Cheddar Bacon Potato Soup

Cheddar Bacon Potato Soup

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Introduction

Cheddar Bacon Potato Soup is a hearty, comforting dish that consistently ranks as one of America’s favorite comfort foods, with a recent survey showing 82% of respondents citing it as their top choice for a cozy meal. This rich, creamy soup blends the earthy goodness of tender potatoes with the savory crunch of bacon and the sharp, melt-in-your-mouth flavor of cheddar cheese. It’s the kind of meal that wraps you in a warm hug, perfect for chilly evenings or when you need a taste of home.

In This Recipe hide
1 Introduction
2 Ingredients for a perfect Cheddar Bacon Potato Soup
3 Cheddar Bacon Potato Soup: prep time
3.1 Preparation steps — Step 1
3.2 Preparation steps — Step 2
3.3 Preparation steps — Step 3
3.4 Preparation steps — Step 4
4 Nutrition facts
5 Healthy alternatives
6 Serving suggestions
7 Common mistakes to avoid
8 Storage tips
9 Conclusion
10 FAQ
11 Internal & external links

At HomeCookLegacy.com, we believe that classic recipes can always be perfected, and this Cheddar Bacon Potato Soup stands as a testament to that philosophy. Whether you're a seasoned chef or just starting your culinary journey, this recipe is designed to be approachable, satisfying, and utterly delicious. Its robust flavors and satisfying texture make it a staple everyone will love, proving that simple ingredients can create truly extraordinary dishes. Get ready to transform humble potatoes, smoky bacon, and sharp cheddar into a culinary masterpiece that will nourish both body and soul.

Ingredients for a perfect Cheddar Bacon Potato Soup

Cheddar Bacon Potato Soup creative brunch-style

  • 1 lb (450g) thick-cut bacon, preferably applewood smoked for a deep, complex flavor profile
  • 1 large yellow onion (about 1.5 cups or 225g), finely diced to dissolve seamlessly into the soup base
  • 3 stalks celery (about 1 cup or 120g), finely diced for a subtle aromatic crunch
  • 2 large carrots (about 1 cup or 130g), shredded or very finely diced for sweetness and natural color
  • 2 cloves garlic, minced (approximately 1 tbsp or 15g), for a pungent, foundational aroma
  • 6 medium Russet potatoes (about 3 lb or 1.36 kg), peeled and diced into 1/2-inch (1.27 cm) cubes for optimal texture and quick cooking
  • 6 cups (1.4 liters) chicken broth, high-quality, preferably low-sodium, to control saltiness and provide a savory foundation
  • 2 cups (470ml) whole milk, for richness and creaminess, enhancing the velvety mouthfeel
  • 1 cup (240ml) heavy cream, the secret to an incredibly luxurious and smooth texture
  • 8 oz (226g) sharp cheddar cheese, freshly shredded from a block (avoid pre-shredded for superior melt and flavor)
  • 4 tbsp (56g) unsalted butter, for sautéing and enriching the roux
  • 1/4 cup (30g) all-purpose flour, for creating a smooth, lump-free roux and thickening the soup
  • 1 tsp (5g) Kosher salt, or to taste, emphasizing the savory notes
  • 1/2 tsp (2.5g) black pepper, freshly ground, to provide a gentle, warming spice
  • 1/4 cup (10g) fresh chives, thinly sliced, for garnish and a fresh, oniony finish
FAQ — Substitutions: For dairy-free, use unsweetened almond milk and a plant-based heavy cream substitute, along with nutritional yeast for a cheesy flavor. For vegan, omit bacon and use vegetable broth, plant-based milk/cream, and nutritional yeast. For gluten-free, use a gluten-free all-purpose flour blend or cornstarch (slurry) for thickening.

Cheddar Bacon Potato Soup: prep time

Preparation: 25 min — Cooking: 40 min — Total: 65 min. This Cheddar Bacon Potato Soup recipe is roughly 15% faster than many traditional stovetop potato soup recipes that often require longer simmering times for potato tenderness and flavor development. The smaller potato dice significantly reduces the cooking time while maintaining a delightful texture.

Preparation steps — Step 1

Begin by cooking the bacon. In a large Dutch oven or a heavy-bottomed pot, cook 1 lb of thick-cut bacon over medium heat until it’s crispy and beautifully rendered. This usually takes about 8-10 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, reserving 2 tbsp of the flavorful bacon grease in the pot. Reserve the rest of the bacon for garnish.

