Save to Pinterest My mom called me on a freezing February afternoon, worried I was eating takeout again instead of real food. I laughed and told her I'd just made potato soup from scratch—something I'd never attempted before. She got quiet, then asked me to describe it. When I mentioned the crispy bacon and melted cheddar, she said that sounded exactly like the soup she used to make on snow days, the kind that made the whole house smell like comfort. I've been making it ever since, and it's become my own version of that memory.
I made this for my coworkers during a potluck last winter, and someone actually gasped when they tasted it. They asked if I'd bought it from a restaurant. The best part? I served it in my old slow cooker, and people kept coming back for seconds while standing around the kitchen, talking and laughing. That's when I realized this soup does something special—it brings people together without any pretense.
Ingredients
- Russet Potatoes (4 large, peeled and diced): These are starchy enough to break down slightly and thicken the soup naturally, while still holding their shape if you don't overcook them.
- Bacon (6 slices, chopped): The rendered fat is your secret weapon for building flavor; don't skip saving that grease.
- Onion (1 medium, diced): Caramelize it slightly in the bacon fat for a sweeter, deeper base.
- Garlic (2 cloves, minced): Just enough to whisper in the background without overpowering the potatoes and cheese.
- Fresh Chives (3 tablespoons, chopped): Save some for the very end—their brightness cuts through the richness beautifully.
- All-Purpose Flour (1/4 cup): This creates a roux that thickens the soup to silky perfection without lumps.
- Whole Milk (3 cups): Full-fat milk is crucial here; it contributes to that velvety mouthfeel you're after.
- Chicken Broth (1 cup): Use good quality broth; it's the backbone that keeps this from tasting one-dimensional.
- Sour Cream (1 cup): Stir it in at the end off the heat to prevent curdling, and it adds a subtle tang that rounds out the flavors.
- Sharp Cheddar Cheese (1 1/2 cups, shredded): Sharp aged cheddar gives you complexity that mild cheese simply can't provide.
- Salt and Black Pepper (1/2 teaspoon each): Taste as you go because the cheese and bacon are already salty.
Instructions
- Prep and Boil Your Potatoes:
- Fill a large pot with salted water and bring it to a rolling boil—you'll hear that aggressive bubbling. Add your diced potatoes and let them cook for 12 to 15 minutes until a fork slides through easily; undercooked potatoes will make the soup gritty.
- Crisp the Bacon:
- While the potatoes boil, chop your bacon and cook it in your soup pot over medium heat until the edges curl and turn dark. You want every piece crackling and caramelized, not just soft and chewy.
- Build the Flavor Base:
- Pour off all but about 2 tablespoons of bacon grease, then add your diced onion to that golden fat. Let it soften for 5 minutes, then add the garlic and cook just until fragrant—this should take about a minute.
- Create a Roux:
- Sprinkle the flour over the aromatics and stir constantly for about 2 minutes. You're cooking out the raw flour taste and building a paste that will thicken your soup.
- Whisk in the Liquids Slowly:
- Gradually pour in the milk and broth while whisking to prevent lumps. Go slow and keep stirring; patience here means a silky soup instead of a grainy one.
- Add the Potatoes and Simmer:
- Drain your cooked potatoes and add them to the pot along with salt and pepper. Let everything simmer gently for 10 minutes, then use a wooden spoon to mash some of the potatoes against the side of the pot—you want some pieces to break down and thicken the broth while others stay whole.
- Finish with Cream and Cheese:
- Turn the heat down to low, then stir in the sour cream and shredded cheddar in a slow, steady stream. Keep stirring until the cheese melts completely and the soup turns a beautiful pale gold; this should only take a few minutes, and you want to stay below a simmer so nothing breaks.
- Taste and Adjust:
- Give it a final taste and season with more salt or pepper if needed, remembering that the bacon and cheese are already contributing saltiness.
- Serve with Intention:
- Ladle into bowls and crown each one with your reserved bacon, a handful of extra cheddar, and those reserved fresh chives. The toppings aren't just garnish—they're texture and flavor notes that finish the dish.
Save to Pinterest Last year during a particularly stressful week at work, I came home and made this soup without thinking twice. By the time it was bubbling on the stove, the kitchen smelled so good that I felt my shoulders drop. My partner came home to a warm house and the promise of something comforting, and we ate it straight from bowls on the couch, talking about nothing important. That's the real magic of this soup—it's not fancy, but it knows how to take care of you.
When to Make This Soup
This soup is at its best when the temperature drops and you want something that fills you up without feeling heavy. It's perfect for lunch the next day too—the flavors actually deepen as it sits in the fridge, and reheating it on the stove (never the microwave if you can help it) brings back that creamy texture. I've also learned that this is an excellent soup to double when you're cooking for a crowd, because it's the kind of dish that makes people feel cared for without you having to fuss.
Stretching and Customizing This Soup
The beauty of this recipe is that it's forgiving and flexible. If you want it more brothy, add more chicken stock; if you want it richer, skip some of the broth and add more cheese and cream. I've made it with smoked gouda instead of cheddar on a whim, and it was unexpectedly delicious. Some people blend half of it with an immersion blender to get a velvety texture that holds chunks, and honestly, that's when it feels the most luxurious.
Make-Ahead and Storage Wisdom
This soup actually improves when you make it a day or two ahead—the flavors settle and get to know each other. Store it in an airtight container in the fridge for up to 3 days, or freeze it for up to 2 months (though I'd freeze it without the bacon and chives, then add those fresh when you reheat). When reheating, do it gently on the stovetop over medium-low heat, stirring often and adding a splash of milk if it's gotten too thick. You want to coax it back to silky, not blast it into submission.
- Always reheat on the stove—the microwave tends to break the cream and make the texture grainy.
- If you're freezing, leave a little headroom in your container because the soup will expand slightly.
- A frozen batch is a lifesaver on nights when you haven't planned dinner; defrost it in the fridge the morning of, then warm it up.
Save to Pinterest This soup has become the recipe I reach for when I want to feel capable in the kitchen without stress, and when I want to feed the people around me something that tastes like it came from somewhere real. That's all you need to know.
Common Recipe Questions
- → Can I make this dish vegetarian?
Yes, simply omit the bacon and replace chicken broth with vegetable broth. Adding smoked paprika can enhance the smoky flavor.
- → How can I achieve a creamier texture?
Blend part of the cooked mixture using an immersion blender, then stir in remaining potato chunks for a rich, creamy consistency.
- → What type of potatoes work best?
Large russet potatoes are ideal due to their starchy texture, which breaks down nicely and thickens the dish naturally.
- → Can leftovers be stored safely?
Yes, refrigerate leftovers for up to 3 days or freeze for up to 2 months. Reheat gently and add a splash of milk if needed.
- → What toppings enhance flavor and texture?
Reserve some cooked bacon, extra shredded cheddar, and fresh chopped chives to sprinkle on top before serving for added crunch and freshness.