Pin My youngest burst through the back door last January, cheeks pink from the cold, announcing that she needed soup immediately. I threw together whatever I had in the fridge—potatoes, some bacon from breakfast, a block of cheddar—and honestly winged it. That makeshift pot became the most requested dinner of the entire winter.
Last winter my sister dropped by unexpectedly during a snowstorm, and I literally had nothing prepared but a bag of potatoes and some bacon. We ended up huddled around steaming bowls, talking until the fire died down, and she still messages me about that soup every time the temperature drops below forty.
Ingredients
- 4 large russet potatoes: These starchier potatoes break down beautifully and create that velvety base youre after
- 1 medium onion: White or yellow work equally well, just avoid sweet onions which can make the soup taste oddly floral
- 3 cloves garlic: Freshly minced makes a noticeable difference over pre-minced jar versions
- 2 green onions: Both white and green parts add different layers of flavor
- 4 cups chicken or vegetable broth: Low sodium is best since youll control the seasoning yourself
- 1 cup whole milk: The fat content matters here, though 2% works in a pinch
- 1/2 cup sour cream: Room temperature incorporates much more smoothly than cold straight from the fridge
- 1 1/2 cups shredded cheddar cheese: Block cheese you grate yourself melts infinitely better than pre-shredded bags with anti-caking agents
- 6 slices bacon: Thick cut gives you those substantial crispy bits everyone fights over
- 2 tablespoons olive oil: For sautéing the aromatics, butter works too if you prefer that richness
- 1 teaspoon salt: Start with less and adjust, the bacon and cheese add plenty of saltiness
- 1/2 teaspoon black pepper: Freshly cracked makes a real difference here
- 1/2 teaspoon paprika: Smoked paprika adds this incredible depth, regular works fine too
Instructions
- Build your flavor foundation:
- Heat that olive oil in your large pot over medium heat, then toss in the chopped onion and let it soften until translucent, about 5 minutes. Add the minced garlic and stir constantly for just 1 minute until fragrant, taking care not to burn it.
- Cook the potatoes:
- Stir in your diced potatoes and pour in the broth, bringing everything to a gentle boil. Reduce the heat and let it simmer uncovered for 15 to 20 minutes until a fork slides easily through the potatoes.
- Choose your texture:
- Use an immersion blender right in the pot to puree until completely smooth, or blend just half the soup and leave some chunks for a more rustic feel. If using a countertop blender, work in batches and never fill it more than halfway with hot liquid.
- Add the creamy goodness:
- Reduce the heat to low, then stir in the milk, sour cream, shredded cheddar, salt, pepper and paprika. Keep stirring gently until the cheese melts completely and the soup becomes gloriously creamy, about 5 minutes.
- Season and serve:
- Taste the soup and adjust the seasonings as needed, remembering that the bacon garnish will add saltiness. Ladle hot into bowls and top generously with crumbled bacon, extra cheddar, and sliced green onions.
Pin Something magical happens when you set a steaming pot of this soup on the table with a bowl of toppings—people suddenly linger longer, conversations meander, and the meal becomes an event rather than just calories consumed.
Getting The Texture Right
I spent years making potato soup that was either too thin or oddly gluey before learning that russet potatoes naturally release more starch than other varieties. The real secret is simmering uncovered, which lets excess liquid evaporate and concentrates those potato flavors. If you accidentally overblend and make it too thick, a splash more broth brings it back to life instantly.
Make Ahead Magic
This soup actually tastes better the next day, which makes it perfect for meal prep or entertaining. I make the base through the blending step, cool it completely, and refrigerate up to three days. When ready to serve, gently reheat and stir in the dairy at the very end. Freezing works too, though the texture changes slightly—expect it to be a bit more grainy after thawing, but still utterly delicious.
Endless Topping Possibilities
The classic bacon and cheddar combo is hard to beat, but sometimes I go wild with the toppings bar approach. Setting out bowls of different additions turns dinner into an interactive experience and lets everyone customize their perfect bowl.
- Fresh cilantro and a squeeze of lime brighten everything up beautifully
- A dollop of plain Greek yogurt adds protein and tang without being heavy
- Croutons or crushed tortilla chips bring this amazing salty crunch element
Pin Theres something about a pot of soup bubbling away that makes even the coldest, grayest day feel cozier and full of possibility.
Recipe FAQ
- → How can I make this dish vegetarian?
To adapt this dish for a vegetarian diet, simply substitute the chicken broth with vegetable broth. For the bacon, you can either omit it entirely or use a plant-based bacon alternative to maintain a similar savory crunch.
- → Can I prepare this dish in advance?
Yes, this comforting soup is excellent for making ahead. It stores well in the refrigerator for up to 3-4 days. When reheating, do so gently over low heat, adding a splash of milk or broth if it has thickened too much.
- → What type of potatoes work best for this soup?
Russet potatoes are ideal for this creamy soup due to their high starch content, which helps create a wonderfully thick and velvety texture when blended. You could also use Yukon Gold potatoes for a slightly waxier, naturally buttery flavor.
- → How can I make this dish spicier?
For those who enjoy a bit of heat, consider adding diced jalapeños along with the onions, or stir in a few dashes of your favorite hot sauce at the end. A pinch of cayenne pepper with the paprika can also boost the spice level.
- → What are some good topping suggestions?
Beyond the classic crispy bacon, shredded cheddar cheese, and sliced green onions, you can get creative! Consider a dollop of extra sour cream, a sprinkle of chives, garlic croutons, or even some roasted corn for added texture and flavor.