Creamy Potato Soup with Bacon and Cheddar

This comforting, rich, and velvety potato soup combines tender potatoes, crispy bacon, and melted cheddar cheese for an irresistible bowl of warmth. A delicious choice for chilly days or hearty family meals, this soup is packed with flavor, balancing the smokiness of bacon with the creaminess of milk, sour cream, and cheddar. Serve it with green onions for a pop of color and freshness. It’s easy to make and even better when topped with extra bacon and a sprinkle of cheese!

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Ingredients

Servings: 6 (about 2 cups per serving)

• 4 large potatoes, peeled and cubed
• ½ tsp salt (for boiling potatoes)
• 8 oz bacon, cut into bite-sized pieces
• 4 Tbsp unsalted butter
• ½ medium onion, finely chopped
• 2 garlic cloves, minced
• ¼ cup all-purpose flour (or Gluten-Free 1:1 flour)
• 2 ½ cups whole milk
• 2 ½ cups chicken or vegetable broth
• 1 cup cheddar cheese, shredded (mild or sharp)
• ¾ cup sour cream
• 1 tsp salt, or to taste
• ¼ tsp black pepper, or to taste
• Green onions, chopped, for garnish

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Instructions

1. Cook the Potatoes: Place the cubed potatoes in a stockpot and cover with water by about 1 inch. Add ½ tsp salt, bring to a boil, and cook for 8-10 minutes or until the potatoes are tender when pierced with a knife. Drain and set aside.
2. Cook the Bacon: In a Dutch oven or large pot, cook the bacon over medium heat until crispy. Transfer to a plate, leaving 1 tablespoon of bacon grease in the pot.
3. Prepare the Base: Add the butter to the Dutch oven, then add the chopped onions and sauté until soft and translucent. Add the minced garlic and cook for about 30 seconds, until fragrant.
4. Thicken the Soup: Sprinkle in the flour and whisk continuously until it’s well combined with the butter and bacon grease. Gradually whisk in the milk and broth, whisking constantly to avoid lumps. Bring to a gentle boil.
5. Combine and Season: Add the drained potatoes back to the pot, then season the soup with 1 tsp salt and ¼ tsp black pepper, adjusting to taste. Stir in the sour cream, cheddar cheese, and half of the cooked bacon, stirring until the cheese melts and the soup is creamy.
6. Serve: Remove from heat and ladle the soup into bowls. Garnish with the reserved bacon, extra shredded cheese, and chopped green onions if desired.

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Tips for the Perfect Potato Soup

• Consistency: For a creamier texture, partially mash some of the potatoes with a potato masher before adding the cheese and sour cream.
• Cheese Tip: Use freshly shredded cheese for the best melt; pre-shredded varieties may contain anti-caking agents that prevent smooth melting.
• Toppings: Top with fresh chives, a dash of hot sauce, or a sprinkle of smoked paprika for added depth.

This potato soup is perfect to make ahead, as flavors deepen over time. Store leftovers in the fridge for up to three days, reheating gently over low heat. Enjoy every warm and creamy spoonful!