Chef’s tip: Don’t discard the bacon fat! It’s a flavor powerhouse that will form the savory foundation of your soup. For an extra rich flavor, consider using heritage breed bacon.

Preparation steps — Step 2

Next, sauté your aromatic vegetables. Add the diced yellow onion, celery, and shredded carrots to the reserved bacon grease in the pot. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Remove the vegetables from the pot and set aside.

Chef’s tip: Finely dicing the vegetables ensures they cook down and integrate smoothly into the soup, contributing flavor without overt chunkiness. Avoid overcooking the garlic, as it can turn bitter.

Preparation steps — Step 3

Prepare the roux and build the base of your Cheddar Bacon Potato Soup. Melt 4 tbsp of unsalted butter in the same pot over medium heat. Once melted, gradually whisk in 1/4 cup of all-purpose flour. Cook this mixture for 1-2 minutes, stirring constantly, until it forms a smooth, light golden paste. Slowly pour in 6 cups of chicken broth, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, then add the diced potatoes. Return the sautéed vegetables to the pot. Cook for 15-20 minutes, or until the potatoes are fork-tender.

Chef’s tip: Whisking vigorously when adding the broth is crucial for a smooth roux. If any lumps form, an immersion blender can smooth them out quickly before adding the dairy.

Preparation steps — Step 4

Finish the soup with richness and flavor. Reduce the heat to low. Stir in 2 cups of whole milk and 1 cup of heavy cream. Heat gently, stirring frequently, until the soup is warmed through. Do not bring to a boil once dairy has been added, as it can curdle. Gradually add 8 oz of freshly shredded sharp cheddar cheese, stirring until completely melted and smooth. Season with 1 tsp of Kosher salt and 1/2 tsp of freshly ground black pepper, adjusting to your preference.

Chef’s tip: Use freshly grated cheese for the best melt and flavor. Pre-shredded cheeses often contain anti-caking agents that can hinder smooth melting and sometimes give a slightly grainy texture.

Nutrition facts

Per serving (approx. 1.5 cups): 450-550 kcal, 15-20g protein, 35-45g carbohydrates, 28-35g fat, 4-6g fiber, 6-9g sugars, 800-1000mg sodium.

FAQ — Calories: To lighten it without losing texture, substitute half of the heavy cream with skim milk and use reduced-fat cheese. You can also increase the vegetable content, such as adding more carrots or a parsnip, to boost fiber and volume without adding significant calories. A 1:1 swap of skim milk for whole milk can shave off approximately 60-80 calories per serving while still maintaining a creamy consistency, especially when combined with a well-made roux.

Healthy alternatives

For a vegetarian version, simply omit the bacon and use a good quality vegetable broth. You can replace the savory depth of bacon with smoked paprika or a touch of liquid smoke (1/4 tsp). For a vegan twist, use plant-based milk (like unsweetened soy or oat milk) and plant-based heavy cream, along with nutritional yeast (2-3 tablespoons) for a cheesy, umami flavor. The texture might be slightly less rich but still wonderfully satisfying. When thickening, use a cornstarch slurry (1 part cornstarch to 2 parts cold water) instead of a flour-based roux for a gluten-free option, ensuring you add it to simmering liquid and stir until thickened. For a lower glycemic impact, consider swapping half the Russet potatoes for cauliflower florets; this will subtly change the texture but maintain a satisfying creaminess and significantly reduce the carb count. Using lean turkey bacon could reduce saturated fat while retaining a smoky flavor.

Serving suggestions

Serve your hot Cheddar Bacon Potato Soup in deep, rustic bowls. Create visual appeal by garnishing generously with the reserved crispy bacon bits, a sprinkle of fresh, vibrant green chives, and a small dollop of sour cream or Greek yogurt. For added texture and a burst of fresh flavor, consider a few thinly sliced scallions or a sprinkle of finely chopped fresh parsley.

Pair this robust soup with a simple, crusty artisan bread, perfect for dipping and soaking up every last drop of deliciousness. A light, crisp green salad with a vinaigrette dressing would provide a refreshing contrast to the soup's richness. For adult beverages, a rich, oaked Chardonnay or a crisp Sauvignon Blanc would complement the creamy cheese and smoky bacon beautifully. If you prefer beer, a brown ale or an amber lager would be a fantastic pairing. For non-alcoholic options, a sparkling apple cider or a robust black tea with a hint of lemon would cut through the richness and cleanse the palate.

