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This creamy, hearty potato soup is a cozy classic, packed with bacon, cheese, and tender potatoes. It’s rich, flavorful, and the perfect comfort food for chilly nights.

Ingredients

1 (12 oz) package thick-cut bacon, chopped into small pieces (tip: partially freeze bacon before cutting for easier slicing)
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 Tbsp salted butter
¼ cup all-purpose flour
2 cups chicken broth
2 cups whole milk, warmed
2 lbs russet potatoes, peeled and diced small (about 3–4 large potatoes) (tip: keep diced potatoes in cold water to prevent browning)
1 cup heavy cream
2 tsp kosher salt, more to taste
Freshly cracked black pepper, to taste
1 tsp ground mustard
1 tsp Crystal hot sauce (or preferred brand)
½ tsp celery salt
¾ cup Monterey Jack cheese, freshly shredded
½ cup sour cream, room temperature
Garnishes: shredded Asiago cheese, chopped chives, bacon crumbles, and extra sour cream

Instructions

Cook the bacon:
In a large Dutch oven or stockpot, cook bacon over medium-low heat until crispy (about 8–10 minutes). Stir occasionally. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot and discard the rest.
Sauté aromatics:
Add onion to the pot and cook for 5 minutes, until softened. Stir in garlic and cook for 30 seconds, until fragrant.
Make the roux:
Add butter to the pot, let it melt, then sprinkle in flour. Stir well and cook for 1 minute to remove the raw flour taste.
Add liquids and potatoes:
Slowly pour in chicken broth, stirring constantly for 2–3 minutes. Add milk, heavy cream, potatoes, salt, pepper, mustard, hot sauce, and celery salt. Bring to a gentle simmer and cook for 12–15 minutes, or until potatoes are fork-tender. Stir occasionally to prevent sticking.
Blend:
Carefully puree half the soup in a blender (or use an immersion blender directly in the pot). Return the blended portion to the pot.
Add cheese and sour cream:
Stir in Monterey Jack cheese a little at a time until melted. Add sour cream and stir until fully incorporated.
Finish and serve:
Stir in about ½ cup of crispy bacon. Taste and adjust seasonings as needed. Ladle into bowls and garnish with bacon crumbles, Asiago cheese, chives, and a dollop of sour cream. Serve with crusty bread.

Why You’ll Love This Recipe

Creamy, comforting, and filling—just like Panera’s classic.
Loaded with hearty potatoes, smoky bacon, and melted cheese.
Easy to make at home with pantry staples.
Perfect for cozy dinners, meal prep, or serving a crowd.

Tips

Use freshly shredded cheese, not pre-shredded, for the best melt and flavor.
Warm the milk before adding it to prevent curdling.
Keep sour cream at room temperature before stirring in, so it blends smoothly.
If the soup is too thick, add a splash of milk or broth.

Variations and Substitutions

Vegetarian version: Skip the bacon and use vegetable broth instead of chicken broth. Add smoked paprika for flavor.
Cheese swap: Try cheddar, Gruyère, or Colby Jack in place of Monterey Jack.
Extra veggies: Add carrots, celery, or corn for more texture.
Lighter option: Use half-and-half instead of heavy cream.

FAQs

Can I make this ahead of time?
Yes! This soup stores well in the fridge for up to 4 days. Reheat gently on the stovetop, adding a little broth or milk if it thickens.

Can I freeze potato soup?
It’s best enjoyed fresh, as the dairy can separate when frozen. If you’d like to freeze it, do so before adding the cream and sour cream, then stir them in after reheating.

Can I use red or Yukon gold potatoes?
Yes! They’ll give the soup a slightly creamier texture since they’re waxier than russets.

Serving Suggestions

Pair with crusty bread, baguette slices, or garlic bread.
Serve alongside a fresh green salad for balance.
Add extra toppings like shredded cheddar, scallions, or crispy fried onions.