Pin it My kitchen smelled like a diner on a Sunday morning when I pulled this soup together on a rainy Thursday. The bacon was sizzling, the potatoes were still warm from the oven, and I realized I had accidentally bought twice the amount of cheddar I needed. Instead of saving it, I shredded the whole block and stirred in every last bit. That mistake turned into the creamiest, most indulgent soup I'd made in years, and now I never hold back on the cheese.
I brought a big pot of this to a friend's game night once, and it disappeared faster than the nachos. Someone asked if I'd used a secret family recipe, and I had to laugh because I'd only started making it a few months earlier. But there's something about a steaming bowl of potato soup that makes people feel taken care of, like you've known them forever.
Ingredients
- Russet potatoes: Their starchy texture breaks down just enough to thicken the soup naturally, and they hold their shape better than waxy varieties when you leave some chunks intact.
- Bacon: The rendered fat becomes the flavor foundation for the entire pot, so don't skip using it to cook the onions.
- Sharp cheddar cheese: The sharpness cuts through the cream and gives the soup a bold, tangy backbone instead of just bland richness.
- Sour cream: It adds a subtle tang that balances all the heavy dairy and keeps the soup from feeling one note.
- Whole milk and heavy cream: Using both gives you body without making it feel like you're eating straight cream, and the milk keeps it pourable.
- Chicken broth: Low sodium is key here because the bacon and cheese already bring plenty of salt, and you want control over the final seasoning.
- Yellow onion and garlic: These build the savory base that makes the soup taste like more than just potatoes and dairy.
- Smoked paprika: A small amount adds a whisper of smokiness that plays beautifully with the bacon without overpowering anything.
- Butter: It enriches the onion saute and adds a silky mouthfeel to the finished soup.
- Green onions: The fresh, sharp bite on top wakes up your palate between spoonfuls and adds a pop of color.
Instructions
- Bake the potatoes:
- Preheat your oven to 400°F and pierce each potato a few times with a fork so steam can escape. Bake them on a sheet for 45 to 60 minutes until a knife slides through easily, then let them cool just enough to handle before peeling and chopping into half inch chunks.
- Cook the bacon:
- In a large pot over medium heat, lay the bacon flat and cook until it's crispy and the fat has rendered out. Pull the bacon onto a paper towel, crumble it once it cools, and pour off all but two tablespoons of the fat from the pot.
- Saute the aromatics:
- Toss the butter and diced onion into the bacon fat and cook, stirring occasionally, until the onion turns soft and translucent, about 3 to 4 minutes. Add the garlic and stir for one more minute until it smells toasty and fragrant.
- Build the base:
- Pour in the chicken broth and bring everything to a gentle simmer. Add your potato chunks, smoked paprika, salt, and pepper, then let it bubble away for 10 minutes, mashing a few of the potatoes against the side of the pot to thicken the broth naturally.
- Stir in the dairy:
- Lower the heat and add the milk, heavy cream, and cheddar, stirring until the cheese melts into a smooth, glossy mixture. Fold in the sour cream and half the crumbled bacon, then taste and adjust the salt and pepper as needed, being careful not to let it boil once the dairy goes in.
- Serve and garnish:
- Ladle the soup into bowls and pile on the remaining cheddar, bacon, green onions, and a generous dollop of sour cream. Serve it hot with crusty bread or crackers on the side.
Pin it One winter evening, my neighbor knocked on the door just as I was ladling out bowls for dinner. I offered her some, and she ended up staying for an hour, talking about her grandmother's potato soup and how this one reminded her of home. Food has a way of opening those kinds of conversations, the ones that matter.
Making It Your Own
I've made this soup with Greek yogurt instead of sour cream when I wanted to lighten it up a bit, and it still tastes rich and tangy. If you like heat, a pinch of cayenne pepper stirred in with the paprika gives it a gentle kick that sneaks up on you. You can also blend half the soup with an immersion blender if you want it extra velvety, though I prefer leaving most of the potato chunks intact for texture.
Storing and Reheating
This soup keeps in the fridge for up to four days in an airtight container, and it reheats beautifully on the stovetop over low heat. Stir it gently and add a splash of milk or broth if it's thickened up too much. I don't recommend freezing it because the dairy can separate and turn grainy when thawed, but if you must, leave out the sour cream and stir it in fresh after reheating.
Serving Suggestions
I like to serve this with a hunk of sourdough or a warm baguette for dipping, and a simple green salad on the side to balance all the richness. It also pairs surprisingly well with a crisp lager or a lightly oaked Chardonnay if you're in the mood for a drink.
- Set out extra toppings like shredded cheese, bacon, and green onions so everyone can customize their bowl.
- For a crowd, double the recipe and keep it warm in a slow cooker on low.
- Leftovers make an incredible lunch the next day, especially with a sprinkle of fresh chives or a drizzle of hot sauce.
Pin it This soup has become my go to when I want something that feels like a hug in a bowl. I hope it brings the same kind of comfort to your table.
Recipe FAQs
- → Can I prepare this soup ahead of time?
Yes, you can bake the potatoes and cook the bacon a day in advance. When ready to serve, reheat gently over low heat and prepare the broth and cream components fresh. Store the soup in an airtight container for up to 3 days in the refrigerator.
- → How can I make this soup less heavy?
Substitute half the heavy cream with additional chicken broth or whole milk. You can also use Greek yogurt instead of sour cream for a tangier, lighter finish. Reduce the cheese portion or use a lower-fat cheddar variety.
- → What type of potatoes work best?
Russet potatoes are ideal because they have a starchy texture that becomes creamy when cooked. Yukon gold potatoes work well too and offer a buttery flavor, though they break down less easily. Avoid waxy potatoes like red or fingerlings as they won't create the desired creamy texture.
- → Can I freeze this soup?
Cream-based soups can be frozen for up to 3 months, though the texture may change slightly upon thawing. Freeze in individual portions for easier reheating. Thaw overnight in the refrigerator and reheat gently on the stovetop over low heat, adding a splash of milk if needed.
- → What wine pairs well with this soup?
A crisp lager beer complements the creamy, savory flavors beautifully. For wine, try a light, oaked Chardonnay which balances the richness without overwhelming the subtle potato and bacon notes. A dry Riesling also works wonderfully.
- → How do I prevent the soup from breaking when adding dairy?
Always reduce the heat to low before adding milk, cream, and cheese. Stir constantly to ensure even melting and prevent curdling. Never allow the soup to boil once dairy is added. If using sour cream, temper it slightly by stirring a small amount of warm broth into it before adding to the pot.