Creamy Potato Soup with Bacon and Cheddar
Rich, comforting potato soup loaded with bacon, cheddar, and fresh herbs. Silky from cream and butter, this crowd-pleasing bowl works for weeknight dinners or casual entertaining. The choice between baking and red potatoes lets you dial in creaminess or flavor preference. Perfect alongside sandwiches or as a standalone comfort meal.
Ingredients
- 4 cup potatoes, peeled and cubed, baking or red potatoes
- 1 cup celery, finely diced
- 1 cup onion, finely diced
- 2 cup chicken or vegetable broth
- 2 teaspoon kosher sea salt
- 1 cup milk
- 1 cup heavy whipping cream
- 3 tablespoon butter, melted
- 1 tablespoon fresh parsley, chopped, or 1 teaspoon dried
- 1 tablespoon fresh chives, minced, or 1 teaspoon dried
- ½ teaspoon black pepper, freshly ground
- ½ lb bacon, cooked crisp and crumbled
- ½ cup cheddar cheese, shredded, to taste
Instructions
- 1
Combine potatoes, celery, onion, broth, and salt in a large Dutch oven.
- 2
Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- 3
Stir in milk, heavy cream, melted butter, parsley, chives, and pepper.
- 4
Simmer until soup thickens and reaches a gentle boil, about 5-10 minutes.
- 5
Stir in cheddar cheese or sprinkle on top just before serving.
- 6
Optional: top each bowl with croutons for crunch.
Tips
Red potatoes hold their shape better and add earthier flavor; baking potatoes break down more for extra creaminess. Choose based on your texture preference.
Don't skip the simmering step after adding dairy—this helps flavors meld and prevents curdling while thickening naturally from the potatoes.
Crisp bacon adds textural contrast. Cook it first and set aside to stay crunchy rather than stirring in while warm.
Good to Know
Cover and refrigerate up to 4 days. Freezes up to 3 months; thaw overnight and reheat gently on stovetop, adding extra broth if needed.
Prepare through step 2, cool, and refrigerate up to 2 days. Finish soup on serving day to preserve cream texture.
Ladle into bowls. Top with additional cheddar, bacon bits, croutons, fresh chives, or a drizzle of cream. Serve hot.
Common Mistakes
Boil soup vigorously after adding cream to avoid curdling; maintain a gentle simmer.
Skip adding cheese too early; stir it in just before serving to keep it smooth and prevent greasiness.
Don't overcook potatoes before the cream step; they should be just tender so they hold shape in the finished soup.
Substitutions
Vegan Options
General Alternatives
sour note develops
FAQ
Can I make this dairy-free?
Yes. Replace milk and cream with full-fat coconut milk or cashew cream (1:1 ratio). Use olive oil instead of butter. The soup will be slightly less rich but still satisfying.
What if my soup is too thin?
Simmer longer to reduce liquid, or mash some cooked potatoes against the pot side. A slurry of cornstarch and cold water stirred in works too.
Can I freeze it?
Yes, up to 3 months. Cool completely, transfer to airtight containers, then thaw overnight in the fridge. Reheat gently on the stovetop and thin with broth if needed.