Cheesy, creamy, and oh-so-comforting Cheesy Potato Soup is loaded with smoky bacon, three types of potatoes, hearty veggies, and a rich cheesy cream base. It's seriously the best soup!
SAUTEVEGGIES: In a large pot over medium heat, add 1 tbsp butter. Add in bacon and cook until browned and fat is rendered. Remove bacon with slotted spoon onto paper towel lined plate. Drain all fat off except for 2 tablespoons. (Don't wipe out pot.) Add diced carrot & onion. Season (I add ½ tsp salt & ¼ tsp pepper). Sauté for 7-9 minutes until tender. Don't rush this.Add gold potatoes, sweet potatoes, garlic, and seasonings. Sauté for an additional 2 minutes.
SIMMER: Pour in 4 cups of chicken broth and increase the heat to bring it to a boil. Once boiling, reduce heat to medium and simmer, uncovered, for 15 minutes or until potatoes are fork-tender. Stir occasionally.
MILK MIXTURE: In a separate pot, melt the remaining 4 tbsp butter over medium heat. Add flour and cook for 1 minute, whisking constantly. Gradually add milk while whisking. Continue to whisk until the mixture thickens. (See Note 5)
ADD CHEESE: Reduce heat to low. Stir the milk mixture into the soup. Optional: Using a potato masher, mash down some of the potatoes, leaving some still in chunks. Turn off the heat and gradually (a handful at a time) add the grated cheese, stirring gently after each addition until melted. Taste and adjust seasonings as needed.
SERVE: Ladle soup into bowls, topping each with reserved bacon and optional sweet potato hash browns (See Note 4). Garnish with fresh thyme if desired. Serve with crusty bread or rolls for dipping, or in bread bowls.
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Notes
Note 1: Potatoes: Golden potatoes have thin skins, so no need to peel – a real time-saver! If using a different variety, peel them first.Note 2: Milk: Lower-fat milks don't offer the same thickness, creaminess, or flavor. It's best to stick with whole milk if possible.Note 3: Cheese: Sharp Cheddar provides more flavor than mild or medium, which is crucial here. Use a block of cheese and grate it freshly for a smoother melt.Note 4: Sweet potatoes: Sweet potato hash browns are the BEST topping for this soup--they're super fun! I pop them in the air fryer just before the soup is ready.Note 5: Thickness: Cook the mixture until it's thick enough to leave a clear trail on a wooden spoon. (If you draw a line with your finger, it should stay put, not run together).