Creamy Potato Soup
This creamy potato soup is 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!
Servings: 7
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
FAQ's:
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. 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.
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
Calories: 626kcal | Carbohydrates: 41g | Protein: 17g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 1281mg | Potassium: 1042mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2968IU | Vitamin C: 41mg | Calcium: 305mg | Iron: 2mg
