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Best Cheddar Bacon Potato Soup Recipes

Best Cheddar Bacon Potato Soup Recipes

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Cheddar Bacon Potato Soup Shopping Tips

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Cheddar Bacon Potato Soup Cooking Tips

Most soups are better the day after they are made. If possible refrigerate your soup overnight before serving.

  • 2 cups (480 ml) milk, or dairy alternative
  • 1 (240 g) russet potato, baked
  • ⅓ cup (40 g) low fat cheddar cheese, cubed
  • ¼ (20 g) small onion, peeled
  • ½ teaspoon dried dill weed
  • ½ teaspoon dried rosemary
  • ½ teaspoon salt, optional
  • 1 Slice (55 g) bacon, cooked
  1. Place milk, 1/2 potato, cheese, onion, dill weed, rosemary and salt, optional into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed
  3. Blend for 5 minutes 45 seconds, or until heavy steam escapes from the vented lid.
  4. Reduce speed to Variable 3. Remove lid plug. Drop in remaining 1/2 potato and the bacon, and blend for an additional 5 seconds, or until chopped.

Recipe: Baked Potato Soup With Bacon, Scallions & Cheddar

In the past we’ve looked at a few more refined versions of potato soup. There has been a creamy curried potato soup, a sweet potato soup with miso and ginger, and a roasted garlic and potato soup. But I’m not as polished as the rest of our Kitchn writers. See, this Midwestern girl wants her meat and potatoes and she doesn’t always want them to be fancied up — well, unless you consider bacon fancy.

There are so many different ways to make potato soup — it’s rather ridiculous. A quick Google search will show you many of the infinite variations. But when it comes to a traditional dish that makes your stomach growl from the other room just thinking about it, accept no substitute for this thick, creamy, and extra-comforting dish.

Now before we start, there are a few disclaimers. This dish isn’t low-fat, and it isn’t light in calories. Under no circumstances does it even pretend to be the healthiest soup on the block. This dish is a stick-to-your-ribs type meal that can be served at the end of a long day. It falls into the comfort food category and is best eaten in fuzzy slippers and pajamas. Not because that’s the attire the meal requires, but because the only thing more comforting than this meal is fuzzy slippers. If you’re going to go all out, that’s how to do it!

If you already have a few baked potatoes and some cooked bacon in the fridge, this dish comes together in less than five minutes. Make these things ahead so this soup is ready to be thrown together at a moment’s notice. There’s no long drawn out cooking time for broth you can literally come home from work and have this meal on the table before your children get a chance to tear the house apart! Fabulous!

Tester’s Notes:

As Sarah Rae says, this is exactly the kind of rich and hearty meal you crave at the end of a long day. I tend to see a recipe like this and automatically start thinking about subbing in a lower-fat milk, using yogurt instead of sour cream, and other calorie-cutting techniques. If you have similar instincts, I urge you to curb them for this recipe. It’s worth it to go all in and just enjoy the ride. This ridiculously good soup is the very definition of comfort food, and we all need that every now and then.

The only change I actually make is to cut the recipe in half, or even in quarters. As it is, the recipe will feed a whole crowd of very hungry people, which is good for a Super Bowl party or potluck dinner. When it’s just my small family, a smaller batch is just the thing for a cozy night in. –Emma

Other Great Soup Recipes for Fall and Winter

  • This Crock Pot Chicken Tortilla Soup is a go to for us! I make it all the time and I even have instant pot version with this Instant Pot Chicken Taco Soup.
  • This Creamy Crock Pot Chicken Noodle Soup is another one that I make a lot in the fall and winter. It is fast to throw together and super comforting.
  • This New England Clam Chowder is my husband’s absolute favorite. If there was one meal that was the way to his heart, this would be it. It is seriously delicious and another great one to practice your roux skills.

