Creamy Crack Potato Soup: Rich & Cheesy Homestyle Bowl (Print Version)

Creamy Crack Potato Soup is pure comfort! Velvety smooth, loaded with cheddar and bacon. This easy, hearty recipe will become your go-to.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains dairy, meat

# Ingredients:

→ Main Ingredients

01 - 2 lbs Russet Potatoes, peeled and diced
02 - 8 slices Thick-cut Bacon, diced
03 - 1 small Yellow Onion, finely diced
04 - 3 cloves Garlic, minced

→ Creamy Goodness

05 - 4 cups Low-sodium Chicken Broth
06 - 2 cups Whole Milk
07 - 1/2 cup Heavy Cream
08 - 4 oz Cream Cheese, softened

→ Flavor Boosters & Seasonings

09 - 2 tbsp All-Purpose Flour
10 - 2 cups Sharp Cheddar Cheese, freshly grated (plus more for garnish)
11 - 1 tsp Salt (or to taste)
12 - 1/2 tsp Black Pepper (or to taste)

→ Finishing Touches

13 - 1/4 cup Fresh Chives, chopped

# Instructions:

01 - First things first, get that bacon sizzling! Dice your bacon into small pieces and cook it in a large pot or Dutch oven over medium heat until it's wonderfully crispy. This is where I start smelling all the good things, honestly. Once done, scoop the bacon out with a slotted spoon and set it aside, leaving about 2-3 tablespoons of that glorious bacon fat in the pot. While that's happening, peel and dice your russet potatoes into roughly 1-inch cubes, and finely chop your onion and mince your garlic. Having everything prepped makes the next steps so much smoother, trust me, I've tried rushing it!
02 - Now, into that flavorful bacon fat, toss in your diced onion. Let it cook down for about 5-7 minutes, until it's softened and translucent. The kitchen starts to smell absolutely incredible at this point, like home, you know? Then, add your minced garlic and cook for just another minute until fragrant, being super careful not to burn it – burnt garlic is a sad, bitter affair, and I've been there! Sprinkle in the all-purpose flour over the onions and garlic, stirring constantly for about 1-2 minutes to create a roux. It should look like a pale, buttery paste. This thickens our Creamy Crack Potato Soup beautifully.
03 - Slowly pour in the chicken broth, whisking constantly to avoid any lumps from the flour. This is where you really want to pay attention, hon. Once it's smooth, add your diced potatoes to the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer, cover, and let those potatoes cook until they're fork-tender, about 15-20 minutes. I usually give them a little poke with a fork to check; they should yield easily. This is the foundation of our dreamy creamy potato soup, so make sure they're perfectly soft.
04 - Once the potatoes are tender, remove the pot from the heat. Now, for the fun part! Using a potato masher, mash about two-thirds of the potatoes directly in the pot. You want some chunks left for texture, but enough mashed to give us that luscious, thick base for the creamy potato soup. Stir in the whole milk and the softened cream cheese until everything is well combined and the cream cheese has melted into the soup. It'll start looking really rich and inviting. Taste and adjust your salt and black pepper here – it's crucial for the flavor of this Creamy Crack Potato Soup.
05 - Return the pot to low heat, but don't let it boil again; we're just warming things through. Stir in most of your freshly grated sharp cheddar cheese, reserving some for garnish. Stir until the cheese is completely melted and incorporated, making the soup wonderfully gooey and cheesy. Then, pour in the heavy cream. This is the final touch for that truly indulgent, 'crack' worthy texture. Stir gently until everything is warmed through. The aroma of melted cheese and cream is just... ugh, so good. This is truly becoming the best creamy potato soup.
06 - Ladle your glorious Creamy Crack Potato Soup into bowls. Honestly, seeing it all come together is so satisfying. Top each serving generously with the reserved crispy bacon bits, a sprinkle of fresh chives, and a little extra sharp cheddar cheese, because why not? I sometimes add a dollop of sour cream too, for that extra kick. Serve immediately and watch everyone's eyes light up. This hearty, creamy potato soup is a hug in a bowl, and I promise, it's worth every single step!

# Notes:

01 - Don't boil the soup after adding milk, cream, or cheese; it can curdle! Just a gentle simmer.
02 - Store leftovers in an airtight container in the fridge for up to 3-4 days; reheat gently on the stovetop.
03 - For a chunkier soup, use Yukon Gold potatoes instead of russets, but expect a slightly different texture.
04 - Serve with a crusty loaf of sourdough bread for dipping – it's my favorite way to enjoy this comforting bowl!

# Equipment Needed:

01 - Large pot or Dutch oven
02 - Potato masher
03 - Whisk

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 30g
Protein: 18g

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