Fatz Potato Soup Recipe: Creamy Comfort in Every Bite

There’s something deeply satisfying about a bowl of potato soup that delivers restaurant-quality creaminess at home. This recipe captures the rich, velvety texture that made Fatz-style potato soups famous, with a perfect balance of hearty potatoes, savory broth, and just the right amount of cheese for depth.

The method is straightforward but precise—simmering the potatoes until perfectly tender, then blending just enough to create that signature creamy consistency without losing texture. Loaded with crispy bacon, sharp cheddar, and fresh green onions, every spoonful offers the comforting, indulgent experience you’d expect from your favorite restaurant.

Ingredients for Fatz Potato Soup

Sixteen ingredients transform into that creamy, loaded potato soup you crave—no restaurant required.

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The potatoes are everything here. Russets break down perfectly for that signature Fatz-style creaminess—don’t swap for waxy varieties. I grab mine from Costco when I’m making a big batch, but any grocery store will do. The bacon? Thick-cut is non-negotiable (the regular stuff just disappears). For the cheddar, block cheese shredded fresh melts way better than pre-shredded (that anti-caking stuff ruins the texture).

No heavy cream? Whole milk plus 2 tbsp melted butter gets you close. Out of thyme? Poultry seasoning at half the amount works in a pinch. The flour can be swapped for cornstarch (same quantity) if you’re gluten-free. And if you’re feeling fancy, smoked Gouda instead of cheddar adds amazing depth. Just don’t skip the bay leaf—it’s subtle but you’ll miss it if it’s gone.

Soup keeps 4-5 days in the fridge (the bacon softens but still tastes great). Freezes beautifully for 3 months—just omit the bacon and add fresh when reheating. I always make extra and freeze in quart containers for easy weeknight dinners. The cheese might separate slightly when thawed, but a quick whisk brings it right back.

Step-by-Step Instructions for Creamy Potato Soup

Here’s how to build that velvety texture and rich flavor you’re craving.

Step 1: Crisp the Bacon and Sauté Aromatics

In a large Dutch oven over medium heat, cook the 8 slices thick-cut bacon until crispy, about 8-10 minutes. I like to stir occasionally to ensure even browning. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot—this is pure flavor gold.

In the same pot with the bacon fat, add the 0.5 cup unsalted butter and let it melt. Toss in the finely diced yellow onion and cook for 5 minutes until translucent and just starting to caramelize at the edges. Add the 4 minced garlic cloves and cook for 1 minute until fragrant. Don’t let the garlic burn—it should smell sweet, not bitter.

Step 2: Build the Flavor Base with Potatoes and Spices

Add the 3 lb peeled, cubed russet potatoes to the pot along with the 1.5 tsp kosher salt, 1 tsp ground black pepper, 0.5 tsp dried thyme, and 1 whole bay leaf. Stir everything together and cook for 3-4 minutes to let the potatoes absorb all those flavors.

This step is crucial—it ensures every bite of potato is infused with the smoky bacon and aromatic spices. You’ll notice the potatoes start to soften slightly at the edges, which means they’re ready for the next step. The kitchen should smell amazing right about now.

Step 3: Create the Creamy Broth and Simmer

Sprinkle the 0.33 cup all-purpose flour over the potato mixture and stir well to coat everything. This creates a roux that will thicken your soup beautifully. Cook for 2 minutes to remove the raw flour taste, stirring constantly.

Slowly pour in the 4 cups chicken broth while stirring to prevent lumps. Bring the mixture to a gentle boil, then reduce heat to medium-low. Let it simmer for 15-20 minutes until the potatoes are fork-tender. You’ll know they’re done when a potato cube easily breaks apart when pierced with a fork.

Step 4: Finish with Dairy and Perfect the Texture

Reduce heat to low and stir in the 1.5 cups heavy cream and 1 cup whole milk. Let the soup warm through for 5 minutes, but don’t let it boil—you want to maintain that velvety texture.

Remove the bay leaf and use an immersion blender to partially blend the soup, leaving about half the potatoes intact for texture. If you don’t have an immersion blender, carefully transfer about 2 cups of the soup to a regular blender, puree, and return it to the pot.

Step 5: Add Cheese and Final Touches

Gradually add the 2 cups freshly shredded sharp cheddar cheese, stirring constantly until completely melted and smooth. The cheese should create silky ribbons as you stir—this is how you know the texture is perfect.

Taste and adjust seasoning if needed. Ladle the soup into bowls and top with the crispy bacon and 0.5 cup thinly sliced green onions. Serve immediately while hot and creamy, with extra cheese on the side for those who want it even richer.

Make-Ahead Tips for This Recipe

Prep Ahead Strategy

You can prep all your ingredients 24 hours in advance to streamline cooking day. Peel and cube the 3 lb russet potatoes, then submerge them in cold water in an airtight container—they’ll stay fresh and prevent browning. Cook and crumble the 8 slices thick-cut bacon and store it in a sealed bag. 🥔

Dice the yellow onion and mince the 4 garlic cloves, storing them together in a small container. Measure out your spices (1.5 tsp salt, 1 tsp pepper, 0.5 tsp thyme) in a tiny bowl. This way, everything is ready to toss in the pot when you’re ready to cook.

Partial Cooking Method

For even faster assembly, cook the soup through Step 3 (up to adding broth) the day before. After simmering the potatoes until tender, let the soup cool completely, then refrigerate in your Dutch oven. The flavors actually deepen overnight as the potatoes absorb more seasoning.

The next day, simply reheat over medium-low until bubbling, then proceed with adding dairy and cheese. I find this method actually improves the texture—the potatoes break down slightly more, creating an even creamier base.

Freezer-Friendly Approach

This soup freezes beautifully for up to 3 months. Make the complete recipe but omit the bacon and green onions. Cool completely, then portion into quart-sized freezer bags (leave 1-inch headspace). Lay flat to freeze—this saves space and thaws faster.

To reheat, thaw overnight in the fridge, then warm over medium heat with ¼ cup extra broth to adjust consistency. Add fresh bacon and green onions when serving—they’ll taste just-made. ❄️

Dairy Prep Tip

The heavy cream and whole milk can separate when stored with the soup. Instead, measure them into a separate container and refrigerate. Add them fresh during Step 4 for the creamiest texture. This prevents any graininess that can occur when dairy is reheated.

For the cheese, shred it fresh the day you serve—the pre-shredded stuff contains anti-caking agents that make the soup less velvety. I always buy block cheddar specifically for this reason.

Toppings Storage

Store toppings separately to maintain texture. Keep cooked bacon in a paper towel-lined container in the fridge for up to 5 days. Wash and dry the green onions, then wrap in a damp paper towel inside a bag—they’ll stay crisp for a week.

If making ahead for a crowd, set up a toppings bar with shredded cheese, extra bacon, and chopped green onions in small bowls. This lets everyone customize their bowl while keeping the soup itself perfectly creamy.

Reheating Perfection

When reheating from the fridge, warm over low heat for 15-20 minutes, stirring occasionally. Add a splash of broth if needed to restore creaminess. For frozen soup, thaw overnight then reheat gently—never boil, as this can cause the dairy to separate.

A quick whisk at the end brings everything back together beautifully. I always taste and adjust seasoning after reheating, as flavors can mellow during storage. A pinch of freshly cracked pepper on top just before serving makes it taste freshly made. 💛

Frequently Asked Questions