Creamy Potato Soup Bacon (Print Version)
Rich soup with tender potatoes, creamy cheese, and crispy beef bacon for a comforting meal.
# What You 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 option)
13 - 2 tbsp all-purpose flour (substitute gluten-free flour if necessary)
14 - Salt, to taste
15 - Freshly ground black pepper, to taste
16 - ½ tsp smoked paprika
→ Garnish
17 - Chopped chives or green onions
18 - Extra shredded cheddar cheese
# Directions:
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, retaining approximately 2 tablespoons of rendered fat in the pot.
02 - Add the unsalted butter to the pot. Once melted, incorporate the onion, celery, and carrots. Sauté for 5 minutes until softened, then add minced garlic and cook for an additional minute.
03 - Sprinkle the all-purpose flour into the pot, stirring constantly for 2 minutes to eliminate raw flour taste and form a light roux.
04 - Gradually pour in the chicken or vegetable broth while scraping the pot's bottom to deglaze. Add the diced potatoes, smoked paprika, salt, and pepper, stirring gently to combine.
05 - Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 15 to 20 minutes until potatoes become very tender.
06 - Partially mash the potatoes directly in the pot using a potato masher or immersion blender to achieve a creamy texture with intact chunks for texture.
07 - Stir in the whole milk and heavy cream, simmering for 5 minutes to blend. Add shredded cheddar and mozzarella cheeses, stirring until fully melted and smooth.
08 - Return the cooked beef bacon to the pot, reserving some for garnish if desired. Adjust seasoning with additional salt and pepper to taste.
09 - Ladle the soup into bowls and garnish with reserved beef bacon, extra shredded cheddar cheese, and chopped chives or green onions. Serve warm.
# Expert Tips:
01 -
- It comes together in under an hour but tastes like you've been simmering it all day.
- The crispy bacon adds a salty, smoky contrast that keeps every spoonful interesting.
- One pot, minimal cleanup, and it fills your kitchen with the kind of aroma that makes people ask what you're cooking.
02 -
- Don't skip the roux step; it's what keeps the soup from being thin and watery, and it only takes two minutes.
- Once you add the cheese, keep the heat gentle and stir until it's fully melted—high heat can make the cheese separate and look grainy.
03 -
- If your soup breaks or looks separated after adding cheese, turn off the heat immediately and whisk in a splash of cold milk—this usually brings it back together smoothly.
- For a silkier finish, press the soup through a fine-mesh strainer after mashing, but honestly, leaving some potato chunks in there is where the real comfort lives.