I stumbled on a single simple swap that makes my Creamy Potato Soup come together in minutes using only pantry staples.

Jump to Recipe

I admit I’m lazy about dinners, so I made this Creamy Potato Soup Recipe to satisfy without drama. It hits like a Cheesy Potato Soup but still feels fresh, with russet potatoes and sharp cheddar cheese doing all the heavy lifting.

I promise its simple, but theres a little trick I use that gives the soup a silky, almost restaurant quality texture, and yeah sometimes I overdo the cheese because why not. If you like bowls that are filling and actually taste like effort was made, this one will surprise you.

You’ll want to spoon it fast.

Ingredients

Print Recipe (No Advertisments)

Russet potatoes: Starchy, high in carbs and fiber, keeps soup thick, low in fat.
Unsalted butter: Adds rich, creamy flavor, mostly fat so use sparingly if your watching calories.
Yellow onion: Brings sweetness and depth, small amounts of fiber, vitamin C, great base.
Garlic: Pungent, boosts savory taste, linked to immune benefits, used in small amounts.
Sharp cheddar cheese: Gives sharp cheesy bite, adds protein and calcium, raises richness and salt.
Heavy cream: Makes soup silky, high in fat and calories, very comforting but rich.
Bacon: Smoky crunchy topping, adds protein and sodium, tasty but not health food.
Chives: Fresh oniony touch, low calorie, adds color and light herbal freshness.

Ingredient Quantities

2 pounds russet potatoes peeled and diced

4 tablespoons unsalted butter

1 medium yellow onion finely chopped

2 celery stalks diced

2 carrots peeled and diced

2 cloves garlic minced

1 1/2 cups whole milk

1 cup heavy cream

3 cups low sodium chicken broth or vegetable broth

1/4 cup all purpose flour

2 cups sharp cheddar cheese freshly shredded

1/4 cup sour cream

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

4 slices bacon cooked and crumbled

2 green onions thinly sliced for garnish

2 tablespoons chopped fresh chives

How to Make this

Print Recipe (No Advertisments)

1. Cook the 4 slices of bacon in a large heavy pot over medium heat until crisp, remove bacon to a paper towel, crumble and set aside, leaving about a tablespoon of bacon fat in the pot; add 4 tablespoons unsalted butter and melt.

2. Add the finely chopped medium yellow onion, 2 diced celery stalks, and 2 peeled diced carrots to the pot, sauté until soft and starting to color about 5 to 7 minutes, then stir in 2 cloves minced garlic and cook 30 to 60 seconds until fragrant.

3. Sprinkle in 1/4 cup all purpose flour and stir constantly for about 1 to 2 minutes to cook the raw flour taste but don’t let it brown, making a light roux.

4. Slowly whisk in the 3 cups low sodium chicken or vegetable broth until smooth, then add the 2 pounds peeled and diced russet potatoes; bring to a simmer, cover and cook until potatoes are tender about 12 to 15 minutes.

5. Once potatoes are tender, stir in 1 1/2 cups whole milk and 1 cup heavy cream, heat gently and let the soup simmer a few minutes to warm through and thicken; avoid boiling hard.

6. For creamy texture but still some chunks, use an immersion blender to pulse the soup about half way through or mash some of the potatoes with a potato masher; you want it thick and cozy not totally pureed.

7. Remove the pot from the heat and slowly stir in 2 cups freshly shredded sharp cheddar cheese a handful at a time so it melts smoothly, then mix in 1/4 cup sour cream, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika; taste and adjust seasoning.

8. Fold most of the crumbled bacon into the soup, save a little for topping, and warm gently if needed but do not boil after adding the cheese or it may get grainy.

9. Ladle into bowls and garnish with the remaining crumbled bacon, 2 thinly sliced green onions and 2 tablespoons chopped fresh chives; serve with crusty bread and enjoy.

Equipment Needed

1. Large heavy pot or Dutch oven, to cook the bacon and simmer the soup
2. Chef’s knife, for chopping onion, celery, carrots and potatoes
3. Cutting board, big enough so you dont crowd the veg
4. Wooden spoon or heatproof spatula, for sautéing and stirring the roux
5. Measuring cups and spoons, for broth, milk, flour and seasonings
6. Whisk, to smooth the flour into the stock without lumps
7. Immersion blender or potato masher, use one to get that partly creamy texture
8. Box grater, for shredding the sharp cheddar fresh
9. Ladle plus a small plate or bowl and paper towels, for serving and draining/crumbling the bacon

FAQ

Q: Can I skip the heavy cream and use only milk? A: Yep, you can swap the 1 cup heavy cream for 1 cup whole milk, but the soup will be less rich. For a creamier feel add 2 tablespoons butter with the milk or use half and half if you got it.

Q: How do I make this vegetarian? A: Use vegetable broth instead of chicken broth and leave off the bacon. Add a touch of smoked paprika or a drop of liquid smoke if you miss that smoky flavor, and maybe a drizzle of olive oil to boost mouthfeel.

Q: My soup is too thin or too thick, how do I fix it? A: If too thin simmer uncovered until it reduces a bit, or mash a cup of the potatoes into the pot to thicken. If too thick, stir in extra chicken or vegetable broth or a splash of milk until it’s the texture you want. For a quick thickener whisk 1 tablespoon flour into 3 tablespoons cold water or milk and stir that in, cook a few minutes.

Q: Can I freeze this soup? A: You can, but dairy can separate during freezing. For best results freeze without the sour cream and extra cream if possible, then thaw and stir in the sour cream and cream when reheating. Stored in an airtight container it keeps well for 2 to 3 months.

