Creamy Bacon Potato Soup (Print-Friendly Version)
Thick, creamy soup with potatoes, bacon, cheddar, and veggies—hearty comfort in every bowl.
# Ingredients You'll Need:
→ Main Ingredients
01 -
4 slices thick-cut bacon, chopped
02 -
2 carrots, peeled and chopped
03 -
2 ribs celery, finely chopped
04 -
0.5 medium onion, finely chopped
05 -
2 pounds russet or gold potatoes, peeled and chopped (approximately 900 grams, about 6 medium)
→ Seasonings
06 -
1.5 teaspoons salt
07 -
2 cloves garlic, finely minced
08 -
1 teaspoon dried parsley
09 -
0.5 teaspoon dried dill
10 -
0.5 teaspoon dried thyme
11 -
0.25 teaspoon ground black pepper
→ Liquids and Roux
12 -
3 cups low-sodium chicken broth (710 millilitres)
13 -
0.25 cup unsalted butter, melted (approximately 60 grams)
14 -
3 tablespoons all-purpose flour (approximately 24 grams)
15 -
1.5 cups milk (360 millilitres)
→ Cheese and Garnish
16 -
1 cup shredded Cheddar cheese (plus extra for topping, approximately 120 grams)
17 -
Sliced green onions for garnish
# How to Make It:
01 -
In a large Dutch oven or soup pot over medium-high heat, cook the chopped bacon for 4 to 5 minutes until crisp. Remove bacon with a slotted spoon and drain on a paper-towel lined plate, leaving the rendered fat in the pot.
02 -
Add carrots, celery, and onion to the pot with the bacon fat. Cook over medium-high heat for 5 minutes, stirring frequently, until the onion is softened.
03 -
Stir in salt, minced garlic, parsley, dill, thyme, and black pepper. Cook for 1 minute until fragrant.
04 -
Add the chicken broth and chopped potatoes, scraping the bottom of the pot to incorporate any browned bits. Bring to a simmer over medium-high heat, then reduce to medium-low, cover, and cook for 10 minutes until the potatoes are tender.
05 -
In a medium bowl or large glass measuring jug, whisk together melted butter and flour until a smooth paste forms. Gradually whisk in milk, scraping the sides to combine thoroughly.
06 -
Microwave the milk mixture in 45 to 60 second intervals, whisking well after each, until thickened and bubbly. Reduce the interval as it thickens, taking care not to overheat.
07 -
Once potatoes are tender, stir in the thickened milk mixture, 1 cup shredded Cheddar cheese, and most of the cooked bacon. Mix until smooth and heated through.
08 -
Ladle soup into bowls and garnish with reserved bacon, additional Cheddar cheese, and sliced green onions as desired.
# Extra Information:
01 -
For a thicker consistency, gently mash some of the potatoes in the pot before adding the thickened milk mixture.
02 -
To avoid curdling, ensure the milk mixture is thickened before combining with the hot soup.