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.
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.