This easy creamy potato soup recipe combines creamy potatoes, with bacon and cheddar cheese to create a belly-warming meal everyone loves!
This recipe is so easily adapted to add-ins and mix-ins (a great way to clean out the fridge)!
The Best Potatoes for Soup
Any type of potatoes will work in this recipe. I like to use red potatoes for soup because they are firm but yield a creamier result. Keep a bit of the skin on for that home-style look and flavor! Yukon gold are great here too!
Russet potatoes break down a bit easier but they aren’t quite as smooth as a red or Yukon potato would be. If using russet or baking potatoes, peel the skins first.
Bacon This recipe uses the real deal bacon instead of bacon bits because we also use the yummy bacon fat to cook the onions. So much flavor!
Broth I use chicken broth because I love the flavor. If you’d like, veggie broth works too!
Milk The milk makes it creamy without making it too heavy or rich. Swap out milk for non-dairy if you’d like or even evaporated milk.
Add-Ins Use the real deal bacon and sharp cheddar for the best flavor.
How to Make Creamy Potato Soup
- Cook bacon, onion and garlic until fragrant (per recipe below).
- Add broth & potatoes and simmer until tender.
- Use a potato masher to smash some of the potatoes to make a creamy soup.
Season with salt and pepper and add in cheddar cheese, sour cream, chives, and bacon.
What to Serve With Potato Soup
Other Additions to Potato Soup
Why not put out an assortment of things to add to potato soup so everyone can choose what they like? My personal favorite is topping it up like a baked potato!
- Crunchy: Croutons, Crushed tortilla chips.
- Flavor Boost: Jalapenos, diced tomatoes (or sundried), cooked sausage.
- Savory: Ground beef or meatballs, Bratwurst or kielbasa slices, herbs.
Can Potato Soup Be Frozen?
Sadly soups with dairy don’t tend freeze well as they can change consistency. If you do freeze this soup, freeze before adding the extra sour cream. Reheat slowly over medium low heat as to not curdle the milk.
While the flavor will still be great, the texture may change slightly.
Creamy Soups for Cold Days
There is almost nothing better than a belly-warming soup!
Serve with a slice of Homemade Garlic Bread to soak up every last delicious drop!
Creamy Potato Soup
This recipe is so easily adapted to so many different variations in terms of add-ins and mix-ins, there’s no way you can go wrong!
- 6 thick slices of bacon (chopped)
- 1/2 white onion (diced)
- 4 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 2 cups whole milk
- 2 pounds red potatoes (peeled and diced small)
- 1 cup sharp cheddar cheese (shredded)
- 1/2 cup sour cream
- 1/4 cup chives (minced)
- Kosher salt (to taste)
- Black pepper (to taste)
Cook bacon in a soup pot over medium heat until crispy and browned. Strain the bacon onto a paper towel-lined plate. Leave the bacon fat in the pot.
Add the onions and cook until they start to soften, about 5 minutes. Add garlic and cook for another minute until fragrant.
Sprinkle in the flour and whisk to combine. The mixture will be thick.
Slowly whisk in chicken stock and milk until the mixture is smooth and no lumps remain.
Add in the potatoes and lower the heat to medium-low. Let the potatoes gently cook, stirring occasionally until soft. Ensure the mixture doesn't boil as the milk can burn.
When the potatoes are soft, use a potato masher to gently mash some of the potatoes to create a creamy consistency.
Stir in the shredded cheese, sour cream, chives, and the crispy bacon. Taste and season with the desired amount of kosher salt and pepper.