Creamy Potato Soup

I'll never forget the first time I truly appreciated potato soup. I was visiting a small café in Maine during a particularly cold November, and they served this incredible version that was so creamy and loaded with toppings. One spoonful and I was hooked—it was like a warm hug in a bowl. That experience inspired me to recreate it at home, and after several attempts, I landed on this recipe. What I love most about this soup is its versatility and how it brings together simple ingredients into something extraordinary. The base is straightforward: potatoes, broth, and cream, but the magic happens in the layering of flavors. The bacon gets crispy and renders its fat, which I use to sauté the onions and garlic, building that savory foundation. Then the potatoes cook until tender, and some of them break down naturally to thicken the soup while others stay in chunks for texture. The heavy cream makes it luxuriously smooth, and the cheddar cheese melts in, adding richness and a slight tang. Every time I make this, I'm transported back to that café in Maine, but now I get to enjoy it in my own kitchen, customized exactly how I like it. It's become more than just a recipe—it's a tradition, something I make when I need comfort or want to show love to family and friends.

Why I love this recipe

There are so many reasons why this Creamy Potato Soup holds a special place in my heart. First, it's incredibly easy to make, even on busy weeknights when I don't have much energy. Despite its simplicity, it tastes like you've spent hours in the kitchen, which makes it perfect for impressing guests without the stress. I love how forgiving it is—if the soup gets too thick, just add more broth; too thin, let it simmer longer or add more potatoes. The flavor is everything I crave in comfort food: rich, savory, with that perfect balance of creamy and hearty. The bacon and cheddar aren't just toppings; they're integral to the experience, adding bursts of flavor in every bite. What really gets me is how this soup brings people together. I've served it at casual family dinners and fancier gatherings, and it's always a hit. There's something about a steaming bowl of creamy potato soup that makes people relax and enjoy the moment. It's also a great make-ahead meal—the flavors actually deepen overnight, making leftovers even better. Plus, it freezes beautifully, so I always make a double batch. This recipe represents everything I believe cooking should be: simple, delicious, and made with love.

What You Need From Your Kitchen

• Russet Potatoes: Peel and dice into uniform ½-inch cubes for even cooking
• Bacon: Chop into small pieces and cook until crispy to render the fat
• Onion: Dice finely and sauté in bacon fat until softened
• Heavy Cream: Pour in at the end for richness and velvety texture
• Cheddar Cheese: Shred fresh for best melting quality, reserve half for topping
• Chicken Broth: Use low-sodium to control the salt level
• Butter and Flour: Combine to create a roux that thickens the soup

Let's Make These Together

Prepare Your Ingredients

Start by peeling and dicing your potatoes into uniform pieces so they cook evenly. Chop your bacon into small bits and dice the onion finely. Having everything prepped before you start cooking makes the process smooth and enjoyable. Mince your garlic and have your broth, cream, and cheese measured out and ready to go.

Cook the Bacon Base

Heat your pot over medium heat and add the bacon. Let it sizzle and cook until crispy, stirring occasionally. The rendered bacon fat is liquid gold for flavor, so keep about 2 tablespoons in the pot and set the crispy bacon aside. This fat will be the foundation for sautéing your aromatics.

Build Flavor with Aromatics

Add your diced onion to the bacon fat and cook until softened and fragrant. The onion should become translucent and sweet. Add the minced garlic and cook for just a minute—you want it fragrant but not burned. This combination creates the savory base that makes this soup irresistible.

Create the Creamy Base

Melt butter into your pot, then sprinkle in the flour while whisking constantly. This roux needs to cook for a few minutes to eliminate the raw flour taste. It should turn golden and smell nutty. Gradually add your chicken broth while whisking to prevent lumps, creating a smooth base.

Simmer the Potatoes

Add all your diced potatoes to the pot, bring everything to a boil, then reduce to a simmer. Let the potatoes cook gently for 15-20 minutes until tender. Some will break down naturally, which is perfect—it helps thicken the soup while leaving some chunks for texture.

