Hey y’all! If you love hearty soups that warm you from the inside out, this Creamy Potato Soup with Bacon and Cheddar is about to be your new favorite. Packed with fluffy potatoes, crispy bacon, gooey cheddar cheese, and a touch of cream, every spoonful is pure comfort. Whether it’s a chilly weeknight or you’re feeding a hungry crew, this soup is always the answer. Let’s get cooking!

Why You’ll Love This

It’s ultra-creamy and cheesy for the ultimate comfort food experience.
Easy to make in under an hour with simple pantry staples.
Crispy bacon and sharp cheddar add flavor and texture in every bite.
Perfect for meal prep—leftovers taste even better the next day!
Customizable with your favorite mix-ins and toppings.

Ingredients

6 slices bacon, chopped
2 tablespoons unsalted butter
1 medium onion, finely diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups chicken broth
2 pounds russet potatoes, peeled and diced into 1/2-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 cup heavy cream
2 cups shredded sharp cheddar cheese, plus extra for topping
2 green onions, sliced (for garnish)

Directions

Step 1: Cook the Bacon

In a large Dutch oven or soup pot over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.

Step 2: Sauté the Aromatics

Add the butter to the pot. Once melted, stir in the diced onion and sauté for 4 minutes, until softened. Add the minced garlic and cook for 1 minute, until fragrant.

Step 3: Make the Roux

Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes until golden and well combined.

Step 4: Simmer the Soup

Gradually whisk in the chicken broth, making sure there are no lumps from the flour. Stir in the diced potatoes, salt, black pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer uncovered for 18-20 minutes, or until potatoes are tender.

Step 5: Blend till Creamy

For a creamy texture, use an immersion blender to partially blend the soup right in the pot, leaving some potato chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, then stir back into the pot.

Step 6: Make It Creamy and Cheesy

Reduce heat to low. Stir in the heavy cream and shredded cheddar cheese. Heat, stirring, until cheese is fully melted and soup is creamy and velvety smooth.

Step 7: Garnish and Serve

Ladle soup into bowls and top with crispy bacon, extra cheddar cheese, and sliced green onions. Serve hot and enjoy!

Notes

If you prefer a thicker soup, blend more of the potatoes; for a chunkier texture, blend less.
For a lighter version, swap heavy cream for half-and-half or whole milk.
You can use Yukon gold potatoes for a creamier texture and buttery flavor.

Variations

Loaded Potato Soup: Stir in a dollop of sour cream and add chives with the green onions for extra tang.
Spicy Kick: Add a diced jalapeño or a pinch of cayenne pepper while sautéing the onions.
Vegetarian Option: Skip the bacon and use vegetable broth; add smoked paprika for a boost of flavor.

Required Equipment

Large Dutch oven or soup pot
Slotted spoon
Immersion blender or countertop blender
Ladle
Knife and cutting board

Storage Instructions

Allow soup to cool completely before storing. Refrigerate in an airtight container for up to 4 days. To freeze, place cooled soup in freezer-safe bags or containers for up to 2 months. Reheat gently over low heat, stirring occasionally—add a splash of broth or cream if needed to loosen the texture.

Serving Suggestions

Pair with crusty bread, garlic toast, or a side salad for a complete meal.
Top with fresh herbs like parsley for a pop of color and flavor.
Great alongside roasted vegetables or a classic grilled cheese sandwich.

Pro Tips

Grate your own cheddar for a smoother melt—pre-shredded cheese can be less creamy.
Don’t skip the bacon fat—it lends rich, smoky flavor to the base of the soup.
Warm the cream before adding to prevent curdling and keep the soup luscious.

FAQ

Can I make this Potato Soup ahead of time?

Absolutely! The flavors develop even more if made a day ahead; gently reheat and stir before serving.

How can I make this gluten-free?

Swap the all-purpose flour for your favorite gluten-free flour blend or use cornstarch.

Which potatoes are best for creamy Potato Soup?

Russet or Yukon gold potatoes are ideal as they become tender and blend smoothly, making your soup extra creamy.

Creamy Potato Soup with Bacon and Cheddar

Why You’ll Love This

Ingredients