Potato soup is one of my husband's all-time favorites, so it makes a regular appearance at our table. It helps that we always seem to have a bag of potatoes in the pantry, making it one of those reliable meals I can throw together without much planning. It's rich and creamy, and it doesn't take long for it to come together on the stove. In other words, it's the perfect recipe busy families need on a weeknight.
Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.
I learned the foundations at culinary school, but over the years it's become a staple that works in my real family kitchen. Even my picky son happily eats a bowl without any persuasion (a celebratory moment every parent with a picky eater in the house can relate to!).
Dinner is handled every Sunday
Get 5 easy family dinners, printable recipe cards, and one grocery list. Simple meals, normal ingredients, no more starting from zero at 5pm.
1) Creamy Stovetop Potato Soup with Bacon and Cheddar
Ingredients
Method
- Cook bacon in a large Dutch oven over medium heat until crisp. Transfer bacon to a paper towel-lined plate, reserve 1 tbsp drippings.
- Add butter to drippings, sauté onion until soft (5–7 minutes), then add garlic and cook 30 seconds.
- Add diced potatoes and broth, bring to a simmer, cover, and cook until potatoes are tender (15–18 minutes).
- Use a potato masher to mash some potatoes in the pot for a chunky-thick texture, or blend 1–2 cups for creamier soup.
- Stir in milk, cheddar, salt, and pepper over low heat until cheese melts. Reheat gently; do not boil.
- Fold in most of the bacon, save a little for topping, and garnish with chives.
This creamy potato soup with bacon and cheddar comes together really fast without losing any of the comforts. I start off by rendering the bacon fat first before anything goes in the pot. Then build the base of the whole soup, the onion and the garlic, in that bacon fat. It carries through every spoonful.
Choosing the right potatoes is more important than you might think. Starchy potatoes break down and thicken the soup on their own. Waxy potatoes keep their shape and won’t make the soup creamy unless you blend them.
Cooking on the stovetop gives you control over the heat throughout, and the whole thing is done from start to finish in one pot. Only add the cheese when the heat is off or when it's very low, so it melts in gradually. Too much heat and it splits and turns greasy.
I hold back the bacon and add it on top. Crispy bacon on top gives it some texture. I like to use heavy cream, added only at the end.
I like my potato soup chunky, but my husband and father don't. So I usually blend half the soup and mix it back in, which makes it both chunky and creamy. Be careful with the salt, since the bacon is already very salty. Taste as you go.
, Sara
Variations & Swaps
You don’t have to settle for basic potato soup. There are plenty of ways to change it up.
Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.
Sometimes, if I have pancetta in the fridge, I will swap it in for the bacon, as it gives a slightly refined taste. You could skip the bacon entirely for a vegetarian version as long as you use a very good vegetable stock.
We don't always have the correct potato on hand, but russet or Yukon Gold would be best for that natural creaminess. You can also blend a portion of the soup to compensate if you don't have a waxy potato.
For cheese, you can use gruyère (sharp Parmesan) or even add blue cheese. Stir the cheese in at the end for more flavor. I sometimes add a splash of white wine when cooking the onions, before adding the stock, to bring some acidity and balance the richness.
You can swap regular milk for buttermilk for a slightly tangy note, or use cream for something even richer. I often just use what I have (usually sour cream).
I think chives or spring onion on top of a potato soup just brings the whole dish together. There's something about a chive on a potato soup. My mom likes to add a spoonful of whole-grain mustard, stirred in at the end. She thinks it adds a shopping-bag age to it, and it actually works particularly well with the pancetta.
You could also reduce the stock slightly and mash more of the potato into the base. Smoked paprika does real work in the dairy for you. And if you want to try a completely different flavor profile, add coconut milk.
FAQ
How long do leftovers keep, and what’s the best way to reheat?
Leftovers will keep in the fridge for up to four days if you store them in an airtight container. To reheat, warm them slowly on the stove over low heat and stir often. If the soup has thickened, add a little broth or milk.
Can I freeze this soup?
Yes, you can freeze this soup, but dairy-based soups can get a bit grainy after freezing. If you plan to freeze some, leave out the milk and cheese until you reheat it, then add them fresh. Freeze the soup in single servings for easy lunches. It will keep well in the freezer for up to two months.
Can I make this ahead of time?
Yes, you can make it ahead, and it often tastes even better the next day after the flavors have blended. Cook the whole pot, let it cool, and refrigerate overnight. When you’re ready to eat, reheat it slowly on the stove and check if it needs more salt. I do this almost every time I know Thursday will be hectic.
Do I need a Dutch oven, or can I use a regular pot?
You can use any heavy-bottomed pot that holds at least five quarts. A Dutch oven is great because it heats evenly and prevents burning, but a large stainless steel pot works too. If you plan to double the recipe, check that your pot is big enough; the soup grows more than you might think once you add the broth.