Short, Catchy Intro
So you are craving something cozy but also not in the mood for complicated food theater, huh? Same. This creamy potato soup fixes that problem faster than you can say comfort food. It tastes like a warm hug, pays tribute to all things cheesy and bacony, and won’t judge you for wearing pajamas while you eat it.
Why This Recipe is Awesome
This recipe hits the sweet spot between lazy and impressive. It feels fancy but requires very little finesse. It is idiot proof and forgiving. Burned it a little? Add more cream and pretend that was intentional texture work.
You get crispy bacon, silky broth, and melty cheese in one bowl. Want to make it in a slow cooker one day? Check out this slow cooker version to plan ahead. Cooking win and bragging rights, all in one pot. FYI, it reheats beautifully.
Ingredients You’ll Need
- 4 large potatoes, peeled and diced. Pick fluffy ones like russets if you want total mash vibes.
- 4 cups chicken or vegetable broth. Use what you have because soup needs friends.
- 6 slices of bacon, chopped. Crispy magic, do not skip.
- 1 cup leeks, chopped. Or use onion if you are being rebellious.
- 3 cloves garlic, minced. More garlic is always allowed.
- 1 cup heavy cream. This is the velvet.
- 2 cups shredded cheese, cheddar or your choice. Sharp cheddar brings the sass.
- Salt and pepper to taste. Be bold but not insane.
- Chives or green onions for garnish. They make everything look like you tried.
Step-by-Step Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.
- Add the leeks and garlic to the pot, sauté until translucent.
- Add the diced potatoes and broth, bringing to a boil.
- Reduce heat and let simmer until potatoes are tender, about 15-20 minutes.
- Use a potato masher or immersion blender to puree the soup to desired consistency.
- Stir in the heavy cream and cheese until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with crispy bacon and chives or green onions.
Common Mistakes to Avoid
- Skipping the bacon drippings. What is life without flavor? Save the drippings and let them do the heavy lifting.
- Over blending so the soup becomes glue. Want it silky not industrial. Leave some texture unless you want a puree.
- Under seasoning. Potatoes soak up flavor like a sponge. Taste as you go and add salt slowly.
- Adding cheese to boiling soup. High heat can make cheese seize and separate. Turn the heat down and be gentle.
- Ignoring garnish. Chives and crispy bacon do more than decorate. They add contrast that keeps the spoon interesting.
Alternatives & Substitutions
- No bacon? Use smoky paprika or a splash of liquid smoke to mimic that vibe. Not exact but convincing.
- Want vegan? Swap heavy cream for coconut cream and use vegetable broth. Use vegan cheese or nutritional yeast for cheesiness.
- No leeks? Use one small onion and call it a day. Onions do 90 percent of the job anyway.
- Cheese swap? Try Gruyere or gouda for a nuttier, smoother finish. I love cheddar but IMO different cheeses play nice.
- Want thinner soup? Add more broth and skip some cream. You control the soup mood.
FAQ (Frequently Asked Questions)
Q Why did my soup curdle when I added the cream?
A Did you add cream to a rolling boil? Turn down the heat. Add cream slowly and stir to avoid shock. Also add cheese off heat for best smoothness.
Q Can I make this ahead and reheat?
A Totally. This soup improves after a day in the fridge. Reheat gently on low heat and add a splash of broth if it thickens too much.
Q Can I freeze it?
A You can, but the texture may change because of the cream. Freeze without the cream and add fresh cream when reheating for best results.
Q Can I skip the bacon entirely?
A Sure, you will miss the crunchy salty bits but the soup still rocks. Try crispy smoked tofu or roasted mushrooms for fun swaps.
Q How do I make it chunkier or smoother?
A Want chunks? Mash slightly with a potato masher. Want silky smooth? Use an immersion blender or transfer in batches to a blender.
Q Is this suitable for picky eaters?
A Yep. Keep it simple with potatoes, cream, salt and cheese, and hide the veggies until they get comfortable. Kids, husbands, roommates, they will all come around.
Q Can I use milk instead of heavy cream?
A You can, but the soup will lack that luxurious mouthfeel. If you must, use whole milk and add a small pat of butter for richness.
Final Thoughts
You made it this far, so you probably deserve a bowl. This soup tastes like effort but does not require it. It looks like a restaurant dish but acts like cozy home cooking. Keep the heat gentle when adding cheese and use the bacon drippings for instant depth.
Go ahead and experiment a little. Swap cheeses. Add corn or ham. Top with hot sauce if you like drama. Cooking is permission to play, not a strict test you might fail. Now go impress someone or yourself with your new culinary skills. You earned it.
Conclusion
If you want another take on classic creamy potato soup or a slightly different technique, check out this helpful guide from The Ultimate Creamy Potato Soup – Sugar Spun Run. It gives extra tips and variations that pair nicely with what you just made.
Print
Creamy Potato Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Description
A cozy and creamy potato soup loaded with crispy bacon and melty cheese, perfect for comforting meals.
Ingredients
- 4 large potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 6 slices of bacon, chopped
- 1 cup leeks, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 cups shredded cheese, cheddar or your choice
- Salt and pepper to taste
- Chives or green onions for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.
- Add the leeks and garlic to the pot, sauté until translucent.
- Add the diced potatoes and broth, bringing to a boil.
- Reduce heat and let simmer until potatoes are tender, about 15-20 minutes.
- Use a potato masher or immersion blender to puree the soup to desired consistency.
- Stir in the heavy cream and cheese until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with crispy bacon and chives or green onions.
Notes
This soup reheats beautifully and can be made vegan by swapping heavy cream for coconut cream and using vegetable broth.