Creamy Potato Soup Cheese Bacon

The first time I made this potato soup, it was snowing so hard you couldn't see across the street. My kitchen was the only warm place in the house, and as that bacon started sizzling, the smell alone was enough to make the cold feel cozy instead of lonely.

I served this to my brother once when he was nursing a broken heart. He didn't say much while he ate, just kept reaching for another bowl, and eventually looked up and said this was exactly what he didn't know he needed.

Ingredients

• 1 kg russet potatoes: These hold their shape just enough while still getting creamy when cooked down
• 6 slices bacon: The foundation of everything good that happens in this pot
• 60 g unsalted butter: Because every great soup deserves that extra richness
• 1 medium onion: Finely chopped so it disappears into the background
• 2 cloves garlic: Don't be shy here, it mellows out beautifully
• 2 stalks celery and 1 medium carrot: The quiet workhorses that add depth without announcing themselves
• 30 g all-purpose flour: This creates that velvety texture you're chasing
• 750 ml chicken broth: Use the good stuff, it matters
• 750 ml whole milk plus 250 ml heavy cream: No skimping here, this is where the magic lives
• 150 g sharp cheddar and 30 g Parmesan: Sharp because you want the flavor to cut through all that creaminess
• Salt and black pepper: Taste as you go, the cheese already brings salt

Instructions

Start with the bacon:

Cook those chopped pieces over medium heat until they're exactly as crispy as you like eating them straight from the pan

Build your base:

Melt the butter in that same beautiful bacon fat, then add your onion, celery, and carrot until they soften and start smelling wonderful

Add the garlic:

Stir it in for just one minute so it releases its perfume without turning bitter

Make your roux:

Sprinkle the flour over everything and stir like your life depends on it for a full minute

Add the broth:

Whisk it in gradually, getting rid of any lumps before they have a chance to settle in

Simmer the potatoes:

Drop them in, cover, and let them get tender enough that a fork slides through with zero resistance

Create the texture:

Mash some of those potatoes right in the pot, leaving enough chunks to make it interesting

Make it creamy:

Pour in your milk and cream, keeping the heat gentle because nobody wants soup with a skin on top

Melt the cheese:

Add both cheeses and stir until they disappear into the most gorgeous golden broth

Bring it home:

Season to taste and fold in half that crispy bacon

Save to everydaypinmeals

This soup taught me that comfort food doesn't have to be complicated to be transformative. Sometimes the best meals are just good ingredients treated with patience.

Getting The Texture Right

I've learned that the difference between good potato soup and great potato soup is that moment when you decide how smooth to go. Too much mashing and you've got mashed soup, too little and it feels like chunky vegetable broth. The sweet spot is different for everyone, but I aim for about half mashed, half whole potato pieces.

Make It Your Own

Once you master the base technique, this soup becomes a canvas. I've added roasted red peppers for color, swapped in Gouda when cheddar felt too familiar, and even stirred in a handful of frozen corn right at the end. Each variation teaches you something new about how flavors play together.

Serving Suggestions That Work

This soup is substantial enough to stand alone, but a few thoughtful sides make it feel like an occasion. A simple green salad with sharp vinaigrette cuts through all that richness beautifully.

• Crusty bread for the inevitable bottom-of-the-bowl moments
• A light red wine like Pinot Noir if you want something cozy
• Extra bacon on the table because you can never have too much

Save to everydaypinmeals

There's something about a pot of soup bubbling away that makes a kitchen feel like home. Hope this one finds you on a day you need exactly that.

Recipe FAQs

→ How can I make this soup gluten-free?

Use a gluten-free flour blend instead of all-purpose flour to make the roux, and verify that your chicken broth is gluten-free.

→ Can I prepare a vegetarian version?

Omit the bacon and substitute chicken broth with vegetable broth for a vegetarian option without losing flavor.

→ What is the best way to achieve a creamy texture?

Partially pureeing the potatoes while leaving some chunks maintains a creamy yet textured consistency in the soup.

→ What are good garnishes for added flavor?

Spring onions, extra shredded cheddar cheese, and fresh chopped chives complement the soup’s rich flavor nicely.

→ Can this soup be made ahead and reheated?

Yes, it reheats well. Reheat gently on low heat, stirring occasionally to maintain smoothness without boiling.