Cheese Soup with Potatoes

Imagine the essence of a loaded baked potato transformed into the ultimate spoonful of comfort – that's exactly what this cheese soup with potatoes delivers. This isn't just another potato soup; it's a luxurious bowl that combines crispy bacon, sharp cheddar, and tender potatoes in a way that feels like a warm hug from the inside out. The genius lies in how the partially mashed potatoes create a naturally thick, hearty texture while still leaving satisfying chunks to discover in every spoonful.

This style of cheese and potato soup has deep roots in American comfort cooking, particularly in dairy-rich regions of the Midwest where sharp cheddar and fresh milk were pantry staples. What sets this version apart is the strategic use of bacon fat as a flavor foundation – those rendered drippings infuse every layer of the soup with smoky richness that you simply can't achieve with oil or butter alone. It's the kind of recipe that transforms humble ingredients into something restaurant-worthy, proving that the best comfort foods often come from the simplest combinations executed with care.

The Magic of Partial Potato Mashing

The technique of partially mashing the cooked potatoes directly in the soup pot is what elevates this recipe from ordinary to extraordinary. This method creates a dual texture that's both creamy and chunky – the mashed portions release their starch to naturally thicken the broth, while the intact pieces provide satisfying bites that make each spoonful interesting. Unlike soups thickened solely with roux or cream, this approach gives you body and substance that feels more like eating a complete meal than sipping a liquid. The key is timing: wait until the potatoes are fully tender before mashing, and only break up about half of them to maintain that perfect textural balance.

Key Ingredients & What Makes Them Special

The thick-cut bacon isn't just a garnish – it's the flavor foundation that makes this soup unforgettable. When diced and rendered slowly, thick-cut bacon releases more fat and develops deeper caramelization than thin slices, creating a richer base for building flavors. Those golden-brown drippings are liquid gold, providing the perfect medium for sautéing the onions and creating the roux.

Sharp cheddar cheese is non-negotiable for this recipe's success. The aged, tangy bite of sharp cheddar cuts through the richness of the cream and butter, preventing the soup from becoming cloying. When you use mild cheddar, you lose that essential contrast – the soup becomes one-dimensionally rich instead of complex and balanced. The full three cups might seem excessive, but this generous amount ensures every spoonful is properly cheesy without requiring you to add processed cheese or artificial thickeners.

The combination of sour cream and whole milk creates a luxurious base that's richer than milk alone but more stable than heavy cream. Sour cream adds a subtle tang that brightens the entire soup while contributing to the velvety mouthfeel that makes this dish so addictive.

Pro Tips for the Best Results

• Keep the heat low when adding cheese – high heat will cause the proteins to seize and create a grainy texture. Remove the pot from heat entirely and stir in the cheese gradually for silky smoothness.
• Cut potatoes uniformly – aim for ¾-inch cubes so they cook evenly. Uneven pieces mean some will be mushy while others remain hard.
• Don't skip the flour cooking step – whisking flour into the aromatics for two full minutes eliminates the raw flour taste and ensures your soup won't have a gritty texture.
• Temper the sour cream – whisk a few spoonfuls of hot soup into the sour cream before adding it to the pot to prevent curdling.
• Reserve some bacon for garnish – that final sprinkle of crispy bacon adds textural contrast and visual appeal that makes the soup restaurant-worthy.

Variations & Substitutions

For a lighter version, substitute half-and-half for the whole milk and use Greek yogurt in place of sour cream – you'll maintain richness while reducing calories. Turkey bacon works well for those avoiding pork, though you'll need to add a tablespoon of oil since it renders less fat. Vegetarians can skip the bacon entirely and use vegetable broth, though adding a teaspoon of smoked paprika will help replace some of that smoky depth.

Cheese variations are endless: try a combination of sharp cheddar and Gruyère for sophistication, or add cream cheese for extra richness. For those following gluten-free diets, substitute the all-purpose flour with an equal amount of rice flour or cornstarch mixed with cold broth before adding.

Serving Suggestions

This hearty soup pairs beautifully with crusty sourdough bread or warm dinner rolls for dipping. For a complete meal, serve alongside a crisp green salad dressed with vinaigrette – the acidity cuts through the richness perfectly. Consider offering additional toppings family-style: extra shredded cheese, chopped chives, crumbled bacon, or even a dollop of sour cream for those who want to customize their bowls.

Storage & Make-Ahead Tips

This soup keeps well in the refrigerator for up to four days, though it will thicken considerably as it cools. When reheating, add milk or broth gradually to restore the desired consistency. The soup can be made completely ahead through the potato-cooking stage, then finished with dairy and cheese just before serving – this prevents the cheese from breaking during storage. For freezing, omit the dairy components and freeze the potato-broth base for up to three months, then add fresh milk, sour cream, and cheese when reheating.