When the nights get cold, nothing beats a bowl of creamy potato soup. This cozy fall soup recipe is ready in just 30 minutes — thick, velvety, and loaded with tender potatoes, bacon, and cheddar. It's comfort food the whole family will ask for again and again, and it all comes together in one pot.
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Serves: 4
Ingredients:
- 4 slices bacon, chopped
- 1 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 lbs russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- Toppings: extra cheddar, crumbled bacon, sliced green onions, sour cream
Instructions:
1. Cook the bacon. In a large pot over medium heat, cook the chopped bacon until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Sauté the aromatics. Melt the butter in the same pot. Add the onion and cook 3 minutes until softened, then add the garlic and cook 30 seconds until fragrant.
3. Simmer the potatoes. Stir in the flour, then add the potatoes and chicken broth. Bring to a boil, then reduce heat and simmer 12-15 minutes until the potatoes are very tender.
4. Blend to creamy. Use an immersion blender to blend about half the soup right in the pot, leaving some chunks for texture. (Or transfer 2 cups to a blender, blend, and stir back in.)
5. Finish with cream and cheese. Stir in the milk, heavy cream, and cheddar until melted and smooth. Season with salt and pepper to taste.
6. Serve. Ladle into bowls and top with the reserved bacon, extra cheese, green onions, and a dollop of sour cream.
Tips:
- Thicker soup: mash a few more potatoes against the side of the pot instead of adding extra flour — it keeps the flavor rich without tasting starchy.
- Make it vegetarian: skip the bacon, use vegetable broth, and add a drizzle of olive oil and smoked paprika for depth.
- Leftovers keep well: refrigerate for up to 3 days. Reheat gently on the stove with a splash of milk to loosen it back up.
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