One of my all-time favorite comfort food has to include rich and delicious potato soup. If you’re a lover of creamy soup with bacon cheddar ingredients, you won’t want to miss out on this one. This recipe is akin to a loaded potato in soup form. If you’re searching for a winter soup option that can also be served year-round, you’ll want to save this dish for later.
Potato soup is known as one of the ultimate comfort foods. It’s warm, creamy, and perfectly satisfying on chilly days or when you’re craving coziness. Made with tender potatoes simmered until soft, this classic soup delivers a rich, hearty flavor without being overly complicated. Even if you’re new to cooking in the kitchen, this comfort food is one dish you can pull together—we promise!
The base of this creamy soup is extra decadent, balanced with butter, milk, or cream for extra richness. Bits of potato add texture, while gentle seasoning allows the natural flavors to shine! Whether you keep this soup classic or load it up with green onions, bacon bits, and extra cheese, you can truly make this potato salad your own with a bit of a vision and creativity in the kitchen.
Why You’ll Love This Recipe
- Beginner-friendly – This recipe is ideal for even those who are newer to cooking. This soup requires basic ingredients for a decadent comfort food you’ll want to save and remake again and again.
- Pantry-friendly – Most of the ingredients called for in this recipe are already in your refrigerator or pantry! Just check in advance if you’re thinking of topping the soup with green onions, fresh bacon, or additional cheddar (or your preferred cheese topper).
- Kid-friendly – We love making this recipe for the whole family. This recipe is absolutely kid-friendly and approved in our household.
- Versatile – From traditional baked potato soup to extra loaded, you can craft your soup as you see fit!
Ingredient Notes & Substitutions
One appealing aspect of this recipe is that you can add ingredients and toppers as you desire. Here are some ingredient notes and substitutions to keep in mind:
- Carrots – You can add carrots into the mix if you’re craving a veggie that offers a bit of sweetness to this soup.
- Celery – Chopped celery elevates this soup! If you don’t have any celery on hand, you might consider adding celery salt into the mix.
- Bacon – We recommend adding cooked bacon pieces to top your potato soup if you’re interested in a loaded baked potato soup.
- Cream Cheese – You can also add a few tablespoons (2-3) of cream cheese into this soup! This will add a rich, creaminess that is otherwise not there.
- Potatoes: We recommend using Russet (brown) potatoes for this dish due to their texture. If you want an even creamier soup with a velvety, buttery texture, we also recommend trying Yukon gold potatoes.
Tips for Success
Choose a potato that aligns with the texture you’re going for with this potato soup. While Russet potatoes are common, you can also mix and match. Try mixing Russet, gold Yukon, and red potatoes for an even more interesting outcome!
Be careful not to overcook or over-boil your potatoes for this soup! This will allow you to better preserve their original texture while still coming out soft.
Storage & Reheating
Storing this dish is easy and straightforward. All you need is an airtight container to store leftovers (if you’re lucky enough to have them). You can choose to divide the potato soup into multiple servings or store them in individual containers. Be sure to use airtight containers whether you’re storing your potato soup in the refrigerator or freezer. If you plan to eat the soup throughout the week, it’s best to do so within 4 days, as this recipe calls for heavy cream and cheese.
If you’re planning to freeze your potato soup, you can do so in freezer-friendly Ziploc bags or airtight containers for up to 3-4 months.
To reheat your soup, remove it from the fridge or freezer. Allow the soup to come close to room temperature. You can then reheat the soup in the microwave for 2-3 minutes each serving. You can also reheat the soup on the stovetop over medium heat for 10-12 minutes, depending on the amount of soup you’re reheating at the time.
Serving Suggestions
You can serve this potato soup on its own with bacon bits, green onion, and plenty of cheddar on top of each serving. If you’re looking to serve this as a side dish, consider cooking a seared ribeye steak with red wine pan gravy that compliments this soup! You can also serve this soup with yummy fresh homemade biscuits or soft buttery yeast rolls! This dish is so versatile you can mix and match your favorite sides as pairings.
Notes
Do not overboil or overcook your potatoes, unless you prefer a creamier version of this potato soup!
Creamy Russet Potato Soup
Ingredients
- 6-8 Large Yukon Gold Potatoes peeled and cubed (Yukons provide a naturally creamier texture than Russets)
- 6 slices Thick-Cut Peppered Bacon diced
- 1 Large Leek white and light green parts only, cleaned and sliced (replaces yellow onion for a more delicate sweetness)
- 3 cloves Garlic minced
- 4 cups Chicken Bone Broth for a richer, more nutrient-dense base
- 1 cup Heavy Cream
- 1 ½ cups Smoked White Cheddar shredded (replaces standard cheddar)
- ¼ cup Fresh Chives snipped
- ½ tsp Smoked Paprika
- Salt and White Pepper to taste white pepper keeps the soup looking pristine
Instructions
- In a large Dutch oven, cook the diced peppered bacon over medium heat until crispy. Use a slotted spoon to remove the bacon bits and set them aside for garnishing, leaving the rendered fat in the pot.
- Add the sliced leeks to the bacon fat and cook until soft and translucent (about 5 minutes). Add the minced garlic and cook for just 60 seconds until fragrant.
- Add the cubed potatoes and pour in the chicken bone broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are very tender when pierced with a fork.
- Before adding the dairy, use an immersion blender to pulse the soup 4 or 5 times. You don’t want to liquefy it completely; the goal is to create a thick, creamy “bisque” base while still leaving about 50% of the potato chunks intact.
- Stir in the heavy cream and the smoked white cheddar. Keep the heat on low and stir constantly until the cheese is completely melted and the soup is a uniform, velvety consistency. Season with smoked paprika and white pepper.
- Ladle into warm bowls. Top generously with the reserved crispy bacon bits and a sprinkle of fresh chives.
