Here’s a rich and comforting Cheesy Bacon & Potato Soup recipe—creamy, flavorful, and perfect for chilly days.
Ingredients (Serves 4–6)
- 4–5 medium russet potatoes, peeled and diced
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 1 cup milk or cream
- 1 ½ cups shredded cheddar cheese
- Salt and pepper, to taste
- Optional toppings: extra cheese, chopped green onions, sour cream
Instructions
- Cook the Bacon:
- In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy.
- Remove bacon and drain on paper towels, leaving a little bacon fat in the pot.
- Sauté Aromatics:
- Add diced onion to the pot and sauté until softened, 3–4 minutes.
- Add garlic and cook 30 seconds more until fragrant.
- Cook Potatoes:
- Add diced potatoes and broth.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender.
- Blend Soup (Optional for Creaminess):
- For a creamy texture, use an immersion blender to partially blend the soup, leaving some potato chunks.
- Add Cheese and Milk:
- Stir in milk (or cream) and shredded cheddar cheese until melted and smooth.
- Season with salt and pepper to taste.
- Serve:
- Ladle soup into bowls.
- Top with crispy bacon, extra cheese, and chopped green onions or sour cream if desired.
💡 Tips:
- For a thicker soup, mash a few potato chunks while cooking or blend part of the soup.
- You can use smoked cheddar for a deeper flavor.
- Make ahead: Prepare the base (potatoes, broth, aromatics) in advance; add cheese and milk just before serving.
I can also give a slow cooker version of this soup that cooks all day and is ready whenever you want—a very hands-off option. Do you want that version?
