If you are craving something that feels like a warm, cozy hug in a bowl, then this Creamy Potato Soup with Cheddar, Bacon, and Green Onions Recipe is going to be your new best friend. Imagine tender russet potatoes blended into a luscious, silky base, highlighted by the sharp tang of cheddar cheese, the smoky crunch of bacon, and the fresh zing of green onions. Each spoonful is a perfect symphony of flavors and textures that invites you to linger just a little longer at the table. This soup is simple to make but delivers that comforting, homemade goodness that’s perfect any day of the year.
Ingredients You’ll Need
To make this delicately balanced yet indulgently rich soup, you only need a handful of kitchen staples. Each ingredient plays a crucial role, from building flavor layers to perfecting that irresistible creamy texture and vibrant appearance.
- 4 large russet potatoes: These give the soup its hearty body and creamy texture when blended smooth.
- 1 medium onion: Adds sweetness and depth once softened and sautéed.
- 3 cloves garlic: Provides a subtle aromatic punch that enhances overall complexity.
- 4 cups chicken or vegetable broth: Creates the flavorful liquid base supporting all the ingredients.
- 1 cup heavy cream: Brings luxurious creaminess and richness to the soup.
- 1 cup milk: Lightens the cream just enough for balanced smoothness.
- 1 tablespoon butter: Adds a velvety, buttery finish and helps sauté the aromatics.
- 1 tablespoon olive oil: Provides a gentle, healthy fat for cooking onions and garlic.
- Salt and pepper: Crucial for seasoning and enhancing all other flavors.
- 1 teaspoon dried thyme: Offers a subtle herbal note that pairs beautifully with potatoes.
- 1 cup shredded cheddar cheese: Melts into the soup to add tangy, savory depth.
- 1/2 cup sour cream: Serves as a cool, creamy garnish with a touch of tang.
- 4 strips bacon, cooked and crumbled (optional): Introduce crispy, smoky bites that add exciting contrast.
- 2 green onions, sliced: Finish the soup with fresh color and sharp, oniony brightness.
How to Make Creamy Potato Soup with Cheddar, Bacon, and Green Onions Recipe
Step 1: Sauté the Aromatics
Start by warming the olive oil and butter in a large pot over medium heat. Toss in the finely chopped onion and minced garlic, stirring until the onion becomes soft and translucent. This simple step forms the savory backbone of your soup, awakening flavors that blend beautifully with the potatoes.
Step 2: Add and Season the Potatoes
Next, stir in the diced russet potatoes so their surface gets gently coated with those aromatic oils. Sprinkle in salt, pepper, and dried thyme to start seasoning early, allowing the herbs and spices to seep into every bite as the soup cooks.
Step 3: Pour in the Broth and Boil
Pour the chicken or vegetable broth over the potatoes, bringing everything together in one pot. Crank up the heat to high and bring the mixture to a lively boil that promises tender potatoes and melded flavors.
Step 4: Simmer Until Tender
Once boiling, reduce the heat to low and cover your pot. Let it simmer gently for around 20 to 25 minutes, or until the potatoes are soft enough to effortlessly pierce with a fork. This is the moment your soup starts to turn into something truly special.
Step 5: Blend to Creamy Perfection
Remove the pot from heat and use an immersion blender to purée the soup until it is smooth and velvety. If you don’t have an immersion blender, carefully transfer the soup in batches to a traditional blender, then return it to the pot. This process is the secret to achieving that beautifully creamy texture without heaviness.
Step 6: Stir in Dairy
Return the pot to low heat. Add the heavy cream and milk, stirring gently while warming everything through. This step gives the soup its rich, luscious consistency and makes it utterly irresistible.
Step 7: Melt in the Cheddar Cheese
Time to bring in the star of the show—cheddar cheese! Add the shredded cheese a handful at a time, stirring continuously until fully melted into the soup. The cheddar infuses every spoonful with savory tang and that classic cheesy comfort.
Step 8: Adjust Seasoning
Give your soup a final taste and sprinkle in more salt and pepper if needed. This simple tasting moment lets you personalize the flavors exactly how you like them.
Step 9: Serve with Tasty Toppings
Serve your creamy bowl hot, topped with dollops of sour cream, crumbled bacon, and freshly sliced green onions that provide both crunch and a burst of flavor. These garnishes turn your soup into a feast for the senses.
How to Serve Creamy Potato Soup with Cheddar, Bacon, and Green Onions Recipe
Garnishes
Adding a swirl of sour cream, crispy bacon crumbles, and vibrant green onions to your soup elevates it from delicious to show-stopping. Each garnish adds a new element of richness, texture, and freshness that makes every bite exciting and flavorful.
