Few things are more disappointing than putting time and effort into a recipe you’re excited about, only for it to fall flat. After all that chopping, stirring, and standing over a hot stove, it can feel like all that work was wasted—which is the worst feeling. Luckily, this is one recipe that won’t ever let you down!
This is our Grandma’s potato soup recipe, and wow, it’s something special. It’s rich, thick, and full of chunky potatoes with a perfectly creamy texture. Definitely not diet-friendly, but once you taste it, you won’t care one bit. The soup starts and finishes with bacon, giving every bite that smoky, savory flavor. Along with potatoes, onions, celery, and garlic forming the base, what truly takes it over the top are the additions at the end—cream cheese, sour cream, cheddar, and half-and-half—creating the ultimate comfort soup.
That’s right—Grandma didn’t stop at just one or two kinds of dairy. She used four to make this the creamiest potato soup imaginable. And she knew exactly what she was doing, because nothing we’ve tried even comes close. We can’t get enough of it!
Ingredients
- 12 slices of bacon
- 1 carton (32 oz.) low-sodium chicken broth
- 2 cups water (optional)
- 5 russet potatoes, cut into cubes
- 1 yellow onion, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons dried parsley
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1/2 block (8 oz.) cream cheese, cut into cubes
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 2 cups half-and-half
- Kosher salt and freshly ground black pepper, to taste
Preparation
In a large stockpot set over medium-high heat, cook the bacon until crisp. Transfer it to a paper towel-lined plate and set aside.
Pour off most of the bacon grease, leaving about 3 tablespoons in the pot. Add the diced potatoes and cook for about 10 minutes, then stir in the onions and celery. Sauté for another 6–8 minutes, or until the vegetables soften.
Season generously with salt, pepper, parsley, and red pepper flakes if you’re using them. Add the garlic and cook for another minute or two, just until fragrant.
Pour in the chicken broth (and the water if you prefer a thinner soup), bring everything to a boil, then lower the heat and let it simmer for about 15 minutes. Season again with salt and pepper to taste.
In a small bowl, whisk the cornstarch with 2 tablespoons of water to make a slurry, then stir it into the soup. Let it cook for 5 minutes before adding the cheddar cheese, sour cream, cream cheese, and half-and-half.
Stir until everything melts together into a smooth, creamy consistency. Cook for another 5 minutes, taste, and adjust the seasoning if needed.
Ladle the soup into bowls, top with the crumbled bacon and a little freshly ground pepper, and serve warm.