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Creamy Hearty Potato Soup

Featured in Comforting Soups & Hearty Stews.

This potato soup is rich, smooth, and comforting. It combines the smokiness of crispy bacon with creamy textures and cheesy goodness. Topped with sour cream and chives, it’s the ultimate cozy dish. Pair with crusty bread to make it even better!

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Updated on Thu, 10 Apr 2025 19:31:17 GMT
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Delicious Potato Soup | linacooks.com
My Creamy Potato Soup brings together all the best comfort food elements. It's warm, rich, and full of tasty bacon bits, melty cheese, and soft potatoes. This bowl of goodness will hit the spot when you need something warm to fill you up.

What You'll Need

  • Russet Potatoes (4 large, about 2 lbs): The floury texture breaks apart nicely, giving your soup that thick, velvety base you want.
  • Salt (3/4 teaspoon): Brings out all the yummy potato and broth flavors naturally.
  • Thick-Cut Bacon (6 slices): Gives that wonderful smoky taste and crunchy bits that make this soup special.
  • Yellow Onion (1 large, diced): Adds a nice gentle sweetness that builds the flavor foundation.
  • Garlic (3 cloves, minced): Brings that wonderful aroma and zesty kick to round out the taste.
  • Butter (2 tablespoons): Works with flour to thicken everything up and adds a lovely richness.
  • Flour (1/4 cup): Teams up with butter to make your soup wonderfully thick instead of watery.
  • Chicken Broth (3 1/2 cups): Creates the tasty liquid base that brings everything together.
  • Half and Half (2 cups): Makes everything smooth and creamy without being too heavy.
  • Sour Cream (3/4 cup): Adds a nice tang that cuts through the richness of cheese and bacon.
  • Black Pepper (1/2 teaspoon): Gives just enough warmth and complements all those savory elements.
  • Shredded Cheddar Cheese (2 cups): Melts in beautifully and pairs perfectly with the potato flavor.
  • Chives (1/8 cup, finely diced): Sprinkled on top for a fresh pop of color and mild oniony flavor.

Cooking Steps

Step 1: Get Everything Ready
Let your half and half warm up to room temp, grate your cheese, and measure out the sour cream. This helps everything mix in smoothly later.
Step 2: Get Your Bacon Crispy
Snip your bacon into 1-inch chunks with scissors. Cook them slowly in a big pot, turning now and then. They'll get smaller as they crisp up. Take them out but keep about 2 tablespoons of the tasty drippings in the pot.
Step 3: Sort Out Your Potatoes
While your bacon's cooking, peel and dice your potatoes. Put them in a pot with water that comes an inch above them. Throw in some salt and boil for around 20 minutes until they're super soft. Drain and lightly mash them, then set aside.
Step 4: Cook Your Aromatics
Toss your diced onion into the bacon fat and cook until soft (about 5 minutes). Add your garlic and butter, letting it cook one more minute until you can really smell that garlic.
Step 5: Make Your Thickener
Stir in your flour with a whisk, then keep stirring with a spatula for a minute. This cooks off that raw flour taste and helps your soup get nice and thick.
Step 6: Build Your Soup Base
Pour in your chicken broth, making sure to scrape up any stuck bits from the bottom for extra flavor. Slowly add your half and half, bring to a gentle bubble, then turn it down to a simmer.
Step 7: Mix In Your Potatoes
Add your mashed potatoes, sour cream, and black pepper. If you want it smoother, use a stick blender or do batches in a regular blender.
Step 8: Melt In The Cheese
Sprinkle in your shredded cheese bit by bit, stirring as you go. Make sure your soup isn't too hot or the cheese might clump instead of melting smoothly.
Step 9: Time To Eat
Put your soup in bowls and top with those crispy bacon bits and fresh chives. Grab a spoon and enjoy your bowl of creamy comfort!