Q: How long does it keep in the fridge and how do I reheat it? A: Refrigerate in a sealed container for 3 to 4 days. Reheat slowly on the stove over low to medium heat, stirring often. Add a splash of milk if it looks dry and re-crumble the bacon just before serving so it stays crisp.

Q: I want it super smooth or more chunky, any tips? A: For super smooth use an immersion blender or blend in batches in a regular blender, then warm and add the cheese off the heat or over very low heat so it doesnt get grainy. For chunkier soup reserve some diced potatoes to stir in at the end and only partially mash the rest. And always shred your cheese fresh, pre-shredded cheese can make it grainy.

Easy Creamy Potato Soup Recipe Substitutions and Variations

Potatoes (russet): swap for Yukon Gold — they are creamier and break down nicely, or use red potatoes if you want chunkier, firmer pieces; sweet potatoes work too but the soup will taste sweeter.
Whole milk & heavy cream: use half-and-half for a lighter but still creamy texture, or 1 cup whole milk plus 1/2 cup evaporated milk; for dairy free, try full‑fat canned coconut milk (it will add a faint coconut note).
Sharp cheddar cheese: replace with Monterey Jack or Colby for a milder, super melty finish, or use Gruyere if you want a nuttier, more complex flavor.
Bacon: sub with pancetta or smoked ham for similar smoky pork flavor, or go vegetarian with crispy smoked tempeh or sautéed mushrooms to add savory umami.

Pro Tips

1) Cheese and heat: shred the cheese from a block and chill it for 10 minutes before adding, then take the pot off the heat and add the cheese a handful at a time so it melts smooth. if it still looks grainy, stir in a splash of warm milk or a spoonful of sour cream off the heat to bring it back together. you can also temper the cheese by mixing a small ladle of hot soup into the cheese first, then stir that back into the pot.

2) Texture control: dont puree everything. pulse with the immersion blender or mash some potatoes by hand so you get both creamy base and chunky bits. before you drain or finish cooking, ladle out and save a cup of the starchy potato cooking liquid to thin or thicken the soup later, it works way better than plain water.

3) Roux and lump-free sauce: to avoid flour lumps, sprinkle the flour evenly over the fat and veggies and stir constantly, or whisk the flour into a little cold milk to make a slurry before adding. cook the flour just until the raw taste is gone but dont let it brown, then add your liquid slowly while whisking so it stays silky.

4) Bacon and seasoning hacks: crisp bacon on a wire rack in the oven for even texture and less splatter, crumble and fold most in at the end so it stays crunchy. taste before you salt, because the cheese, bacon and broth all carry salt; if the soup tastes flat at the end, a tiny splash of vinegar or lemon brightens it right up.

Easy Creamy Potato Soup Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I stumbled on a single simple swap that makes my Creamy Potato Soup come together in minutes using only pantry staples.

Servings

servings

Calories

583

kcal

Equipment: 1. Large heavy pot or Dutch oven, to cook the bacon and simmer the soup
2. Chef’s knife, for chopping onion, celery, carrots and potatoes
3. Cutting board, big enough so you dont crowd the veg
4. Wooden spoon or heatproof spatula, for sautéing and stirring the roux
5. Measuring cups and spoons, for broth, milk, flour and seasonings
6. Whisk, to smooth the flour into the stock without lumps
7. Immersion blender or potato masher, use one to get that partly creamy texture
8. Box grater, for shredding the sharp cheddar fresh
9. Ladle plus a small plate or bowl and paper towels, for serving and draining/crumbling the bacon

Ingredients

2 pounds russet potatoes peeled and diced
4 tablespoons unsalted butter
1 medium yellow onion finely chopped
2 celery stalks diced
2 carrots peeled and diced
2 cloves garlic minced
1 1/2 cups whole milk
1 cup heavy cream
3 cups low sodium chicken broth or vegetable broth
1/4 cup all purpose flour
2 cups sharp cheddar cheese freshly shredded
1/4 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
4 slices bacon cooked and crumbled
2 green onions thinly sliced for garnish
2 tablespoons chopped fresh chives

Directions

Cook the 4 slices of bacon in a large heavy pot over medium heat until crisp, remove bacon to a paper towel, crumble and set aside, leaving about a tablespoon of bacon fat in the pot; add 4 tablespoons unsalted butter and melt.
Add the finely chopped medium yellow onion, 2 diced celery stalks, and 2 peeled diced carrots to the pot, sauté until soft and starting to color about 5 to 7 minutes, then stir in 2 cloves minced garlic and cook 30 to 60 seconds until fragrant.
Sprinkle in 1/4 cup all purpose flour and stir constantly for about 1 to 2 minutes to cook the raw flour taste but don’t let it brown, making a light roux.
Slowly whisk in the 3 cups low sodium chicken or vegetable broth until smooth, then add the 2 pounds peeled and diced russet potatoes; bring to a simmer, cover and cook until potatoes are tender about 12 to 15 minutes.
Once potatoes are tender, stir in 1 1/2 cups whole milk and 1 cup heavy cream, heat gently and let the soup simmer a few minutes to warm through and thicken; avoid boiling hard.
For creamy texture but still some chunks, use an immersion blender to pulse the soup about half way through or mash some of the potatoes with a potato masher; you want it thick and cozy not totally pureed.
Remove the pot from the heat and slowly stir in 2 cups freshly shredded sharp cheddar cheese a handful at a time so it melts smoothly, then mix in 1/4 cup sour cream, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika; taste and adjust seasoning.
Fold most of the crumbled bacon into the soup, save a little for topping, and warm gently if needed but do not boil after adding the cheese or it may get grainy.
Ladle into bowls and garnish with the remaining crumbled bacon, 2 thinly sliced green onions and 2 tablespoons chopped fresh chives; serve with crusty bread and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.