1. Cook the bacon
Place the chopped bacon in a large pot over medium heat. Cook until crisp, about 6–8 minutes.
Transfer the bacon to a paper towel-lined plate, leaving about 1–2 tablespoons of the bacon fat in the pot.
2. Sauté the onion
Add the diced onion to the pot and cook for 4–5 minutes, until softened.
Add the garlic and cook for another 30 seconds.
3. Make the creamy base
Add the butter and allow it to melt. Sprinkle in the flour and whisk continuously for about 1 minute.
Slowly pour in the chicken broth while whisking to prevent lumps.
4. Add milk and potatoes
Stir in the milk, heavy cream, diced potatoes, salt, pepper, smoked paprika, and parsley.
Bring the soup to a gentle simmer.
5. Cook the potatoes
Cover partially and simmer for approximately 20–25 minutes, stirring occasionally, until the potatoes are fork-tender.
6. Make it creamy
For a chunky soup, leave some potato pieces whole. For a smoother texture, mash some of the potatoes directly in the pot with a potato masher.
You can also blend a portion of the soup and return it to the pot.
7. Add the cheese
Reduce the heat to low and gradually stir in the shredded cheddar until completely melted and smooth.
Add most of the cooked bacon, reserving some for garnish.
8. Taste and adjust
Taste the soup and add additional salt or pepper if needed.
If the soup becomes too thick, add a little extra broth or milk until you reach your preferred consistency.
9. Serve
Ladle the hot soup into bowls and top with:
- Extra shredded cheddar
- Crispy bacon
- Sliced green onions
- A little black pepper
Serve immediately with crusty bread or crackers.
❄️ Freezing Tip
If you plan to freeze some, allow the soup to cool completely before transferring it to airtight freezer-safe containers. Creamy soups can change texture slightly after freezing, so reheat gently over low heat and stir well. Add a splash of milk or broth if needed.
If this creamy potato soup looks delicious, say “YUM”! 🥔🧀🥓
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