Pin Recipe My kitchen smelled like bacon and butter the afternoon my neighbor stopped by unannounced, and I had to think fast about dinner. I pulled four russet potatoes from the pantry, remembering a soup my grandmother used to make on rainy Sundays, though hers was thinner and less forgiving. This version—creamy, loaded, unapologetically indulgent—came together in less than an hour, and by the time we sat down, I'd won over a skeptic who usually orders takeout. There's something magical about watching potatoes transform into silk when you add cream and cheese, like you've performed a small kitchen miracle.
I'll never forget the first time I brought this to a potluck in February when everyone was exhausted from the cold. One bite and someone asked if I'd learned this from a chef, which made me laugh because I'd literally invented it while talking on the phone. That moment taught me that good food doesn't need to be complicated or borrowed from somewhere fancy—it just needs to be made with attention and served with warmth.
Ingredients
- Russet potatoes (4 large, peeled and diced): These starchy beauties are the backbone of the soup, breaking down just enough to thicken everything while staying chunky and satisfying; don't skip the peeling step or you'll have bits of skin that catch on your teeth.
- Bacon (6 slices, chopped): Rendered bacon fat is liquid gold for sautéing, and the smoky pieces add a salty richness that keeps people coming back for another spoonful.
- Onion (1 medium, diced) and garlic (2 cloves, minced): These two are your flavor foundation, building a savory depth that makes everything else taste more like itself.
- Fresh chives (3 tablespoons, chopped, plus more for serving): They brighten the heavy richness at the end with a gentle onion whisper that feels almost elegant when you sprinkle them on top.
- All-purpose flour (1/4 cup): This creates the roux that thickens the soup into something velvety and luxurious without any graininess or lumps.
- Whole milk (3 cups) and chicken broth (1 cup): The milk brings richness while the broth keeps things balanced and stops the soup from feeling too heavy or one-dimensional.
- Sour cream (1 cup): This is added at the end to prevent curdling, creating a tender, tangy creaminess that sets this apart from ordinary potato soup.
- Sharp cheddar cheese (1 1/2 cups, shredded, plus more for serving): Sharp cheddar has enough personality to shine through the cream without getting lost; mild cheddar will disappear entirely, so don't compromise here.
- Salt (1/2 teaspoon) and black pepper (1/2 teaspoon): Season conservatively at first since the bacon and cheese bring their own salt; you can always add more at the end.
Instructions
- Boil the potatoes until they break apart:
- Bring a large pot of salted water to a rolling boil and add your diced potatoes, watching them bob around until a fork pierces them with zero resistance, about 12 to 15 minutes. Drain them well and set them aside—you don't want waterlogged potatoes diluting your soup.
- Crisp the bacon and build your base:
- In your soup pot over medium heat, let the bacon sizzle and pop until the edges are dark and crackling, then pull it out onto paper towels with a slotted spoon. Leave about 2 tablespoons of that precious fat behind; this is where your flavor begins.
- Sauté the aromatics into golden softness:
- Toss in your diced onion and let it dance in the bacon fat for 5 minutes until the pieces turn translucent and smell impossibly good. Add the minced garlic and stir for just another minute so it toasts slightly without burning.
- Make a smooth roux:
- Sprinkle the flour over everything and stir constantly for about 2 minutes, feeling the mixture go from wet to paste-like as the flour cooks out its raw flavor. This step seems small but it prevents lumps from forming later when you add the liquid.
- Whisk in the milk and broth slowly:
- Pour the milk and broth in gradually while whisking steadily, watching the mixture transform from thick and chunky to smooth and pourable. If you add it all at once, you'll create lumps that no amount of whisking can fix.
- Return potatoes and simmer gently:
- Add your cooked potatoes back to the pot along with salt and pepper, then let everything bubble softly for about 10 minutes. While it simmers, use a wooden spoon to gently mash some—but not all—of the potatoes against the side of the pot, creating a thicker texture without a puree.
- Finish with cream and cheese:
- Lower the heat to low, then stir in the sour cream and shredded cheddar cheese, stirring gently until the cheese melts completely and the soup becomes impossibly creamy and silky. Taste and adjust seasoning because sometimes those flavors need one more pinch of salt to really sing.
- Garnish and serve with love:
- Ladle the soup into bowls and top each one with a handful of reserved bacon, a sprinkle of extra cheddar, and some fresh chives for brightness. Serve alongside crusty bread so people can soak up every last drop.
Pin Recipe There was an evening last winter when my teenager came home tired from school and the kitchen smelled so warm and inviting that they actually sat down at the table without being asked. We ate this soup together in near silence, and I realized that sometimes the best meals are the ones that don't need conversation—they just need to nourish and comfort.
Make It Your Own
This soup is incredibly forgiving and actually celebrates improvisation in ways that feel intentional rather than lazy. I've added roasted red peppers, switched bacon for pancetta, stirred in roasted garlic instead of raw, and even thrown in some crispy sage leaves when I had them on hand. The structure stays steady while the details shift, which means you can always make this soup and have it feel like a different discovery depending on what's in your fridge or what you're in the mood for.
Storage and Reheating
This soup actually improves after a day or two in the refrigerator as flavors meld and deepen, making it a rare dish that's better for being made ahead. It keeps beautifully for up to 3 days in the fridge or freezes for up to 2 months, though I recommend freezing it before you add the sour cream and cheese so you can stir those in fresh when reheating. Just thaw it gently over low heat and add a splash of milk if the soup has thickened too much, then let the cheese melt back in slowly.
Variations That Work
The beauty of this soup is that it adapts gracefully to dietary needs without sacrificing a single ounce of richness or comfort. For a vegetarian version, skip the bacon entirely and use vegetable broth, then add a pinch of smoked paprika to replace that savory depth; you'd be amazed how much personality one small spice can bring. For those avoiding gluten, swap the all-purpose flour for a gluten-free blend or cornstarch, which will thicken just as beautifully and nobody will notice the difference in flavor.
- Vegetarian: Use vegetable broth and add smoked paprika for that missing smoky note.
- Extra creamy: Blend half the finished soup with an immersion blender, then stir it back in for luxurious texture.
- Make-ahead: Prepare through step 6, then finish with cream and cheese when you're ready to serve.
Pin Recipe This soup has become my answer to almost every "what should I make?" question on cold days, because it delivers restaurant-quality comfort in under an hour. Every spoonful tastes like someone who cares took the time to build layers of flavor, which—let's be honest—is the real secret ingredient.
Recipe FAQs
- → How can I make the soup vegetarian?
Omit the bacon and use vegetable broth instead of chicken broth. Adding smoked paprika can provide a smoky flavor to mimic bacon.
- → What type of potatoes work best?
Russet potatoes are ideal for their starchy texture, which helps create a creamy consistency while retaining some chunkiness.
- → Can I prepare the soup ahead of time?
Yes, the soup can be refrigerated for up to three days or frozen for up to two months. Reheat gently and add a splash of milk if needed.
- → How do I get the soup creamy without losing texture?
Mash a portion of the cooked potatoes in the pot to thicken the soup while leaving some chunks for a hearty mouthfeel.
- → What are good accompaniments for serving?
Serve the soup warm with crusty bread or toasted baguette slices to complement its rich, creamy flavors.
- → Can I use alternative cheeses?
Sharp cheddar provides a bold flavor, but milder cheeses like gouda or mozzarella can be substituted for a different taste profile.