Creamy Potato Cheese Bacon (Printable)
Smooth potatoes meld with sharp cheese and crispy bacon for a rich, comforting dinner.
# What You Need:
→ Vegetables
01 - 5.3 cups 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 ounces beef bacon, chopped
→ Dairy
07 - 4 tablespoons 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 if needed)
13 - 2 tablespoons all-purpose flour (gluten-free option available)
14 - Salt, to taste
15 - Freshly ground black pepper, to taste
16 - ½ teaspoon smoked paprika
→ Garnish
17 - Chopped chives or green onions
18 - Extra shredded cheddar cheese
# How To Make It:
01 - In a large pot or Dutch oven, cook the chopped beef bacon over medium heat until crisp. Remove with a slotted spoon and reserve approximately 2 tablespoons of rendered fat in the pot.
02 - Add unsalted butter to the reserved fat and melt. Incorporate the chopped onion, celery, and carrots, cooking for 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
03 - Sprinkle in the all-purpose flour and cook, stirring constantly, for 2 minutes to form a roux.
04 - Gradually whisk in the chicken or vegetable broth, scraping the pot’s bottom to release browned bits. Add diced potatoes, smoked paprika, salt, and freshly ground black pepper.
05 - Bring the mixture to a boil, then reduce to a simmer. Cook uncovered for 15 to 20 minutes, or until potatoes are very tender.
06 - Partially mash the potatoes using a potato masher or immersion blender, maintaining some chunks to preserve texture.
07 - Stir in whole milk and heavy cream. Simmer gently for 5 minutes, then add shredded cheddar and mozzarella cheeses, stirring until fully melted and smooth.
08 - Return the cooked beef bacon to the pot, reserving some if desired for garnish. Adjust seasoning with additional salt and pepper as needed.
09 - Ladle the soup into bowls and garnish with extra shredded cheddar cheese and chopped chives or green onions as preferred.
# Expert Suggestions:
01 -
- It tastes like someone who loves you spent hours on it, but you'll have it ready in under an hour.
- The crispy bacon mixed with creamy cheese creates this contrast that keeps each spoonful interesting.
- It freezes beautifully, so you can make a big batch and have comfort waiting on hard days.
02 -
- Don't skip the roux or skimp on the cooking time—two minutes means two minutes, or you'll taste the flour.
- Add the cream and milk after the potatoes are fully soft, not before; if you add them too early, the potatoes won't break down properly and your soup will be grainy.
- Taste before serving and adjust seasoning boldly—this soup needs salt to shine, and most people don't use enough.
03 -
- If the soup breaks or looks separated when you add the cream, lower the heat and whisk gently rather than panicking—it usually comes back together with patience.
- Save a few bacon pieces before crumbling them into the soup; the garnish pieces stay crispier and look intentional on top.