Creamy Potato Soup Recipe – Cheesy Fall Soup Loaded With Bacon

August 9, 2026

Creamy Potato Soup Recipe – Cheesy Fall Soup Loaded With Bacon

This creamy potato soup is thick, cozy, and loaded with tender potatoes, smoky bacon, cheddar cheese, and a rich, velvety broth. It’s the kind of comforting homemade soup that hits perfectly on a cold winter night—and it’s simple enough for a weeknight dinner.

Recipe Summary

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

6 slices bacon, chopped

3 tablespoons butter

1 medium yellow onion, diced

2 cloves garlic, minced

¼ cup all-purpose flour

4 cups peeled and diced russet potatoes

3 cups chicken broth

1 cup whole milk

1 cup heavy cream

1 cup shredded sharp cheddar cheese

½ cup sour cream

½ teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried thyme

½ teaspoon salt, plus more to taste

¼ teaspoon black pepper

2 green onions, sliced

Optional Toppings

Crispy bacon

Shredded cheddar

Sour cream

Green onions or chives

Fresh cracked black pepper

How to Make Creamy Potato Soup

1. Cook the bacon

Add the chopped bacon to a large Dutch oven or soup pot over medium heat. Cook until browned and crispy.

Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon drippings in the pot.

2. Sauté the onion

Add the butter and diced onion to the bacon drippings. Cook for about 4–5 minutes, until the onion becomes soft and translucent.

Add the garlic and cook for another 30 seconds.

3. Make the creamy base

Sprinkle the flour over the onions and stir continuously for about 1 minute.

Slowly pour in the chicken broth while whisking to prevent lumps. Add the milk and stir until smooth.

4. Add the potatoes

Add the diced potatoes, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper.

Bring the soup to a gentle boil, then reduce the heat to medium-low. Cover partially and simmer for 15–20 minutes, or until the potatoes are fork-tender.

5. Make it extra creamy

Use a potato masher to gently mash some of the potatoes directly in the pot. Don't mash everything—you want plenty of tender potato chunks remaining.

Stir in the heavy cream.

6. Add the cheese

Reduce the heat to low. Stir in the shredded cheddar a little at a time until completely melted.

Add the sour cream and about half of the cooked bacon. Stir until everything is creamy and heated through.

Avoid boiling the soup after adding the dairy.

7. Serve

Ladle the hot potato soup into bowls and pile on the toppings: cheddar cheese, crispy bacon, sour cream, green onions, and cracked pepper.

Serve with warm crusty bread, garlic bread, or a toasted sandwich.

Tips for the Best Potato Soup

Use russet potatoes. Their high starch content naturally helps thicken the soup and gives it that classic creamy potato-soup texture.

Shred your own cheese. Pre-shredded cheese contains anti-caking ingredients that can keep it from melting as smoothly.

Mash only part of the potatoes. This gives you a thick soup without losing those satisfying chunks of potato.

Don't skip the bacon drippings. Cooking the onion in a little bacon fat adds a deeper smoky flavor to the entire pot.

What to Serve With Creamy Potato Soup

This is filling enough to be dinner by itself, but it's especially good with crusty French bread, garlic bread, grilled cheese, a simple green salad, or roasted vegetables.

For a soup-and-sandwich meal, try it with turkey and cheddar, ham and Swiss, or a classic grilled cheese.

How to Store Potato Soup

Store leftover soup in an airtight container in the refrigerator for 3–4 days.

Reheat it slowly over low heat on the stove, adding a splash of milk or broth if it becomes too thick.

Because creamy potato soups can separate and develop a grainy texture after freezing, refrigerating rather than freezing is best for this recipe.

FAQ

How do I make potato soup thicker?
Mash more of the cooked potatoes. You can also simmer the soup uncovered for several additional minutes.

Can I make potato soup without bacon?
Yes. Leave out the bacon and sauté the onion in butter instead.

Can I use Yukon Gold potatoes?
Absolutely. Yukon Golds create a slightly less starchy soup but give it an especially buttery flavor.

Why did my cheese turn grainy?
The soup was probably too hot when the cheese was added. Lower the heat before stirring in the cheddar and avoid boiling afterward.