peel the potatoes?

Peeling is recommended for a smoother texture, but leaving the skins on adds fiber and a rustic feel.

Can I make this soup in advance?

Absolutely. It’s even better the next day after the flavors have melded.

How do I thicken the soup more?

Mash more of the potatoes or stir in a small amount of cornstarch slurry (cornstarch + water).

Can I make it dairy-free?

Yes. Use plant-based milk and dairy-free cheese/sour cream alternatives. The texture and flavor will vary slightly.

Can I use pre-cooked bacon?

Yes, but you’ll need a tablespoon of butter or oil to sauté the onions if you’re not using rendered bacon fat.

What’s the best way to reheat it?

Reheat on the stovetop over low heat or in the microwave in intervals, stirring in between to prevent scorching.

Creamy Potato Soup

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• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: -6 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Creamy Potato Soup is the perfect bowl of comfort, filled with tender red potatoes, crispy bacon, melted cheddar cheese, and chives. A hearty, one-pot soup that’s warm, satisfying, and easy to make. Keyword: Creamy Potato Soup

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Ingredients

• 6 slices bacon, chopped

• 1/2 white onion, diced

• 4 cloves garlic, minced

• 1/4 cup all-purpose flour

• 2 cups chicken broth or stock

• 2 cups whole milk

• 2 pounds red potatoes, peeled and diced small

• 1 cup sharp cheddar cheese, shredded

• 1/2 cup sour cream

• 1/4 cup chives, minced

• Kosher salt and black pepper, to taste

Instructions:

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Instructions

• Cook the Bacon:
  In a large pot, cook bacon over medium heat until crispy.
  Transfer to a paper towel-lined plate. Keep the bacon fat in the pot.

• Sauté Onion and Garlic:
  Add onion and cook for 5 minutes until softened.
  Stir in garlic and cook for 1 minute until fragrant.

• Make the Roux:
  Sprinkle flour over the onion and garlic.
  Whisk well to create a thick paste.

• Add Liquids:
  Slowly whisk in chicken broth and milk until smooth.

• Cook the Potatoes:
  Add diced potatoes. Reduce heat to medium-low.
  Simmer for 20–25 minutes, stirring occasionally, until potatoes are tender.

• Mash for Creaminess:
  Lightly mash some of the potatoes with a masher to thicken the soup.

• Finish the Soup:
  Stir in cheddar cheese, sour cream, chives, and the cooked bacon.
  Season with salt and pepper to taste.

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Notes

• For a vegetarian version, omit bacon and use vegetable broth.

• Add a pinch of smoked paprika for depth of flavor.

• Leftovers keep well in the fridge for up to 3 days.