Ingredients
Six medium russet potatoes (about two pounds), peeled and cut into half-inch cubes, one medium onion finely chopped, three cloves garlic minced, four cups chicken broth or vegetable broth, one cup heavy cream or whole milk, one cup shredded sharp cheddar cheese, four slices bacon cooked and crumbled (reserve the drippings), two tablespoons unsalted butter, one teaspoon salt, half teaspoon black pepper, half teaspoon smoked paprika (optional), and chopped fresh chives or green onions for garnish.
Equipment Needed
A large Dutch oven or heavy-bottomed pot (at least five quarts), a potato masher or wooden spoon, a ladle, a cutting board and knife, and a measuring cup.
Method
Cook the bacon in the Dutch oven over medium heat until crispy, about five to seven minutes. Transfer the bacon to a paper towel lined plate and crumble it when cool. Reserve about one tablespoon of bacon drippings in the pot.
Add the butter to the pot with the bacon drippings. Once melted, add the chopped onion. Cook for three to four minutes until softened and translucent. Add the minced garlic and cook for one more minute until fragrant.
Add the diced potatoes, chicken broth, salt, pepper, and smoked paprika if using. Stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for fifteen to twenty minutes, until the potatoes are very tender and easily pierced with a fork.
Remove the pot from the heat. Using a potato masher, mash about half of the potatoes right in the pot. This creates a creamy base while leaving plenty of tender potato chunks. For an even creamier soup, use an immersion blender to puree a portion of the soup.
Return the pot to low heat. Stir in the heavy cream and shredded cheddar cheese. Stir gently until the cheese is fully melted and the soup is smooth. Do not let the soup boil after adding the cream and cheese or it may separate.
Taste and adjust salt and pepper as needed. Stir in most of the crumbled bacon, reserving a little for garnish.
Ladle the soup into bowls. Top with the reserved bacon crumbles, shredded cheddar cheese, and a sprinkle of fresh chives or green onions.
Serve hot with crusty bread or oyster crackers.
Storage
Refrigerate in an airtight container for up to five days. Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of broth or milk if the soup has thickened too much. Freezing is not recommended because the cream and cheese can separate upon thawing. If you must freeze, leave out the cream and cheese, then stir them in after thawing and reheating.
Variations
For a loaded baked potato soup, add half a cup of sour cream along with the heavy cream. Top with extra bacon, cheddar, chives, and a dollop of sour cream. For a vegetarian version, use vegetable broth and omit the bacon. Add one tablespoon of smoked paprika to replicate the smoky flavor. For a slow cooker version, sauté the onions and garlic on the stovetop, then transfer to the slow cooker with the potatoes, broth, and seasonings. Cook on LOW for six to eight hours or on HIGH for three to four hours. Mash the potatoes, then stir in the cream and cheese. For a lighter version, use whole milk instead of heavy cream and reduce the cheese to half a cup. Use turkey bacon or omit the bacon entirely. For a spicy version, add half a teaspoon of cayenne pepper or a diced jalapeño along with the onions. For a roasted garlic version, add eight to ten cloves of roasted garlic (mashed into a paste) along with the broth. For a celery version, add two chopped celery stalks along with the onion. For a carrot version, add two peeled and diced carrots along with the potatoes.
Serving Suggestions
Serve with crusty bread, dinner rolls, or buttermilk biscuits. Pair with a simple green salad dressed in vinaigrette. Serve alongside a grilled cheese sandwich for the ultimate comfort meal. Garnish with extra shredded cheese, crumbled bacon, fresh chives, or a drizzle of hot sauce. Top with sour cream or plain Greek yogurt.
Tips for Best Results
Use russet potatoes. Russets are starchy and break down beautifully, creating a naturally creamy base. Waxy potatoes like red or Yukon Gold hold their shape too well and will not give you that velvety texture.
Cut the potatoes into uniform half-inch cubes. Evenly sized pieces cook at the same rate. Very small pieces may disintegrate completely; very large pieces will stay hard while the smaller ones turn to mush.
Do not skip mashing half the potatoes. This step creates the creamy, thick texture that defines great potato soup. Mashing right in the pot is quick and eliminates the need for blending or dirtying extra dishes.
Use reserved bacon drippings. Cooking the onions and garlic in bacon drippings instead of only butter adds a deep, savory foundation that makes the soup taste like it simmered all day.
Do not let the soup boil after adding cream and cheese. High heat can cause the dairy to separate into a grainy, curdled mess. Keep the heat on low and stir gently until everything is smooth.
Add the cheese gradually. Dumping all the cheese in at once can cause it to clump. Sprinkle it in handfuls, stirring between each addition, for a silky, lump-free result.
Shred your own cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly shredded cheddar melts into the soup without leaving a grainy texture.
Taste before adding extra salt. Bacon drippings and broth vary in saltiness. Add salt gradually at the end so you do not oversalt.
Let the soup rest for five minutes off the heat before serving. It will thicken slightly and the flavors will meld. Serving immediately is fine, but a short rest makes it even better.
Make it a meal. Add cooked diced ham, shredded rotisserie chicken, or cooked Italian sausage along with the cream for a heartier, protein-packed version.