Creamy Potato Cheese Bacon (Print Version)
A comforting soup blending tender potatoes, creamy cheeses, and crispy beef bacon.
# What You'll Need:
→ Vegetables
01 - 4.4 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 (use gluten-free for gluten-free option)
13 - 2 tbsp all-purpose flour (substitute gluten-free flour if needed)
14 - Salt and freshly ground black pepper, to taste
15 - ½ tsp smoked paprika
→ Garnish (optional)
16 - Chopped chives or green onions
17 - Extra shredded cheddar cheese
# Step-by-Step Guide:
01 - Cook chopped beef bacon over medium heat in a large pot until crispy. Remove with a slotted spoon and set aside, leaving approximately 2 tablespoons of fat in the pot.
02 - Add unsalted butter to the pot. When melted, incorporate chopped onion, celery, and carrots. Sauté for 5 minutes until softened, then add minced garlic and cook for an additional minute.
03 - Stir in all-purpose flour and cook for 2 minutes, maintaining constant stirring to avoid lumps.
04 - Gradually pour in chicken or vegetable broth while scraping the pot’s bottom. Add diced potatoes, smoked paprika, salt, and freshly ground black pepper.
05 - Bring to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes until potatoes are tender.
06 - Partially mash potatoes in the soup using a potato masher or immersion blender, preserving some chunks for texture.
07 - Stir in whole milk and heavy cream, then simmer for 5 minutes. Add shredded cheddar and mozzarella cheese, stirring until fully melted and smooth.
08 - Return cooked beef bacon to the soup (reserve some for garnish if desired). Adjust seasoning by tasting and adding salt or pepper if necessary.
09 - Ladle hot soup into bowls and garnish with extra shredded cheddar cheese and chopped chives or green onions.
# Expert Suggestions:
01 -
- It comes together in under an hour, which means you can have genuine comfort food on the table before dinner time actually starts.
- The combination of crispy bacon and melted cheese transforms simple potatoes into something that feels restaurant-quality but tastes like home.
- It freezes beautifully, so a rainy day batch becomes rainy day relief weeks later.
02 -
- Don't skip cooking the flour in the fat for a full two minutes—this removes the raw taste and creates the foundation for a smooth, creamy soup instead of a gritty one.
- When you add the cream, keep the heat moderate and stir often because overheating can break the dairy and create a separated, curdled texture that won't come back together.
03 -
- Make this soup a day ahead and let it sit overnight—the flavors deepen and become rounder, almost like the soup has aged into better versions of itself.
- If your soup breaks or looks separated after adding cream, whisk in a tablespoon of cornstarch mixed with cold water and heat gently while stirring, which often brings it back together.