Creamy Potato Soup Cheese Bacon (Printable)
Rich, velvety potato soup loaded with sharp cheddar cheese and crispy beef bacon for a comforting meal.
# What You’ll Need:
→ Vegetables
01 - 5.5 cups russet potatoes, peeled and diced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 stalk celery, finely chopped
05 - 1 medium carrot, diced
→ Dairy & Cheese
06 - 4 tablespoons unsalted butter
07 - 3 cups whole milk
08 - 1 cup heavy cream
09 - 1 ½ cups sharp cheddar cheese, shredded
→ Meats
10 - 4 ounces beef bacon, chopped
→ Pantry
11 - 3 cups low-sodium chicken broth
12 - 2 tablespoons all-purpose flour (optional, for thickening)
13 - Salt and freshly ground black pepper, to taste
→ Garnishes
14 - Chopped fresh chives or green onions (optional)
15 - Additional shredded cheddar cheese (optional)
# How to Prepare:
01 - In a large pot over medium heat, cook the chopped beef bacon until crispy. Remove with a slotted spoon and set aside, leaving approximately 2 tablespoons of rendered fat in the pot. Discard excess fat.
02 - Add unsalted butter to the pot. Sauté the finely chopped onion, celery, and diced carrot for 5 minutes until softened. Add minced garlic and cook for an additional minute.
03 - Add the peeled and diced potatoes to the pot. Sprinkle the flour evenly over the vegetables and potatoes (if using). Cook for 2 minutes, stirring constantly to blend and slightly toast the flour.
04 - Pour in the low-sodium chicken broth and bring the mixture to a gentle boil. Reduce heat and simmer uncovered for 15 to 20 minutes, or until the potatoes are tender when pierced.
05 - Lower the heat to medium-low. Stir in whole milk and heavy cream. Allow the soup to simmer gently for 5 minutes without reaching a boil, ensuring it remains creamy.
06 - Remove the pot from heat. Use an immersion blender to puree the soup until it achieves a creamy texture with some chunks remaining. Alternatively, transfer half the soup to a blender, puree, and return it to the pot.
07 - Stir shredded sharp cheddar cheese into the hot soup until fully melted and smooth. Season to taste with salt and freshly ground black pepper.
08 - Ladle the soup into bowls. Garnish with the crispy beef bacon, extra shredded cheddar cheese, and chopped fresh chives or green onions, if desired.
# Expert Advice:
01 -
- It tastes restaurant-quality but comes together in under an hour with simple techniques.
- The bacon fat adds a savory depth that makes people ask what your secret ingredient is.
- You can serve it chunky or smooth depending on your mood, and it reheats beautifully.
02 -
- Don't let the cream boil or it will break and become thin and grainy—medium-low heat is not a suggestion.
- Partial blending is the secret to keeping it interesting; a completely smooth soup loses something, and chunks alone feel incomplete.
03 -
- Buy quality bacon—the flavor difference is noticeable and worth the cost in a soup this simple.
- Keep your broth warm while you sauté your aromatics so the potatoes don't seize up when the liquid hits them.