Creamy Potato Soup
This creamy potato soup is the one-pot winter soup that turns a bag of potatoes into a proper comfort dinner: tender chunks of potato simmered in a savory broth, blended just enough to go silky while keeping some texture, then finished with crispy bacon, sharp cheddar, and a shower of fresh chives. It comes together in about 40 minutes, uses pantry staples you probably already have, and tastes like the soup you’d order at a cozy café on a cold night.
The trick is blending only part of the pot — blend about half, leave the rest chunky, and you get a thick, creamy base with real potato pieces in every spoonful. A splash of cream at the end keeps it rich without making it heavy, and the bacon and cheddar on top add the salty crunch that makes the whole bowl sing.
Prep time: 10 minutes Cook time: 30 minutes Servings: 6
What You’ll Need
- Stockpot or Dutch oven
- Wooden spoon
- Immersion blender or potato masher
A heavy pot that holds heat evenly makes all the difference for a soup that simmers without scorching — see our best stock pot for soup guide for a stockpot that handles one-pot soups like this one.
Ingredients
- 6 slices bacon, chopped
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 lbs (about 900 g) russet or Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese, plus more for topping
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 2 tablespoons chopped fresh chives, for topping
- Sour cream, for serving (optional)
Instructions
- Cook the bacon. Place the chopped bacon in a cold stockpot or Dutch oven and set it over medium heat. Cook, stirring occasionally, until crisp — about 6–8 minutes. Remove with a slotted spoon to a paper-towel-lined plate, leaving about 1 tablespoon of bacon fat in the pot.
- Sauté the aromatics. Add the butter to the pot and let it melt. Add the onion and cook until soft and translucent, about 4–5 minutes. Stir in the garlic and cook 30 seconds more, just until fragrant.
- Add the potatoes and broth. Add the potatoes, chicken broth, salt, pepper, and smoked paprika if using. Stir, scraping up any browned bits from the bottom of the pot, and bring to a gentle boil.
- Simmer until tender. Reduce the heat to medium-low, cover, and simmer until the potatoes are very tender when pierced with a fork — about 15–18 minutes.
- Blend part of the soup. Remove the pot from the heat. Use an immersion blender to blend about half the soup right in the pot, leaving plenty of potato chunks, or scoop out about 2 cups, mash or blend them, and stir them back in. For a smoother soup, blend a little more; for a chunkier one, blend less.
- Finish with dairy. Stir in the milk and heavy cream, then return the pot to low heat and warm through for 2–3 minutes — don’t let it boil. Stir in the cheddar a handful at a time until melted and smooth. Taste and adjust the salt and pepper.
- Serve. Ladle into bowls and top with the reserved crispy bacon, extra cheddar, chopped chives, and a dollop of sour cream if you like. Serve hot with crusty bread.
Tips for the Best Creamy Potato Soup
- Use starchy potatoes. Russets break down beautifully and thicken the soup naturally; Yukon Golds hold their shape a bit more and taste buttery. Either works — just avoid waxy red potatoes, which stay firm and can make the soup grainy.
- Don’t boil after adding the dairy. Milk and cream can curdle or split if the soup comes to a rolling boil, so keep the heat low and warm it gently once they’re in.
- Blend in stages, not all at once. It’s easy to over-blend and end up with gluey soup. Blend a little, check the texture, and stop when it looks creamy but still has visible chunks.
Thick, creamy, and loaded with bacon, cheddar, and chives — this creamy potato soup is the bowl you’ll reach for all winter long.
