You’ve Never Had Potato Soup This Good

Imagine a bowl of creamy, dreamy potato soup that’s so rich it makes restaurant versions taste like sad, watered-down broth. This recipe isn’t just good—it’s the kind of dish that’ll make your taste buds throw a party. No fancy skills required, no 20-ingredient nonsense.

Just pure, unapologetic comfort in a bowl. Why settle for mediocre when you can have legendary? Let’s fix your soup game.

Why This Recipe Works

This potato soup is the Goldilocks of recipes—not too thick, not too thin, just right.

The secret? A blend of russet potatoes for creaminess and Yukon Golds for flavor. Cooked low and slow, the potatoes break down into velvety perfection.

Add crispy bacon, sharp cheddar, and a hint of garlic, and you’ve got a soup that’s basically a hug in a bowl. Plus, it’s idiot-proof. Even if you burn toast regularly, you can nail this.

Ingredients You’ll Need

• 6 slices bacon (because soup without bacon is just hot sadness)
• 3 tbsp butter (the real stuff, not that weird margarine)
• 1 yellow onion, diced (unless you enjoy bland food)
• 3 cloves garlic, minced (or 5 if you’re brave)
• 4 cups chicken broth (low-sodium, unless you love salt bombs)
• 2 cups whole milk (skim milk will betray you here)
• 2 lbs potatoes (half russet, half Yukon Gold)
• 1 cup shredded cheddar (pre-shredded is fine, but fresh tastes better)
• Salt, pepper, and chives (for the ✨aesthetic✨)

Step-by-Step Instructions

1. Cook the bacon. Crisp it in a large pot, then set aside.

   Keep the grease—that’s liquid gold.

2. Sauté the onions. Melt butter in the same pot, add onions, and cook until soft. Toss in garlic for the last 30 seconds.
3. Add broth and potatoes. Pour in chicken broth and milk, then add diced potatoes. Boil, then simmer for 15–20 minutes until potatoes are tender.
4. Blend half the soup. Use an immersion blender or mash with a potato masher for a creamy-but-chunky texture.
5. Stir in cheese and bacon. Save some bacon for topping.

   Because self-control is overrated.

6. Season and serve. Salt, pepper, and a sprinkle of chives. Boom. Masterpiece.

How to Store It

Let the soup cool before dumping it in an airtight container.

It’ll last 3–4 days in the fridge or 3 months in the freezer. Reheat on the stove with a splash of milk to bring back the creaminess. Microwaving works, but it might separate—still tasty, just less pretty.

Why This Soup Is a Winner

It’s cheap, filling, and packed with flavor.

Potatoes are loaded with potassium and fiber, and the protein from bacon and cheese makes it a meal. Plus, it’s customizable—add veggies, swap meats, or go vegan (if you must). Comfort food that doesn’t suck nutritionally?

Rare.

Common Mistakes to Avoid

• Over-blending. You want texture, not baby food.
• Using waxy potatoes. Stick to russets or Yukon Golds—they break down better.
• Skimping on salt. Potatoes need seasoning. Taste as you go.
• Boiling too hard. A gentle simmer keeps the milk from curdling.

Swaps and Tweaks

No bacon? Try ham or sausage.

Dairy-free? Use coconut milk and nutritional yeast instead of cheese. Want it thicker?

Add a roux. Thinner? More broth.

Hate onions? …We can’t help you.

FAQs

Can I make this soup in a slow cooker?

Yes. Cook bacon separately, then dump everything except cheese and milk into the slow cooker. Cook on low for 6–8 hours.

Stir in milk and cheese at the end.

Why did my soup turn out gluey?

You overworked the potatoes. Blending or mashing too much releases excess starch. Less is more.

Can I freeze potato soup?

Yep, but the texture might change slightly.

Thaw in the fridge overnight and reheat gently.

What’s the best topping?

Bacon, cheese, sour cream, chives, or hot sauce. Or all of them. Live your truth.

Final Thoughts

This potato soup is the culinary equivalent of a weighted blanket—warm, comforting, and impossible to resist.

It’s easy, adaptable, and guaranteed to impress even the pickiest eaters. Make it once, and you’ll never go back to canned soup again. FYI, your future self thanks you.