Old-Fashioned Potato Soup Recipe

Introduction

This rich and creamy old-fashioned potato soup is the ultimate comfort food. With crispy bacon, tender potatoes, and sharp cheddar cheese, it’s a hearty dish perfect for chilly days or anytime you crave something warm and satisfying.

Ingredients

• 12 ounces sliced bacon
• 3-4 large russet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon unsalted butter
• 2 cups vegetable broth
• 2 cups milk
• 3 cups shredded sharp cheddar cheese
• 1 tablespoon sugar
• ½ teaspoon nutmeg

Instructions

1. Step 1: Use a soup pot or Dutch oven to fry the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
2. Step 2: Add the butter to the bacon drippings and melt it. Then add the diced potatoes, chopped onion, minced garlic, sugar, and nutmeg. Sauté over medium heat for about 5 minutes, stirring frequently.
3. Step 3: Pour in the vegetable broth and milk. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20 minutes or until the potatoes are very soft.
4. Step 4: Stir in two-thirds of the shredded cheddar cheese. Use an immersion blender to blend the soup until smooth and creamy. Season with salt and pepper to taste if desired.
5. Step 5: Serve the soup immediately, garnished with the remaining cheddar cheese and crispy bacon bits on top.

Tips & Variations

• Grate your own cheddar cheese from a block instead of using pre-shredded for a creamier texture and better flavor.
• Add thinly sliced scallions as a fresh, crunchy garnish to enhance the soup.
• For extra richness, substitute some or all of the milk with heavy cream.
• Russet potatoes work best for this soup due to their starchy texture, but Yukon Gold can also be used as an alternative.
• If you prefer, leave the potato skins on for extra flavor and nutrients — just be sure to scrub them well.

Storage

Store leftover potato soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally. This soup does not freeze well, so fresh is best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without bacon?

Yes, you can skip the bacon if you want a vegetarian version. Use a bit of olive oil or butter to sauté the vegetables instead to add flavor.

Can I use other types of potatoes?

Russet potatoes are ideal because they break down nicely and create a creamy texture. Yukon Golds are a good substitute, but avoid waxy potatoes like fingerlings or new potatoes as they won’t soften sufficiently.

Old-Fashioned Potato Soup Recipe

Print Recipe

★★★★★

4.5 from 80 reviews

This rich and creamy old-fashioned potato soup brings classic comfort food to your table. With crispy bacon, tender russet potatoes, savory onions, and a touch of nutmeg, it’s blended to smooth perfection and finished with sharp cheddar cheese for a delightful, hearty meal.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meats

• 12 ounces sliced bacon

Vegetables

• 3–4 large peeled and diced russet potatoes
• 1 medium chopped yellow onion
• 3 cloves minced garlic

Dairy & Fats

• 1 tablespoon unsalted butter
• 2 cups milk
• 3 cups shredded sharp cheddar cheese (preferably freshly grated from an 8-ounce block)

Liquids & Broth

• 2 cups vegetable broth

Seasonings

• 1 tablespoon sugar
• ½ teaspoon freshly grated nutmeg
• Salt and pepper, to taste

Instructions

1. Fry bacon: In a soup pot or Dutch oven, fry the sliced bacon over medium heat until crispy. Remove the bacon from the pot and set aside on paper towels to drain.
2. Melt butter and sauté aromatics: Add one tablespoon of unsalted butter to the bacon drippings in the pot. Once melted, add the diced potatoes, chopped onion, minced garlic, sugar, and nutmeg. Sauté over medium heat for about 5 minutes, stirring frequently to soften the vegetables and release their flavors.
3. Deglaze and simmer: Pour in the vegetable broth and milk to deglaze the pot, scraping up any browned bits from the bottom. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer gently for 20 minutes or until the potatoes are very tender.
4. Add cheese and blend: Stir in two-thirds of the shredded cheddar cheese. Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. Season with salt and pepper to your taste.
5. Serve with garnishes: Ladle the hot soup into bowls, topping each with the remaining cheddar cheese and crispy bacon bits. Optionally, garnish with sliced scallions for added texture and flavor. Serve immediately.

Notes

• For best results, grate your own sharp cheddar cheese rather than using pre-shredded varieties to avoid fillers and ensure a creamier texture.
• Russet potatoes are ideal due to their starchy texture, but Yukon Gold potatoes can be substituted if desired. Avoid waxy potatoes like new or fingerling potatoes.
• You do not need to peel potatoes if preferred; just be sure to wash them thoroughly to keep skins clean and flavorful.
• This soup stores well refrigerated for up to 3 days but does not freeze well due to the dairy content.
• To add extra crunch and freshness, sprinkle sliced scallions on top before serving.

Keywords: potato soup, old fashioned potato soup, creamy potato soup, bacon potato soup, comfort food, autumn soup, homemade soup, cheesy potato soup