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Nothing warms you up quite like a big bowl of this potato goodness, straight from your own stove. It's silky and packed with tender chunks, all swimming in a cheesy, dreamy base. Throw in crispy bacon, a pile of cheddar, and a sprinkle of green onion—each bite just gets better and better.
I made this last winter for family, and my brother-in-law (who avoids the kitchen) actually wanted to know how I did it. The trick was going slow with the roux and giving the flavors plenty of time to come together.
Top Ingredient Picks
- Butter: Use unsalted so you can manage the saltiness later on
- Heavy cream: Go for the full-fat stuff—half-and-half just doesn't cut it
- Cheese: Use sharp cheddar for bolder flavor, and always grate it yourself so it melts nice and smooth
- Bacon: Thick slices make for crispier, more delicious bits; skip anything sweet or maple
- Potatoes: Stick with russets for creaminess, and make sure they're firm and spotless
Step-by-Step How-To
- Bringing it all together
- Let soup sit for 5 minutes before digging in
- Add cheese slowly, letting each batch fully melt
- Add final salt and pepper right at the end
- Drop the potatoes in gently so they stay whole
- Kickstart your base
- Keep things at a mellow heat so the cream doesn't split
- Pour in the broth a bit at a time, stirring as you go
- Let the pot gently bubble so flavors really come forward
- Start with onions in the pan first—they should look clear before adding any liquid
- Making that roux just right
- Whisk the whole time to keep lumps out
- Add your flour bit by bit so things stay smooth
- Keep the butter at low heat so it doesn't turn brown
- Cook the mix until it just smells toasty but hasn't changed color
- Getting the potatoes prepped
- Cubing potatoes to about an inch means they'll all cook the same
- Put your cut potatoes into cold water to stop them getting weird and sticky
- Throw a little salt into the water for flavor
- Poke them with a fork—they should be soft but not falling apart
My grandma used to remind me to take my time with creamy soups. She wasn't wrong—if you rush, you end up with weird texture or the milk splitting.
After loads of trial runs with this soup, I've realized it's more about getting a feel for how each thing works together than just reading directions. Watching the cheese melt in just right is pretty dang satisfying, no matter how many times you make it.
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Winning Sides and Serving Fun
After plenty of dinner get-togethers, these combos are always a hit:
- Load up some roasted garlic cloves as a topper
- Sourdough with a crunchy crust—it soaks up the soup perfectly
- A fresh green salad with a tangy dressing to balance the richness
We love serving it right inside hollowed bread rounds. Even a weeknight feels a little fancy.
Storage Secrets
Here's what years have taught me about keeping leftovers tasty:
- Let it cool off all the way before popping it in the fridge
- Keep soup in a sealed container for up to 3 days
- Bring it back to life on the stovetop, and give it a stir now and then
- Toss in a bit of warm cream when reheating to bring back the creamy feel
Twist It Your Way
After eating this countless times, here are the coolest upgrades I've thrown in:
- Try smoked gouda one day for a bold twist
- Top with crispy shallots for a crunchy surprise
- Go wild and toss in some sautéed mushrooms
- Mix in some roasted garlic for deeper flavor
Get Ahead and Relax
If you want things easy when guests arrive:
- Cut your potatoes early and leave them in cold water till you need them
- Chop and cook the bacon whenever, but keep the bits separate till serving
- Measure out everything so you don't have to scramble mid-cook
- Grate your cheese while the spuds simmer
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Fix-It Solutions
Everyday soup problems and what I've done:
- Blend in a bit of warm cream if things look grainy
- If your soup's gluey and thick, warm broth thins it out
- Overcooked spuds? Mash some—it's a great way to thicken fast
This one's become my kitchen's hug in a bowl. It's ideal for chilly nights or just when you want something nourishing. Mixing creamy potatoes, sharp cheese, and bacon makes magic from simple stuff. Give it your attention and patience—it always pays off. You'll figure out your own favorite tweaks as you go, and that's half the fun in the kitchen if you ask me.
Frequently Asked Questions
- → Can I make this soup ahead of time?
- Totally! Cook it up to three days early, stash it in your fridge, then reheat slowly on the stove. Splash in some cream if it looks too thick.
- → Can I freeze this potato soup?
- Freezing creamy soups is tricky. Leave out the cream before freezing, then stir it in after reheating so it stays smooth.
- → What potatoes work best in this soup?
- Golden potatoes keep their shape, but Russets break down and make everything extra thick. Either kind is perfect.
- → How can I make the soup thicker?
- Just let it bubble a little longer or smash some potatoes right against the pot. They’ll thicken things up fast.
- → What can I serve with this soup?
- Grab a chunk of crusty bread, a fresh salad, or maybe add a sandwich. This is great for lunch or dinner.