The Ultimate Creamy Potato Bacon Cheese Soup – Pure Comfort in Every Spoonful!
Oh, sweethearts! This isn’t just soup. This is a warm hug in a bowl. Creamy, cheesy, loaded with tender potatoes, and topped with crispy bacon — it’s the kind of meal that turns a regular night into a cozy memory. Whether you’re curled up by the fireplace or just craving something heartwarming, this cheesy potato soup is the answer.
Why You’ll Fall in Love With This Recipe
- Ultra Comforting: Creamy potatoes, melty cheese, crispy bacon… need we say more?
- Easy to Make: No fancy ingredients. No hard techniques. Just real food, real fast.
- Perfect for Cold Nights: It’s like wearing a soft sweater — but in soup form.
- Family Friendly: Everyone, from kids to grandparents, will ask for seconds.
Ingredients You’ll Need
- 6 slices of bacon, cut into 1-inch pieces
- 3 tablespoons bacon grease (or butter)
- 1 cup diced onion
- 1/4 cup all-purpose flour
- 1/8 teaspoon dried thyme
- 2 cups low-sodium chicken broth
- 2 cups warm milk
- 1.5 lbs potatoes, peeled and diced
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- Salt and black pepper, to taste
Step-by-Step Instructions
1. Cook the Bacon
In a large pot over medium heat, cook the bacon until crispy. Remove it with a slotted spoon and place on a paper towel-lined plate. Keep 3 tablespoons of the bacon grease in the pot. (No bacon grease? Use butter instead.)
2. Sauté the Onion
Add the diced onion to the pot and cook until soft and translucent (about 5 minutes). Add the dried thyme and stir for another minute.
3. Create the Roux
Sprinkle in the flour and stir constantly for 2–3 minutes to form a thick paste. This is the base that makes your soup creamy without using heavy cream.
4. Add Broth & Milk
Slowly pour in the chicken broth, whisking to avoid lumps. Then add the warm milk, continuing to stir. The mixture should start to thicken beautifully.
5. Simmer with Potatoes
Add the diced potatoes. Bring everything to a boil, then reduce to a gentle simmer. Cover and cook for about 20 minutes, or until the potatoes are soft and fork-tender.
6. Mash for Creaminess
Using a potato masher, lightly mash some of the potatoes right in the pot. This adds a rustic, thick texture. (Don’t mash all — leave some chunks!)
7. Stir in Cheese & Cream
Turn off the heat and stir in the shredded cheddar cheese until fully melted. Then add the sour cream and cooked bacon (reserve some bacon for topping).
8. Season & Serve
Taste and adjust with salt and pepper. Serve hot, garnished with more cheese, bacon, and maybe a sprinkle of green onions or chives for that restaurant-quality finish.
Pro Tips for the BEST Potato Soup
- Choose the Right Potatoes: Russet or Yukon Gold are ideal — they break down just enough to thicken the soup without turning it to mush.
- Add Garlic: A clove or two sautéed with the onion brings amazing depth.
- Make it Spicy: Add a pinch of cayenne or smoked paprika for a gentle kick.
- Reheat Like a Pro: Add a splash of milk or broth when reheating to keep it creamy.
Storage & Freezing Tips
This soup stores beautifully.
Fridge: Keeps for up to 4 days in an airtight container.
Freezer: Freeze before adding sour cream, if possible. Reheat gently and stir in fresh sour cream before serving.
What to Serve With It
- Crusty garlic bread
- A fresh green salad
- Roasted vegetables
- Or just a spoon and a smile
Final Thoughts
This cheesy potato bacon soup is more than a recipe — it’s a go-to dish for those days when you need comfort, flavor, and a little bit of joy in your bowl. Save it, share it, and don’t be surprised if your guests ask for the recipe (and seconds).