Warm, comforting, and loaded with bacon, cheddar, and tender potatoes, this potato soup delivers cozy hugs by the spoonful.
There’s something wildly satisfying about a pot bubbling away on the stove, especially when it smells like bacon and garlic decided to throw a delicious party. This creamy potato soup is like the food equivalent of your favorite hoodie: soft, reliable, and slightly addictive. It starts with crisped-up bacon (yes, a full pound—don’t panic), then builds up with layers of sautéed veg, buttery roux, velvety cream, and a touch of fresh herbs. It’s rich without being too heavy, filling but still scoop-worthy, and honestly, the best way to lure your people to the dinner table without even calling them.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Creamy Potato Soup Recipe
This is not your average diner-style potato soup. No neon glop, no starch-thickened mystery base. This one’s got personality, my friend.
- All about balance: It’s rich, yes, but the brightness from cilantro and tarragon keeps it from feeling like a pot of nap.
- Bacon forever: A full pound of it. Enough said. It brings smoky depth to every bite.
- Velvety texture: A quick blend of half the pot gives you that luxe mouthfeel but still keeps some potato chunks.
- Not too fussy: There’s some simmering, a bit of sautéing, but zero moments that require chef skills or fancy gadgets.
- Make-ahead friendly: Honestly, it tastes even better after a nap in the fridge.
Ingredient Notes
Let’s talk about the supporting cast. It’s not a long list, but everyone has their part to play.
- Bacon: Go for thick-cut if you can. It holds up better and brings more smoky chew to the party.
- Celery and onion: These are your flavor base. Dice them up small so they melt in nicely.
- Garlic: Adds warmth and that irresistible kitchen smell that makes everyone poke their head in.
- Potatoes: I like Yukon Golds for their buttery, creamy texture, but Russets work too—just a little fluffier.
- Chicken stock: Use low sodium so you can control the salt later. And yes, homemade is stellar but store-bought is totally fine.
- Butter and flour: Roux time! This is how we get that creamy richness without things feeling gluey.
- Heavy cream: Adds serious decadence. You could use half-and-half, but… it won’t be quite the same.
- Tarragon and cilantro: Tarragon gives a subtle, herby sweetness. Cilantro adds freshness at the end.
- Cheddar cheese: Sharp cheddar works best. Grate it yourself if you can—pre-shredded blades tend to turn funky when melted.
- Salt and pepper: Season as you go. Potatoes soak it up like sponges.
How To Make This Creamy Potato Soup Recipe
Don’t be intimidated by the number of steps—you’re mostly simmering, stirring, and stealing bites as you go. Let’s do it together.
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Cook the bacon: Toss the chopped bacon into a Dutch oven over medium-high heat. Let it sizzle away until evenly browned, 5 to 10 minutes. Stir it occasionally—just enough to keep things crisp not burnt. Drain on paper towels and save 1/4 cup of that glorious bacon grease.
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Sauté the veggies: Into the same pot with the bacon fat, add your onion and celery. Let them get soft and glossy, about 5 minutes. Then stir in the garlic—just a minute or two until that garlicky aroma hits. (Do not wander off at this stage or everything will brown too fast.)
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Build the base: Add cubed potatoes right in. Give them a good toss to coat in everything. Sauté for 3 to 4 minutes so they start cooking through. Then slide the bacon back in and pour enough chicken stock to cover the lot. Cover with a lid, reduce heat to medium, and simmer until the potatoes are nice and fork-tender—15 to 20 minutes.
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Make the roux: While that’s simmering, melt butter in a separate skillet. Whisk in flour until smooth and give it about 1 to 2 minutes to cook out that raw flour taste. Slowly pour in the heavy cream, whisking the whole time (this part is weirdly gratifying). Stir in tarragon and cilantro, and bring it to a gentle boil. It’ll start to thicken around the 5-minute mark.
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Combine and blend: Pour that creamy mixture into the big soup pot. Stir everything together until it’s lush and luscious. Now, take about half of it and blend until smooth, then return it to the pot. No blender? Just mash some of the potatoes straight in—it won’t be silky, but it’ll still be dreamy.
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Finish with cheese: Reduce the heat to low or turn it off altogether. Stir in shredded cheddar by the handful, giving it time to fully melt before adding more. Save a little to sprinkle on top at the end if you’re feeling fancy.
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Taste and serve: Season with salt and black pepper to your liking. Ladle into bowls and top with a little extra cheese, crumbled bacon if you didn’t snack on it all, and maybe a sprig of cilantro.
Storage Options
This soup stores like a dream. Wrap it up, and it might even thank you by tasting better the next day.
Let leftovers cool completely before stashing them in an airtight container. In the fridge, they’ll keep for 3 to 4 days easily. The flavors really meld together overnight—it’s almost like the soup knows how to age like a fine cheese.
You can freeze it, but do it before adding the cheese if you’re planning ahead. The cream base might get a tiny bit grainy after thawing, but if you thaw slowly and stir well while reheating, it should smooth out nicely. I like storing it in single-serving containers for quick weekday lunches.
To reheat, just warm it gently on the stove over medium-low, stirring often. If it thickens too much (which it likely will), splash in a little more stock or milk.
