Ultimate Creamy Potato Soup – Loaded with Bacon & Cheese

Ultimate Creamy Potato Soup

Creamy potato soup is classic comfort food that never goes out of style. This version is loaded with all your favorite baked potato toppings. The base is tender russet potatoes simmered in chicken broth until soft. Some potatoes are mashed for thickness while others stay chunky for texture. Heavy cream and sour cream make it incredibly rich and smooth.

What sets this soup apart is the perfect balance of flavors and textures. You get creamy smoothness from mashed potatoes, chunky bites from whole pieces, crispy bacon throughout, and melted cheese in every spoonful.

How to Make Potato Soup

Making potato soup is straightforward and doesn’t require special skills. The process involves cooking bacon, sautéing vegetables, simmering potatoes until tender, and adding cream and cheese.

Potato Soup Toppings

Classic toppings:

• Shredded cheddar cheese
• Crispy bacon bits
• Chopped green onions or chives
• Sour cream or Greek yogurt
• Fresh cracked black pepper

Additional ideas:

• Crumbled blue cheese
• Diced avocado
• Crispy fried onions
• Fresh parsley
• Hot sauce or jalapeños

Let everyone customize their own bowl. Set up a topping bar with small bowls of different options for interactive, fun meals.

Ingredients

Main ingredients:

• 6 slices bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 lbs russet potatoes, peeled and cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup sour cream
• 2 cups shredded cheddar cheese
• 3 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika

For serving:

• Extra bacon bits, shredded cheese, chopped green onions, sour cream

Russet potatoes work best because they’re starchy and break down easily, creating natural thickness. Using chicken broth instead of water adds much more flavor. Heavy cream creates richness while sour cream adds tang.

Directions

• Cook chopped bacon in large pot over medium heat until crispy
• Remove bacon with slotted spoon and set aside
• Leave about 2 tablespoons bacon grease in pot
• Add diced onion to bacon grease and cook 5 minutes until soft
• Add minced garlic and cook 1 minute until fragrant
• Add cubed potatoes and chicken broth to pot
• Bring to boil, then reduce heat and simmer 15-20 minutes until potatoes are fork-tender
• Use potato masher to mash about half the potatoes directly in pot
• Leave other half chunky for texture
• Stir in butter until melted
• Add heavy cream and sour cream, stirring until combined
• Stir in shredded cheddar cheese until melted and smooth
• Add salt, pepper, and paprika
• Stir in half the cooked bacon
• Taste and adjust seasonings
• Serve hot topped with remaining bacon, cheese, green onions, and sour cream

Cook’s Note

Potato preparation: Cut potatoes into uniform 1-inch cubes so they cook evenly. Aim for consistent sizing for best results.

Mashing technique: Don’t over-mash or soup becomes gluey. Mash just enough to thicken while leaving plenty of chunks. Use potato masher, not blender.

Cheese melting: Remove soup from heat before adding cheese to prevent it from becoming stringy. Add gradually and stir until melted.

Making it vegetarian: Skip bacon and use vegetable broth. Add smoked paprika for a smoky flavor.

Nutrition Facts (per serving)

Nutrition Information (Per 1.5 Cup Serving)

Based on 8 servings per recipe

This soup is hearty and filling, making it a complete meal. While rich in fat and calories, it’s very satisfying.

How to Thicken Potato Soup

Mash more potatoes: Use potato masher directly in the pot to break down additional potatoes. This naturally thickens soup.

Add cornstarch slurry: Mix 2 tablespoons cornstarch with 2 tablespoons cold water. Stir into simmering soup and cook 2-3 minutes.

Simmer longer: Let soup simmer uncovered for 10-15 minutes to evaporate excess liquid. Stir occasionally.

Add instant mashed potatoes: Stir in 1/4 cup instant potato flakes. They absorb liquid and thicken instantly.

Blend some soup: Transfer 2 cups to blender, puree, and return to pot for creaminess.

How to Store Potato Soup

Refrigerator storage: Let soup cool completely. Transfer to airtight containers and refrigerate for up to 5 days. Soup will thicken as it sits, so add broth or milk when reheating. Store toppings separately.

Reheating instructions: Reheat gently over medium-low heat on stovetop, stirring often. Add a splash of broth or milk to thin if needed. Don’t boil or dairy may separate.

Can You Freeze Potato Soup?

Freezing tips: For best texture, freeze soup before adding cream and cheese. Add dairy when reheating. If freezing with dairy, expect slight texture changes but flavor remains good. Freeze in airtight containers for up to 3 months.

Thawing and reheating: Thaw in the refrigerator overnight. Reheat gently on the stovetop, stirring frequently. Whisk vigorously if soup separates.

Conclusion

Ultimate creamy potato soup is comfort food at its finest. This recipe creates thick, rich soup loaded with tender potatoes, crispy bacon, and melted cheese. Ready in about 45 minutes, it’s perfect for easy weeknight dinners or meal prep. Top with your favorite loaded potato toppings for a customizable meal. Store refrigerated for up to 5 days or freeze for 3 months.

FAQs

Can I use a different type of potato?

 Russet potatoes work best because they break down easily. Yukon gold also works well. Avoid waxy potatoes like red potatoes.

How do I prevent the soup from being too thick? 

Add more chicken broth or milk until desired consistency. Soup thickens as it sits, so make it slightly thinner than you want.

Can I make this in a slow cooker? 

Yes, cook bacon separately. Add potatoes, onion, garlic, and broth to the slow cooker. Cook for 6-8 hours. Add dairy for the last 30 minutes.

Why did my soup separate? 

Boiling dairy causes separation. Always heat gently and don’t boil after adding cream and cheese. Reheat on low heat.

Can I make this soup dairy-free? 

Use coconut cream instead of heavy cream and dairy-free cheese. The flavor will be different but still delicious.