Easy Creamy Cheesy Potato Soup W Crisp Bacon
Indulge in the ultimate comfort food with this Easy Creamy Cheesy Potato Soup with Crisp Bacon, a rich and hearty dish that’s as satisfying as it is easy to prepare. Featuring tender Russet potatoes, a velvety base of milk and heavy cream, and a generous dose of sharp cheddar and cream cheese, this soup delivers bold, cheesy flavor in every spoonful. Freshly cooked, crispy bacon adds a smoky, savory crunch on top, while a sprinkle of paprika and optional green onions bring the perfect finishing touch. Ready in just under an hour with minimal prep time, this one-pot recipe is the perfect weeknight dinner or cozy weekend treat. Whether you're craving a warm bowl on a chilly evening or looking for a crowd-pleasing option, this creamy potato soup is sure to impress.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 1 medium, finely diced Yellow onion
- 3 cloves, minced Garlic
- 5 cups Chicken broth
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 4 ounces, softened Cream cheese
- 1 teaspoon Paprika
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 6 slices Bacon strips
- 2 stalks, thinly sliced (optional, for garnish) Green onions
Instructions
Wash, peel, and dice the potatoes into 1/2-inch cubes. Set aside.
In a large soup pot, cook the bacon strips over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces and set aside.
Discard most of the bacon grease from the pot, leaving about 1 tablespoon for flavor.
Add the butter to the pot and melt it over medium heat. Stir in the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and stir. Add the diced potatoes to the pot, then bring the mixture to a boil. Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
Using a potato masher or an immersion blender, mash some of the potatoes in the pot to create a thicker, creamier texture while keeping some chunks intact for a hearty consistency.
Stir in the milk and heavy cream, then gradually add the shredded cheddar cheese and cream cheese. Stir until both cheeses are fully melted and incorporated.
Season the soup with paprika, salt, and black pepper. Taste and adjust seasonings as necessary.
Simmer the soup for an additional 5 minutes over low heat, stirring occasionally to prevent sticking.
Serve the soup hot, garnished with the crispy bacon bits and optional sliced green onions.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 27.3 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.7 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 429 mg | 33% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1328 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