Variations and Substitutions
This potato soup is flexible, cozy, and open to some tweaking. Whether you’re cleaning out the fridge or playing mad soup scientist, here’s where to play.
- Swap the bacon: Try pancetta, turkey bacon, or even smoked sausage slices. Each brings a slightly different vibe but still gives that savory base.
- Make it vegetarian: Use veggie broth instead of chicken, and skip the bacon. Add sautéed mushrooms or roasted corn for some meaty texture.
- Cheese switcheroo: Pepper Jack adds a little heat, or go extra tangy with a bit of goat cheese stirred in after blending.
- Add greens: Wilt in chopped spinach or kale at the very end for some color and an air of healthfulness.
- Fresh herbs twist: If you’re not a tarragon or cilantro person, go parsley, chives, or even a thyme-heavy mix.
What to Serve with Creamy Potato Soup Recipe
This soup does a pretty great job holding its own, but pairing it well? That just elevates the whole vibe. Like choosing just the right socks for your coziest sweater.
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A warm slice of crusty bread is almost non-negotiable. Something rustic with a salty crust—perfect for dipping and sopping without judgment.
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I love serving this soup with a buttery, herb-flecked biscuit or muffin. These bacon basil cornbread muffins are a flavorful match and let’s be honest, there’s no such thing as too much bacon.
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For contrast, a lightly dressed green salad provides a nice bite against the richness. Toss some citrus vinaigrette on there for brightness.
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Want something unexpected? Make a small batch of fresh peach salsa and serve it with chips or spooned onto crostini. The sweet-tangy vibe complements the creamy soup surprisingly well.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this potato soup ahead of time?
Totally. This soup is actually better a day later—the flavors get all snuggled up. Just store it in the fridge and reheat slowly on the stove. Make sure to give it a good stir and add a splash of broth if it thickened up overnight. I usually make a double batch just so I can enjoy it again with minimal effort.
Why blend only half the soup?
Great question! Blending just half gives you that creamy base while keeping some hearty potato chunks for texture. It’s basically the best of both soup worlds: velvety and rustic. If you prefer it all smooth or all chunky, that’s fine too—soup rebels welcome here.
Can I freeze creamy potato soup?
You can, but here’s the catch: dairy-based soups can get a little weird after freezing. The texture might turn grainy when thawed. If that doesn’t bother you, cool! Otherwise, freeze the soup before adding cheese and finish it fresh when reheating. It’ll thaw better and keep the creamy dreaminess.
What potatoes are best for this soup?
Yukon Golds are my top pick—they’re creamy, buttery, and hold up beautifully. Russets work too, but they’ll break down more and give a fluffier texture. Avoid waxy potatoes like reds or fingerlings unless you want super-firm chunks. In short: go Gold or go home.
Creamy Potato Soup with Bacon & Cheddar
Ingredients
Soup Base
- 1 lb (450 g) thick-cut bacon cut into 1/2-inch pieces
- 1 medium yellow onion finely diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 2 1/2 lb (1.13 kg) Yukon Gold potatoes peeled and cut into 3/4-inch cubes (about 5 medium)
- 5 cups (1.2 l) low-sodium chicken stock plus more as needed
Roux & Cream
- 4 tbsp (60 g) unsalted butter
- 1/4 cup (32 g) all-purpose flour
- 1 1/4 cups (300 ml) heavy cream
- 1 tbsp fresh tarragon finely chopped (or 1 tsp dried)
- 2 tbsp fresh cilantro finely chopped
- 2 cups (200 g) sharp cheddar cheese freshly grated, divided
- salt and black pepper to taste
- extra chopped cilantro, cheddar, and bacon for serving
Equipment
- Dutch Oven
- Skillet
- Blender or Potato Masher
Instructions
- Cook the bacon: In a Dutch oven over medium-high heat, cook the chopped bacon until crisp, 5–10 minutes. Stir occasionally. Drain on paper towels, reserving 1/4 cup bacon fat in the pot.
- Sauté the veggies: Add diced onion and celery to the bacon fat in the pot. Sauté 5 minutes until softened; add garlic and cook 1–2 minutes more until fragrant.
- Build the base: Stir in cubed potatoes and sauté 3–4 minutes. Return bacon to the pot. Pour in enough chicken stock to cover everything. Cover and simmer until potatoes are tender, about 15–20 minutes.
- Make the roux: In a separate skillet, melt butter over medium heat. Whisk in flour and cook 1–2 minutes. Gradually add heavy cream, whisking until smooth. Stir in tarragon and cilantro. Bring just to a gentle boil and cook until slightly thickened, 5 minutes.
- Combine and blend: Pour cream mixture into the soup pot and stir well. Using a blender, blend half the soup until silky (or mash some potatoes in the pot). Return blended soup to the pot and stir to combine.
- Finish with cheese: Off the heat (or over low), gradually stir in most of the cheddar, reserving a little for topping, until fully melted. Season to taste with salt and pepper.
- Ladle soup into bowls. Garnish with extra cheddar, cilantro, and reserved bacon. Serve hot with your favorite bread!
