Bacon Cheddar Potato Soup: A Comforting, Creamy Delight

If you’re looking for the ultimate cozy comfort food, Bacon Cheddar Potato Soup is the answer. This rich and creamy soup combines tender potatoes, crispy bacon, and melty cheddar cheese, making it the perfect dish for cold nights or whenever you’re craving something hearty and indulgent. With its velvety texture and savory flavors, this soup is a crowd-pleaser that can be easily customized with your favorite toppings.

Whether you enjoy it as a standalone meal or paired with a warm slice of bread, this potato soup will warm you up from the inside out. It’s easy to prepare, packed with flavor, and sure to become a staple in your recipe collection. For more comforting soups, check out this Potato Soup Recipe or explore this Cheddar Bacon Soup.

Basic Recipe: Ingredients and Instructions

Bacon Cheddar Potato Soup Recipe | Rich & Creamy Comfort Food

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• Author: Jennifer Mitchell
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

Bacon Cheddar Potato Soup is the ultimate comfort food. This rich, creamy soup is packed with tender potatoes, crispy bacon, and sharp cheddar cheese, creating a hearty and satisfying dish that’s perfect for chilly days. The combination of savory bacon and the richness of cheddar cheese in a velvety broth makes this soup a favorite for any occasion. Top it with extra cheese, sour cream, or green onions for a personalized touch!

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Ingredients

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For the Soup:

• 4 large russet potatoes, peeled and diced into 1-inch cubes
• 6 slices of bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 2 cups whole milk (or half-and-half for extra creaminess)
• 1 cup shredded sharp cheddar cheese (plus extra for garnish)
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour (for thickening)
• 1/2 cup sour cream (optional, for extra creaminess)

Optional Garnishes:

• Extra shredded cheddar cheese
• Chopped green onions or chives
• Sour cream
• Crumbled bacon (for topping)

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Instructions

Cook the Bacon:

• In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pot and set it aside on a paper towel to drain excess fat.
• Leave about 1-2 tablespoons of bacon grease in the pot for flavor.

Sauté the Vegetables:

• Add the diced onion to the pot with the bacon grease and sauté for 3-4 minutes until softened.
• Add the minced garlic and cook for another 1-2 minutes, being careful not to burn the garlic.

Prepare the Soup Base:

• Add the butter to the pot and let it melt. Once melted, sprinkle in the flour, stirring constantly to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
• Gradually add the chicken broth, whisking constantly to avoid lumps. Bring to a simmer and cook for about 5 minutes until the mixture thickens slightly.

Add the Potatoes and Simmer:

• Add the diced potatoes to the pot, followed by the dried thyme. Stir to combine.
• Pour in the milk and season with salt and pepper to taste.
• Bring the soup to a simmer and cook for about 15-20 minutes, or until the potatoes are fork-tender and the soup has thickened to your liking.

Blend (Optional):

• For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. Alternatively, you can remove some of the soup and blend it in a regular blender, then return it to the pot.

Add the Cheese and Bacon:

• Once the potatoes are tender and the soup has thickened, stir in the shredded cheddar cheese and cooked bacon. Continue stirring until the cheese has fully melted and the soup is creamy.
• If you prefer a richer soup, add the sour cream at this stage and mix well.

Serve:

• Ladle the soup into bowls and garnish with extra shredded cheddar cheese, crumbled bacon, and chopped green onions or chives, if desired.

Notes

• If you want to make the soup ahead of time, it can be stored in the refrigerator for up to 3 days. Reheat on the stovetop, adding a little extra milk or broth if needed to loosen the consistency.
• To make it gluten-free, substitute the flour with a gluten-free thickening agent like cornstarch or a gluten-free flour blend.
• For a lighter version, you can use reduced-fat milk and omit the sour cream, though the soup may be less creamy.
• If you don’t like chunks of potato in the soup, you can blend it completely for a smooth and creamy texture.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving (1/6 of the soup)
• Calories: 400 kcal
• Sugar: 6g
• Sodium: 900mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 4g
• Protein: 16g
• Cholesterol: 40mg

