Creamy Potato Cheese Soup (Printable)
Rich and velvety potato soup loaded with sharp cheddar and crispy beef bacon for a comforting meal.
# What You Need:
→ Vegetables
01 - 2.2 lbs russet potatoes, peeled and diced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 stalk celery, finely chopped
05 - 1 medium carrot, diced
→ Dairy & Cheese
06 - 4 tbsp unsalted butter
07 - 3 cups whole milk
08 - 1 cup heavy cream
09 - 1 ½ cups sharp cheddar cheese, shredded
→ Meats
10 - 4 oz beef bacon, chopped
→ Pantry
11 - 3 cups low-sodium chicken broth
12 - 2 tbsp all-purpose flour (optional, for thickening)
13 - Salt to taste
14 - Freshly ground black pepper to taste
→ Garnishes (optional)
15 - Chopped fresh chives or green onions
16 - Additional shredded cheddar cheese
# Steps:
01 - Cook the chopped beef bacon in a large pot over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of rendered fat in the pot.
02 - Add butter to the pot and sauté the onion, celery, and carrot for 5 minutes until softened. Stir in garlic and cook for an additional minute.
03 - Stir in diced potatoes and sprinkle the flour over them if using. Cook for 2 minutes while stirring constantly to coat evenly.
04 - Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer for 15 to 20 minutes until potatoes are tender.
05 - Lower heat to medium-low and stir in whole milk and heavy cream. Simmer for 5 minutes without boiling.
06 - Remove from heat and partially puree the soup using an immersion blender or by blending half in a standard blender then returning it to the pot. Aim for a creamy yet chunky texture.
07 - Stir in shredded cheddar cheese until melted and smooth. Season the soup with salt and freshly ground black pepper to taste.
08 - Ladle the soup into bowls and top with crispy beef bacon, additional shredded cheddar cheese, and fresh chives or green onions if desired.
# Expert Advice:
01 -
- It's creamy and chunky at the same time, which means you get real potato texture mixed with velvety richness.
- The bacon isn't just a garnish—it's cooked into the whole thing, so every spoonful tastes a little bit smoky and indulgent.
- It comes together in under an hour, perfect for those nights when you want something that feels fancy but doesn't require you to plan ahead.
02 -
- Don't let the cream boil once it's in the pot, or it can separate and turn grainy instead of silky—low and slow is the only speed that works here.
- The texture of the soup matters: partial blending gives you something to chew on, which makes it feel more substantial than smooth soup ever could.
- Taste constantly as you add salt and pepper, because the broth and bacon already carry saltiness that compounds as flavors concentrate.
03 -
- Cook the bacon first and use the rendered fat in your base—it's the secret that makes this taste richer than the ingredients suggest.
- Partial blending is the move: smooth soup feels fancy, but chunky soup feels like home, so aim for somewhere in between where you get both.