If you are craving the ultimate comfort food that warms your soul and satisfies every craving, then you absolutely have to try this Creamy Potato Soup with Bacon, Cheddar, and Fresh Toppings Recipe. It blends the richness of tender potatoes with the smoky crunch of bacon, the sharp tang of cheddar cheese, and a burst of fresh toppings that brighten every spoonful. This soup is not only hearty and velvety smooth but also totally customizable, making it perfect for cozy family dinners or impressing friends without breaking a sweat.
Ingredients You’ll Need
These ingredients come together in a surprisingly simple way, yet each one plays a vital role in creating the perfect balance of flavor, texture, and color you’ll adore. From the crispy bacon adding a smoky punch to the creamy blend of potatoes and cheddar, every item is essential to achieving that rich, luscious bowl of soup.
- 4 slices thick-cut bacon (diced): Brings delicious smoky crunch that’s hard to beat in potato soup.
- 1 medium onion (finely chopped, about 1 cup): Adds a subtle sweetness and depth when softened.
- 2 sticks celery (finely chopped, about 1 cup): Provides a fresh, mild bitterness juiciness that brightens the base.
- 2 cloves garlic (minced, about 1.5 teaspoons): Infuses a gentle garlicky warmth without overpowering.
- 2 tablespoons unsalted butter: Essential for making the roux and adding richness.
- 4 tablespoons all-purpose flour: Helps thicken the soup to a silky, creamy consistency.
- 4 cups chicken broth: The flavorful liquid base that brings all ingredients to life.
- 1 teaspoon salt: Enhances all the flavors perfectly.
- ½ teaspoon freshly ground black pepper: Adds just the right amount of mild heat.
- ½ teaspoon dried parsley: Offers a hint of herbaceous freshness.
- ¼ teaspoon smoked paprika: Compliments the bacon with a subtle smoky depth.
- 1 pound russet potatoes (scrubbed and diced ½-inch cubes): The fluffy potato base that thickens the soup wonderfully.
- 1 pound Yukon Gold potatoes (scrubbed and diced ½-inch cubes): Adds buttery richness and creaminess to the texture.
- 2 cups whole milk: Enriches the soup’s creamy profile.
- ½ cup sour cream: Delivers tang and smoothness to perfectly balance the soup.
- 1 cup sharp cheddar cheese (shredded): Melts beautifully for signature cheesy goodness.
- Optional toppings (fresh chives or green onions, extra sour cream, crispy bacon, cheese): Elevate the flavors and add texture variety.
How to Make Creamy Potato Soup with Bacon, Cheddar, and Fresh Toppings Recipe
Step 1: Cook the Bacon
Start by crisping the diced bacon in a large Dutch oven or heavy-bottomed soup pot over medium heat. This should take about 5 minutes. Once it’s perfectly crispy, use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, but keep about 2 tablespoons of the flavorful bacon grease right in the pot — this will amp up the soup’s savory base beautifully.
Step 2: Sauté the Aromatic Vegetables
Add the finely chopped onion and celery to the pot containing the bacon grease. Cook them gently over medium heat until soft and translucent, which takes about 6 to 7 minutes. Stir in the minced garlic and cook for an additional 30 seconds to awaken its aroma without letting it brown.
Step 3: Make a Roux
Drop in the unsalted butter and let it melt fully. Lower the heat slightly to medium-low and sprinkle the flour evenly over the softened veggies and bacon fat. Keep stirring constantly for 1 to 2 minutes — this step cooks out the raw flour taste and creates the silky thickening agent that will define this soup’s creamy texture.
Step 4: Add Broth and Seasonings
Slowly whisk in the chicken broth, making sure to scrape the bottom of the pot to lift any browned bits that pack tons of flavor. Stir in salt, freshly ground black pepper, dried parsley, and smoked paprika. Bring the mixture to a gentle simmer, letting the spices mingle with the broth’s warmth for a few minutes.