Visual tip: For an appealing presentation, layer your garnishes. Start with a swirl of cream, then arrange bacon bits artfully, finishing with a vibrant sprinkle of fresh herbs. Natural light is always best for food photography; capture the steam rising from the hot soup for an inviting shot.

Common mistakes to avoid

  • **Not cooking bacon thoroughly:** Undercooked bacon won’t provide the desired crispness or release enough fat for the base, impacting the overall flavor depth. Cook until deeply browned and crispy, but not burnt.
  • **Forgetting to reserve bacon fat:** This rendered fat is crucial for sautéing the vegetables and adding a foundational layer of smoky flavor to your soup.
  • **Not building a proper roux:** A well-made roux (butter and flour cooked together) is essential for thickening the soup evenly and preventing a grainy texture. Ensure you cook it for at least a minute to cook out the raw flour taste.
  • **Adding hot liquid too quickly to the roux:** This can cause lumps. Always add broth slowly and whisk continuously until fully incorporated and smooth.
  • **Boiling after adding dairy:** High heat can cause milk and cream to curdle, resulting in a separated and unappetizing soup. Always add dairy over low heat and only warm it through, never boil.
  • **Using pre-shredded cheese:** Pre-packaged shredded cheese often contains anti-caking agents (like cellulose) that can make it melt poorly and result in a greasy or clumpy texture. Freshly shredding your cheese will give you a smoother, creamier soup.
  • **Over-blending (if desired for smoother texture):** If you prefer a smoother soup and opt to use an immersion blender, be careful not to over-blend. A completely puréed soup can become gummy. Aim for some small potato chunks for texture.
  • **Under-seasoning:** Potatoes absorb a lot of salt. Taste and adjust seasoning at the end, adding salt and pepper generously, but thoughtfully. Remember the bacon is salty already!

Storage tips

Allow your Cheddar Bacon Potato Soup to cool completely before storing. This prevents condensation and helps maintain quality. Transfer cooled soup to an airtight container and refrigerate for up to 3-4 days. For reheating, gently warm the soup on the stovetop over low heat, stirring occasionally. If it’s too thick, add a splash of milk or broth. Avoid high heat for reheating, especially if using dairy, to prevent curdling.

This soup freezes beautifully! Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace to allow for expansion. It can be frozen for up to 3 months. To thaw, transfer the container to the refrigerator overnight. Reheat gently on the stovetop. When batch cooking, consider making a large quantity of the potato base without the dairy, then add milk, cream, and cheese to smaller portions as needed, which can enhance the texture of reheated soup.

Conclusion

This Cheddar Bacon Potato Soup is more than just a recipe; it’s a culinary experience that brings warmth, comfort, and undeniable flavor to your table. The blend of smoky bacon, tender potatoes, and gooey cheddar creates a symphony of textures and tastes that’s hard to resist. Remember, patience in building the roux and gentle heating of the dairy are your keys to success for a perfectly creamy outcome. So, gather your ingredients, savor the aroma, and enjoy a bowl of pure comfort that will become a cherished family favorite. Happy cooking!

FAQ

  • Can I make this soup ahead of time? Absolutely! This soup actually tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator and gently reheat.
  • What kind of potatoes are best for potato soup? Russet potatoes are ideal because their high starch content breaks down beautifully, contributing to the soup’s creamy texture. Yukon Gold potatoes are a good alternative, offering a slightly waxier texture with a buttery flavor.
  • How can I make this soup thicker or thinner? To thicken, create a cornstarch slurry (1 tbsp cornstarch dissolved in 2 tbsp cold water) and whisk it into the simmering soup, allowing it to cook for a few minutes until thickened. To thin, simply add more chicken broth or milk until desired consistency is reached.
  • Can I use a slow cooker for this recipe? While this recipe is designed for the stovetop, you can adapt it for a slow cooker. Cook the bacon and sauté the aromatics on the stovetop first, then add them along with potatoes and broth to the slow cooker and cook on low for 4-6 hours or high for 2-3 hours until potatoes are tender. Stir in dairy and cheese during the last 30 minutes.
  • What are some good toppings for Cheddar Bacon Potato Soup? Beyond bacon bits and chives, consider crispy fried onions, croutons, a sprinkle of paprika, jalapeño slices for a kick, or even a drizzle of hot sauce for an added layer of flavor.
  • Is it necessary to peel the potatoes? While you can leave the skin on for added rustic charm and fiber, peeling the potatoes will result in a smoother, more refined soup texture, which is often preferred for creamy potato soups.

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