If you’re in the mood for a bowl of rich, soul-soothing comfort, The Ultimate Creamy Potato Soup more than fits the bill. This is the kind of recipe that transforms humble potatoes into something truly magical — velvety, flavorful, and absolutely loaded with all the good stuff. Warm bacon, melting cheese, and a whisper of thyme make every spoonful irresistible, turning even the chilliest evening into a cozy, satisfying experience.
Ingredients You’ll Need
Every ingredient here matters — each one adds a special touch, whether it’s deep flavor, luscious creaminess, or irresistible crunch. The Ultimate Creamy Potato Soup keeps things simple, but it’s that delicious balance of textures and tastes that makes this soup unforgettable.
- Bacon: Savory, smoky slices cooked crisp add tons of flavor and a delightful crunch.
- Onion: Diced small, it creates a sweet, mellow base that brings all the soup’s flavors together.
- Garlic: Just a couple cloves deliver an aromatic lift that works magic with potatoes.
- All-purpose flour: This is your thickener — it gives the soup its signature velvety texture.
- Chicken broth: Adds savory depth; homemade or store-bought both work, just be sure to use a good-quality broth.
- Russet potatoes: Classic for potato soups — they turn creamy and soft when cooked, perfect for mashing.
- Heavy cream: The secret to unbeatable richness; don’t skimp here!
- Whole milk: Balances out the thickness from the cream, keeping the soup smooth.
- Shredded cheddar cheese: Melts into the broth for delicious cheesiness and bright color.
- Salt: Essential for making the flavors pop; always taste and adjust.
- Black pepper: For a hint of gentle heat throughout the soup.
- Dried thyme: Adds a subtle herbal note that’s just perfect with potatoes.
- Chopped green onions (for garnish): Bring a fresh, colorful bite on top.
- Extra cheese and bacon bits (optional for garnish): For all my fellow “more is more” folks out there!
How to Make The Ultimate Creamy Potato Soup
Step 1: Crisp Up the Bacon
Start by grabbing your favorite large pot or Dutch oven and cooking the chopped bacon over medium heat. The goal here isn’t just delicious, crispy bacon for topping; that bacon fat is pure flavor gold! Once the bacon is crispy, use a slotted spoon to scoop it onto a plate and set it aside. Remember to leave behind about a tablespoon of that luscious bacon drippings for the next step.
Step 2: Sauté the Onion and Garlic
To the bacon-infused pot, add your diced onion. Sauté for about four minutes, or until the onion turns soft and translucent. Toss in the garlic and cook for just a minute longer. Don’t let it brown — you want it fragrant, not crispy. This step lays the savory foundation for The Ultimate Creamy Potato Soup.
Step 3: Make the Roux
Sprinkle the flour over the sautéed onion-garlic mixture. Stir constantly for about one to two minutes. You’re creating a roux: it will look a little paste-like, and that’s exactly what you want! This step eliminates the raw flour taste and prepares your soup for its signature creamy body.
Step 4: Add the Broth and Potatoes
Now, slowly whisk in the chicken broth, making sure to smooth out any lumps. Once it’s all incorporated, add your diced potatoes, salt, pepper, and thyme. Bring it to a gentle simmer and let it bubble away (uncovered) for 15 to 20 minutes, or until the potatoes are perfectly tender but not falling apart. The potatoes are officially soaking up all that beautiful flavor.
Step 5: Stir in Cream and Milk
When your potatoes are fork-tender, lower the heat and pour in the heavy cream and whole milk. Stir gently and let everything warm together for about five minutes. This is where the soup transforms into creamy perfection, with the broth thickening and the flavors melding together.
Step 6: Mash, Blend, and Cheese It Up!
This is the fun part! Either use a potato masher right in the pot, or blend a bit with an immersion blender to break up some of the potatoes. Don’t go overboard — you want lovely texture, not total purée. Finally, stir in the shredded cheddar cheese until it’s completely melted, turning the soup glossy, smooth, and gloriously cheesy. Now your The Ultimate Creamy Potato Soup is ready for the finishing touch!
How to Serve The Ultimate Creamy Potato Soup
Garnishes
The crowning glory of The Ultimate Creamy Potato Soup is all about fun, colorful toppings! Sprinkle generous handfuls of reserved crispy bacon, extra shredded cheddar, and sliced green onions right on top. They add bursts of flavor and texture that make each bite special. Even a sprinkle of black pepper is perfect for the true potato soup experience.
