Cheesy Bacon Potato Soup

If you are a fan of loaded baked potatoes, this Cheesy Bacon Potato Soup is going to become one of your new favorite winter soups. It’s packed full of all the classic baked potato flavors—Cheddar cheese, smoky bacon, fresh green onions, and hearty potatoes. To make things a little lighter, I cooked the soup with chicken stock, but added a touch of heavy cream at the end to give it a bit of extra creaminess. I know—cheese, cream, and bacon. But it does make for a rich and hearty soup on a cold winter night.

Although this cheesy bacon potato soup is similar to a baked potato, there is no baking required. Anything that can be made in one pot with minimal equipment is definitely on my yes list. I diced the potatoes and cooked them in the chicken stock until tender. To add some thickness to the soup, I mashed about half of the potatoes. For texture, I left some of the small potato dices whole.

Cheesy Bacon Potato Soup

Best Potatoes for Potato Soup:

Potatoes can be categorized into two types—waxy and mealy. The terms don’t sound too appetizing, but each has its own characteristic making them each ideal for different cooking methods. Small yellow or red potatoes are categorized as waxy potatoes. They can hold their shape during the cooking process and are often better for roasting or stews. For this cheesy bacon potato soup, I opted to use russet potatoes, which are categorized as mealy. Mealy potatoes fall apart more easily while cooking, making them ideal for mashing in this soup. There will be a quiz on this later.

Cheesy Bacon Potato Soup Cheesy Bacon Potato Soup Cheesy Bacon Potato Soup Cheesy Bacon Potato Soup

Cheesy Bacon Potato Soup

With winter in full swing, this cheesy bacon potato soup is just in time to warm (and fill) you up on a cold night. Or try this Hearty Beef and Barley Soup or Indian Spiced Black Bean Soup.

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Cheesy Bacon Potato Soup

Prep Time: 10 minutes

Cook Time: 50 minutes

Yield: 4 servings

Cheesy Bacon Potato Soup

This Cheesy Bacon Potato Soup is packed full of all the classic baked potato flavors—Cheddar cheese, smoky bacon, fresh green onions, and hearty potatoes.

Ingredients

    For the Soup:
  • 8 slices bacon, diced
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 3 tablespoons flour
  • 4 cups low-sodium chicken stock
  • 3 large russet potatoes, peeled and diced
  • 1 ½ cups shredded Cheddar cheese
  • ½ cup heavy cream
  • Salt and freshly cracked black pepper
  • For the Garnish:
  • Crumbled bacon
  • 2 green onions, sliced
  • ½ cup shredded Cheddar cheese

Instructions

  1. Heat a large soup pot or Dutch oven over medium heat. Add in the bacon and cook, stirring occasionally, until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a clean plate lined with a paper towel.
  2. While the bacon fat is hot, add in the onion and garlic. Cook for about 5 minutes, or until the onions are soft and translucent.
  3. Add in the flour and cook for 2 minutes, stirring constantly. This will cook out the raw flour taste.
  4. Slowly pour in the chicken stock and whisk until smooth.
  5. Add in the diced potatoes, bring to a boil, cover, reduce heat and simmer for 20-30 minutes, or until potatoes are tender.
  6. With a potato masher or the back of a spoon, mash about half of the potatoes, leaving some whole for texture.
  7. Stir in the cheese and heavy cream. Adjust heat to medium-high and cook, covered, for 10 minutes.
  8. Season with salt and pepper, taste the soup and you may need to adjust with more salt.
  9. Ladle soup into bowls and top with the crumbled bacon, green onion slices, and shredded cheese.
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