Creamy, cozy, and loaded with flavor, this potato soup with is pure comfort in a bowl! It’s thick and velvety, with chunks of tender potato, crispy bacon and plenty of melted cheddar… Every spoonful feels like the kind of dinner that makes you sigh a little and think, okay, everything’s fine now!
I’ve been making versions of this soup since my first apartment days… back when dinner meant whatever I could throw together in one pot (and somehow still impress my girlfriend)!
Over the years, I’ve fine-tuned it into this creamy, dreamy version that my family requests constantly. The secret?! A quick blend to make it extra smooth, a splash of cream for richness, and a generous handful of sharp cheddar stirred right in at the end.
What You Should Know
- Taste: Creamy, cheesy, and full of that smoky bacon flavor we all secretly crave. It’s rich but not heavy, with the perfect balance of salty, savory and a little buttery sweetness from the potatoes.
- Texture: Thick, smooth, and velvety, the kind of soup that hugs the spoon. You’ll get a few soft potato chunks here and there for texture (I like to keep it a little rustic)!
- Skill Level: Easy! If you can chop potatoes and stir a pot, you’ve got this. It’s beginner-friendly and very forgiving, no fancy equipment needed.
- Oliver’s Tip: Blend just HALF the soup for the best texture. It keeps the body thick and creamy but still gives you those hearty bites that make it feel homemade.
- Serving Ideas: Ladle it into big bowls, top with extra cheddar, bacon, and a sprinkle of green onions. Add a warm roll or a slice of crusty bread on the side and dinner’s done.
- Bonus: This soup tastes even BETTER the next day… if it lasts that long 😊
Ingredients
- Bacon: This is where all the flavor starts. We’ll cook it first, and that little bit of bacon drippings left in the pot? Gold! It builds that rich, smoky base that makes this soup so GOOD.
- Yellow onion: Brings in a subtle sweetness and depth. Dice it small so it melts right into the broth.
- Garlic: Just a couple cloves wake everything up, nothing fancy, just that warm, homey flavor we all love.
- Russet potatoes: These are perfect because they break down and help make the soup creamy all on their own. Yukon Golds work too if that’s what you’ve got.
- Butter + flour: This quick little duo thickens the soup, that’s how we get that luscious, stick-to-the-spoon texture. Don’t skip it!
- Chicken broth: Adds that savory backbone. I like using low-sodium so I can control the salt but use what you have.
- Whole milk + heavy cream: The dream team for creamy soups. They make everything smooth, rich, and cozy without being over the top.
- Cheddar cheese: Sharp cheddar gives the best flavor! It melts beautifully and adds a little tang to balance all that creaminess.
- Salt and black pepper: The quiet heroes, season along the way so your soup doesn’t end up bland!
- Green onions or chives: For topping! They add color, freshness and just a little bite that cuts through the richness.
And hey, this is just the quick rundown of what I use and why. For all the exact amounts and step-by-step instructions, scroll down to the recipe CARD at the bottom!
How to Make Creamy Potato Soup with Bacon
1. Cook the bacon. Start with the bacon (because every good thing starts with bacon, right?!). Cook it in a large pot or Dutch oven over medium heat until it’s nice and crispy. Scoop it out and set it aside on a paper towel, don’t toss that grease! Leave about a tablespoon in the pot for flavor…
2. Sauté the onion and garlic. Add your diced onion right into the pot and cook until it turns soft and golden, about 3 to 4 minutes. Then toss in the garlic and cook for another 30 seconds or so, just until fragrant. Your kitchen should smell AMAZING at this point!
3. Make a quick roux. Melt the butter in with the onions, then sprinkle in the flour. Stir constantly for about a minute, this is where that creamy base starts coming together. It might look a little pasty… that’s exactly what you want!
4. Add the broth and potatoes. Slowly pour in your chicken broth while whisking to keep things smooth. Then add the diced potatoes. Bring it all up to a gentle boil, then lower the heat and let it simmer until the potatoes are soft and tender, around 12–15 minutes.
5. Blend it up (just a bit). Here’s my favorite part. Use an immersion blender right in the pot to puree about half of the soup. You’ll end up with that dreamy, creamy texture but still keep a few hearty chunks of potato… the best of both worlds.
6. Stir in the milk, cream, and cheese. Add your milk and heavy cream, then toss in the shredded cheddar. Stir until the cheese melts into the soup and everything gets beautifully smooth. Season with salt and pepper to taste, go EASY at first, you can always add more!
7. Serve it up. Ladle into bowls and top with crispy bacon, extra cheddar, and a sprinkle of green onions. Then sit down and enjoy that first spoonful, because WOW, it’s good!
How to Store
- Let it cool first. Don’t rush it! Give the soup a little time to cool down before popping it in the fridge… it helps the texture stay nice and creamy.
- Store it in an airtight container. Keep it sealed up tight and it’ll stay fresh in the fridge for about 4 to 5 days.
- Reheat gently. Warm it over low heat on the stove, stirring often. If it’s looking a little thick (it usually does), splash in a bit of milk or broth until it’s back to that perfect, creamy consistency.
- Freezing tip: You can freeze it, BUT heads up, soups with dairy can separate a bit. If you do freeze it, thaw it overnight in the fridge and give it a good stir while reheating.
- My favorite trick: I like to save a small jar of it for the next day’s lunch… because honestly, it tastes even better once it’s had a night to sit and soak up all that flavor!
If you loved this one, you’ve got to try my Silky Butternut Pumpkin Soup, it’s velvety smooth and perfect for fall. Or go for something a little heartier like the Sausage Vegetable Soup, it’s packed with flavor and SUPER satisfying!
I really hope you and your family enjoy this one as much as we do! If you make it, leave a comment and rating below, and follow us on Pinterest, TikTok, Instagram, or Facebook!
Creamy Potato Soup with Bacon
Ingredients
- 6 slices bacon chopped
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 4 cups russet potatoes peeled and diced (about 4 medium)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese plus more for topping
- Salt and black pepper to taste
- Green onions or chives chopped (for garnish)
Instructions
- Cook the bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of bacon grease in the pot.
- Sauté the onion and garlic: Add diced onion and cook until soft and translucent, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds.
- Make the roux: Melt the butter in the pot, then sprinkle in the flour. Stir for about 1 minute until a smooth paste forms.
- Add broth and potatoes: Gradually whisk in the chicken broth, then add the diced potatoes. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 12–15 minutes.
- Blend partially: Use an immersion blender to puree about half the soup for a creamy texture while keeping some potato chunks intact.
- Add milk, cream, and cheese: Stir in the milk, heavy cream, and cheddar. Heat gently until the cheese melts and the soup thickens. Season with salt and pepper to taste.
- Serve: Ladle into bowls, then top with crispy bacon, extra cheddar, and a sprinkle of green onions or chives.
Notes
- Blend only half the soup, it keeps that creamy texture but still gives you those hearty chunks!
- If the soup thickens as it cools, just stir in a splash of milk or broth to loosen it up.
- Always shred your own cheese! It melts smoother and tastes so much better.
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