Creamy Potato Cheese Soup

There's something about a bowl of creamy potato soup that stops you mid-day and reminds you why comfort food exists. I discovered this version years ago when I realized that sharp cheddar and crispy bacon could turn a simple soup into something that tastes like it took hours, when really it's just fifty minutes from start to finish. The richness comes from that perfect combination of butter, cream, and cheese, but the bacon is what makes people lean over the bowl and actually take notice. Now I make it whenever the kitchen needs to feel warm.

I remember making this soup for my partner on a gray afternoon when we both needed something warm and real. The kitchen filled with this golden smell of butter and caramelizing onions, and by the time I was stirring in the cheese, they were already hovering by the stove asking how much longer. That's when I knew this recipe was a keeper—not because it was complicated, but because it delivered comfort without pretense.

Ingredients

• Russet potatoes (1 kg or 2.2 lbs, peeled and diced): These are your foundation—they break down into a creamy base while keeping some structure if you don't over-blend them.
• Yellow onion (1 medium, finely chopped): The sweetness balances the sharpness of the cheddar and creates that savory backbone every good soup needs.
• Garlic (2 cloves, minced): Just enough to add depth without overpowering; this isn't a garlic soup, it's a potato soup that happens to taste more interesting because of garlic.
• Celery (1 stalk, finely chopped): It practically disappears into the broth but carries flavor that makes people ask what your secret ingredient is.
• Carrot (1 medium, diced): Adds a gentle sweetness and a whisper of color that reminds you this soup actually has vegetables in it.
• Unsalted butter (60 g or 4 tbsp): Combined with the bacon fat, this creates the roux foundation for your base—don't skip it.
• Whole milk (750 ml or 3 cups): The dairy that keeps this creamy without being heavy.
• Heavy cream (240 ml or 1 cup): This is what transforms it from nice to luxurious, but don't let it boil or it can split.
• Sharp cheddar cheese, shredded (150 g or 1½ cups): Sharp, not mild—mild cheese tastes like it's apologizing for being there, and this soup deserves confidence.
• Beef bacon, chopped (120 g or 4 oz): The smoky anchor that makes this soup feel substantial and real.
• Low-sodium chicken broth (750 ml or 3 cups): The liquid that brings everything together, so choose one that actually tastes like something.
• All-purpose flour (2 tbsp, optional): A tiny amount to help thicken if you want a less chunky texture.
• Salt and freshly ground black pepper: Taste as you go because the bacon, cheese, and broth are all salty characters who want attention.

Instructions

Render the bacon and build your fat base:

Cook the beef bacon over medium heat until it's properly crispy and breaking apart. The rendered fat is liquid gold here—keep about 2 tablespoons and let the rest drain away (you're not making soup soup, you're making soup that tastes like bacon).

Create the aromatic foundation:

Melt butter into that bacon fat, then add your onion, celery, and carrot. Cook until they soften and start releasing their sweetness, about 5 minutes—you'll smell when they're right. Add the garlic for just 1 minute more; any longer and it turns bitter.

Toast the potatoes:

Stir in your diced potatoes, add the flour if you're using it, and let everything cook together for 2 minutes. This step coats the potatoes and helps thicken the final soup, even though it feels like a small gesture.

Simmer until tender:

Pour in the chicken broth and bring it to a gentle boil, then reduce heat and let it bubble quietly for 15 to 20 minutes. You'll know the potatoes are ready when a fork cuts through them without resistance.

Add the dairy gently:

Lower the heat to medium-low and stir in the milk and cream slowly, letting the temperature rise gradually without ever boiling—boiling cream is the mistake that haunts you later. Simmer for 5 minutes to let all the flavors marry.

Blend to your preference:

Use an immersion blender to partially puree the soup, leaving plenty of chunky potato pieces so you feel like you're eating something real. If you don't have an immersion blender, carefully transfer about half the soup to a regular blender, blend it smooth, and return it to the pot.

Finish with cheese:

Remove from heat and stir in the shredded cheddar until it melts completely into something silky and golden. Taste and adjust salt and pepper—remember that the bacon and broth already brought saltiness, so you might need less than you think.

Serve with intention:

Ladle into bowls and top each one with crispy bacon, a handful of extra cheese, and fresh chives or green onions if you have them. The garnish isn't decoration; it's the final flavor note.

Save

This soup has a way of becoming part of your rotation without you really planning it. I served it at a dinner party once and watched people go back for seconds without even asking what was in it—they just knew it tasted like someone cared. That's the moment you realize a recipe has moved from 'something you cook' to 'something people ask for.'

Why Sharp Cheddar Matters More Than You Think

Mild cheddar will disappear into the cream like it was never there. Sharp cheddar has personality—it tastes like cheese, like aging and intentionality, and it doesn't get bullied by the milk and cream. The first time I made this with mild cheese because that's what I had, the result was technically correct but emotionally flat. Switching to sharp made people notice. That's not a small thing in a soup that's supposed to be a comfort but also a revelation.

Variations That Work

This soup is forgiving enough to handle changes without falling apart. Smoked gouda brings a deeper, almost wood-fire quality that's beautiful in fall. Monterey Jack stays creamy and mild if you want richness without the assertive cheddar flavor. If cream feels like too much, half-and-half works fine and actually lets the potato and cheese flavors come through more clearly. The bacon is the anchor that keeps all variations tasting like themselves.

Serving Suggestions and Storage

Serve this alongside crusty bread that's still warm, or a simple green salad dressed with just vinegar and oil to cut through the richness. It stores beautifully in the refrigerator for up to 4 days, though it thickens slightly as it sits—add a splash of milk or broth when you reheat to get back to that original creamy texture. It also freezes well for up to 3 months, though the cream-based soups can sometimes separate slightly after thawing, so a gentle reheat with a little stirring brings everything back together.

• Make a double batch and freeze half for a night when you need comfort but not effort.
• Leftover bacon that wasn't eaten as garnish can go back into reheated bowls or save it for breakfast.
• This is naturally gluten-free if you skip the flour, or you can use cornstarch or a gluten-free flour blend instead.

Save

Creamy potato soup is one of those dishes that doesn't ask for anything fancy or complicated from you, and in return it gives back warmth and satisfaction in a way few things can. Make it when someone needs comfort, or when you do.

Recipe Questions & Answers

→ Can I substitute regular bacon?

Yes, smoked pork bacon is a great substitute if beef bacon is unavailable, offering a similar smoky crunch.

→ How can I make it thicker?

For a thicker consistency, mash some of the potatoes directly in the pot or add a cornstarch slurry during the simmering phase.

→ Is it suitable for freezing?

While you can freeze it, the dairy may separate slightly upon reheating. Stirring vigorously while reheating helps restore the texture.

→ What milk alternative works best?

For a lighter version, half-and-half works well, though it will be less thick than using heavy cream.

→ Can I add other vegetables?

Corn or bell peppers can be added with the carrots for extra sweetness and texture variation.