Save to Pinterest My roommate in college used to make this soup during exam week when the dorm windows would fog up from the steam and the whole floor smelled like bacon. I'd be studying at my desk and suddenly there she'd be with two steaming mugs, insisting comfort food was brain fuel.
Last winter, I made a triple batch for my dad after he had dental work done. He couldn't eat solid food for days but called me three times that week saying it was the only thing that actually made him feel normal again.
Ingredients
- 4 large russet potatoes: Russets have that perfect fluffy interior that absorbs all the creamy flavors without turning to mush in the soup
- 6 slices bacon: I learned that cooking the bacon first and using that fat to sauté the onions adds an depth you just cant replicate any other way
- 1 small yellow onion: Finely diced so they practically disappear into the soup while providing that essential sweet backbone
- 2 cloves garlic: Freshly minced garlic adds a sharp contrast to all that rich creaminess
- 4 cups low-sodium chicken broth: Low-sodium is crucial here because the bacon and cheese will add plenty of salt on their own
- 2 tbsp unsalted butter: Works with the bacon fat to create the most incredible aromatic base for your soup
- ½ tsp smoked paprika: This was a game changer for me, adding this subtle smoky note that ties everything together
- 1 cup whole milk and 1 cup heavy cream: The combination gives you richness without being overwhelmingly heavy
- 1 ½ cups shredded sharp cheddar cheese: Sharp cheddar packs more flavor so you can use less while still getting that cheesy punch
- 1 cup sour cream: Adds that tangy finish that makes you think of baked potato toppings
- 2 green onions: Fresh green onion on top cuts through all the richness with their bright onion flavor
Instructions
- Bake your potatoes:
- Preheat your oven to 400°F and pierce those russets all over with a fork so they dont explode. Bake for 45-60 minutes until they're completely tender when squeezed. Let them cool just until you can handle them, then peel and cut into generous ½-inch chunks.
- Cook the bacon:
- In your large soup pot, cook those bacon slices over medium heat until they're beautifully crispy. Remove the bacon to paper towels and crumble it up, but keep those glorious 2 tablespoons of bacon fat in the pot.
- Build your flavor base:
- Add the butter and diced onion to the bacon fat and sauté for about 3-4 minutes until the onion turns translucent and smells amazing. Toss in the garlic for just one minute more.
- Simmer the soup:
- Pour in the chicken broth and bring it to a gentle simmer. Add your potato chunks, smoked paprika, and season with salt and pepper. Let it simmer for 10 minutes, using your spoon to gently break up some potatoes against the side of the pot.
- Add the creaminess:
- Reduce the heat to low and stir in the milk, heavy cream, and 1 cup of cheddar until everything melts into silky perfection. Fold in the sour cream and half your crispy bacon.
- Season and serve:
- Taste your soup and adjust the seasoning if needed. Ladle into bowls and go wild with the toppings, extra cheddar, more bacon, green onions, and that final dollop of sour cream.
Save to Pinterest This became my go-to snow day soup after the year my youngest sister got stuck at my apartment during a blizzard. We ate it for three days straight and she still asks for it every time she visits.
Making It Your Own
Sometimes I'll blend about a cup of the soup with an immersion mixer before adding the dairy, which creates an incredibly creamy base while still leaving plenty of potato chunks. Its a tiny extra step that makes people think you worked way harder than you actually did.
Serving Suggestions
This soup deserves good bread, either a crusty sourdough for dipping or these cheddar biscuits I make that are essentially savory scones. My beer loving friends swear by a crisp lager alongside, while my wine people reach for something oaked and buttery.
Storage And Meal Prep
This soup actually tastes better the next day when all those flavors have had time to really marry. Store it in the fridge for up to four days, though the texture will thicken up. Just add a splash of milk when reheating and it'll be perfect.
- Freeze individual portions without the toppings for up to three months
- Keep your toppings separate until serving so everything stays fresh and crisp
- The soup will separate slightly when frozen but whiskes back together beautifully over low heat
Save to Pinterest Theres something about this soup that turns a random Tuesday into comfort food night, and honestly, we could all use more of those.
Recipe FAQs
- → Can I use a different type of potato?
Russet potatoes work best due to their starchy texture that creates a naturally thick, creamy consistency. Yukon Gold can be substituted for a slightly waxier texture, but avoid red potatoes as they don't break down as well.
- → How do I make this soup thicker?
Mash more of the cooked potato chunks against the side of the pot while simmering, or blend 1-2 cups of the soup and stir it back in. You can also add an extra tablespoon of butter mixed with flour as a roux.
- → Can I make this soup ahead of time?
Yes, prepare the soup up to 2 days in advance and store in the refrigerator. Reheat gently over low heat, stirring frequently. You may need to add extra milk or broth to thin it out as it thickens when cold.
- → What can I substitute for bacon?
Turkey bacon works well for a leaner option. For vegetarian versions, use smoked tempeh or skip the meat entirely and add extra smoked paprika or liquid smoke for depth. Use olive oil instead of bacon fat.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Dairy-based soups can separate slightly when frozen, but this soup can be frozen for up to 2 months. Thaw overnight in the fridge and reheat gently, whisking to recombine.
- → Can I use pre-shredded cheese?
Fresh-shredded cheese melts more smoothly since pre-shredded varieties contain anti-caking agents. However, pre-shredded will work in a pinch—just stir thoroughly over low heat to ensure even melting.