The Ultimate Potato Soup Recipe

I’m sharing my Creamy Potato Soup Recipe that uses frozen hashbrowns and crisp bacon in a single pot, plus a simple secret ingredient that makes it come together faster than you’d expect.

I never planned to make a legend in a soup pot but here we are. My Ultimate Potato Soup Recipe is the one I reach for when the family demands something comforting with a bit of teeth.

Big chunks of russet potatoes soften into almost-silky bites while crispy bacon adds unexpected smoky pops that keep you coming back. It looks simple but there’s this weirdly addictive texture thing going on, and people always ask what my little secret is, then act shocked when I shrug.

Honestly, it’s an easy win and somehow always ends up being the main event.

Why I Like this Recipe

– I love how cozy and satisfying it feels, like the kind of food that makes bad days a little better.
– It’s super forgiving so i can rush or mess up and it still comes out great, which i totally need sometimes.
– It makes plenty for leftovers that actually taste better the next day, so i dont have to cook again.
– Small changes keep it interesting, so i never get bored and can make it fit whatever i’m craving.

Ingredients

• They’re starchy and filling, they add carbs and fiber, give soup creamy body.
• Smoky, salty bacon adds protein and fat, plus crunchy bits for texture.
• Cooked onion gets sweet, adds savory depth and natural sugars to balance.
• A little garlic gives pungent umami, but don’t overpower the soup.
• Sharp cheddar melts and adds protein and calcium, makes it tangy.
• Milk and cream give a silky mouthfeel, add calories and mellow flavors.
• Butter with flour thickens soup, gives rich taste, its the roux.
• Chives and green onions brighten flavors, add fresh onion bite as garnish.
• Celery gives subtle vegetal crunch and aromatic depth, low in calories.

Ingredient Quantities

• 6 medium russet potatoes about 3 lb (1.4 kg)
• 6 slices bacon
• 1 large yellow onion
• 2 celery stalks
• 3 garlic cloves
• 4 cups low sodium chicken broth (960 ml)
• 1 1/2 cups whole milk (360 ml)
• 1/2 cup heavy cream (120 ml)
• 4 tbsp unsalted butter
• 1/4 cup all purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried thyme
• 1 bay leaf
• 1 1/2 cups sharp cheddar cheese shredded (about 150 g)
• 1/2 cup sour cream
• 2 green onions
• 2 tbsp fresh chives
• 1/2 tsp smoked paprika optional

How to Make this

1. Prep everything first: peel and cut the 6 russet potatoes into 3/4 inch cubes, finely chop the onion and celery, mince the 3 garlic cloves, slice the 2 green onions and chop the 2 tbsp chives, shred the cheddar if needed and crumble the 6 bacon slices after cooking. Measure out broth, milk, cream, butter, flour and spices so you dont have to stop mid-cook.

2. In a large heavy pot over medium heat cook the bacon until crisp. Remove bacon to a paper towel, crumble when cool and reserve about 2 tablespoons of the bacon fat in the pot (discard extra fat or save for another use).

3. Add the 4 tbsp unsalted butter to the bacon fat and melt. Add the chopped onion and celery and cook until soft and starting to brown, about 5 to 7 minutes. Stir in the minced garlic and cook 30 to 60 seconds more.

4. Sprinkle in the 1/4 cup all purpose flour and stir constantly for about 1 to 2 minutes to cook the raw flour taste out, forming a roux. Dont let it burn.

5. Slowly whisk in the 4 cups low sodium chicken broth until smooth, scraping up any browned bits. Add the cubed potatoes, 1/2 tsp dried thyme, 1 bay leaf, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Bring to a simmer and cook until the potatoes are tender, about 15 to 20 minutes.

6. Remove and discard the bay leaf. Use a potato masher or an immersion blender to mash about half the potatoes in the pot so the soup is creamy but still has chunks, this thickens the soup without extra steps.

7. Stir in the 1 1/2 cups whole milk and 1/2 cup heavy cream and warm gently over low heat, dont boil (boiling can make dairy separate). Slowly stir in the 1 1/2 cups shredded sharp cheddar in batches until melted and smooth.

8. Off the heat stir in the 1/2 cup sour cream, most of the crumbled bacon (reserve some for garnish), the sliced green onions and the chopped chives. Add the optional 1/2 tsp smoked paprika if you like a little smokiness. Taste and adjust salt and pepper.

9. Reheat gently if needed, serve hot topped with the reserved bacon, extra cheddar or chives. If the soup is too thick next day, thin with a splash of milk or broth. Don’t overcook once the cheese is in, or it can get grainy.

Equipment Needed

1. Large heavy bottomed pot (about 6 to 8 quart)
2. Chefs knife
3. Cutting board
4. Vegetable peeler
5. Measuring cups and spoons
6. Whisk
7. Wooden spoon or heatproof spatula
8. Potato masher or immersion blender
9. Box grater for the cheddar
10. Tongs, a ladle and paper towels (dont forget)

FAQ

The Ultimate Potato Soup Recipe Substitutions and Variations

• Russet potatoes: swap with Yukon Golds (they make the soup creamier, use same weight), or red potatoes if you want the chunks to hold up better, or use a mix of russet + Yukon for best texture.
• Bacon: use pancetta or smoked ham for that salty smoky flavor, turkey bacon if you want less fat, or for a vegetarian option sautéed mushrooms with a pinch of smoked paprika and soy sauce give a similar umami hit.
• Whole milk + heavy cream: replace both with 2 cups half and half for similar richness, or use 1 can evaporated milk plus 1 cup regular milk, or go dairy free with unsweetened oat milk plus 2 tbsp coconut cream for body.
• All purpose flour (thickener): use 2 tbsp cornstarch mixed into a cold slurry to replace 1/4 cup flour, or potato starch at the same ratio, or swap to 1/4 cup gluten free 1-to-1 flour blend for a GF version.

Pro Tips

– Bake the bacon on a sheet pan instead of frying it. It cooks more evenly, splatters less, and stays crisp longer. Reserve a couple tablespoons of the rendered fat for the pot, but keep most of the crumbled bacon aside and only add it at the end so it stays crunchy.

– Always grate cheddar from a block, and keep it cold until you add it. Pre-shredded cheese has anti caking agents that make the soup grainy. Add the cheese off the heat in small handfuls, stirring gently, and if it starts to look grainy, take it off the burner and whisk in a splash of warm milk.

– Control texture deliberately: mash about half the potatoes by hand for a rustic chunkiness, or puree a small portion and fold it back in for a silkier base. If you want better body and firmer chunks, mix one waxy potato (Yukon) with the russets.

– For make ahead and storage: cool quickly and refrigerate without garnishes. If you plan to freeze, leave out the cream, milk and sour cream and add them when you reheat. Reheat very gently over low heat, thinning with warm broth or milk as needed, and add reserved bacon and fresh chives right before serving.