Creamy Potato Soup Bacon (Print Page)
Velvety potato soup with crispy bacon, sharp cheddar, and a smooth creamy base.
# What You Need:
→ Vegetables
01 - 2.2 pounds 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 tablespoons unsalted butter
08 - 3 cups whole milk
09 - 1 cup heavy cream
10 - 1 ½ cups shredded sharp cheddar cheese
11 - ¼ cup grated Parmesan cheese
→ Pantry
12 - 3 cups chicken broth (gluten-free if needed)
13 - ¼ cup all-purpose flour (or gluten-free flour blend)
14 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
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. Ladle soup into bowls. Top with reserved bacon, spring onions, extra cheddar, and chives as desired.
# Expert Tips:
01 -
- It comes together faster than you would think but tastes like it simmered all afternoon
- That ratio of creamy broth to tender potato chunks is exactly what comfort food should be
02 -
- Do not let the soup come to a rolling boil after adding the dairy or it might separate
- Tasting as you season matters more than any measurement in the recipe
03 -
- Leftovers actually taste better the next day as the flavors really settle in
- Keep the heat low once dairy joins the party and stir frequently