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This cheesy potato soup is rich, creamy, and loaded with comforting flavor. Made with tender potatoes, crispy bacon, and melty cheese, this cozy soup is perfect for chilly nights when you need something warm and satisfying.
For more comforting soup recipes, try my Broccoli Cheddar Soup and Crockpot Chicken Noodle Soup!
Why you’ll love this cheesy potato soup with bacon!
Warm up with a bowl of hearty, cheesy potato soup! This recipe is excellent for a filling lunch or a simple dinner. You might as well double the recipe and make an extra batch, as you’ll want to eat it every day of the week when it is chilly out.
- Rich and Creamy: Blended potatoes and melted cheese create an ultra-smooth texture.
- Loaded with Flavor: Bacon, cheddar, and parmesan make every bite irresistible.
- One-Pot Meal: Everything cooks together for easy prep and cleanup.
- Hearty and Filling: Perfect as a main dish thanks to potatoes and bacon.
- Great for Leftovers: Tastes just as good (or better!) the next day.
Not a fan of cheesy potato soup but still craving a soup soothing and warm? Try out our butternut squash soup or tomato bisque instead! You’ll also love this tomato soup with canned tomatoes.
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions
- Bacon – Adds smoky flavor and crispy texture.
- Onion – Builds a savory base.
- All-purpose flour – Helps thicken the soup.
- Chicken or vegetable stock – Adds depth of flavor.
- Yukon Gold potatoes – Naturally creamy and perfect for soups.
- Heavy cream – Creates a rich, silky texture.
- Cheddar cheese – Melts into the soup for cheesy goodness.
- Parmesan cheese – Adds depth and saltiness.
- Salt and black pepper – Enhances flavor.
- Toppings – Bacon, cheese, sour cream, and chives for serving.
Variations
- For a vegetarian version, omit the bacon, and use vegetable stock instead of chicken stock.
- Make cheesy potato beer soup by adding an 8-ounce lager and adjusting the other liquids in the recipe, such as the stock.
- Add more nutrients to the dish with veggies such as frozen corn, celery, broccoli, carrots, zucchini, or peas.
How To Make Cheesy Potato Soup
- Start the soup: Fry until crispy, then remove and reserve some grease. Cook onions in bacon fat until soft, then stir in flour. Slowly whisk in stock, then add potatoes and simmer until tender.
- Blend. Stir in the heavy cream and continue to cook. Remove the soup from the heat, and carefully transfer the soup to a blender. Or, blend the soup in the pot using an immersion blender. Blend until smooth, and return the soup to the pot.
- Add cheese: Stir in the cheddar and parmesan until melted.
- Season and serve: Add salt and pepper, then top with bacon and your favorite toppings.
Serving Suggestions
This cheesy potato soup pairs perfectly with:
- Crusty French bread
- Garlic bread
- Grilled cheese sandwiches
- Fresh salads
How To Store Leftovers
- To Store: Keep leftover cheesy potato soup in an airtight container in the fridge for up to 5–7 days.
- To Reheat: Warm on the stove or microwave, stirring occasionally.
- To Freeze: Freeze for up to 2–3 months and thaw overnight before reheating.
Frequently Asked Questions
The potatoes release starch as they cook which helps thicken the soup. Then, the flour combines with the liquid to create a sort of slurry, thickening the broth even more.
Cheddar cheese and parmesan cheese will be best to use in the cheesy potato soup. They both melt seamlessly into the soup and won’t make a rubbery texture. Plus, the flavors are strong but not super overpowering!
Yes! You can use any milk in the soup instead of the heavy cream. Without heavy cream, the soup won’t be quite as creamy, but it will still have a smooth, silky consistency. If you are looking to make the soup dairy-free, use coconut milk or almond milk instead of heavy cream.
Pre-shredded cheese or overheating can cause a grainy texture.
More Winter Soup Recipes To Try Out
Soups and Salads
Tomato Bisque Soup
Soups and Salads
Olive Garden Zuppa Toscana Soup
Soups and Salads
Homemade Chicken Noodle Soup
Soups and Salads
Pumpkin Soup
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Cheesy Potato Soup
Equipment
- Dutch oven
- blender
Ingredients
- 1/2 lb bacon diced
- 1/2 large onion diced
- 4 tbsp all-purpose flour
- 2 quarts chicken or vegetable stock
- 10-12 Yukon Gold potatoes cut into 1-inch dice
- 2 cups heavy cream
- 2 cups cheddar cheese shredded
- 1/2 cup parmesan cheese grated
- kosher salt and pepper to taste
- cheddar cheese, sour cream, bacon, and chives for serving
Instructions
- In a Dutch oven over medium heat, add the diced bacon and cook until crispy, about 6-7 minutes. Remove with a slotted spoon to a plate lined with paper towels to drain.1/2 lb bacon
- Pour off half of the bacon fat in the pan and return it to the stove. Add the onions and cook until soft, about 5 minutes. Reduce to medium-low and add the flour and stir to incorporate. Cook for 3 minutes.1/2 large onion, 4 tbsp all-purpose flour
- Slowly add the stock and whisk to combine. Bring to a boil and add the potatoes. Cook until the potatoes are soft and cooked through, about 12-15 minutes.10-12 Yukon Gold potatoes
- Add in the heavy cream and continue to cook. Remove the soup from the heat and carefully add the soup into a blender or blend the soup in the pot using a stick blender. Blend until smooth and return the soup to the pan.2 cups heavy cream
- Add the cheddar cheese and parmesan into the pot and whisk until smooth. The heat from the soup will melt the cheese and make it very creamy. Season with salt and pepper as needed.2 quarts chicken or vegetable stock, 2 cups cheddar cheese, 1/2 cup parmesan cheese, kosher salt and pepper to taste
- Serve with the reserved crispy bacon, cheese, sour cream, and chives.cheddar cheese, sour cream, bacon, and chives for serving
You are missing a step or two in your directions. I’m going to give it my best guess as to when to add these ingredients and see what we end up with. Hope it turns out delicious.
When do add cream and cheese, I’ve missed something