This Potato Soup Recipe is the perfect cozy meal when you’re craving something warm and comforting. It’s creamy and thick with tender chunks of potatoes that melt in your mouth. You’ll also find hints of onions, garlic, and a touch of butter, making it both simple and satisfying.
I always love making this soup when it’s chilly outside because it warms me up from the inside out. One of my favorite things about this recipe is how easy it is to customize—you can add bacon, cheese, or chives on top to make it extra special. I like to use just enough cream or milk to keep it light but still smooth and rich.
Serving this soup with fresh bread or a crunchy side salad turns it into a perfect meal. It reminds me of quiet weekends spent at home, wrapped in a blanket with a big bowl in my hands. If you’re looking for a dish that feels like a warm hug, this potato soup won’t let you down!
Key Ingredients & Substitutions
Potatoes: Russet or Yukon Gold potatoes work best for a creamy soup. Russet potatoes break down nicely for a smooth texture, while Yukon Gold stays a bit firmer, giving you more chunks.
Bacon: Adds smoky flavor and crunch. If you want a vegetarian option, try smoked paprika or crispy tempeh instead.
Cheddar Cheese: Sharp cheddar gives a nice tangy bite. You can swap it with Monterey Jack, Colby, or even a mild cheese if you prefer less strong flavors.
Broth: Chicken broth is classic, but vegetable broth keeps it vegetarian. Homemade broth adds the best depth of flavor, but store-bought works too.
Cream or Milk: Heavy cream makes the soup richer, but whole milk or half-and-half keeps it lighter yet creamy. For dairy-free, use coconut milk or unsweetened almond milk.
How Do You Get Creamy Soup With Chunky Potatoes?
The trick is to mash some potatoes while leaving others whole. Here’s how I do it:
- Once potatoes are soft, use a potato masher or an immersion blender to mash about half the potatoes right in the pot.
- Don’t puree everything; keep some chunks to add texture.
- Be gentle with the blender—pulse just a few times if using immersion—to avoid turning the soup into a puree.
- This combo gives creaminess without losing the comfort of tender potato pieces.
Also, adding cheese and cream slowly while stirring helps the soup stay smooth and velvety.
Equipment You’ll Need
- Large heavy-bottomed pot – I prefer this because it heats evenly and prevents sticking while simmering the soup.
- Cutting board and sharp knife – makes chopping potatoes, onion, garlic, and chives quick and safe.
- Wooden spoon or spatula – great for stirring everything without scratching the pot and for mashing some potatoes.
- Immersion blender (optional) – if you like your soup extra smooth, this is handy for blending part of the soup directly in the pot.
- Measuring cups and spoons – keep everything precise, especially for broth, milk, and seasonings.
Flavor Variations & Add-Ins
- Use cooked ham or smoked sausage instead of bacon for a different smoky flavor.
- Add sautéed mushrooms or caramelized onions to deepen the taste.
- Stir in fresh herbs like thyme or parsley to brighten the flavor before serving.
- Top with a dollop of sour cream or a sprinkle of crumbled blue cheese for extra richness and tang.
Classic Potato Soup with Bacon and Cheddar
Ingredients You’ll Need:
Main Ingredients:
- 6 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup milk or heavy cream
- 4 tablespoons unsalted butter
- 4 strips bacon
- 1 cup shredded cheddar cheese, plus extra for garnish
- Salt and black pepper to taste
- Fresh chives, chopped (for garnish)
Time Needed:
This potato soup takes about 10 minutes to prep and 30 minutes to cook, giving you a total of roughly 40 minutes before you get to enjoy it. It’s a quick and hearty meal!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by cooking the bacon in a large pot over medium heat until crisp. Once done, transfer it to paper towels to drain and cool. Crumble the bacon when cooled, and leave the tasty bacon fat in the pot for the next step.
2. Sauté the Onions and Garlic:
Add the butter to the pot with the bacon fat and melt it over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Cook the Potatoes:
Add the diced potatoes to the pot and pour in the chicken broth. Bring everything to a boil, then reduce the heat and let it simmer gently for 15-20 minutes until the potatoes are very tender.
4. Mash Potatoes & Add Creaminess:
Use a potato masher or an immersion blender to mash some of the potatoes in the pot, leaving some chunks for texture. Stir in the milk or heavy cream and shredded cheddar cheese. Heat gently until the cheese melts and the soup becomes creamy, about 5 minutes—be careful not to boil.
5. Season and Serve:
Taste the soup and add salt and black pepper as needed. Ladle the soup into bowls and garnish with crumbled bacon, extra shredded cheddar cheese, and chopped fresh chives. Serve warm with crusty bread or a side salad for a satisfying meal.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes. Just thaw them completely before cooking to avoid excess water in the soup. Adjust cooking time since frozen potatoes may cook faster.
How Do I Make This Soup Dairy-Free?
Substitute the milk or heavy cream with unsweetened almond milk, coconut milk, or another dairy-free milk alternative. You can also skip the cheese or use a dairy-free cheese substitute.
Can I Prepare This Potato Soup in Advance?
Absolutely! Make the soup up to 2 days ahead and store it in an airtight container in the fridge. Reheat gently on the stove, stirring occasionally, and add a splash of broth or milk if it thickens too much.
How Can I Thicken My Potato Soup If It’s Too Thin?
Try simmering the soup a bit longer uncovered to reduce excess liquid. Alternatively, mash a few more potatoes directly in the pot or add a tablespoon of flour or cornstarch mixed with cold water to thicken quickly.