I slipped an easy shortcut into my Creamy Potato Soup Recipe that turns frozen hashbrowns and crisp bacon into a rich, one-pot soup with minimal fuss.

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I always end up making my version of the Ultimate Potato Soup Recipe when the week gets messy. What starts as something simple turns into this rich pot of comfort, with chunks of russet potatoes and crisp bacon stealing the show.

I love how the bacon gives sudden pops of smoke and fat, while the potatoes stays soft but not mushy. Its the little tricks I keep to myself that make it addicting, things that change a bowl from good to kind of unforgettable.

If you like bold flavors and a bowl that truly fills you up, try this.

Ingredients

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Potatoes give starchy carbs, some fiber and vitamin C, very comforting and filling.
Bacon adds smoky salty protein and fat, tasty but not a health food.
Sharp cheddar brings melty protein and calcium, adds bold salty cheese flavor.
Heavy cream makes soup silky rich, lots of saturated fat, use sparingly.
Sour cream gives tang and creaminess, a little brightens and smooths flavors.
Onion and garlic build savory depth, they sweeten when cooked and boost aroma.
Green onions and chives add fresh oniony bite, color, mild vitamins and aroma.

Ingredient Quantities

8 slices bacon, chopped

2 tablespoons unsalted butter

1 medium yellow onion, finely chopped

2 cloves garlic, minced

3 tablespoons all purpose flour

4 cups low sodium chicken broth

2 pounds russet potatoes, peeled and diced (about 4 cups)

1 cup whole milk

1 cup heavy cream

1/2 cup sour cream

2 cups sharp cheddar cheese, shredded

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

1/2 teaspoon paprika, smoked if you got it

3 green onions, thinly sliced (plus more for serving)

2 tablespoons fresh chives, chopped optional

How to Make this

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1. Cook the chopped bacon in a large heavy pot over medium heat until crispy, about 8 minutes; scoop out most of the bacon with a slotted spoon and drain on paper towels, leaving about 1 to 2 tablespoons of bacon fat in the pot and saving some bacon for garnish.

2. Add the 2 tablespoons unsalted butter to the reserved bacon fat and melt, then add the finely chopped yellow onion and sauté until soft and translucent, 5 to 7 minutes; add the minced garlic and cook 30 seconds more till fragrant.

3. Sprinkle the 3 tablespoons all purpose flour over the onions and garlic, stir constantly for 1 to 2 minutes to cook the raw flour taste and form a roux, whisk or stir well to avoid lumps.

4. Slowly whisk in the 4 cups low sodium chicken broth, scraping up any browned bits from the bottom, then add the peeled, diced russet potatoes (about 2 pounds / 4 cups); bring to a simmer and cook until potatoes are tender, about 12 to 15 minutes.

5. Partially mash some of the potatoes right in the pot with a potato masher or the back of a spoon to thicken the soup, or pulse a few times with an immersion blender if you want it extra silky but still leave some chunks for texture.

6. Reduce heat to low and stir in the 1 cup whole milk, 1 cup heavy cream, and 1/2 cup sour cream; warm gently, then add the 2 cups shredded sharp cheddar gradually, stirring until melted and smooth. Tip: warm the dairy a bit before adding and do not boil the soup or the cheese can get grainy.

7. Stir in 1 teaspoon kosher salt (or to taste), 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon paprika; add most of the thinly sliced green onions and the 2 tablespoons chopped chives if using, saving some for garnish. Taste and adjust seasoning, adding more salt or pepper as needed.

8. Simmer gently for 3 to 5 minutes to let flavors meld, stirring occasionally; if the soup is too thick loosen with extra chicken broth or a splash of milk, if too thin simmer a bit longer or mash more potatoes to thicken.

9. Serve hot topped with the reserved crispy bacon, extra shredded cheddar and the remaining green onions and chives. Leftovers keep in the fridge up to 3 days, reheat slowly over low heat with a splash of milk to loosen.

