Creamy Potato Soup Cheese Bacon (Printable Version)
Rich potato soup featuring creamy cheese, tender potatoes, and crispy beef bacon for a comforting meal.
# What You'll Need:
→ Vegetables
01 - 2.2 lbs russet potatoes, peeled and diced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 stalks celery, diced
05 - 2 medium carrots, diced
→ Meats
06 - 5 oz beef bacon, chopped
→ Dairy
07 - 4 tbsp unsalted butter
08 - 3 cups whole milk
09 - 1 cup heavy cream
10 - 1 ½ cups shredded sharp cheddar cheese
11 - ½ cup shredded mozzarella cheese
→ Pantry
12 - 3 cups chicken or vegetable broth (gluten-free if needed)
13 - 2 tbsp all-purpose flour (use gluten-free flour for gluten-free option)
14 - Salt, to taste
15 - Freshly ground black pepper, to taste
16 - ½ tsp smoked paprika
→ Garnish (optional)
17 - Chopped chives or green onions
18 - Extra shredded cheddar cheese
# How to Make It:
01 - In a large pot or Dutch oven, cook the chopped beef bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of fat in the pot.
02 - Add the unsalted butter to the pot. Once melted, add the onion, celery, and carrots. Sauté for 5 minutes until softened. Add minced garlic and cook for 1 additional minute.
03 - Stir in the all-purpose flour and cook for 2 minutes, stirring constantly to form a roux.
04 - Gradually pour in the broth while scraping the bottom of the pot. Add diced potatoes, smoked paprika, salt, and pepper. Stir to combine.
05 - Bring the mixture to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes until potatoes are very tender.
06 - Using a potato masher or immersion blender, partially mash the potatoes to create a creamy texture while retaining some chunks for bite.
07 - Stir in whole milk and heavy cream. Simmer for 5 minutes, then add shredded sharp cheddar and mozzarella cheeses. Stir until fully melted and smooth.
08 - Return cooked beef bacon to the pot, reserving some for garnish if desired. Taste and adjust seasoning as needed.
09 - Serve hot, garnished with extra shredded cheddar cheese and chopped chives or green onions if desired.
# Expert Insights:
01 -
- It comes together in under an hour, which means you can have genuine comfort food without spending your whole evening in the kitchen.
- The combination of sharp cheddar and mozzarella creates a cheese flavor that's rich without being heavy, and somehow tastes like home.
- Crispy bacon threads through every spoonful, giving you that textural contrast that makes each bite interesting.
02 -
- If your soup breaks or gets grainy after adding the cheese, you overheated it, so add cheese at a simmer, never a rolling boil, and stir gently.
- The flour roux is non-negotiable, it prevents the cream from breaking and gives you that velvety mouthfeel that's the whole point of this soup.
03 -
- Use a potato ricer or masher instead of a blender if you want more control over the texture and want to avoid overworking the potatoes, which can make them gluey.
- If you're out of smoked paprika, a tiny pinch of liquid smoke mixed into the soup right before serving gives you similar depth without the paprika flavor.