Save to Pinterest My neighbor brought over a bowl of this soup one January evening when our heat had gone out, and I swear it felt like being wrapped in a blanket from the inside. The way the cheese clung to every spoonful and the bacon added that salty crunch made me forget we were wearing three layers indoors. I asked for the recipe immediately, scribbling it on the back of a utility bill. Now it's my go-to whenever someone needs comfort or I just want the house to smell like a hug.
I made this for my book club last fall, and three people asked if I'd cater their next gathering. One friend, who usually picks at potluck dishes, had two bowls and texted me the next morning asking if I had any left. The conversation that night shifted from the novel we were supposed to discuss to everyone's favorite soup memories. It became less about the book and more about the warmth we were all sharing around the table.
Ingredients
- Russet potatoes: Their starchy texture breaks down beautifully to create that thick, velvety base, and peeling them ensures a silky smooth finish.
- Onion and garlic: Sautéing these first builds a sweet, aromatic foundation that makes the whole pot smell incredible before you even add the broth.
- Chicken or vegetable broth: This is your flavor backbone, so use a good quality one or homemade if you have it tucked in the freezer.
- Whole or 2% milk: It adds creaminess without the heaviness of all cream, though you can swap in heavy cream if you want true decadence.
- Sour cream: This gives a subtle tang that balances the richness and makes each bite feel a little brighter.
- Cheddar cheese: Sharp cheddar melts into pure comfort, and I always shred it myself because pre-shredded never melts quite as smoothly.
- Bacon: Crispy, salty, smoky perfection that turns this from soup into an event.
- Green onions: A fresh, mild bite on top that cuts through all that creamy goodness.
- Olive oil, salt, pepper, and paprika: Simple seasonings that let the other ingredients shine while paprika adds a whisper of warmth and color.
Instructions
- Start with the aromatics:
- Heat your olive oil in a large pot over medium heat and toss in the chopped onion. Let it soften and turn translucent for about 5 minutes, stirring now and then so it sweetens without browning.
- Add the garlic:
- Stir in the minced garlic and cook for just a minute until your kitchen smells like heaven. Don't let it brown or it'll turn bitter.
- Simmer the potatoes:
- Add your diced potatoes and pour in the broth, then bring everything to a boil. Lower the heat and let it simmer uncovered for 15 to 20 minutes until the potatoes are so tender they fall apart when you poke them with a fork.
- Blend to your liking:
- Use an immersion blender right in the pot to puree until smooth, or blend only half if you like some chunky bites. If using a countertop blender, work in batches and be careful with the hot liquid.
- Stir in the creamy goodness:
- Add the milk, sour cream, shredded cheddar, salt, pepper, and paprika. Stir over low heat until the cheese melts into the soup and everything turns silky, about 5 minutes.
- Taste and adjust:
- Give it a taste and add more salt, pepper, or a pinch of paprika if needed. This is your soup, so make it sing for you.
- Serve it loaded:
- Ladle into bowls and top with crumbled bacon, extra cheese, sliced green onions, and whatever else makes your heart happy. Serve it steaming hot.
Save to Pinterest My dad, who claims he doesn't like soup, had a bowl of this on a Sunday afternoon and then quietly helped himself to seconds. He didn't say much, just nodded and kept eating, but later that week he called to ask if I could make it again when he visited. That's when I knew this recipe had officially become part of our family rotation.
Making It Your Own
This soup is like a blank canvas that welcomes your creativity. I've stirred in diced carrots and celery for extra vegetables, swapped the cheddar for pepper jack when I wanted a kick, and even used turkey bacon when I was trying to lighten things up. One time I added a handful of chopped kale in the last few minutes and it wilted right in, adding color and a bit of earthiness. Don't be afraid to raid your fridge and toss in what you have.
Storing and Reheating
Leftovers keep beautifully in the fridge for up to four days in an airtight container, and honestly, the flavors deepen overnight. When reheating, do it slowly over low heat on the stovetop, stirring frequently and adding a splash of milk or broth if it's thickened up too much. I've frozen this soup in portions and it holds up well, though the texture might be slightly less velvety after thawing. Just reheat gently and give it a good stir, maybe a little extra cheese on top, and no one will know the difference.
Topping Ideas and Serving Suggestions
The toppings are where this soup really comes alive and everyone gets to build their perfect bowl. I set out little bowls of extras like extra shredded cheese, more crumbled bacon, sliced green onions, a dollop of sour cream, and sometimes diced tomatoes or sliced jalapeños for the adventurous eaters. Serve it with crusty bread, cornbread, or even a simple green salad to round out the meal.
- Try a drizzle of hot sauce or a sprinkle of smoked paprika for a little extra heat and depth.
- Add chives, crispy fried onions, or even croutons for different textures and flavors.
- Pair it with a crisp white wine or a cold beer if you're serving it for a casual dinner party.
Save to Pinterest This soup has a way of turning an ordinary evening into something special, whether you're feeding a crowd or just yourself after a long day. I hope it brings you as much comfort and joy as it's brought to my kitchen.
Recipe FAQs
- → Can I make this soup vegetarian?
Simply omit the bacon or use a plant-based bacon alternative, and swap chicken broth for vegetable broth. The result remains just as creamy and satisfying.
- → How do I store and reheat leftovers?
Cool completely and refrigerate in airtight containers for up to 4 days, or freeze for up to 3 months. Reheat gently over low heat, adding a splash of milk if the soup thickens too much.
- → Can I use frozen potatoes instead of fresh?
Frozen diced potatoes work well—just add them directly to the broth and cook until tender. They may need slightly less time than fresh potatoes.
- → What's the best way to achieve the creamiest texture?
Use a combination of milk and sour cream, then gradually stir in the cheddar cheese over low heat to prevent separation. For extra richness, replace some milk with heavy cream.
- → Can I prepare this soup in advance?
Absolutely. Make the soup up to 2 days ahead, but hold off on garnishes. Reheat gently, then top with fresh bacon, cheese, and green onions just before serving.
- → What other toppings work well?
Sour cream, shredded cheddar, crumbled bacon, and sliced green onions are classics. Try adding diced tomatoes, jalapeños for heat, or even a dollop of pesto for flavor variation.