Cheesy, Creamy Potato Soup

This creamy, cheesy, classic comfort food is just what you need for the weekend ahead. It's love in a bowl! 🥣💛

Shout out to our teammate, Kate, for the delicious idea (and photo!).

Here’s a creamy potato soup that’s rich, cozy, and made for Penny Panko on top! 

Creamy Potato Soup with Bacon & Chives

Ingredients

Soup

• 4 slices thick-cut bacon, chopped
• 1 tbsp butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 lbs Yukon Gold or russet potatoes, peeled & diced
• 3 cups chicken broth (or veggie broth)
• 1 cup heavy cream (or half-and-half), 1 cup shredded cheddar cheese
• 1 tsp salt (adjust to taste)
• Optional: ½ tsp black pepper, ½ tsp smoked paprika (optional but🔥)

Toppings

• Crispy bacon bits
• Fresh green onions, finely sliced
• Cheesy Penny Panko
  

Instructions

Cook the bacon
In a large pot or Dutch oven, cook bacon over medium heat until crispy.
Remove with a slotted spoon and set aside. Leave about 2 tbsp bacon fat in the pot.

Build the base
Add onion to the pot and sauté 4–5 minutes until soft.
Stir in garlic and cook 30 seconds until fragrant.

Add potatoes & broth
Add diced potatoes, broth, salt, pepper, and smoked paprika.
Bring to a boil, then reduce to a simmer. Cover and cook 15–20 minutes, until potatoes are very tender.

Blend: For smooth soup: blend everything with an immersion blender. For chunky-creamy: blend about half, leaving some potato pieces. 

Finish with cream and cheese: Stir in heavy cream and shredded cheese and warm gently (don’t boil). Taste and adjust seasoning.

Serve: Ladle into bowls and top with bacon, green onions, Penny Panko, and fresh cracked pepper

Let us know what you think in the comments below!

Stay Cheesin!