Finish with Cream and Cheese

Once your potatoes are tender, use a potato masher to break down some of them to your preferred consistency. Stir in the heavy cream and half the cheddar cheese, letting everything melt together beautifully. Season with salt and pepper, tasting as you go. Ladle into bowls and top with remaining cheese, crispy bacon, and fresh chives.

pin it

Switch Things Up

I first made this soup on a rainy Saturday afternoon when I had a bag of potatoes that needed to be used up. I wasn't expecting much—just thought I'd throw together a simple soup. But as it simmered on the stove and the aroma filled my kitchen, I knew I was onto something special. When I took that first spoonful, the creamy texture and rich flavors completely blew me away. The bacon added this incredible smokiness, and the cheddar melted into the soup creating pockets of gooey goodness. I've since made this countless times, tweaking it here and there. Sometimes I add extra garlic when I'm feeling bold, or throw in some corn for sweetness. My favorite variation is adding a dollop of sour cream and extra chives on top—it takes it to another level. Now whenever friends come over and it's even slightly chilly outside, they specifically request this soup. It's become my signature dish, and I love how something so simple can bring so much joy.

Perfect Pairings

This Creamy Potato Soup pairs beautifully with crusty sourdough bread or warm buttermilk biscuits for dipping into that luscious broth. For a complete meal, serve it alongside a crisp garden salad with a tangy vinaigrette to cut through the richness. If you're feeling indulgent, grilled cheese sandwiches make the ultimate comfort food combo. A glass of crisp white wine like Chardonnay or a light beer complements the creamy, savory flavors perfectly. For gatherings, set up a topping bar with extra bacon bits, shredded cheese, sour cream, and green onions so everyone can customize their bowl.

pin it

Frequently Asked Questions

→ Can I use different types of potatoes?

Yes! While russet potatoes are ideal because they break down slightly and create a creamy texture, you can use Yukon gold for a buttery flavor or red potatoes for a firmer texture. Just keep in mind that waxy potatoes like red potatoes won't break down as much, so you may need to mash or blend more for creaminess.

→ How can I make this soup healthier?

You can substitute half-and-half or whole milk for heavy cream to reduce calories and fat. Use turkey bacon instead of pork bacon, and reduce the amount of cheese. You can also add extra vegetables like cauliflower or carrots to boost nutrition while keeping it delicious.

→ Can I make this in a slow cooker?

Absolutely! Cook the bacon in a skillet first, then transfer to your slow cooker with onions, garlic, potatoes, and broth. Cook on low for 6-8 hours or high for 3-4 hours. Add the cream and cheese in the last 30 minutes of cooking. The slow cooker method makes the flavors even more developed.

→ Why is my soup too thin?

If your soup is thinner than you'd like, there are several fixes. Let it simmer uncovered for 10-15 minutes to reduce and thicken naturally. You can also mash more potatoes to release their starch, or make a slurry with 1 tablespoon flour mixed with 2 tablespoons water and stir it in. Another option is to add a bit more cheese, which will thicken as it melts.

→ Can I freeze this potato soup?

Yes, this soup freezes well for up to 3 months! Let it cool completely before transferring to freezer-safe containers, leaving some room for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring frequently. The texture may separate slightly when reheating, but a good stir will bring it back together. For best results, add fresh cream and cheese when reheating.

→ What can I substitute for heavy cream?

You have several options depending on dietary needs. Half-and-half works well for a lighter version. For dairy-free, use full-fat coconut milk or cashew cream. You can also make a mixture of milk and butter (for every cup of cream, use ⅞ cup milk + 3 tablespoons melted butter). Greek yogurt or sour cream can work too, but add them off heat to prevent curdling.

→ How do I prevent the soup from curdling?

To prevent curdling, always add dairy products like cream and cheese at the end of cooking when the heat is reduced. Don't let the soup boil after adding cream—keep it at a gentle simmer. If reheating, warm slowly over low heat. If using sour cream or yogurt, temper them first by whisking in a bit of hot soup before adding to the pot.

Conclusion

This Creamy Potato Soup is the definition of comfort food done right. It's hearty enough to be a meal on its own, yet elegant enough to serve at a dinner party. The combination of tender potatoes, crispy bacon, and melted cheddar creates layers of flavor and texture that keep you coming back for more. Best of all, it's incredibly forgiving—you can adjust the thickness, add more toppings, or even make it ahead of time. This is one of those recipes that'll become a regular in your meal rotation, especially during cooler months when you need something warm and satisfying.