Step 5: Cook the Potatoes
Now stir in both the russet and Yukon Gold diced potatoes. Turn up the heat to bring the soup to a boil, then immediately reduce it to medium-low, cover with a lid, and let it cook for 10 to 12 minutes. You’ll want the potatoes fork-tender but still holding their shape to lend texture to your soup.
Step 6: Incorporate Milk and Adjust Texture
Lower the heat to a gentle simmer or low. Pour in the whole milk slowly, stirring until your soup is smooth and creamy. For an extra-thick finish, mash about half a cup of the cooked potatoes directly in the pot using a fork, mixing them back in to naturally thicken the broth. If you desire even thicker soup, make a cornstarch slurry with 2 tablespoons cornstarch and cold water, then gradually whisk it in until you reach your perfect consistency.
Step 7: Finish with Cheese and Sour Cream
Remove the pot from heat, then stir in the sour cream and shredded sharp cheddar cheese until melted and seamlessly blended. This step makes your soup irresistibly creamy and cheesy. Adjust salt and pepper to taste. Ladle into bowls and prepare for the most satisfying part — topping it off with crispy bacon, extra cheese, dollops of sour cream, and fresh green chives or onions.
How to Serve Creamy Potato Soup with Bacon, Cheddar, and Fresh Toppings Recipe
Garnishes
Fresh toppings truly elevate this soup. A sprinkle of chopped chives or green onions adds vivid color and a fresh herbal bite, balancing the richness. Don’t be shy about adding extra crispy bacon bits, shredded cheddar, or even a generous spoonful of sour cream on top. These garnishes bring a lively texture contrast and appeal that make every bowl a little celebration.
Side Dishes
Pair your creamy potato soup with crisp salads, crusty artisan bread, or homemade garlic knots to soak up every drop of that luscious broth. A simple green salad with a tangy vinaigrette helps cut through the creaminess, while warm bread invites dunking, completing this comforting meal perfectly.
Creative Ways to Present
To make your Creamy Potato Soup with Bacon, Cheddar, and Fresh Toppings Recipe truly shine, consider serving it in mini bread bowls or rustic stoneware bowls for an inviting rustic look. You can also layer toppings in a separate small dish to let guests customize their bowls. Adding a drizzle of chili oil or smoked paprika on top can add a café-style finish that’s as beautiful as it is tasty.
Make Ahead and Storage
Storing Leftovers
You can store leftover soup in an airtight container in the refrigerator for up to 3 days without losing its vibrant flavor or creamy texture. Just give it a good stir before warming it back up, as some separation might occur.
Freezing
This soup freezes well, which means you can make a big batch and enjoy it whenever the craving strikes. Cool the soup completely before transferring it to freezer-safe containers. It will keep in the freezer for about 2 months. Just remember that the texture might be slightly different due to the dairy, but it’s still delicious after reheating.
Reheating
Reheat gently on the stove over low heat, stirring frequently to prevent scorching. If the soup seems a bit thick after reheating, whisk in a splash of milk or broth to bring it back to that perfect creamy consistency. Avoid using high heat or the microwave without stirring as it might lead to uneven heating.
FAQs
Can I make this soup vegetarian?
Absolutely! Skip the bacon and use vegetable broth instead of chicken broth. You could also add smoked paprika or a dash of liquid smoke to retain some smokiness for that classic comfort flavor.
What’s the difference between Russet and Yukon Gold potatoes in this recipe?
Russet potatoes bring a fluffy, starchy quality that helps thicken the soup, while Yukon Gold adds a naturally creamy, buttery texture. Using both offers the perfect balance of creaminess and body.
Can I use low-fat milk or cream instead of whole milk?
Yes, but keep in mind whole milk gives the soup its rich and creamy mouthfeel. Using low-fat milk or cream substitutes will slightly change the texture and flavor, but the soup will still be tasty.
Do I have to peel the potatoes?
Nope! The skin adds extra texture and nutrients. Just make sure to scrub them well. Peeling is a personal preference, so go with what you prefer.
Can I add other vegetables to this recipe?
