Save My apartment has this one drafty corner that makes winter feel personal. Last February, when my heating bill made me gasp and my fingers refused to warm up, I decided fighting back meant potatoes. Lots of them. I stood in my kitchen with a peeler, turning russets into snow-white mountains while something about the rhythmic scraping made the cold seem manageable. The smell of bacon hitting the skillet pulled my roommate out of her room, notebook in hand, asking what wizardry I was up to now. We ate it standing at the counter, steam fogging up the windows, and suddenly winter wasnt so bad anymore.
Last month my brother came over after a terrible breakup, his eyes rimmed red and his hoodie inside out. I put on water for tea but kept coming back to this simmering pot on the stove instead. He didnt say much while we ate, just kept dipping his spoon into that cheesy, smoky broth, and somewhere around bowl two, his shoulders finally dropped. Food cant fix everything, but sometimes a bowl of potatoes and bacon gets you close enough to breathe again.
Ingredients
- 4 large russet potatoes, peeled and diced: These are the backbone of the soup, holding everything together with their creamy starch and earthy sweetness
- 1 medium onion, chopped: Building that savory foundation first makes all the difference between flat soup and something layered
- 3 cloves garlic, minced: Dont skip the garlic because it wakes up all the dairy and potatoes
- 2 green onions, sliced: Fresh pop against all that rich warmth
- 4 cups chicken or vegetable broth: This becomes the soul of your soup so use one you actually like drinking straight
- 1 cup whole or 2% milk: I tried skim once and learned that some recipes need the real thing
- 1/2 cup sour cream: Gives it that tangy depth that makes people ask what you added
- 1 1/2 cups shredded cheddar cheese: Sharp cheddar cuts through the richness perfectly while mild blends into the background too much
- 6 slices bacon, cooked and crumbled: The smoky crunch on top is non-negotiable
- 2 tablespoons olive oil: For starting the aromatics right
- 1 teaspoon salt: Potatoes soak up salt aggressively so season in layers
- 1/2 teaspoon black pepper: Freshly ground makes a difference here
- 1/2 teaspoon paprika: Adds warmth without heat and the color looks beautiful against the cream
Instructions
- Build your flavor foundation:
- Heat olive oil in a large pot over medium heat, toss in your chopped onion, and let it soften until translucent. Add minced garlic for just one minute, stirring constantly so it sweetens without browning.
- Simmer the potatoes to perfection:
- Pour in your broth, add the diced potatoes, and bring everything to a gentle boil before reducing to a simmer. Let it cook uncovered for 15 to 20 minutes, testing with a fork until the potatoes yield without resistance.
- Create your perfect texture:
- Use an immersion blender to puree until smooth, or blend half and leave some chunks if you prefer substance in every spoonful. This is personal preference so trust what feels right.
- Transform it into velvet:
- Stir in milk, sour cream, cheddar cheese, salt, pepper, and paprika over low heat. Keep stirring gently until the cheese melts completely and the soup turns impossibly creamy.
- Finish with flair:
- Taste and adjust your seasonings, then serve hot with crumbled bacon, extra cheddar, and green onions scattered across the top.
Save This soup has become my emergency comfort food. The kind I make when deadlines loom, when friends need feeding, or when Tuesday feels like it should be Friday. It never fails.
Making It Your Way
Ive learned that recipes are suggestions, not commandments. Some nights I want chunks of potato swimming through my bowl. Other days I blend it completely smooth and pretend Im eating at a fancy bistro. Both versions work beautifully, and both have their place depending on your mood.
The Freezer Secret
This soup freezes surprisingly well, though texture shifts slightly after thawing. I portion it into glass containers before freezing, then reheat gently with a splash of extra milk to bring back that original creaminess.
Toppings That Change Everything
Sometimes bacon and cheddar are only the beginning. I keep a small arsenal of toppings ready for when basic will not suffice.
- Jalapeño slices bring heat that cuts through all that dairy richness
- A dollop of sour cream or extra cheese never hurt anyone
- Fresh herbs like chives or parsley make it look fancy with zero effort
Save Theres something about potato soup that makes you want to curl up on the couch and stay a while. Make it for someone you love.
Recipe FAQ
- → Can I make this soup vegetarian?
Yes, you can easily adapt this soup to be vegetarian. Simply omit the bacon and ensure you use vegetable broth instead of chicken broth. Plant-based bacon alternatives can also be used if desired.
- → How can I make the soup spicier?
For an extra kick, consider adding diced jalapeños along with the potatoes during simmering, or stir in a few dashes of your favorite hot sauce before serving. A pinch of cayenne pepper can also boost the heat.
- → Can this soup be prepared in advance?
Absolutely! This soup is great for meal prep. It can be made a day or two ahead and stored in the refrigerator. When reheating, do so gently over low heat, stirring occasionally, until warmed through.
- → What's the best way to achieve a creamy texture?
To ensure a super creamy consistency, use an immersion blender to fully purée the soup after the potatoes are tender. For an even richer result, you can substitute some or all of the milk with heavy cream.
- → Is this soup gluten-free?
This soup can be gluten-free if you use certified gluten-free broth and ensure all other ingredients (like bacon or cheese) are free from gluten. Always check product labels, especially for processed items.