Double the recipe? Yes—perfect for feeding a crowd.

Want more veggies? Add carrots, celery, or corn with the onions.

Make ahead: Prepare base 1–2 days ahead. Add dairy and toppings day-of.

Label your dish: People will ask for the recipe.

Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen potatoes?

A: Not recommended—they release water and turn grainy.

Q: Why did my soup curdle?

A: Likely due to boiling after adding dairy. Keep heat low and warm ingredients gradually.

Q: Is this gluten-free?

A: Only if using GF flour or cornstarch (replace flour with ¼ cup cornstarch mixed with cold milk).

Q: Can I make it in a slow cooker?

A: Absolutely! Cook base on LOW 4–6 hours. Add dairy last 30 mins.

Q: Can I air fry the bacon?

A: Yes! Air fry at 375°F for 8–10 mins, shaking halfway.

Allergy Information

Contains: dairy (butter, milk, sour cream, cheese), wheat (in flour), eggs (in some processed meats).

Gluten-free option: Use GF flour or thickener.

Nut-free: This recipe is naturally nut-free.

Always check labels—especially on processed broths, meats, and cheeses.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings

Calories: 580

Fat: 38g

Saturated Fat: 20g

Carbohydrates: 38g

Fiber: 3g

Sugar: 8g

Protein: 24g

Sodium: 1,100mg

This soup doesn’t shout. It simmers quietly, creamy and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with potato, passion, and someone who says, “Let’s make it together.”