Potato Soup

A loaded potato soup that tastes like a baked potato in a bowl — thick, creamy, and piled with bacon, cheddar, and chives. No special equipment and no blender. Everything happens in one pot on the stovetop in under an hour.

We build the base on bacon fat and butter, thicken with a quick flour roux, and mash some of the potatoes right in the pot so the soup gets body without losing those chunks people want to scoop up. A finish of cheddar and sour cream stirred off-heat gives it that loaded baked potato richness without any of the oven time.

Why This Recipe Works

• Bacon fat is the foundation. Cooking the onion and garlic in rendered bacon fat adds a smoky depth that butter alone does not deliver. That flavor runs through every spoonful of the finished soup.
• Mashing in the pot creates two textures. Crushing a third of the cooked potatoes releases their starch and thickens the broth naturally. The remaining chunks give every bite something to chew on.
• Cheese goes in off-heat. Stirring cheddar into a pot that is no longer on the burner melts the cheese evenly without it seizing into a stringy clump. This keeps the soup smooth and pourable.

Ingredient Notes

Simple grocery list — a few things make a real difference.

• Yukon Gold potatoes: They hold their shape during simmering but mash creamy when pressed. Russets work but break down faster and can make the soup starchier than intended. Avoid waxy reds — they resist mashing and leave the broth thin.
• Thick-cut bacon: Thicker slices render more fat for the base and stay chewy-crispy as a topping instead of shattering into dust. Regular bacon works but cook it a minute less so it does not burn.
• Sharp cheddar cheese: Shred it from a block yourself. Pre-shredded bags contain cellulose anti-caking powder that prevents smooth melting and can leave the soup gritty.
• Sour cream: Stir it in at the end, off heat. It adds tang and body. Full-fat works best — light sour cream can thin out and separate in a hot pot.

How to Make Potato Soup

The short version — full amounts and times are in the recipe card below.

Step 1: Crisp the bacon and build the base. Cook chopped bacon until crispy, remove it, then cook onion and garlic in the fat with butter. Sprinkle flour over the mixture and stir for one minute to create a roux that will thicken the soup.

Step 2: Simmer the potatoes until tender. Pour in broth, add the cubed potatoes, and simmer covered until a fork slides through easily. Then mash about a third of them right in the pot to thicken the broth.

Step 3: Finish with cream, cheese, and toppings. Stir in milk, cream, and smoked paprika. Off heat, fold in cheddar and sour cream until melted. Top each bowl with the reserved bacon, more cheese, and chives.

Variations

Same creamy base, different directions depending on what sounds good tonight.

• Broccoli cheddar potato soup: Stir in 2 cups of small broccoli florets during the last 5 minutes of simmering. They cook quickly and add color and a vegetal crunch against the creamy potatoes. For a full broccoli cheddar version, try our broccoli cheddar soup.
• Loaded baked potato soup with cream cheese: Replace the sour cream with 4 oz of softened cream cheese stirred in off-heat. It makes the soup even richer and smoother with a slight tang.
• Leek and potato soup: Replace the onion with 2 large leeks (white and light green parts, sliced) and skip the bacon for a lighter, French-inspired version. Finish with chives and a drizzle of olive oil instead of cheddar.

Storage & Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup thickens considerably as it chills — this is normal. Reheat on the stovetop over medium-low heat, stirring often, and add a splash of milk or broth to thin it back to your preferred consistency. Heat until it reaches 165°F (74°C) throughout.

This soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving an inch of headspace for expansion. Thaw overnight in the refrigerator. The texture may be slightly less smooth after thawing — a quick stir over low heat with a splash of cream brings it back together.

FAQ

Common questions about making potato soup at home.

Can I use a slow cooker for this soup?

Yes. Cook the bacon and make the roux on the stovetop first, then transfer everything to a slow cooker with the broth and potatoes. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Mash some potatoes, then stir in dairy and cheese on LOW for the last 15 minutes. For more slow cooker dinner ideas, check out our slow cooker chili.

What kind of potatoes work for potato soup?

Yukon Gold is the top choice — they hold their shape during simmering and mash creamy. Russets dissolve more and make a thicker, starchier soup. Red potatoes stay too firm and resist mashing, which leaves the broth thin.

How do I make this soup thicker?

Mash more of the potatoes — up to half the pot — to release more starch into the broth. You can also whisk 2 tablespoons of cornstarch into 2 tablespoons of cold milk and stir it in during the last few minutes of simmering.

Can I make this soup without bacon?

Yes. Replace the bacon fat with 3 tablespoons of unsalted butter for the base. The soup will still be rich and creamy — you lose the smoky flavor but gain a cleaner potato taste. Top with everything bagel seasoning or crispy fried shallots for crunch.

What to Serve With

Crusty sourdough bread or warm dinner rolls are the obvious choice — you need something to dunk into this soup. For a lighter side, a simple green salad with a sharp vinaigrette cuts through all that creaminess. This also pairs well with a heartier dinner spread — try it alongside chicken tortilla soup for a soup night lineup, or serve it as a starter before air fryer chicken thighs with roasted vegetables.