This cheesy potato soup is perfect for winter. It’s the kind of creamy, hearty soup you enjoy around the table, or by the fireplace with your family. What makes this soup even more special is its adaptability.
With one of our kids being dairy-free, we’ve learned to make two versions: one with rich coconut milk for her and another with all the classic creamy goodness for the rest of us. The kids love it so much that we always end up making both. And honestly, the bacon takes it to the next level. I mean, who doesn’t love bacon?
Looking for more easy soup recipes? Try our Easy Black Eyed Peas and Cabbage or Easy Stove Top Chilli Recipe
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Why You'll Love This Potato Soup Recipe
Ultra Creamy Comfort: The combination of heavy cream, whole milk, and potatoes creates a smooth and hearty cheesy mashed potato soup that's perfect for cold days.
Depth of Flavor: The Better Than Bouillon and bacon provide rich, savory layers of flavor that make every spoonful satisfying.
Make-Ahead Friendly: This cheesy potato mash soup reheats beautifully and can be easily stored for future meals.One-Pot Wonder: Despite its complex flavors, everything comes together in a single pot, minimizing cleanup.
Recipe Ingredients
You’ll need the following ingredients to make this cheesy potato bacon soup.
Ingredient Notes
Bacon: Provides a smoky, salty foundation and crispy texture contrast.
Onions, celery, and garlic: Form the aromatic base of this soup, building essential savory flavors. These vegetables provide depth and complexity while adding subtle sweetness.
Russet potatoes: Are ideal for their high starch content, which helps thicken the soup naturally. They break down beautifully when mashed, creating that classic creamy texture. Note: You can also use Yukon Gold potatoes for this easy potato soup recipe.
Flour: Acts as a thickening agent, creating a roux with the bacon fat that gives the soup its hearty body.
Chicken stock, heavy cream, and whole milk: Creates the soup's rich base. The stock provides depth, while the dairy adds richness and silky texture.
Better Than Bouillon: Intensifies the chicken flavor while adding flavor that regular stock alone can't provide.
Sharp cheddar cheese and green onions: The cheese melts perfectly into the soup, providing tang and richness while the green onions add fresh color and mild onion flavor as garnish.
Sour cream: Adds tanginess and extra creaminess to the soup.
How To make Cheesy Potato Soup Step-By-Step
Check out these step-by-step instructions with images. Just so you know, you'll find all the details and exact ingredients of this recipe on the printable recipe card below!
Step 1. Cook Bacon:
In a large soup pot or Dutch oven, cook your diced bacon over medium-high heat until crispy. Remove crispy bacon to a paper towel and set aside, leaving about 2 tablespoon of grease in the pot.
Step 2. Sauté Veggies:
Reduce to medium heat. Cook the onions and celery in the bacon grease until they become soft, about 3-4 minutes. Add garlic and stir for about 1 minute.
Step 3. Make the Roux:
Stir in flour and cook for 1-2 minutes.
Step 4. Add Liquids:
Gradually stir in milk, cream, and cups of broth until you have a velvety texture.
Step 5. Add Potatoes and Season:
Add in the cubed potatoes, Better Than Bouillon, black pepper, and salt (Start with 1 teaspoon salt and ½ teaspoon pepper, adjust to taste). For additional seasoning, you can add Worcestershire sauce. Simmer until the potatoes are tender (about 20-25 minutes).
Step 6. Add Bacon and Cheese:
Stir in bacon and quality cheese until melted.
Step 7. Mash Soup:
Use a potato masher to mash the potatoes, or blend them lightly for a thicker soup.
Step 8. Finish and Serve:
Adjust the seasoning, and serve this delicious soup topped with green onion, a dollop of sour cream, reserved bacon, and extra cheese.
Recipe Tips and Tricks
Cut Potatoes: Cut potatoes into uniform sizes (about 1-inch cubes) for even cooking.
Room Temperature Dairy: Room temperature dairy ingredients tend to combine more smoothly and prevent curdling.
Grate Your Own Cheese: Grate your own cheese rather than using pre-shredded for better melting.