Side Dishes
While this soup can totally hold its own as a main course, it’s even better with a cozy side. Warm up a crusty baguette or some buttermilk biscuits to scoop up every last drop. If you’re looking for something lighter, a fresh green salad with a tangy vinaigrette is a fantastic contrast to the richness of the soup.
Creative Ways to Present
If you want to impress, try serving The Ultimate Creamy Potato Soup in individual bread bowls or mini mugs for an appetizer course. You can even set up a topping bar with bowls of cheese, bacon bits, chives, and sour cream so everyone customizes their own bowl. It’s a crowd-pleaser at potlucks, holiday tables, and family weeknight dinners alike!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers — lucky you! Let the soup cool to room temperature before transferring to airtight containers. It will keep in the refrigerator for up to 4 days, and the flavors only deepen overnight. Just be sure to avoid storing with garnishes, which are best added fresh each time you serve.
Freezing
The Ultimate Creamy Potato Soup can absolutely be frozen, though you’ll want to do it before adding the cheese and dairy for best results. Scoop cooled soup (minus garnishes and cheese) into freezer-safe containers, leaving some room for expansion. When you’re ready to enjoy, simply thaw and finish with the cream, milk, and cheese before serving.
Reheating
To reheat, gently warm the soup in a pot over low heat, stirring frequently until steamy and smooth. If it’s very thick, just splash in a bit more broth or milk. Avoid boiling, as high heat can cause the dairy to separate. Finish with a handful of fresh cheese and a scatter of bacon for that just-cooked magic.
FAQs
Can I make The Ultimate Creamy Potato Soup vegetarian?
Definitely — simply skip the bacon and use vegetable broth instead of chicken. Add a bit of smoked paprika if you still want some of that smoky flavor. You’ll have a wonderfully creamy, satisfying vegetarian version.
What’s the best potato for this soup?
Russet potatoes are traditional for their fluffiness, but Yukon Golds are a favorite for extra creaminess. Either works beautifully, so use what you have on hand or try both to see what you love best.
Can I use a different cheese?
Absolutely! While sharp cheddar is classic, feel free to experiment with Monterey Jack, smoked Gouda, or even pepper Jack for a fun twist. Just pick a good melting cheese for that dreamy texture.
How do I make it thicker (or thinner)?
If your soup is too thick, loosen it up with a bit of extra broth or milk. For a thicker soup, mash more of the potatoes or let it simmer uncovered a bit longer. The balance is totally up to you.
Is this soup gluten-free?
As written, it’s not (due to the flour), but you can substitute an all-purpose gluten-free flour blend at a one-to-one ratio. The soup will turn out just as rich and satisfying.
Final Thoughts
If you’re craving the kind of cozy meal that feels like a warm hug, The Ultimate Creamy Potato Soup delivers every single time. I hope it finds a place in your kitchen the way it has in mine — rich, hearty, and always a reason to look forward to dinner. Give it a go and treat yourself to a steaming bowl of comfort!
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The Ultimate Creamy Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this creamy potato soup recipe. Loaded with hearty potatoes, savory bacon, and rich cheddar cheese, this soup is a satisfying meal on its own.
Ingredients
Bacon:
4 slices chopped bacon
Onion:
1 small onion diced
Garlic:
2 cloves minced
Flour:
3 tablespoons all-purpose flour
Chicken Broth:
4 cups
Potatoes:
3 cups peeled and diced russet potatoes
Heavy Cream:
1 cup
Milk:
1 cup whole milk
Cheddar Cheese:
1 cup shredded
Salt:
½ teaspoon
Black Pepper:
¼ teaspoon
Thyme:
¼ teaspoon dried
Garnish:
Chopped green onions, extra cheese, and bacon bits (optional)
Instructions
- Cook Bacon: Cook chopped bacon in a large pot until crispy. Remove and set aside.
- Sauté Onion and Garlic: In the same pot, cook onion until soft. Add garlic and cook briefly.
- Make Roux: Sprinkle flour over onions, cook to form a roux.
- Add Broth and Potatoes: Whisk in chicken broth, add potatoes, salt, pepper, and thyme. Simmer until potatoes are tender.
- Finish Soup: Stir in cream and milk, simmer. Mash some potatoes for texture. Add cheese, stir until smooth.
- Serve: Top with green onions, extra cheese, and bacon bits.
Notes
- Yukon Gold potatoes can be used for a creamier texture.
- For a vegetarian version, omit bacon and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 400
- Sugar: 4g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 70mg
