Creamy Potato with Cheese

I threw this together on a gray afternoon when the house felt too quiet and I wanted something that would fill the kitchen with warmth. The potatoes were already sitting on the counter, and I had just enough cheese and a pack of halal turkey bacon I'd been meaning to use. What started as improvisation turned into one of those soups I now make whenever I need comfort without fuss.

I made this for my sister once when she came over tired from work, and she ate two bowls without saying much, just nodding between spoonfuls. Later she texted asking for the recipe, which is how I knew it had become something worth keeping. It's the kind of soup that doesn't need an occasion, just an appetite and a cold evening.

Ingredients

• Russet potatoes: They break down beautifully when simmered, giving the soup body without needing flour or cornstarch.
• Onion, celery, and carrot: These build the base flavor, the kind that hums quietly under everything else.
• Garlic: Just two cloves, added near the end of the sauté so it stays fragrant and doesn't burn.
• Unsalted butter: This is where the richness starts, melting into the vegetables and coating every piece.
• Halal turkey bacon: I cook it first to render the fat, which seasons the soup from the very beginning.
• Chicken or vegetable broth: Use low sodium so you control the salt, and make sure it's halal certified.
• Whole milk and heavy cream: The milk keeps it light, the cream makes it silky.
• Shredded cheddar cheese: It melts into the broth and clings to the potatoes, turning everything golden.
• Black pepper and smoked paprika: Just enough to add warmth without overwhelming the creamy base.
• Fresh chives: A handful chopped at the end brings color and a mild onion bite.

Instructions

Cook the turkey bacon:

Melt the butter in a large pot over medium heat, then add the chopped turkey bacon. Let it sizzle until the edges turn golden and crisp, then scoop it out and set it aside, leaving the rendered fat behind.

Sauté the vegetables:

Toss in the onion, celery, and carrot, stirring them around in the bacon fat until they soften and smell sweet, about four or five minutes. Add the garlic and stir for just a minute so it blooms without browning.

Add the potatoes and seasonings:

Stir in the diced potatoes, salt, black pepper, and smoked paprika, coating everything in the buttery base. This step seasons the potatoes before they even start cooking.

Simmer in broth:

Pour in the broth and bring it to a boil, then lower the heat, cover the pot, and let it simmer for fifteen to twenty minutes. The potatoes should be tender enough to mash easily with the back of a spoon.

Blend partially:

Use an immersion blender to pulse the soup a few times, leaving some chunks for texture. If you don't have one, scoop out half the soup, blend it smooth, and stir it back in.

Stir in dairy and cheese:

Pour in the milk and cream, then add the shredded cheddar, stirring gently as it melts into the broth. Let it simmer for another five minutes until everything is creamy and smooth.

Finish and serve:

Taste and adjust the salt if needed, then ladle the soup into bowls. Top each one with the reserved turkey bacon, chopped chives, and extra cheese if you're feeling generous.

Save

There was a night I served this with crusty bread and nothing else, and it felt like enough. My kids dipped the bread into their bowls until the crust went soft, and I realized that sometimes the simplest meals are the ones that stick. This soup has become one of those, the kind I make without thinking and everyone finishes without complaint.

How to Store and Reheat

Let the soup cool completely before transferring it to an airtight container. It keeps in the fridge for up to four days, though the potatoes will absorb some of the liquid as it sits. Reheat gently on the stove over low heat, stirring often and adding a bit of milk or broth to bring back the creamy consistency.

Variations You Might Like

For a vegetarian version, skip the turkey bacon and use vegetable broth, then top the soup with crispy fried onions or roasted chickpeas for crunch. If you want it thicker, mash more of the potatoes or stir in a tablespoon of flour with the vegetables at the start. You can also swap the cheddar for Gruyère or a sharp white cheddar if you want a deeper flavor.

Serving Suggestions

This soup pairs beautifully with a simple green salad dressed in lemon and olive oil, or alongside a grilled cheese sandwich for something more filling. I've also served it as a starter before roast chicken, and it never feels out of place.

• Serve with sourdough or a soft dinner roll for dipping.
• Add a sprinkle of crispy fried shallots on top for extra texture.
• Pair with a light arugula salad to balance the richness.

Save

This is the kind of soup that feels like home even when you're just making it for yourself. I hope it fills your kitchen the way it's filled mine, with warmth, good smells, and the quiet satisfaction of something made with care.

Common Questions

→ What potatoes are best for this dish?

Russet potatoes are ideal due to their starchy texture, which breaks down nicely to create a creamy consistency when cooked.

→ Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works well for a milder flavor and can accommodate dietary preferences without sacrificing depth.

→ How do I achieve a creamy yet chunky texture?

Partially blend the cooked potatoes, leaving some pieces intact for added texture while maintaining smoothness.

→ What enhances the smoky flavor in this dish?

Smoked paprika and crispy turkey bacon bits both contribute a subtle smoky aroma and taste.

→ How can I make this dish richer?

Substituting extra cream for some of the milk will increase richness and create a silkier finish.