Check Potato Doneness: Check potato doneness with a fork - it should easily pierce through.
Reserve Bacon for Garnishing: Reserve ¼ of the bacon for garnishing.
Gentle Simmer: Keep the soup at a gentle simmer to prevent dairy from curdling.
Blend for Texture: Partially blend the soup with an immersion blender or hand mixer while leaving some potato chunks for texture.
Thin Soup Carefully: If the soup is too thick, thin it with warm stock, not cold liquid.
Add Cheese Gradually: Add in the cheese in small batches while stirring to ensure smooth incorporation.
Try a Crock Pot or Instant Pot: Next time, try making this cheesy potato soup recipe in a Crock Pot or Instant Pot.
Use Fresh Ingredients: For the best soups, use simple ingredients and ensure they're fresh.
Storage and Reheating
Refrigerator Storage
Store the soup in an airtight container for up to 4 days.
Be sure to keep the garnishes separate from the main soup.
The soup should cool completely before storing.
Freezer Storage
Freeze the soup for up to 3 months in freezer-safe containers or freezer bags.
Leave about 1-inch of headspace for expansion.
Remember to label your container or freezer bag with the date and contents.
Reheating Instructions
Stovetop: Heat the soup slowly over medium-low heat, stirring occasionally
Microwave: Heat it in 1-minute intervals, stirring between each
Add fresh milk, stock, or cream while reheating if it's needed
Don't boil the soup when reheating to prevent separation
Additions and Substitutions
Substitutions
Bacon: Turkey bacon, ham, or omit for vegetarian (use unsalted butter for roux)
Heavy cream: Half-and-half or evaporated milk
Whole milk: 2% milk or non-dairy milk like coconut milk
Russet potatoes: Yukon Gold potatoes or red potatoes
Cheddar cheese: Gruyere, Gouda, or mixed cheese blend
Better Than Bouillon: Regular bouillon cubes or additional stock
Sour cream: Greek yogurt or crème fraîche
All-purpose flour: Cornstarch or a gluten-free flour blend
For stove top cooking, a large saucepan works well
Your Questions Answered
Yes, it can be made 1-2 days ahead. Reheat gently and add fresh dairy or chicken stock if needed to restore consistency.
Make an additional roux, or blend more of the potatoes. You can also add a cornstarch slurry.
Pre-shredded cheese contains anti-caking agents. We highly recommend that you use freshly grated cheese and add gradually while stirring.
Yes, but be sure to cook the bacon separately and add the dairy in the last 30 minutes.
Yes, but adjust cooking time accordingly as they'll cook faster than fresh cubed potatoes.
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Recipe
Cheesy Potato Soup
Ingredients
Method
- In a large soup pot or Dutch oven, cook your diced bacon over medium-high heat until crispy. Remove crispy bacon to a paper towel and set aside, leaving about 2 tablespoon of grease in the pot.
- Reduce to medium heat. Cook the onions and celery in the bacon grease until they become soft, about 3-4 minutes. Add garlic and stir for about 1 minute.
- Stir in flour and cook for 1-2 minutes.
- Gradually stir in milk, cream, and cups of broth until you have a velvety texture.
- Add in the cubed potatoes, Better Than Bouillon, black pepper, and salt (Start with 1 teaspoon salt and ½ teaspoon pepper, adjust to taste). For additional seasoning, you can add Worcestershire sauce. Simmer until the potatoes are tender (about 20-25 minutes).
- Stir in bacon and quality cheese until melted.
- Use a potato masher to mash the potatoes, or blend them lightly for a thicker soup.
- Adjust the seasoning, and serve this delicious soup topped with green onion, a dollop of sour cream, reserved bacon, and extra cheese.
Eva Filer says
This soup was so rich and creamy, it was a big hit in our house. Thank you so much.
Madhu says
Saving this cheesy potato soup recipe. It sounds like the perfect cozy meal!
Risa says
Creamy potato soup is one of my favorite comfort foods. Can't wait to try this delicious recipe! Thanks for sharing!