Rich & Creamy Southern Potato Soup – The Ultimate Comfort Bowl
There’s nothing quite like a warm, comforting bowl of Creamy Southern Potato Soup to make you feel right at home. Whether it’s a chilly evening or you just need a hearty, satisfying meal, this soup delivers rich, velvety goodness in every spoonful. Packed with buttery Yukon Gold potatoes, crisp bacon, and smooth white cheddar cheese, it’s the perfect blend of Southern comfort and homemade goodness.
What makes this potato soup truly special is its creamy, thick texture combined with simple yet bold flavors. Unlike thinner brothy soups, this one has a silky, luxurious consistency that coats your spoon—thanks to a perfect balance of heavy cream, milk, and tender potatoes. Plus, it’s easy to customize! You can make it as smooth or chunky as you like, and the toppings—crispy bacon, extra cheese, and fresh chives—bring even more layers of flavor.
But let’s be honest—aside from being incredibly delicious, this soup is also easy to make. Everything comes together in one pot, which means fewer dishes and more time to enjoy your meal. Better yet, it’s made with pantry staples, so you likely already have most of the ingredients on hand.
If you’re looking for a go-to Southern comfort food, this recipe is a must-try. It’s cozy, satisfying, and guaranteed to impress your family. Serve it with a warm slice of cornbread or a crusty baguette, and you’ve got a meal that feels like a warm hug in a bowl.
So, whether you’re cooking for a crowd or just craving something delicious, this Creamy Southern Potato Soup is the perfect dish to make any day a little more comforting. Let’s get cooking! 🍲✨
Recipe Yield: 6 servings
INGREDIENTS
2 lbs Yukon Gold potatoes (about 4 large potatoes, peeled and diced)
4½ cups low-sodium chicken stock
1¼ cups white sharp cheddar cheese (shredded)
1 cup whole milk
1½ cups heavy cream
6 tbsp butter
1 medium onion (finely chopped)
3 garlic cloves (minced)
1 rib celery (diced)
¼ cup all-purpose flour
¼ tsp smoked paprika
¾ tsp salt (adjust to taste)
½ tsp black pepper
¼ tsp cayenne pepper (optional)
½ tsp garlic powder
6 slices bacon (cooked and crumbled)
6 tbsp fresh chives (chopped, for garnish)
INSTRUCTIONS
1. Cook the bacon: In a large pot over medium heat, cook the bacon until crispy. Once done, transfer it to a plate lined with paper towels. Set aside for garnish.
2. Sauté the aromatics: In the same pot, melt the butter. Add the chopped onion and celery, cooking for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Add the seasonings and flour: Sprinkle in the smoked paprika, salt, black pepper, cayenne pepper (if using), and garlic powder. Stir in the flour, cooking for 1 minute while stirring constantly to remove the raw taste.
4. Cook the potatoes: Slowly pour in the chicken stock, stirring to combine. Add the diced Yukon Gold potatoes and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 18–22 minutes until the potatoes are tender.
5. Blend for creaminess: Using an immersion blender, puree part of the soup while leaving some potato chunks for texture. Alternatively, remove a portion, blend until smooth, and return it to the pot.
6. Stir in dairy and cheese: Reduce the heat to low, then slowly add the heavy cream and milk. Stir in the shredded white sharp cheddar cheese, mixing until smooth and melted. Let the soup simmer for another 5 minutes, ensuring everything is well combined.
7. Serve and garnish: Ladle the soup into bowls, then top each serving with crispy chopped bacon, extra cheddar cheese, and fresh chives. Serve warm and enjoy!
Helpful Tips to Perfect This Recipe
- Use Yukon Gold Potatoes for the Best Texture – Yukon Gold potatoes create an ultra-creamy and velvety soup without becoming grainy. Unlike Russet potatoes, which tend to break down too much, these hold their shape well while still blending smoothly for a rich, hearty consistency.
- Blend Just the Right Amount for a Balanced Texture – For the perfect mix of creaminess and chunks, use an immersion blender to partially puree the soup. If you prefer a smoother consistency, blend more of the soup, but leaving a few potato chunks will give it that authentic homemade feel.
- Shred Fresh White Sharp Cheddar for Superior Flavor – Instead of pre-shredded cheese, which contains anti-caking agents that can affect the soup’s texture, freshly shred your white sharp cheddar. This ensures a smoother melt, enhances the rich and tangy flavor, and gives your soup an irresistible depth.
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