Winter winds are blowing outside your window. You need something warm, thick, and deeply satisfying. This creamy potato soup is the answer to your cravings.
It is pure comfort in a bowl. The texture is velvety and rich. Your family will ask for seconds every single time. It is the perfect way to end a cold day.
Why This Recipe Is a Winner
This recipe is a total game-changer for busy families. It uses simple pantry staples you likely have now. The Yukon Gold potatoes create a naturally velvety texture without much effort.
It is filling enough to be a full meal. Plus, it only takes one pot to clean. This is the ultimate budget-friendly comfort food for any night of the week.
Simple Cooking Steps
Making this soup is easier than you think. You will start by frying some smoky bacon. Then, you simmer the potatoes until they are tender. A quick stir of cream and cheese finishes it off.
You do not need fancy skills for this. Even beginners can master this one-pot wonder. It is a foolproof way to feed your hungry crowd fast.
Ingredients You’ll Need
Most of these items are probably in your kitchen right now.
- 8 slices thick-cut bacon, diced
- 3 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 2 stalks celery, sliced thin
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 3 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon dried thyme
- 2 tablespoons fresh chives, chopped for garnish
Step-by-Step
- In a large Dutch oven over medium heat, cook the diced bacon until crisp and golden brown.
- Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving 2 tablespoons of bacon fat in the pot.
- Add the butter to the bacon fat and melt, then stir in the onion and celery. Sauté for 5-7 minutes until softened.
- Add the garlic and cook for 1 minute until fragrant.
- Whisk in the flour and cook for 2 minutes to toast the flour, stirring constantly to form a smooth paste.
- Gradually pour in the chicken broth while whisking continuously to prevent lumps.
- Add the cubed potatoes, salt, pepper, and thyme. Bring the mixture to a gentle boil.
- Reduce heat to medium-low, cover, and simmer for 15-20 minutes or until the potatoes are fork-tender.
- Optional: Use an immersion blender to pulse the soup 3-4 times, or mash a few potatoes with a fork to reach desired creamy consistency.
- Stir in the milk and heavy cream, then simmer for an additional 5 minutes.
- Turn off the heat and gradually fold in the shredded cheddar cheese until completely melted.
- Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with reserved crispy bacon and fresh chives.
Best Ways to Enjoy It
Serve this soup warm in large ceramic bowls. Top it with extra cheese and those crispy bacon bits. It pairs perfectly with warm crusty bread for dipping.
Add a simple side salad to balance the richness. Set the table and light a few candles. This meal makes any weeknight feel like a special occasion.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to four days. Reheat it gently on the stove over low heat.
Do not let it boil during reheating. This prevents the cream from separating. If the soup is too thick, add a splash of milk. It actually tastes even better the next day!
Tips for Best Results
- Use Yukon Gold potatoes for the creamiest texture.
- Do not skip the bacon fat for sautéing the vegetables.
- Whisk the flour well to avoid a floury taste.
- Add the cheese slowly so it melts smoothly.
- Mashing some potatoes by hand creates a rustic, chunky feel.
- For a thinner soup, add an extra cup of broth.
- Always use low-sodium broth to control the saltiness.
Ways to Switch It Up
- Make it vegetarian by using vegetable broth instead.
- Add a handful of fresh spinach at the end for greens.
- Swap cheddar for pepper jack for a spicy kick.
- Use half-and-half instead of heavy cream for a lighter version.
Common Questions
Can I use Russet potatoes?
Yes, you can use Russets. They are starchier and will break down more easily. This makes the soup even thicker but less velvety.
Is this soup freezer-friendly?
Dairy-based soups can sometimes separate when frozen. It is best enjoyed fresh or from the fridge. If you must freeze, do so before adding the cream.
How do I make it smoother?
Use an immersion blender for a few seconds. Do not over-blend or it may become gummy. A few pulses are all you need.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Best Creamy Potato Soup
Ingredients
- 8 slices thick -cut bacon, diced
- 3 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 2 stalks celery , sliced thin
- 3 cloves garlic , minced
- 1/4 cup all -purpose flour
- 4 cups low -sodium chicken broth
- 3 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon dried thyme
- 2 tablespoons fresh chives, chopped for garnish
Instructions
- In a large Dutch oven over medium heat, cook the diced bacon until crisp and golden brown.
- Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving 2 tablespoons of bacon fat in the pot.
- Add the butter to the bacon fat and melt, then stir in the onion and celery. Sauté for 5-7 minutes until softened.
- Add the garlic and cook for 1 minute until fragrant.
- Whisk in the flour and cook for 2 minutes to toast the flour, stirring constantly to form a smooth paste.
- Gradually pour in the chicken broth while whisking continuously to prevent lumps.
- Add the cubed potatoes, salt, pepper, and thyme. Bring the mixture to a gentle boil.
- Reduce heat to medium-low, cover, and simmer for 15-20 minutes or until the potatoes are fork-tender.
- Optional: Use an immersion blender to pulse the soup 3-4 times, or mash a few potatoes with a fork to reach desired creamy consistency.
- Stir in the milk and heavy cream, then simmer for an additional 5 minutes.
- Turn off the heat and gradually fold in the shredded cheddar cheese until completely melted.
- Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with reserved crispy bacon and fresh chives.