Definitely! Diced carrots or corn kernels work wonderfully stirred in during the potato cooking stage, adding sweetness and color to the soup without overpowering the core flavors.
Final Thoughts
You really can’t go wrong with this cozy Creamy Potato Soup with Bacon, Cheddar, and Fresh Toppings Recipe. It’s such a wonderfully hearty dish that feels like a warm hug in a bowl. Whether it’s a chilly night, a casual dinner, or a special meal with loved ones, this recipe comes through every time with its perfect blend of rich, smoky, cheesy, and fresh flavors. Give it a try and watch it quickly become one of your all-time favorites too!
Print
Creamy Potato Soup with Bacon, Cheddar, and Fresh Toppings Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy potato soup recipe is a comforting, hearty dish perfect for chilly days. Combining crispy bacon, tender potatoes, and a rich blend of milk, sour cream, and sharp cheddar, this soup offers a luscious texture and savory flavor that’s sure to please the whole family.
Ingredients
Soup Base
- 4 slices thick-cut bacon, diced
- 1 medium onion, finely chopped (about 1 cup)
- 2 sticks celery, finely chopped (about 1 cup)
- 2 cloves garlic, minced (about 1.5 teaspoons)
- 2 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried parsley
- ¼ teaspoon smoked paprika
Potatoes
- 1 pound russet potatoes, scrubbed and diced into 1/2-inch cubes (peel optional)
- 1 pound Yukon Gold potatoes, scrubbed and diced into 1/2-inch cubes (peel optional)
Dairy & Cheese
- 2 cups whole milk
- ½ cup sour cream
- 1 cup sharp cheddar cheese, shredded
Optional Toppings
- Fresh chives or green onions
- Extra sour cream
- Crispy bacon
- Additional shredded cheddar cheese
Instructions
- Cook bacon: In a large Dutch oven or soup pot over medium heat, cook the diced bacon until crispy, approximately 5 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate to drain. Leave about 2 tablespoons of bacon grease in the pot for flavor.
- Cook aromatic vegetables: Add the finely chopped onion and celery to the pot with the bacon grease. Sauté over medium heat until softened, roughly 6 to 7 minutes. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Make roux: Stir in the unsalted butter and let it melt completely. Reduce the heat to medium-low. Sprinkle the all-purpose flour over the butter and vegetable mixture, stirring constantly for 1 to 2 minutes to create a roux and allow the flour to absorb the fats and cook through without browning.
- Add broth and seasoning: Gradually whisk in the chicken broth ensuring no lumps form. Stir in salt, black pepper, dried parsley, and smoked paprika. Bring the soup to a gentle simmer to meld flavors.
- Cook potatoes: Add the diced russet and Yukon Gold potatoes to the simmering soup. Bring the mixture to a boil, then reduce heat to medium-low, cover, and cook for 10 to 12 minutes until potatoes are fork-tender. Stir occasionally to prevent the potatoes from sticking to the bottom.
- Add milk and thicken: Lower the heat to low and slowly pour in whole milk, stirring continuously until fully incorporated and smooth. Mash about ½ cup of the potatoes with a fork and stir them back into the soup to create a thicker texture. For extra thickness, prepare a slurry by mixing 2 tablespoons cornstarch with 2-3 tablespoons cold water and gradually stir it into the soup until desired consistency is reached.
- Finish and serve: Remove the pot from heat. Stir in sour cream and shredded cheddar cheese until melted and incorporated fully. Taste and adjust seasoning if necessary. Serve the soup ladled into bowls garnished with crispy bacon, extra shredded cheddar, sour cream, and fresh chives or green onions. Enjoy warm.
Notes
- Peeling the potatoes is optional based on your texture preference; leaving skins adds nutrients and texture.
- For a vegetarian option, substitute vegetable broth and omit bacon.
- Adjust sour cream quantity to taste for creaminess.
- Adding cornstarch slurry helps thicken the soup without altering flavor.
- This soup can be made ahead and reheated gently, adding more milk if it thickens too much.
- Use sharp cheddar for best flavor impact; mild cheddar will produce a subtler taste.
