Comforting pleasure in having soup for breakfast—one that doesn’t demand attention with sizzling sounds or crispy textures. It was a cold, I was standing in the kitchen in my robe, we had bread but no eggs, and I wasn’t in the mood for pancakes. Something warm, savory, and deeply comforting tugged at the edges of my mind.
I had leftover bacon, potatoes that needed using, and just enough cheddar in the fridge. The creamy potato soup when my neighbor brought over years ago. It had been served at 9 a.m. then too—no rules, just warmth.
So, I peeled, I chopped, and I stirred—letting the scent of sizzling bacon and sweet onions fill the house. My toddler peeked over the counter and asked, “What smells like coziness?” That’s exactly what this soup is: coziness in a bowl. Rich but balanced, creamy with just the right chew, and layered with smoky bacon, melty cheddar, and buttery-soft potatoes.
It wasn’t just breakfast—it was the reset we didn’t know we needed.
Short Description
This Best Homemade Potato Soup is a creamy, hearty, and comforting dish made with crispy bacon, tender russet potatoes, sharp cheddar cheese, and a savory broth. Perfect for any time of day—even breakfast.
Key Ingredients
- 6 slices of bacon, diced
- 4 large russet potatoes, peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 3 tablespoons all-purpose flour
- Salt and pepper, to taste
- Optional garnishes: sliced green onions, extra shredded cheese, sour cream
Tools Needed
- Large pot or Dutch oven
- Slotted spoon
- Potato masher or spoon
- Mixing bowl
- Whisk
Cooking Instructions
Step 1: Cook the Bacon
In a large pot or Dutch oven over medium heat, cook the diced bacon until crispy, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot for added flavor.
Step 2: Sauté Onion and Garlic
Add the diced onion to the pot with the bacon grease. Cook for 4–5 minutes until translucent and softened. Stir in the minced garlic and sauté for another 1–2 minutes until fragrant but not browned.
Step 3: Add Potatoes and Broth
Add the peeled and diced potatoes to the pot, then pour in the chicken broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat, cover, and simmer for 15–20 minutes, or until the potatoes are fork-tender.
Step 4: Make the Cream Mixture
In a small bowl, whisk together the heavy cream, whole milk, and all-purpose flour until smooth. Slowly pour this mixture into the pot, stirring continuously to avoid lumps. Let it simmer for 5–7 minutes until the soup thickens slightly.
Step 5: Mash for Texture
Use a potato masher or the back of a spoon to mash some of the potatoes directly in the pot. This gives the soup a thicker, creamier consistency while still keeping some chunks for texture.
Step 6: Add Cheese and Seasoning
Stir in the shredded cheddar cheese until melted and fully incorporated. Taste and season with salt and black pepper as needed.
Step 7: Serve with Toppings
Ladle the soup into bowls and garnish with crispy bacon, sliced green onions, extra shredded cheese, or a dollop of sour cream.
Why You’ll Love This Recipe
– Incredibly comforting and filling
– Simple ingredients you likely already have
– Easy to customize with your favorite toppings
– Perfect for any meal—yes, even breakfast!
– Creamy texture without needing too much dairy
– Kid-friendly and meal-prep approved
Mistakes to Avoid & Solutions
1. Undercooked Potatoes
Always check doneness with a fork—potatoes should break apart easily. If not, simmer a bit longer.
2. Lumpy Cream Mixture
Whisk the flour, milk, and cream together thoroughly before adding. Pour slowly and stir continuously while adding to the soup.
3. Too Thick or Too Thin
f too thick, add a bit more chicken broth or milk. If too thin, let it simmer uncovered for a few extra minutes.
4. Over-salted Soup
Add more broth or a splash of milk to balance the saltiness, especially if your bacon or cheese is already salty.
5. Scorched Bottom
Stir frequently and keep heat at a medium to low simmer after adding dairy to avoid scorching.