Keywords: Bacon Cheddar Potato Soup Recipe

Instructions

1. Cook the bacon: In a large pot, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon and set aside, leaving the bacon grease in the pot.
2. Sauté the onion and garlic: Add the diced onion to the pot and cook for 4-5 minutes, or until softened. Add the minced garlic and cook for another 1 minute, stirring constantly to avoid burning.
3. Cook the potatoes: Add the diced potatoes to the pot and stir them in with the onions and garlic. Pour in the chicken broth, making sure the potatoes are covered. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
4. Blend the soup: Once the potatoes are soft, use an immersion blender to blend the soup until it reaches your desired consistency. If you prefer a chunkier soup, blend only half of the mixture. For a smoother texture, blend the entire pot. Alternatively, you can transfer the soup in batches to a countertop blender.
5. Add the cream and cheese: Stir in the milk (or heavy cream) and shredded cheddar cheese. Continue stirring until the cheese is melted and the soup becomes creamy. Season with salt and pepper to taste.
6. Finish and garnish: Add the cooked bacon back into the soup, saving a few pieces for garnish. Stir well. Ladle the soup into bowls and top with the remaining crispy bacon and fresh chives or green onions if desired.
7. Serve and enjoy: Serve hot, with crusty bread or crackers on the side, and enjoy your homemade bacon cheddar potato soup!

Advanced Techniques

For those looking to take their Bacon Cheddar Potato Soup to the next level, consider trying these advanced techniques:

1. Use Different Potatoes

While russet potatoes are perfect for this soup due to their starch content, feel free to experiment with other varieties such as Yukon Gold potatoes for a creamier texture or red potatoes for a firmer bite. Each type of potato will bring its unique texture to the soup.

2. Make it Smokier

For an extra smoky flavor, try using smoked bacon or adding a pinch of smoked paprika to the soup while it simmers. This will add depth and richness to the overall flavor.

3. Roasting the Potatoes

Instead of simmering the potatoes directly in the broth, try roasting them in the oven with olive oil and a sprinkle of seasoning. Roasting the potatoes before adding them to the soup gives them a caramelized, nutty flavor that adds complexity to the dish.

4. Add More Veggies

For a more hearty, vegetable-packed version, consider adding vegetables like carrots, celery, or leeks to the soup. Sauté them along with the onions and garlic for added flavor.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Once you’ve enjoyed your Bacon Cheddar Potato Soup, here’s how to store and maintain it for later use:

Storage

• Refrigeration: Let the soup cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 4 days.
• Freezing: This soup freezes well! Let it cool completely, then store it in a freezer-safe container for up to 3 months. When reheating, you may need to add a splash of milk or cream to restore its creamy texture.

Reheating Tips

• Stovetop Method: To reheat the soup, pour it into a pot and warm it over medium heat, stirring occasionally. If the soup is too thick after storing, add a little extra milk or chicken broth to thin it out.
• Microwave Method: Reheat individual portions in the microwave, stirring every 30 seconds, until heated through.

Dietary Adaptations and Substitutions

Bacon Cheddar Potato Soup is a deliciously adaptable dish. Here are some substitutions for various dietary needs:

1. Vegetarian

For a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth. You can substitute the bacon with crispy roasted chickpeas or use smoked tofu for a smoky flavor.

2. Dairy-Free

For a dairy-free version, swap the milk and cheese with coconut milk or a plant-based milk like almond milk. Use a dairy-free cheese substitute or nutritional yeast for a cheesy flavor.

3. Gluten-Free

This soup is naturally gluten-free, but make sure to check the labels of your chicken broth and any added seasonings for hidden gluten. Use gluten-free croutons or crackers for a crunchy topping if desired.

4. Low-Carb or Keto

To make this soup low-carb or keto-friendly, substitute the potatoes with cauliflower florets for a lower-carb base. The cauliflower will absorb the flavors of the soup while still offering a creamy texture when blended.

FAQs About The Recipe

Can I use frozen potatoes?

Yes, you can use frozen potatoes, but fresh potatoes will provide a better texture. If using frozen, ensure they are diced and cook for a little longer to ensure they soften properly.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. It stores well in the fridge for up to 4 days, and the flavors will continue to develop. You can also freeze the soup for up to 3 months.

How can I make this soup spicier?

If you want to add a bit of heat to your Bacon Cheddar Potato Soup, sprinkle in some crushed red pepper flakes, cayenne pepper, or even a dash of hot sauce to the soup.

Can I make this soup without blending it?

Absolutely! If you prefer a chunkier soup, simply skip the blending step. You can leave the potatoes in larger pieces for more texture and a rustic feel.

Conclusion & Final Thoughts

Bacon Cheddar Potato Soup is the epitome of comfort food. Rich, creamy, and full of flavor, this soup is the perfect way to warm up during chilly days or to enjoy a hearty meal with family and friends. With its combination of crispy bacon, melty cheddar cheese, and tender potatoes, it’s a dish that never disappoints. Whether you’re preparing it for a weeknight dinner or a special gathering, this soup will quickly become a beloved favorite in your recipe rotation.