Creamy Potato Soup with Bacon (Printable version)
A rich, velvety potato soup loaded with sharp cheddar and crispy beef bacon for a comforting meal.
# List of ingredients:
→ Vegetables
01 - 2.2 lbs 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 tbsp unsalted butter
07 - 3 cups whole milk
08 - 1 cup heavy cream
09 - 1½ cups sharp cheddar cheese, shredded
→ Meats
10 - 4 oz beef bacon, chopped
→ Pantry
11 - 3 cups low-sodium chicken broth
12 - 2 tbsp all-purpose flour (optional, for thickening)
13 - Salt and freshly ground black pepper, to taste
→ Garnishes (optional)
14 - Chopped fresh chives or green onions
15 - Additional shredded cheddar cheese
# Directions:
01 - In a large pot set to medium heat, cook the chopped beef bacon until crisp. Remove with a slotted spoon and set aside, leaving approximately 2 tablespoons of rendered fat in the pot; discard any excess.
02 - Add unsalted butter to the pot. Sauté the chopped onion, celery, and diced carrot for 5 minutes until softened. Incorporate minced garlic and cook for an additional minute.
03 - Add diced potatoes to the pot and sprinkle with flour if using. Cook while stirring continuously for 2 minutes to form a light roux.
04 - Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat and let simmer for 15 to 20 minutes until potatoes are tender.
05 - Lower the heat to medium-low. Stir in whole milk and heavy cream, then allow the soup to simmer gently for 5 minutes without boiling.
06 - Remove the pot from heat. Use an immersion blender to partially puree the soup, maintaining a creamy yet chunky texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return to the pot.
07 - Stir shredded sharp cheddar cheese into the soup until fully melted and smooth. Season with salt and freshly ground black pepper to taste.
08 - Ladle soup into bowls. Garnish with crispy beef bacon, extra shredded cheddar, and chopped chives or green onions as desired.
# Expert Advice:
01 -
- It comes together in under an hour but tastes like you've been simmering it all day.
- The texture stays creamy without being heavy, thanks to partial blending that keeps some potato chunks.
- Crispy bacon on top adds a salty contrast that makes every spoonful interesting.
02 -
- Never boil the soup after adding cream or milk—high heat breaks the dairy and makes it look curdled even though it's not.
- The immersion blender makes or breaks texture; partial blending keeps it interesting and prevents that baby-food consistency.
03 -
- Dice your potatoes into roughly the same size so they cook evenly—no tiny pieces that turn to mush next to undercooked chunks.
- Taste constantly as you season at the end; cheese and bacon are both salty, so you might need less salt than you'd expect.