Creamy Potato Soup Cheese Bacon (Printable)
Velvety potato soup with crispy bacon and cheddar cheese, ideal for a hearty, warming meal starter.
# What You'll Need:
→ Vegetables
01 - 2.2 lbs russet potatoes, peeled and diced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 stalks celery, chopped
05 - 1 medium carrot, diced
→ Meats
06 - 6 slices bacon, chopped
→ Dairy
07 - 4 tbsp unsalted butter
08 - 3 cups whole milk
09 - 1 cup heavy cream
10 - 1.5 cups shredded sharp cheddar cheese
11 - 0.25 cup grated Parmesan cheese
→ Pantry
12 - 3 cups chicken broth
13 - 0.25 cup all-purpose flour
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - 2 spring onions, thinly sliced
16 - Extra shredded cheddar cheese
17 - Fresh chives, chopped
# Directions:
01 - In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot.
02 - Add butter to the pot. Once melted, add onion, celery, and carrot. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute more.
03 - Sprinkle flour over the vegetables and stir well to coat. Cook for 1–2 minutes to form a roux.
04 - Gradually whisk in the chicken broth, ensuring no lumps remain. Add diced potatoes and bring to a gentle simmer.
05 - Cover and cook for 15–20 minutes, or until potatoes are very tender.
06 - Use a potato masher or immersion blender to partially puree the soup, leaving some chunks for texture.
07 - Stir in milk and cream; heat gently without boiling. Add cheddar and Parmesan cheeses, stirring until melted and smooth.
08 - Season with salt and pepper to taste. Stir in half the crispy bacon.
09 - Ladle soup into bowls. Top with reserved bacon, spring onions, extra cheddar, and chives as desired.
# Expert Hints:
01 -
- That moment when the cheese melts into the broth and suddenly everything feels okay
- The way crispy bacon creates this perfect salty crunch in every other spoonful
- How something so humble turns into the kind of soup people ask about for weeks
02 -
- Never let the soup boil after adding the dairy or the cheese will separate into sad little strings
- Russet potatoes are worth hunting down because waxy ones won't give you that creamy breakdown
- Grate your own cheese because the pre-shredded stuff has anti-caking agents that resist melting
03 -
- Cook your bacon in the morning and crumble it later to save that sizzling time
- If the soup feels too thick tomorrow, add warm milk instead of water to maintain the creaminess
- Those reserved crispy bits of bacon stay perfect in a paper towel-lined container