Creamy Potato Soup with Bacon & Cheddar
Warm, comforting, and loaded with bacon, cheddar, and tender potatoes, this creamy potato soup delivers cozy hugs by the spoonful. Velvety, satisfying, and not at all heavy, it’s an easy dinner that feels like a hug from the inside out.
6
bowls
Ingredients
Soup Base
- 1 lb (450 g) thick-cut bacon cut into 1/2-inch pieces
- 1 medium yellow onion finely diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 2 1/2 lb (1.13 kg) Yukon Gold potatoes peeled and cut into 3/4-inch cubes (about 5 medium)
- 5 cups (1.2 l) low-sodium chicken stock plus more as needed
Roux & Cream
- 4 tbsp (60 g) unsalted butter
- 1/4 cup (32 g) all-purpose flour
- 1 1/4 cups (300 ml) heavy cream
- 1 tbsp fresh tarragon finely chopped (or 1 tsp dried)
- 2 tbsp fresh cilantro finely chopped
- 2 cups (200 g) sharp cheddar cheese freshly grated, divided
- salt and black pepper to taste
- extra chopped cilantro, cheddar, and bacon for serving
Equipment
- Dutch Oven
- Skillet
- Blender or Potato Masher
Instructions
- Cook the bacon: In a Dutch oven over medium-high heat, cook the chopped bacon until crisp, 5–10 minutes. Stir occasionally. Drain on paper towels, reserving 1/4 cup bacon fat in the pot.
- Sauté the veggies: Add diced onion and celery to the bacon fat in the pot. Sauté 5 minutes until softened; add garlic and cook 1–2 minutes more until fragrant.
- Build the base: Stir in cubed potatoes and sauté 3–4 minutes. Return bacon to the pot. Pour in enough chicken stock to cover everything. Cover and simmer until potatoes are tender, about 15–20 minutes.
- Make the roux: In a separate skillet, melt butter over medium heat. Whisk in flour and cook 1–2 minutes. Gradually add heavy cream, whisking until smooth. Stir in tarragon and cilantro. Bring just to a gentle boil and cook until slightly thickened, 5 minutes.
- Combine and blend: Pour cream mixture into the soup pot and stir well. Using a blender, blend half the soup until silky (or mash some potatoes in the pot). Return blended soup to the pot and stir to combine.
- Finish with cheese: Off the heat (or over low), gradually stir in most of the cheddar, reserving a little for topping, until fully melted. Season to taste with salt and pepper.
- Ladle soup into bowls. Garnish with extra cheddar, cilantro, and reserved bacon. Serve hot with your favorite bread!
Notes
This soup is adaptable: swap bacon for smoked sausage or pancetta, or make it vegetarian with veggie broth and added mushrooms. Store leftovers in the fridge for 3–4 days (it gets even tastier). To freeze for later, do so before adding cheese. Add chopped spinach/kale, try different cheese, or switch up fresh herbs as you like. Make sure to serve it with crusty bread or cornbread muffins for soaking up every last drop!
Nutrition
Calories: 545kcal | Carbohydrates: 38g | Protein: 18g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 90mg | Sodium: 1040mg | Potassium: 1200mg | Fiber: 4g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 350mg | Iron: 2.5mg