Potato Cheese and Bacon Soup
Creamy, comforting, and irresistibly indulgent, Potato Cheese and Bacon Soup is the ultimate cold-weather dish that combines hearty ingredients with rich, savory flavors. This one-pot wonder starts with crispy bacon and sautéed onions, creating a flavorful base, followed by tender potatoes simmered in a velvety blend of chicken broth, milk, and heavy cream. Shredded cheddar cheese adds a luscious, gooey texture, while a touch of roux thickens the soup to perfection. Garnished with crunchy bacon crumbles and fresh green onions, this soul-warming soup is as satisfying as it is easy to prepare. Perfect for family dinners or cozy nights in, this recipe is guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 4 medium (about 1.5 lbs) potatoes
- 6 slices bacon
- 1 medium, finely diced onion
- 3 cloves, minced garlic
- 4 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 2 cups, shredded cheddar cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 stalks, chopped (optional for garnish) green onions
Instructions
Peel and dice the potatoes into small cubes, about 1 inch in size, and set aside in cold water to prevent browning.
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon and place on a paper towel-lined plate. Reserve 2 tablespoons of the bacon grease in the pot and discard the rest.
In the same pot, add the diced onions and cook for 3-5 minutes until softened and translucent. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Sprinkle the flour over the cooked onions and garlic, and stir well to create a roux. Cook for 1-2 minutes until the mixture turns golden brown.
Slowly whisk in the chicken broth, ensuring there are no lumps. Add the diced potatoes to the pot and 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.
While the potatoes cook, crumble the cooked bacon into small pieces and set aside.
Once the potatoes are tender, use an immersion blender (optional) to partially blend the soup, leaving some chunks for texture. If you don't have an immersion blender, you can use a potato masher instead.
Stir in the milk, heavy cream, and shredded cheddar cheese. Cook over low heat until the cheese has melted and the soup is creamy, about 5 minutes. Do not allow the soup to boil at this stage to prevent curdling.
Add the butter, salt, and pepper, and adjust the seasoning to your preference.
Ladle the soup into bowls and top with crumbled bacon and chopped green onions for garnish, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
5043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.1 g | 251% | |
| Saturated Fat | 109.6 g | 548% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 7732 mg | 336% | |
| Total Carbohydrate | 652.3 g | 237% | |
| Dietary Fiber | 63.8 g | 228% | |
| Total Sugars | 54.0 g | ||
| Protein | 157.9 g | 316% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1822 mg | 140% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 17061 mg | 363% | |
*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.
