When you’re searching for the ultimate comfort food, look no further than this Hearty Potato Soup Recipe. This is, without a doubt, the Best Potato Soup Ever—a thick, rich, and incredibly satisfying bowl of goodness that tastes like a loaded baked potato. This Creamy Potato Soup Recipe is loaded with tender potatoes, savory bacon, garlic, and fresh herbs, all brought together in a velvety, sharp cheddar cheese sauce. It’s a true one-pot wonder that is guaranteed to warm you up from the inside out.
Table of Contents
Why This is the Best Potato Soup Recipe
This isn’t just any potato soup; it’s a decadent and satisfying meal that will have everyone asking for seconds.
- Luxuriously Creamy and Cheesy: A simple roux and plenty of sharp cheddar cheese make this Cheddar Potato Soup incredibly rich and velvety.
- Hearty and Filling: Packed with potatoes and savory bacon, this is a truly substantial soup that eats like a meal.
- Loaded with Flavor: With garlic, herbs, and all the classic baked potato toppings, every spoonful is bursting with flavor.
- Easy One-Pot Meal: Despite its gourmet taste, this is a Potato Soup Recipe Easy enough for a weeknight dinner, with minimal cleanup.
Your Simple Ingredient Checklist
This recipe uses classic, comforting ingredients for a truly spectacular result.
The Ingredient Lineup:
- 1 lb bacon, chopped
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk (or half-and-half for extra richness)
- 2 ½ lbs Russet potatoes, peeled and diced into ½-inch cubes
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 cups shredded sharp cheddar cheese
- For Garnish: Sour cream, chopped chives or green onions.
Step-by-Step Instructions
This impressive soup comes together easily in one pot.
Part 1: Build the Flavor Base
- Cook the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until it is brown and crispy. Use a slotted spoon to remove the bacon and set it on a paper towel-lined plate, leaving about 2-3 tablespoons of bacon grease in the pot.
- Sauté the Aromatics: Add the diced onion to the pot with the bacon grease and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for one more minute until fragrant.
Part 2: Cook the Potatoes and Make it Creamy
- Make the Roux: Sprinkle the flour over the cooked onions and stir constantly for one minute to cook out the raw flour taste.
- Add Liquids: Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Then, slowly whisk in the milk.
- Simmer the Potatoes: Add the diced potatoes and dried thyme to the pot. Season with salt and pepper. Bring the soup to a simmer and cook for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork.
Part 3: The Cheesy Finish
- Mash (Optional): For a creamier texture, you can use a potato masher to gently mash about half of the potatoes directly in the pot.
- Melt the Cheese: Reduce the heat to low. Gradually stir in the shredded cheddar cheese until it is completely melted and the soup is smooth. Be careful not to let the soup boil after adding the cheese.
- Add Bacon and Serve: Stir in half of the crispy bacon bits. Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the hot soup into bowls and serve with your favorite toppings.
Frequently Asked Questions (FAQ)
1. How can I make this into an Easy Loaded Baked Potato Soup? This recipe is the perfect base for an Easy Loaded Baked Potato Soup! The key is in the toppings. When you serve the soup, make sure to garnish each bowl generously with a dollop of sour cream, a sprinkle of the reserved crispy bacon, extra shredded cheddar cheese, and freshly chopped chives or green onions. It will taste exactly like a fully loaded baked potato.
2. What are the best potatoes for this Creamy Potato Soup Recipe? For the best Creamy Potato Soup Recipe, starchy potatoes like Russets (also known as Idaho potatoes) are the top choice. Their high starch content breaks down during cooking, which helps to naturally thicken the soup and creates a wonderfully fluffy, creamy texture.
3. Is this a Potato Soup Recipe Easy enough for a beginner cook? Absolutely! This is a very straightforward Potato Soup Recipe Easy enough for anyone. The steps are simple, it all happens in one pot, and the results are incredibly rewarding. Just be sure to stir the flour and gradually add the liquids to prevent lumps, and you’ll have a perfect soup.
4. How do I store and reheat this Cheddar Potato Soup? You can store this Loaded Potato Soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken considerably as it cools. To reheat, warm it gently in a saucepan over low heat, stirring frequently. You may need to add a splash of milk or chicken broth to thin it back down to your desired consistency.
The Best Hearty Cheddar Potato Soup: A Comfort Food Classic
Equipment
- Dutch oven or heavy-bottomed pot
- Slotted Spoon for removing bacon
- Whisk for roux and liquids
- Potato masher optional, for thickening soup
Ingredients
- 1 lb bacon, chopped
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk (or half-and-half for extra richness)
- 2 ½ lbs Russet potatoes, peeled and diced into ½-inch cubes
- 1 tsp dried thyme
- to taste salt and black pepper
- 2 cups shredded sharp cheddar cheese
- for garnish sour cream, chopped chives or green onions
Instructions
- In a large Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving 2–3 tbsp bacon grease in the pot.
- Add diced onion to the bacon grease. Cook 5–7 minutes until softened. Add minced garlic and cook 1 minute more.
- Sprinkle flour over onions. Stir constantly for 1 minute to make a roux and cook out raw flour taste.
- Gradually whisk in chicken broth, scraping the pot. Slowly whisk in the milk until smooth.
- Add diced potatoes and dried thyme. Season with salt and pepper. Simmer 15–20 minutes until potatoes are tender.
- (Optional) Mash about half the potatoes in the pot with a masher for a thicker texture.
- Reduce heat to low. Stir in shredded cheddar cheese until melted and smooth. Do not boil after adding cheese.
- Stir in half the crispy bacon. Taste and adjust seasoning. Serve hot, topped with sour cream, chives, and remaining bacon.