It was early morning—rain still tapping on the windows, the house half asleep, and I was up before the rest of the world. My husband had shuffled into the kitchen, wrapped in a blanket, rubbing his eyes and mumbling something about how good the house smelled. I smiled because I knew exactly what he meant: the comforting aroma of potatoes simmering in chicken broth, a hint of garlic dancing in the air, and bacon already crisping in the pan. This Potato Soup had become a quiet morning tradition for us.
Not because we planned it, but because it just fit the pace of those slower, cozier days. We’re both early risers, but he’s the kind who won’t admit he’s hungry until he’s sipping from a hot mug of coffee. And then suddenly—famished. That’s where this Potato Soup comes in. It’s hearty without being heavy, creamy but never cloying. It’s the kind of breakfast that fills your belly and makes you feel taken care of.
Making it became my way of wrapping a morning hug around him without saying a word. I’ve tried tweaks over the years—adding roasted garlic once, throwing in leftover corn another time—but it always comes back to this exact version. The texture from mashed chunks of potatoes, the richness from cream and cheese, the smoky crunch of bacon stirred in last—it’s not just food. It’s a warm table between us, even on quiet mornings when we barely speak.
Short Description
This Best Homemade Potato Soup is creamy, rich, and loaded with bacon, cheddar, and tender potatoes. Perfect for a cozy breakfast, it’s easy to make, deeply comforting, and incredibly satisfying with every spoonful.
Key Ingredients
- 6 slices of bacon, diced
- 4 large russet potatoes, peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 3 tbsp all-purpose flour
- Salt and pepper, to taste
- Optional garnishes: sliced green onions, extra shredded cheese, sour cream
Tools Needed
- Large Dutch oven or soup pot
- Slotted spoon
- Whisk
- Potato masher or spoon
- Measuring cups and spoons
- Ladle
Cooking Instructions
Step 1: Cook the Bacon
Start by placing diced bacon into a large Dutch oven over medium heat. Stir occasionally and cook until crispy and browned, about 8-10 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot for flavor.
Step 2: Sauté Onion and Garlic
Add the diced onion to the hot bacon grease. Cook for 4–5 minutes, or until soft and translucent. Stir in the minced garlic and cook for another 1–2 minutes, just until fragrant. Keep the heat at medium to avoid burning the garlic.
Step 3: Add Potatoes and Broth
Pour in the diced potatoes and add the chicken broth. Bring everything to a boil, then reduce heat to a gentle simmer. Cover the pot and let it simmer for 15–20 minutes, until the potatoes are easily pierced with a fork.
Step 4: Make the Cream Mixture
In a small bowl, whisk together the heavy cream, whole milk, and all-purpose flour until smooth. Slowly pour this into the pot, stirring constantly to prevent clumps. Simmer for 5–7 minutes, stirring occasionally, until the soup thickens.
Step 5: Mash for Texture
Use a potato masher (or the back of a spoon) to mash some of the potatoes directly in the pot. This step creates a thick, creamy base while leaving some chunks for a rustic texture.
Step 6: Add Cheese and Seasoning
Stir in the shredded cheddar cheese until it melts completely into the soup. Taste and season with salt and pepper as needed.
Step 7: Serve with Toppings
Ladle the hot soup into bowls. Top with the reserved crispy bacon, green onions, extra cheese, or a spoonful of sour cream if desired.
Why You’ll Love This Recipe
– Cozy, rich, and creamy with real ingredients
– Makes a satisfying and filling breakfast
– Simple steps with everyday pantry staples
– Customizable toppings for every taste
– Naturally gluten-free with easy substitutions
– Kid- and husband-approved
– Great for meal prep
– Feels indulgent but is made with whole foods
Mistakes to Avoid & Solutions
Mistake 1: Burning the garlic
Solution: Add garlic only after the onions are softened, and stir constantly—1–2 minutes is plenty.
Mistake 2: Soup too thin or watery
Solution: Make sure to whisk the flour thoroughly into the cream mixture before adding it. Let the soup simmer to activate the thickening.
Mistake 3: Underseasoning
Solution: Taste after adding the cheese—some cheddar is salty enough on its own, but you might still need a pinch of salt and pepper.
Mistake 4: Overcooking the potatoes
Solution: Keep your simmer gentle and check doneness after 15 minutes. Overcooked potatoes turn grainy.
