Rich, creamy, and packed with comforting flavors, homemade potato soup is the perfect meal for chilly fall and winter days. Made with tender potatoes, crispy bacon, cheddar cheese, and a creamy broth, this hearty soup is easy to prepare and full of flavor.
Perfect for weeknight dinners or cozy weekends, this classic potato soup comes together in under an hour using simple ingredients.
Easy Homemade Potato Soup
Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Servings: 6
Ingredients
For the Soup:
- 2 lbs Yukon Gold potatoes, peeled and diced
- 6 slices bacon, chopped
- 3 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- ½ cup heavy cream
- 1 cup shredded sharp cheddar cheese
- ½ tsp smoked paprika
- Salt and freshly ground black pepper, to taste
For Garnishing:
- Crispy bacon pieces
- Shredded cheddar cheese
- Chopped green onions or chives
- Sour cream, optional
Instructions
1. Cook the Bacon
In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy, approximately 6–8 minutes.
Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot.
2. Sauté the Vegetables
Add the butter and diced onion to the pot.
Cook for 4–5 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the minced garlic and cook for another minute until fragrant.
3. Make the Soup Base
Sprinkle the flour over the onions and garlic, stirring continuously for approximately 1–2 minutes.
Gradually pour in the chicken broth while whisking to prevent lumps.
4. Add the Potatoes
Add the diced potatoes, smoked paprika, salt, and black pepper.
Bring the soup to a gentle boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
5. Blend for Creaminess
Using an immersion blender, carefully blend a portion of the soup directly in the pot.
Leave some potato pieces intact for a hearty texture.
6. Add the Milk and Cream
Stir in the milk and heavy cream.
Continue cooking over low heat for approximately 3–5 minutes, stirring occasionally.
Avoid boiling the soup after adding the dairy.
7. Add the Cheese
Gradually stir in the shredded cheddar cheese until melted and fully incorporated.
Taste and adjust the seasoning as needed.
8. Garnish and Serve
Ladle the soup into bowls and top with crispy bacon, shredded cheddar, chopped green onions, and a spoonful of sour cream if desired.
Serve warm with crusty bread or homemade dinner rolls.
Why This Recipe Works
Yukon Gold potatoes create a naturally creamy texture while maintaining enough structure to provide tender potato pieces throughout the soup.
Cooking the onions and garlic in bacon fat adds a savory depth, while the combination of milk, cream, and cheddar cheese creates a rich, comforting broth.
Blending only a portion of the potatoes thickens the soup naturally without losing its hearty texture.
Tips for the Best Homemade Potato Soup
- Use Yukon Gold potatoes for a creamy texture and buttery flavor.
- Cut potatoes evenly so they cook at the same rate.
- Cook the bacon until crispy for the best texture and flavor.
- Blend only part of the soup to maintain some potato chunks.
- Use freshly shredded cheddar for smoother melting.
- Avoid boiling after adding dairy to prevent separation.
- Add extra broth if the soup becomes too thick.
- Garnish just before serving to keep the bacon crispy.
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