Side Dishes
This soup pairs wonderfully with crusty bread or a simple green salad to balance the creaminess. Garlic bread, a warm baguette, or even a side of roasted vegetables complement the soup without stealing the spotlight, making your meal balanced and satisfying.
Creative Ways to Present
For an extra touch of elegance, serve the soup in individual bread bowls or rustic ceramic mugs. You could also sprinkle a pinch of smoked paprika or chopped fresh herbs like parsley on top for a pop of color and an inviting aroma that will impress friends and family alike.
Make Ahead and Storage
Storing Leftovers
Leftovers can be transferred into an airtight container and refrigerated for up to 3 days. The flavors actually deepen overnight, making the next day’s meal even tastier. Just give it a good stir before reheating to reincorporate any settled ingredients.
Freezing
This soup freezes exceptionally well, which means you can enjoy your favorite creamy comfort anytime. Freeze in individual portions or a large container for up to 3 months. Just be sure to cool it completely before freezing to maintain the best texture and flavor.
Reheating
When it’s time to enjoy again, thaw the soup overnight in the fridge or gently warm it on the stovetop over low heat. Stir frequently to prevent scorching and feel free to add a splash of milk or broth if it has thickened too much during storage.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth and skip the bacon garnish. The cheddar and sour cream still provide plenty of flavor and richness to keep the soup satisfying.
What can I substitute for heavy cream?
If you want a lighter version, you can swap heavy cream with whole milk or half-and-half, though the soup will be slightly less rich. For a dairy-free option, coconut milk works well to maintain creaminess while adding a subtle sweetness.
How do I get the soup extra smooth?
Using an immersion blender works best for smoothness, but you can blend in batches in a countertop blender too. For an ultra-silky texture, strain the blended soup through a fine mesh sieve before returning it to the pot.
Can I prepare this soup in advance?
Yes, the soup can be fully prepared and stored in the refrigerator for up to 2 days before serving. Just warm it gently on the stove and add your garnishes right before eating to keep everything fresh and vibrant.
Is it possible to make this soup spicy?
Definitely! Add a pinch of cayenne pepper, smoked paprika, or a dash of hot sauce during the seasoning step to give your soup a little kick. It pairs beautifully with the creamy and cheesy flavors without overpowering them.
Final Thoughts
This Creamy Potato Soup with Cheddar, Bacon, and Green Onions Recipe truly embodies comfort food at its finest. Its layered flavors, velvety texture, and simple ingredients make it one of those dishes that everyone should have in their recipe box. Whether you’re cooking for a chilly evening or craving a soulful bowl anytime, this soup never fails to deliver warmth, happiness, and unforgettable taste. Give it a try—the joy it brings to the table will have you coming back for seconds and sharing with loved ones alike!
Print
Creamy Potato Soup with Cheddar, Bacon, and Green Onions Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 35m
- Total Time: 0h 50m
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy potato soup is a comforting and hearty dish perfect for chilly days. Made with tender russet potatoes, sautéed onions and garlic, and enriched with heavy cream and cheddar cheese, it delivers rich flavors and a velvety texture. Garnished with crispy bacon, sour cream, and green onions, this soup is both satisfying and delicious.
Ingredients
Vegetables
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 green onions, sliced (for garnish)
Liquids & Dairy
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Fats & Oils
- 1 tablespoon butter
- 1 tablespoon olive oil
Seasonings & Others
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 4 strips bacon, cooked and crumbled (optional)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil and butter over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, enhancing the flavor base of the soup.
- Add Potatoes and Seasonings: Add the diced potatoes to the pot and stir to combine with the onion and garlic. Season with salt, pepper, and dried thyme to infuse the potatoes with aromatic spices.
- Add Broth and Boil: Pour the chicken or vegetable broth over the potatoes. Increase the heat to high and bring the mixture to a boil, ensuring the potatoes start cooking thoroughly.
- Simmer Potatoes: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the potatoes are tender and easily pierced with a fork.
- Blend Soup: Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until creamy, then return it to the pot.
- Add Cream and Milk: Place the pot back on low heat and stir in the heavy cream and milk. Warm the soup gently for about 5 minutes, ensuring it is heated through without boiling.
- Melt Cheese: Add the shredded cheddar cheese to the soup, stirring continuously until the cheese is fully melted and incorporated, creating a rich, creamy texture.
- Adjust Seasoning: Taste the soup and add more salt and pepper if needed to balance the flavors according to your preference.
- Serve and Garnish: Serve the soup hot, garnished with a dollop of sour cream, crumbled bacon if using, and sliced green onions for added flavor and texture.
Notes
- For a vegetarian version, use vegetable broth and omit the bacon garnish.
- You can substitute half-and-half for the heavy cream for a lighter soup.
- Use an immersion blender carefully to avoid splattering hot soup.
- Russet potatoes work best for a creamy texture, but Yukon Gold potatoes are also a good substitute.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
