Creamy Potato Soup Cheese Bacon

There's something about a bowl of creamy potato soup that stops time on a cold afternoon. I discovered this particular version while experimenting with leftover bacon fat and sharp cheddar, curious if I could recreate that luxurious texture I remembered from a restaurant visit years ago. The first batch came together almost by accident—a happy collision of ingredients that just worked. Now it's become the soup I make when I want to feel both comforted and a little indulgent.

I made this soup for my neighbor last winter when she was recovering from the flu, and I watched her face light up with that first spoonful. She called it "the best thing I've tasted in weeks," which stuck with me. Since then, it's become my go-to for anyone who needs a little edible comfort.

Ingredients

• Russet potatoes (1 kg): These are your foundation—they break down into a silky base while holding enough structure to create that creamy-yet-chunky texture we're after.
• Beef bacon (120 g): The rendered fat becomes liquid gold for your aromatics; it's worth buying good quality bacon because you'll taste it in every spoonful.
• Sharp cheddar cheese (150 g): Don't skimp here—the sharpness cuts through the cream and keeps the soup from feeling one-note.
• Yellow onion, celery, and carrot: These three work together like a quiet kitchen team, building flavor in the background without stealing the spotlight.
• Whole milk and heavy cream: The combination matters; using all cream makes it heavy, and all milk makes it thin, so this balance is intentional.
• Chicken broth (750 ml): Low-sodium lets you control the salt and prevents the soup from tasting tinny.
• Butter (60 g): This adds richness to the sauté and helps the flour coat the potatoes evenly if you're using it.
• Garlic and optional flour: Garlic blooms quickly in butter and loses its bite, becoming sweet; the flour is optional but gives you a safety net for a thicker texture.

Instructions

Cook the bacon first:

Chop it into bite-sized pieces and let it render slowly in your pot over medium heat until it's deeply golden and crispy. Listen for the sizzle to quiet down—that's when it's done.

Build your flavor base:

Pour off excess fat, leaving about two tablespoons, then add butter and sauté your onion, celery, and carrot until they're soft and starting to turn golden at the edges. Add minced garlic and cook just until it's fragrant—this whole step takes about six minutes.

Toast the potatoes:

Add your diced potatoes and sprinkle flour over them if you're using it, stirring constantly for two minutes so everything gets coated. You're not cooking them yet, just waking up the flavors.

Build the broth base:

Pour in your chicken broth and bring it to a gentle boil, then reduce the heat and let it simmer until the potatoes are completely tender, about 15 to 20 minutes. You'll know they're ready when a fork slides through effortlessly.

Add the cream carefully:

Lower your heat to medium-low and pour in the milk and heavy cream, stirring gently. Let it warm through for about five minutes without boiling—boiling breaks the cream and changes the texture.

Blend to your preference:

Use an immersion blender to pulse the soup into a partly smooth, partly chunky texture, or transfer half to a blender if you prefer more control. The goal is creamy but still textured.

Melt in the cheese:

Remove from heat and stir in your shredded cheddar until it disappears into the soup, becoming one with the cream. Taste and season with salt and pepper.

Finish and serve:

Ladle into bowls and top with the crispy bacon you set aside, extra cheese, and fresh chives if you have them. Serve it hot, with crusty bread on the side.

Save

One afternoon, I made this soup for my partner when he was stressed about work, and he ate three bowls without speaking. That kind of quiet satisfaction—where food becomes a small refuge—is exactly why I keep this recipe close.

Why Bacon Fat Changes Everything

The rendered bacon fat is not a decoration; it's a flavor amplifier that makes your aromatics taste richer and more complex. I learned this the hard way by making the soup without bacon one night, and it was nice but somehow muted. Now I understand that that small amount of rendered fat carries the pork's savory depth into every part of the soup.

Temperature Control for Creamy Soups

The difference between a silky, elegant soup and a broken, watery one often comes down to heat management in the final steps. When dairy hits a rolling boil, the proteins tighten and separate, turning your beautiful cream into something thin and grainy. I learned to respect the thermometer and the gentle simmer—it takes a few extra minutes but guarantees the texture stays luxurious.

Making It Your Own

This soup is forgiving and flexible, which is partly why I love it. You can swap the cheddar for smoked gouda if you want deeper, earthier notes, or use Monterey Jack for something milder. Serve it with crusty bread for dipping, or alongside a green salad for balance.

• If you want a lighter version, use half-and-half instead of heavy cream and the soup still comes out silky.
• For vegetarians, skip the bacon entirely and use vegetable broth—the soup loses nothing except the smoky whisper.
• Make it ahead and reheat gently on the stovetop with a splash of milk if it thickens too much while resting.

Save

This soup has become my answer to almost every kind of craving or crisis, and it never disappoints. Make it once and it will become one of those recipes you return to again and again.

Recipe FAQs

→ How do I thicken the soup?

Use the optional all-purpose flour or increase the simmering time to reduce the liquid. You can also mash some of the potatoes directly in the pot.

→ Can I use regular bacon?

Yes, pork bacon works well as a substitute for beef bacon, though it may have a slightly different smoky flavor profile.

→ Is this dish gluten-free?

It can be gluten-free if you omit the flour or use a gluten-free thickener alternative and ensure your broth and bacon are certified gluten-free.

→ Can I freeze leftovers?

Yes, allow the soup to cool completely before storing in airtight containers. Note that the texture may change slightly upon reheating due to the dairy content.

→ What cheese goes best?

Sharp cheddar provides the best tangy flavor, but smoked gouda or Monterey Jack are excellent alternatives for a different taste experience.