Save to Pinterest The smell of bacon always pulled my family into the kitchen, but nothing kept them there like a pot of loaded potato soup bubbling away on the stove. I started making this on chilly Sunday afternoons when I needed something that felt like a warm hug in a bowl. The first batch was a little too thick, almost like mashed potatoes with broth, but everyone still scraped their bowls clean. Now it's the one dish I can count on to turn a quiet evening into a gather-around-the-table moment.
I made this for my neighbor after she had surgery, and she called it comfort in a container. She told me later she'd frozen half and reheated it on a rough week, which made me realize this soup isn't just filling, it's reliable. It became my go-to whenever someone needed a little extra care, because it travels well and tastes even better the next day. I've watched people add hot sauce, extra cheese, even crumbled crackers on top, and somehow it works every time.
Ingredients
- 4 large russet potatoes, peeled and diced: Russets break down beautifully when simmered, giving the soup that thick, velvety texture without needing flour or cornstarch.
- 1 medium onion, chopped: This adds a gentle sweetness that balances the richness of the cheese and cream, so don't skip the slow sauté.
- 3 cloves garlic, minced: Fresh garlic blooms in the oil and perfumes the whole pot, but watch it closely so it doesn't burn and turn bitter.
- 2 green onions, sliced: These bring a bright, fresh bite on top that cuts through all the creamy heaviness.
- 4 cups chicken or vegetable broth: Use a quality broth because it's the backbone of the flavor, especially if you're keeping the soup vegetarian.
- 1 cup whole or 2% milk: Whole milk makes it richer, but 2% works if you want to lighten it up without losing creaminess.
- 1/2 cup sour cream: This adds tang and body, stirring in at the end so it doesn't curdle over high heat.
- 1 1/2 cups shredded cheddar cheese, plus extra for garnish: Sharp cheddar gives the best flavor, and freshly shredded melts smoother than pre-shredded.
- 6 slices bacon, cooked and crumbled: Crispy bacon is non-negotiable for me, it's the salty, crunchy contrast that makes every spoonful exciting.
- 2 tablespoons olive oil: I use this to sauté the aromatics because it handles medium heat well and doesn't overpower the other flavors.
- 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika: Start with these and adjust at the end, because the bacon and cheese add their own salt.
Instructions
- Sauté the aromatics:
- Heat the olive oil in a large pot over medium heat, then add the chopped onion and cook until it's soft and translucent, about 5 minutes. The kitchen will start to smell sweet and inviting, and that's your cue to add the garlic for just a minute, stirring so it doesn't stick.
- Simmer the potatoes:
- Toss in the diced potatoes and pour in the broth, bringing everything to a boil before dialing it back to a gentle simmer. Let it cook uncovered for 15 to 20 minutes, until a fork slides through the potatoes like butter.
- Blend for creaminess:
- Use an immersion blender right in the pot to puree the soup until it's smooth, or blend half and leave some chunks for texture if you like it rustic. Be careful with hot liquid if you're using a countertop blender, blend in batches and vent the lid.
- Stir in the dairy and cheese:
- Lower the heat and add the milk, sour cream, shredded cheddar, salt, pepper, and paprika, stirring constantly until the cheese melts into a silky, cohesive soup. This takes about 5 minutes, and you'll see it transform from chunky to luxurious right before your eyes.
- Taste and adjust:
- Give it a taste and add more salt, pepper, or a pinch of paprika if it needs a boost. Trust your palate here, because everyone's broth and bacon are a little different.
- Serve and garnish:
- Ladle the hot soup into bowls and pile on the crumbled bacon, extra cheddar, and sliced green onions. If you're feeling adventurous, add diced tomatoes, jalapeños, or a drizzle of hot sauce.
Save to Pinterest One winter evening, my kids decided to build their own bowls with toppings laid out buffet-style, and it turned into a full-on competition of who could pile theirs highest. My youngest added so much bacon it was more like bacon soup with a potato base, and we laughed until our sides hurt. That's when I realized this recipe isn't just about feeding people, it's about giving them space to play and make it their own.
Making It Your Own
I've added diced carrots and celery when I wanted extra color and crunch, tossing them in with the potatoes so they soften at the same rate. For a lighter version, I've swapped half the milk for unsweetened almond milk and cut back on the cheese without losing much richness. If you want it spicier, dice up a jalapeño and sauté it with the onions, or stir in a teaspoon of your favorite hot sauce at the end. Some folks love adding a handful of frozen corn or a cup of cooked, shredded chicken to make it even heartier.
Storing and Reheating
This soup keeps beautifully in the fridge for up to four days, stored in an airtight container once it's cooled to room temperature. I've frozen it in portions, leaving a little headspace because it expands, and it reheats like a dream on the stove over low heat with a splash of broth to loosen it. The toppings are best added fresh after reheating, so the bacon stays crispy and the green onions stay bright. Just stir occasionally as it warms to keep the dairy from separating.
Serving Suggestions
I love serving this with a basket of warm, crusty bread or buttery cornbread on the side for dipping and soaking up every creamy drop. A simple green salad with a tangy vinaigrette balances the richness and makes it feel like a complete meal. For gatherings, I set out bowls of toppings, extra cheese, bacon, sour cream, chives, and jalapeños, so everyone can customize their bowl. It's also perfect alongside grilled cheese sandwiches or garlic bread for the ultimate cozy comfort combo.
- Offer a variety of toppings so everyone can build their perfect bowl.
- Pair it with something crisp or acidic to cut through the creamy richness.
- Serve it in wide, shallow bowls to show off all those colorful garnishes.
Save to Pinterest There's something magical about a soup that feels like a hug and tastes like a celebration all at once. I hope this becomes your new favorite way to turn simple ingredients into something everyone fights over seconds for.
Recipe FAQs
- → Can I make this soup vegetarian?
Absolutely. Simply use vegetable broth instead of chicken broth and omit the bacon or replace it with a plant-based bacon alternative. The soup remains just as creamy and satisfying.
- → Should I blend all the soup or leave some chunks?
It's completely up to your preference. For a completely smooth restaurant-style texture, blend everything. If you enjoy some texture, purée half the soup and leave the rest chunky, or use a potato masher for a rustic finish.
- → How do I prevent the dairy from curdling?
Add milk, sour cream, and cheese after the potatoes are fully cooked and reduce the heat to low. Stir constantly and avoid boiling once dairy is incorporated—gentle heat keeps everything smooth and creamy.
- → Can I freeze this soup?
Yes, it freezes well for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently over low heat, stirring occasionally. The texture may be slightly thicker after freezing.
- → What's the best way to reheat leftovers?
Reheat on the stovetop over low to medium heat, stirring frequently to prevent sticking. If the soup is too thick, add a splash of broth or milk to reach the desired consistency. Avoid high heat to prevent dairy separation.
- → Can I use other potatoes besides russets?
Russets are ideal because their high starch content creates a naturally thick, creamy base. Yukon Golds work well too and hold their shape better if you prefer chunky soup. Waxy potatoes like red potatoes won't break down enough for the velvety texture.