Introduction

This creamy cheesy potato soup is a comforting classic, perfect for chilly days or anytime you crave a hearty, warm meal. Loaded with tender potatoes, sharp cheddar, and crispy bacon, it’s simple to make and sure to please the whole family.

Creamy Cheesy Potato Soup Recipe - Recipe Image

Ingredients

6 medium russet potatoes, peeled and diced
1 medium onion, finely chopped
6 slices bacon, diced
4 cups chicken broth
2 cups whole milk
2 cups sharp cheddar cheese, shredded
3 tablespoons butter
3 tablespoons all-purpose flour
Fresh chives for garnish
Salt and pepper to taste

Instructions

Step 1: Cook the diced bacon in a large pot over medium heat until crispy. Remove the bacon pieces and set aside, leaving the rendered fat in the pot.
Step 2: Add the chopped onion to the bacon fat and sauté until translucent, about 5 minutes. Then, stir in the butter and sprinkle the flour over the onions. Cook this mixture for 2 minutes, stirring constantly.
Step 3: Gradually whisk in the chicken broth and whole milk, making sure the mixture is smooth. Add the diced potatoes and bring the soup to a simmer. Cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
Step 4: Stir in the shredded cheddar cheese until fully melted and incorporated. Season the soup with salt and pepper to taste.
Step 5: Serve the soup hot, topped with the crispy bacon bits and fresh chopped chives for garnish.

Tips & Variations

For a creamier texture, blend part of the soup before adding the cheese.
Use vegetable broth instead of chicken broth for a vegetarian-friendly version (omit bacon or replace with smoked mushrooms).
Add a pinch of smoked paprika or cayenne pepper for a subtle spicy kick.
Substitute sharp cheddar with Gruyère or Monterey Jack for a different cheese flavor profile.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You may need to add a splash of milk or broth to restore the soup’s creamy consistency after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance. Refrigerate it overnight and reheat slowly on the stove before serving. Adding fresh garnishes like bacon and chives just before serving keeps them crisp and flavorful.

What can I use if I don’t have russet potatoes?

Yukon Gold potatoes are a great substitute as they hold their shape well and provide a creamy texture. Avoid waxy potatoes as they tend to get mushy when cooked in soup.

Creamy Cheesy Potato Soup Recipe

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★★★★★

4.7 from 93 reviews

This creamy cheesy potato soup is a comforting and hearty dish perfect for chilly days. Made with tender russet potatoes, sharp cheddar cheese, and crispy bacon, this soup combines rich flavors and smooth textures. It’s an easy stovetop recipe that delivers a satisfying meal for the whole family.

Author: Maya
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Soup Base

6 medium russet potatoes, peeled and diced
1 medium onion, finely chopped
6 slices bacon, diced
4 cups chicken broth
2 cups whole milk
3 tablespoons butter
3 tablespoons all-purpose flour
Salt and pepper to taste

Cheese and Garnish

2 cups sharp cheddar cheese, shredded
Fresh chives for garnish

Instructions

Cook Bacon: In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon pieces with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.
Sauté Onions: Add the finely chopped onion to the bacon fat in the pot. Sauté over medium heat until the onions become translucent and soft, about 4-5 minutes.
Create Roux: Add the butter and all-purpose flour to the onions. Stir continuously and cook this mixture for about 2 minutes to form a roux, which will help thicken the soup.
Add Liquids and Potatoes: Gradually whisk in the chicken broth and whole milk to the roux, ensuring no lumps form. Add the diced potatoes to the pot. Bring the mixture to a gentle simmer and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Incorporate Cheese & Season: Once the potatoes are soft, stir in the shredded sharp cheddar cheese until fully melted and the soup is smooth. Season with salt and freshly ground black pepper to taste.
Serve: Ladle the soup into bowls and garnish with the crispy bacon pieces and chopped fresh chives for added flavor and texture.

Notes

For a thicker soup, you can mash some of the potatoes directly in the pot after cooking.
Use low-fat milk as a lighter alternative, but whole milk gives a richer flavor.
For a vegetarian version, substitute vegetable broth and omit bacon, or use a smoky vegetarian bacon alternative.
To make the soup gluten-free, replace all-purpose flour with a gluten-free flour blend or cornstarch as a thickener.
Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.

Keywords: potato soup, cheesy potato soup, creamy soup, bacon soup, comfort food, easy soup recipe, homemade soup