How To Enjoy It Best

  • This soup tastes great topped with extra cheese, bacon bits, and fresh chives. Try it with some crusty bread or a green salad on the side.
  • Keep leftovers in a sealed container in your fridge for up to 3 days. The flavor actually gets better overnight!
  • When you want to heat it up again, do it slowly on the stove and stir often. Add a splash of broth or half and half if it's gotten too thick.

Quick Tips

  • Want it thicker? Use less broth or mash your potatoes more completely.
  • Prefer some chunks? Skip blending and leave some potato pieces whole.
  • Try switching up your cheese - Monterey Jack or Gouda can add interesting new flavors.

Pro Chef Advice

  • Gordon Ramsay likes adding a dash of Worcestershire sauce to potato soups for deeper flavor.
  • Ina Garten says fresh herbs like thyme or rosemary make great garnishes that boost the taste.
  • Rachael Ray recommends cooking bacon on low heat to get the most flavor and ensure even crispiness.

What Makes This Special

  • The triple threat of cheddar, sour cream, and half and half creates an amazingly velvety texture.
  • It's the ultimate bowl of comfort that warms you up on cold days or nights.
  • You can make it your own with different toppings like extra cheese, green onions, or a dollop of sour cream.

Try It Different Ways

  • Don't eat meat? Skip the bacon and use veggie broth instead of chicken.
  • Try adding diced ham for a different smoky flavor, or mix in shredded chicken for extra protein.
  • Love heat? Sprinkle in some cayenne pepper or top with chopped jalapeños.

Hearty Baked Soup

This creamy soup is filled with cheddar, smoky bacon, and fresh chives. Cozy, flavorful, and makes for the best comforting meal on chilly days.

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes
By: Paolina

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 4-6 bowls

Dietary: ~

Ingredients

01 4 big russet potatoes (about 2 lbs), peeled and chopped into small cubes.
02 3/4 teaspoon of salt.
03 6 strips of thick, crispy bacon.
04 1 large yellow onion, chopped finely.
05 3 minced garlic cloves.
06 2 tbsp of butter.
07 1/4 cup of all-purpose flour.
08 3 1/2 cups of chicken stock.
09 2 cups of half-and-half cream.
10 3/4 cup of sour cream.
11 1/2 teaspoon ground black pepper.
12 2 cups of shredded cheddar cheese.
13 2 tablespoons of diced fresh chives.

Instructions

Step 01

Grate the cheddar cheese and measure out the sour cream and half-and-half. Let them warm up to room temperature.

Step 02

Dice the bacon into small chunks and fry it low and slow in a deep pot. Stir occasionally, and once it crisps up, scoop it out. Leave about 2 tablespoons of bacon fat in the pot.

Step 03

While bacon cooks, toss the cubed potatoes into a stockpot, cover them with water, and sprinkle in some salt. Boil gently for around 20 minutes until the potatoes are soft enough to mash. Drain well and lightly mash.

Step 04

In the pot with the bacon grease, toss in the chopped onion and sauté for 5 minutes or till it softens. Add the garlic and butter, giving it another minute or so to cook.

Step 05

Sprinkle the flour into the pot, whisking constantly for about a minute to cook out the raw taste.

Step 06

Pour in the chicken broth, using a spoon to scrape up any stuck-on bits in the pot. Gradually add the half-and-half while stirring, then bring everything to a boil before letting it simmer.

Step 07

Mix the mashed potatoes, sour cream, and black pepper into the pot. Use a blender or immersion blender to make it smoother if you like.

Step 08

Slowly sprinkle in the cheddar cheese a little at a time, stirring as it melts. Keep the heat gentle to stop the cheese from clumping.

Step 09

Top it off with chives and crispy bacon crumbles before serving it hot.

Notes

  1. This hearty potato soup is creamy and full of comforting flavors, great when it’s cold outside.
  2. Cheddar, bacon, and chives come together to make something rich and balanced.
  3. For a silkier soup, you can blend it smooth, or leave it thick with potato chunks.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: 25 g
  • Total Carbohydrate: 35 g
  • Protein: 12 g