Cheesy Bacon Potato Soup
This super easy and delicious Cheesy Bacon Potato Soup is made all in one pot! It's one of my family's favorite comfort food recipes and for good reason. Creamy Yukon gold potatoes with smoky bacon and lots of cheddar cheese in every bite. It's comfort food that's ready to enjoy in less than an hour.
Ingredients
- 1 lb. Bacon diced - Use grease to sauté onions
- 1 Red Onion diced
- 3 lbs. Golden Yukon Potatoes cubed
- 1 ½ tablespoon Garlic
- 3 tablespoon Flour
- 1 ½ teaspoon Salt
- 1 ½ teaspoon Pepper
- 1 ½ teaspoon Basil
- 6 Cups Chicken Stock
- 2 tablespoon Butter
- 2 Cups Heavy Cream
- 1 ½ Cups Milk
- 1 tablespoon Hot Sauce
- 2 Cups Sharp Cheddar Cheese
- 2 tablespoon Cream Cheese
- Chives for topping
Instructions
- Gather all ingredients. In a large pot, cook bacon until crispy. While bacon is cooking, dice your onions, potatoes, and garlic. 1 lb. Bacon
- Remove bacon and set aside, leaving the bacon grease in the pot. Once cooled, chop up the bacon and put it aside.
- In bacon greased pot on medium heat, add the diced onion. Cook until tender. Add chopped garlic, and cook for 2 minutes, stirring constantly so you don’t burn the garlic. 1 Red Onion 1 ½ Tbsp Garlic
- Stir in flour, salt, pepper, and basil until it turns into a toothpaste texture to make a roux. Once the roux has reached this texture, cook for another 2 minutes, stirring frequently.3 Tbsp Flour 1 ½ Tsp Salt 1 ½ Tsp Pepper 1 ½ Tsp Basil
- Slowly add in one cup of broth at a time until it becomes thick (2 – 3 cups). Then, pour in the remaining broth. Add in butter. 6 Cups Chicken Stock 2 Tbsp Butter
- Add in diced potatoes and cook for 20 minutes until tender, not mushy. Add in heavy cream and stir. 3 lbs. Golden Yukon Potatoes 2 Cups Heavy Cream
- In a blender, add 1 ½ cups of cooked potatoes with milk and puree. Pour the potato puree into the soup. Add in hot sauce, cheddar cheese, and cream cheese. Cook until melted. 1 ½ Cups Milk 1 Tbsp Hot Sauce 2 Cups Sharp Cheddar Cheese 2 Tbsp Cream Cheese
- Top bowls of soup with chives, bacon, and any remaining cheese or sour cream if desired. Chives
Video
Notes
Storage:
Store any leftover bacon potato soup in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop for a few minutes until warmed through.
This cheesy potato soup also freezes well and can hold in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.
If you want to make this ahead of time, go for it! The flavors will be even better the next day.
Expert Tips:
- Cut your potatoes into pieces no larger than ¾-inch and try to keep them a consistent size so that they cook at the same time. There's nothing worse than biting into a crisp, raw-inside chunk of potato. What this will do, is provide an even cook all around and the soup will turn out much better.
- Don't skip the pureeing step. Puree 1 ½ cups of cooked potatoes either by using an immersion blender or by transferring a portion of the soup to a blender, pureeing, and then stirring the pureed soup back into the pot. If you want a completely smooth soup, you can puree all of it, but I prefer to have a few actual pieces of potato. I think pureeing half gives it the best taste and texture. Besides, what is a potato soup without some potato chunks?
- Remove the bacon after cooking. You want to keep it crisp for garnishing, so remove it using a slotted spoon to a plate and reserve it until it's time to enjoy.
- While you can use russet potatoes, it's best to use Yukon. They have a creamier texture when compared to russet, which makes all the difference in this soup.
Nutrition
Calories: 1112kcalCarbohydrates: 61gProtein: 34gFat: 82gSaturated Fat: 41gPolyunsaturated Fat: 7gMonounsaturated Fat: 26gTrans Fat: 0.3gCholesterol: 207mgSodium: 1853mgPotassium: 1606mgFiber: 6gSugar: 12gVitamin A: 1868IUVitamin C: 48mgCalcium: 449mgIron: 3mg
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