Potato Cheddar Bacon Soup
Warm up with a bowl of velvety Potato Cheddar Bacon Soup, a comforting classic packed with bold flavors and rich textures. This hearty recipe combines tender chunks of russet potatoes, smoky crispy bacon, and creamy sharp cheddar cheese for the ultimate indulgence. A savory base of sautéed onions and garlic is thickened into a luscious roux, simmered with chicken broth, and finished with a hint of paprika for added depth. Perfectly balanced with whole milk and a touch of heavy cream, this soup is as creamy as it is satisfying. Topped with crunchy bacon bits and optional scallions for a fresh flourish, this one-pot wonder is ideal for cozy dinners or cold-weather gatherings. Ready in just under an hour, it’s the perfect blend of savory comfort and gourmet flair!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 3 cloves garlic
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1.5 cups whole milk
- 2 cups sharp cheddar cheese
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons paprika
- 2 scallions (optional, for garnish)
Instructions
Peel the russet potatoes and dice them into small 1-inch cubes. Set aside.
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon from the pot and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into bite-sized pieces and set aside.
Leave about 1 tablespoon of bacon grease in the pot (remove excess if necessary) and add the unsalted butter, allowing it to melt.
Finely dice the yellow onion and mince the garlic cloves. Add them to the pot and sauté over medium heat until the onion is translucent and fragrant, about 5 minutes.
Sprinkle the all-purpose flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for about 2 minutes, ensuring the flour is fully incorporated.
Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes to the pot. Cover and cook over medium heat for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Use a potato masher or an immersion blender to partially mash some of the potatoes in the pot, creating a thick and creamy base while leaving chunks for texture.
Stir in the whole milk, shredded sharp cheddar cheese, and heavy cream. Mix until the cheese is fully melted and the soup is creamy and smooth.
Season the soup with salt, black pepper, and paprika. Taste and adjust the seasoning as necessary.
Add the crumbled bacon back into the soup, reserving a small amount for garnish if desired.
Ladle the soup into bowls and garnish with the reserved bacon bits and chopped scallions, if using.
Serve hot and enjoy this comforting, flavorful Potato Cheddar Bacon Soup!
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.1 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 386 mg | 30% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1278 mg | 27% | |
*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.