Serving and Pairing Suggestions
– Serve as a main dish for breakfast, lunch, or dinner
– Pair with a toasted slice of sourdough, crusty bread, or garlic toast
– Add a simple side salad for a refreshing balance
– Serve in a bread bowl for a cozy, café-style presentation
– Great for buffet-style brunches or casual family-style dinners
Storage and Reheating Tips
Refrigerator: Store in an airtight container for up to 4 days
Freezer: Not recommended due to the dairy—texture may separate
Reheating on Stovetop: Heat gently over medium-low, stirring frequently
Microwave: Reheat in 1-minute intervals, stirring between to ensure even heat
If thickened too much after chilling, add a splash of milk or broth while reheating
FAQs
1. Can I use a different type of potato?
Yes! Yukon golds offer a creamier finish, while red potatoes hold their shape better. Stick to russets if you want that soft, melt-in-your-mouth texture.
2. Can I make this soup vegetarian?
Absolutely. Omit the bacon and use vegetable broth. Add smoked paprika for that savory depth the bacon usually brings.
3. Is there a way to make this dairy-free?
You can substitute dairy with unsweetened almond milk and coconut cream, and use a dairy-free cheese alternative.
4. Can I blend the soup instead of mashing?
Yes, use an immersion blender to blend some or all of the soup for an ultra-smooth texture. Just don’t overdo it—leave a few chunks for balance.
5. Can I prepare this ahead of time?
Definitely. It keeps well for a few days in the fridge. Just reheat gently and stir before serving.
Tips & Tricks
– Dice potatoes evenly to ensure uniform cooking
– Don’t skip the bacon grease—it’s liquid gold for flavor
– Use freshly grated cheddar for best meltability and taste
– Add a dash of cayenne or paprika for a mild kick
– For extra richness, stir in a tablespoon of butter before serving
Recipe Variations
Loaded Baked Potato Style: Swap in baked potatoes (peeled and chopped), add sour cream into the soup base, and top with extra bacon, cheddar, and chives.
Southwestern Twist: Add 1 teaspoon chili powder, 1/2 teaspoon cumin, and a drained can of corn. Garnish with crushed tortilla chips and a drizzle of lime crema.
Broccoli Cheddar Potato Soup: Add 1 1/2 cups finely chopped broccoli in Step 3 and cook along with potatoes. Use sharp cheddar and a touch of nutmeg to round out the flavor.
Turkey Bacon & Greek Yogurt Version (Lighter): Replace bacon with turkey bacon, use 2% milk instead of heavy cream, and swap sour cream topping for Greek yogurt.
Final Thoughts
A bowl of this homemade potato soup isn’t just food—it’s a gentle pause, a moment of calm in the swirl of daily life. It reminds me that comfort doesn’t always require a lot of effort, just care. Whether you’re serving this on a rainy night or a sleepy morning, it brings everyone to the table without fanfare.
The blend of tender potatoes, sharp cheddar, and smoky bacon is satisfying without being heavy. I find that each time I make it, I end up adjusting just a little—adding herbs, stirring slower, letting it simmer a few minutes longer. Maybe that’s the beauty of this soup. It adapts. It listens. And above all, it delivers warmth that lingers even after the bowl is empty.
Potato Soup
Ingredients
- 6 slices of bacon diced
- 4 large russet potatoes peeled and diced
- 1 small onion diced
- 3 cloves garlic minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- Optional garnishes: sliced green onions extra shredded cheese, sour cream
Instructions
- In a large pot or Dutch oven over medium heat, cook the diced bacon until crispy, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot for added flavor.
- Add the diced onion to the pot with the bacon grease. Cook for 4–5 minutes until translucent and softened. Stir in the minced garlic and sauté for another 1–2 minutes until fragrant but not browned.
- Add the peeled and diced potatoes to the pot, then pour in the chicken broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat, cover, and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- In a small bowl, whisk together the heavy cream, whole milk, and all-purpose flour until smooth. Slowly pour this mixture into the pot, stirring continuously to avoid lumps. Let it simmer for 5–7 minutes until the soup thickens slightly.
- Use a potato masher or the back of a spoon to mash some of the potatoes directly in the pot. This gives the soup a thicker, creamier consistency while still keeping some chunks for texture.
- Stir in the shredded cheddar cheese until melted and fully incorporated. Taste and season with salt and black pepper as needed.
- Ladle the soup into bowls and garnish with crispy bacon, sliced green onions, extra shredded cheese, or a dollop of sour cream.