Mistake 5: Greasy soup
Solution: Only leave about 2 tablespoons of bacon grease; drain the rest to balance richness and avoid oiliness.
Serving and Pairing Suggestions
– Serve it hot, garnished with bacon, green onions, and sour cream.
– Pair it with buttered toast, garlic bread, or fresh fruit for breakfast.
– For brunch gatherings, serve buffet-style with a toppings bar.
– Great alongside a light green salad or scrambled eggs.
– Works beautifully in mugs for casual mornings or plated for special brunches.
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Soup can be frozen for up to 2 months—just cool it completely first.
Reheating on Stove: Reheat gently over low heat, adding a splash of milk or broth to loosen.
Microwave: Heat in 1-minute intervals, stirring in between, until hot.
FAQs
1. Can I use a different type of potato?
Yes, Yukon Golds or red potatoes work well but give a slightly creamier texture. Russets break down more for a thicker soup.
2. Can I make this soup vegetarian?
Absolutely—just omit the bacon and use vegetable broth instead of chicken broth. You can sauté the onion in olive oil or butter.
3. Can I make it in a slow cooker?
Yes! Sauté the onion, garlic, and bacon separately. Add all ingredients (except cheese and garnishes) to the slow cooker. Cook on low for 6–8 hours, then stir in cheese at the end.
4. How do I make it gluten-free?
Swap the all-purpose flour with cornstarch or a gluten-free flour blend. Mix with cold milk before adding to prevent lumps.
5. Can I add extra vegetables?
Of course—try stirring in spinach, corn, or peas at the end. Just be mindful of cook times for each addition.
Tips & Tricks
– For deeper flavor, roast the garlic before adding.
– Use freshly shredded cheese—it melts better than pre-shredded.
– Stir often after adding cream to prevent sticking.
– Add a pinch of smoked paprika for a subtle kick.
– A splash of hot sauce adds a fun twist without overwhelming the flavor.
Recipe Variations
1. Loaded Broccoli Cheddar Potato Soup
Swap 1 cup of diced potatoes for chopped broccoli florets.
Stir in with the potatoes and cook until tender.
Use sharp white cheddar for a flavor twist.
2. Spicy Southwestern Potato Soup
Add 1 tsp cumin and ½ tsp chili powder with the garlic.
Stir in one small can of diced green chiles with the broth.
Top with crushed tortilla chips and avocado.
3. Creamy Leek & Potato Soup
Replace onion with 1 large leek (white part only), sliced and rinsed.
Sauté as you would the onion, and proceed as normal.
Garnish with chives and cracked black pepper.
Final Thoughts
Potato Soup doesn’t beg for attention with flashy flavors or complicated techniques—it’s quiet, steady, dependable.
It’s about more than potatoes or cream or cheddar. It’s about starting the day with something that feeds the soul, not just the stomach. When the weather’s gray or the mood’s slow, this soup is a soft landing. And even when everything else is chaotic, breakfast can still be a peaceful, delicious moment. Give it a try—early morning or not—and let it bring a little calm to your kitchen, too.
Best Homemade Potato Soup
Print ThisIngredients
- 6 slices of bacon, diced
- 4 large russet potatoes, peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 3 tbsp all-purpose flour
- Salt and pepper, to taste
- Optional garnishes: sliced green onions, extra shredded cheese, sour cream
Instructions
Step 1: Cook the Bacon
Cook diced bacon in a Dutch oven until crispy, then set aside. Leave some bacon grease in the pot.
Step 2: Sauté Onion and Garlic
Sauté diced onion in the bacon grease until soft, then add garlic and cook until fragrant.
Step 3: Add Potatoes and Broth
Add diced potatoes and chicken broth. Bring to a boil, then simmer until the potatoes are tender.
Step 4: Make the Cream Mixture
Whisk together heavy cream, milk, and flour, then stir into the soup. Simmer until thickened.
Step 5: Mash for Texture
Mash some of the potatoes in the pot to create a creamy base while keeping some chunks.
Step 6: Add Cheese and Seasoning
Stir in shredded cheddar until melted. Season with salt and pepper to taste.
Step 7: Serve with Toppings
Serve hot, topped with crispy bacon, green onions, extra cheese, or sour cream if desired.
