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This creamy potato soup is the definition of comfort in a bowl made with buttery Yukon gold potatoes, crispy bacon, cheddar cheese, and a splash of heavy cream come together to make the richest, coziest soup ever. You will love this Potato Cheese Soup Recipe!
Bring on all of the cozy soup recipes! It has been a rainy few days in Arizona and I am loving it. This is when I want to make homemade soups, snuggle in a blanket, and watch a romance movie like “You’ve Got Mail” to make it feel like Fall.
There’s not much cozier than a homemade potato soup recipe. I love the simplicity of creamy potato soup — the buttery potatoes that just melt in your mouth, the rich and creamy broth, the cheddar cheese that melts beautifully, and all topped off with crispy bacon. It is so good served with some french bread and butter.
Why You Will Love This Recipe!
Comforting and filling — it works as a meal on its own or alongside crusty bread
Rich, creamy texture with real potato chunks and gooey cheddar
Flavor layers from bacon, veggies, and fresh herbs
Ingredients for Potato Soup:
- Bacon (cooked until crispy)
- Butter
- Yellow Onion
- Celery
- Carrot
- Fresh Garlic
- Yukon Gold potatoes
- Thyme
- Chicken broth
- Heavy cream
- Cheddar cheese
- Salt and Pepper
How to make the Best Potato Soup:
- COOK THE BACON. In a large, heavy pot over medium heat, cook the bacon slices until crisp, about 13-15 minutes. Remove them to a paper towel–lined plate, leaving some bacon fat in the pot for flavor (you can leave a tablespoon or two).
- ADD BUTTER AND VEGETABLES. Add the butter to the pot and melt it over medium heat. Then add chopped onion, celery, and carrot. Cook until softened, about 5 minutes. Stir in minced garlic and thyme, cooking for another 30 seconds until fragrant.
- ADD POTATOES. Pour in the cubed Yukon Gold potatoes and chicken broth, ensuring the potatoes are covered (add a bit more broth or water if necessary). Bring to a simmer and cook until potatoes are tender, about 15–20 minutes.
- Blend (optional). For a smoother texture, you can partially blend the soup using an immersion blender or by transferring half to a blender, then return it. Leave some chunks for bite. I usually skip this step.
- Add heavy cream & cheese. Lower the heat and stir in the heavy cream. Gradually mix in the freshly grated cheddar until melted and smooth. Season with salt and pepper to taste.
- Serve. Crumble the cooked bacon on top (reserve a few pieces for garnish), drizzle a little extra cream if desired, and sprinkle more cheddar or chopped herbs.
Tip to make the best Potato Soup:
Grate cheese fresh– Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Freshly grated cheddar will melt more cleanly into the hot soup.
Frequently Asked Questions (FAQ’s):
1. Can I use russet potatoes instead of Yukon Gold?
Yes, but russets are more starchy and might thicken the soup faster. Yukon Gold gives a creamier, more buttery texture.
2. How do I make this soup ahead of time?
You can make it a day in advance. Reheat gently over low heat, stirring often. If it becomes too thick, thin with a splash of broth or cream.
3. Can I make this soup lighter?
You can substitute half-and-half or milk for heavy cream (though you’ll lose some richness).
4. How do I store the soup?
Let soup cool to room temperature, then store in an airtight container for up to 3–4 days in the fridge. Reheat gently over low heat, stirring and adding a splash of broth or cream as needed to adjust consistency.
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Creamy Potato Soup
Ingredients
- 8 slices Bacon
- 3 Tablespoons Butter
- 2 Celery Stalks (finely chopped)
- 1 large Onion (finely chopped)
- 1 large Carrot (peeled and finely chopped)
- 2 Garlic Cloves (finely chopped)
- 3 lbs. Yukon Gold Potatoes (about 6, peeled and diced into 1-in cubes)
- 1 teaspoon Salt (add more to taste)
- 1 teaspoon Pepper
- 1/4 teaspoon Thyme (optional)
- 4 cups Chicken Broth
- 1 1/2 cups Heavy Cream
- 2 cups Shredded Cheddar Cheese (freshly grated)
- Green Onions (optional garnish)
Instructions
- In a large, heavy pot over medium heat, cook the bacon slices until crisp, about 13-15 minutes. Remove them to a paper towel–lined plate, leaving some bacon fat in the pot for flavor (you can leave a tablespoon or two).
- Add the butter to the pot and melt it over medium heat. Then add chopped onion, celery, and carrot. Cook until softened, about 6-8 minutes. Stir in minced garlic and thyme, cooking for another 30 seconds until fragrant.
- Pour in the cubed Yukon Gold potatoes and chicken broth, ensuring the potatoes are covered (add a bit more broth or water if necessary). Bring to a simmer and cook until potatoes are tender, about 18–20 minutes.
- Blend (optional). For a smoother texture, you can partially blend the soup using an immersion blender or by transferring half to a blender, then return it. Leave some chunks for bite. I usually skip this step.
- Lower the heat and stir in the heavy cream. Gradually mix in the freshly grated cheddar until melted and smooth. Season with salt and pepper to taste.
- Crumble the cooked bacon on top (reserve a few pieces for garnish), drizzle a little extra cream if desired, and sprinkle more cheddar.
Notes
Yes, but russets are more starchy and might thicken the soup faster. Yukon Gold gives a creamier, more buttery texture. 2. Can I make this soup lighter?
You can substitute half-and-half or milk for heavy cream (though you’ll lose some richness). 3. How do I store the soup?
Let soup cool to room temperature, then store in an airtight container for up to 3–4 days in the fridge. Reheat gently over low heat, stirring and adding a splash of broth or cream as needed to adjust consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