Equipment Needed

1. Large heavy pot (6 to 8 quart) for cooking bacon and simmering the soup
2. Slotted spoon to scoop out crispy bacon and drain fat
3. Wooden spoon or heatproof spatula youll use it for stirring the roux and cheese
4. Chef knife and cutting board for chopping bacon onion potatoes and herbs
5. Measuring cups and spoons for flour broth dairy and seasonings
6. Whisk to mix the roux and smooth out lumps
7. Potato masher or immersion blender to get the texture you want
8. Box grater for shredding the cheddar
9. Ladle and serving bowls for portioning and serving

FAQ

Q: Can I make this vegetarian? A: Yes. Use low sodium vegetable broth instead of chicken, skip the bacon or crisp mushrooms for chew and smokiness, and add smoked paprika or a drop of liquid smoke to bring back that savory depth.

Q: Is there a gluten free option? A: Totally. Swap the all purpose flour for a cornstarch slurry (mix 2-3 tablespoons cornstarch with cold milk) or use a 1 to 1 gluten free flour. Add the slurry near the end and simmer until it thickens.

Q: My potatoes always fall apart, how do I keep chunks? A: Don’t overcook them. Cut potatoes into even, slightly larger pieces, simmer at a gentle simmer not a rolling boil, and check for fork tender. If you want a creamier texture without losing chunks, mash a few pieces against the pot then stir.

Q: Can I make this ahead or freeze it? A: You can make ahead and store in the fridge 3 to 4 days. For freezing, leave out the cream and sour cream and add them when you reheat. Dairy can separate when frozen. Thaw overnight and reheat slowly over low heat, adding a splash of milk if it’s too thick.

Q: How do I get the cheese to melt smooth and not grainy? A: Use freshly shredded cheddar, warm the milk/cream before adding cheese, then remove from high heat and stir until melted. Don’t boil after adding cheese and add it in batches if needed. Pre-shredded cheese has anti clumping stuff that can make it weird.

Q: Want it thicker or thinner, what should I do? A: To thicken, simmer uncovered so water evaporates, mash some potatoes in the pot, or add a roux or instant mashed potato flakes. To thin, stir in more chicken broth or milk a little at a time until you like the consistency.

The Ultimate Potato Soup Recipe Substitutions and Variations

Bacon can be swapped for pancetta or smoked turkey bacon, use about the same weight and cook till crisp, if you need a vegetarian option skip it and add 1 teaspoon smoked paprika plus 8 ounces sautéed mushrooms for that smoky savory hit.
Low sodium chicken broth can be replaced with vegetable broth to keep it vegetarian, use same volume, or use beef broth for a richer deeper flavor and add a splash of soy sauce or a teaspoon of miso for extra umami.
Whole milk and heavy cream can be lightened by using half and half or by using 1 cup whole milk plus 2 tablespoons melted butter to mimic creaminess, for dairy free use full fat canned coconut milk same amount but note it will add a subtle coconut note.
Sour cream can be swapped with plain Greek yogurt one to one for tang and creaminess just stir it in off the heat so it does not split, and sharp cheddar can be replaced with Gruyere or aged white cheddar for a similar sharp melty finish.

Pro Tips

1) Crisp the bacon on a wire rack in the oven if you can, its way less splattery and you get evenly crispy bits, plus the fat is easy to spoon out later.
2) Warm the milk, cream and sour cream a little before you add the cheese, it helps the cheese melt smooth instead of getting grainy, and shred the cheddar fresh for best texture.
3) When you want it silkier, pulse the immersion blender only 2 or 3 quick times, dont overdo it unless you want baby food soup, leave some potato chunks for texture.
4) Brighten the whole pot at the end with a tiny splash of apple cider vinegar or lemon juice, it wakes up the flavors and makes it taste less flat, trust me.
5) Leftovers reheat better slowly over low heat with a splash of milk, and if you plan to freeze do it before adding the cream or sour cream, then stir them in after reheating.