Okay, I need to head off to do those very important snuggles, but before I do, I wanted to throw out there that if you are looking for an easy and beautiful way to follow me, head over to Instagram! I post everyday and it’s basically all the deliciousness your eyes can handle plus some behind the scenes stories with the kiddos. And if you do make one of my recipes please tag me on Instagram (@lisasimplejoy) and throw a hashtag in there for good measure too! #simplejoyrecipes

1 can (10.75 ounce size) condensed cheddar cheese soup
1 can chicken broth
1 1/4 cup 2% milk
1 pound grated Cheddar cheese
4 cups whole milk
2 tablespoons butter
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
7 medium cooked potatoes, peeled and diced

Combine the cheese soup, half of the broth, and 2% milk in a large saucepan over medium-high heat. Mix well.

Add the grated cheese and whole milk. In a small bowl, whisk together the cornstarch and remaining broth. Stir it into the soup. Stir in the butter, salt, pepper, onion powder, and garlic salt.

Bring the soup to a boil. Reduce the heat to a simmer and let cook, stirring occasionally, for 15 minutes.

Add the cooked potatoes and let the soup simmer for 15 minutes longer.

Serve immediately or refrigerate the soup and reheat it for best flavor.

Serve the soup with chopped chives, bacon bits, and additional shredded cheese, if desired.

Creamy Potato Soup with Bacon and Cheddar

Hi, my name is Jenn and I’m a potato soupaholic.

Haha seriously though, I’m obsessed! If you’ve poked around this little blog of mine you’ve probably noticed everything from my vegetarian Crock-Pot Veggie Loaded Baked Potato Soup to my Roasted Carrot and Sweet Potato Soup and a zillion other varieties in between. I’ve swirled in pesto and cauliflower and even topped them with crispy baked tater tots because if there’s one thing I love more than potato soup, it’s the TOPPINGS!

Today’s recipe is more of a back-to-basics approach: creamy potato soup with a few chunks of diced potato kept whole for added texture with a sprinkling of green onion, bacon, and cheddar on top. Add a dollop of sour cream and I’m basically swooning into my bowl with every bite.


Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.

Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.

Stir in chicken broth, potatoes, and pepper bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.

Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.


  • Heat the oven to 375ºF. Scrub the potatoes in water, pat dry, and pierce in several places with a fork. Set them directly on an oven rack and bake until very tender when pierced with a fork, about 1 hour. Let cool completely on a wire rack.
  • Melt the butter in a soup pot over medium-low heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add the broth and 2 cups water. Bring to a simmer over medium heat and cook until the leeks are very tender, about 20 minutes.
  • Meanwhile, put the bacon in a skillet and cook over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer the bacon bits with a slotted spoon to a saucer lined with paper towels to drain and cool.
  • When the potatoes are cool, cut one of them in half lengthwise. Use a large spoon to scoop the flesh in one piece from each half. Cut the flesh into 1/2-inch cubes and set aside. Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks. Purée the contents of the pot in a blender until very smooth (you’ll need to work in two batches). Return the puréed soup to a clean soup pot and reheat over medium low. Whisk together the milk and sour cream until smooth and then whisk this into the soup, along with 1/2 cup of the Cheddar. Stir in the diced potato. The soup should be fairly thick, but if it seems too thick, thin it with a little water. Season to taste with salt and pepper. Serve garnished with the remaining Cheddar, the bacon bits, and the scallions or chives.

Recipe Notes

Add to List



Pile on the toppings! Just like a baked potato, you can top your potato soup with your favorite toppings! Here are some options:

  • Bacon Pieces
  • Shredded Cheddar or Jack Cheese
  • Sour Cream
  • Cooked Broccoli
  • Cooked or Grilled Corn
  • Chopped Sun-Dried Tomatoes
  • Roasted Red Peppers
  • Sliced Jalapenos
  • Diced Avocado or crackers
  • Green onion or chives

Recipe Summary

  • 2 ½ pounds baking potatoes
  • 4 bacon slices
  • 2 ¼ cups chopped onion
  • ½ teaspoon salt
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 3 ¾ cups 1% low-fat milk
  • ½ teaspoon black pepper
  • 1 ½ cups fat-free, lower-sodium chicken broth
  • 2 tablespoons chopped fresh parsley (optional)
  • ½ cup sliced green onions
  • ½ cup (2 1/2 ounces) finely shredded reduced-fat sharp cheddar cheese

Pierce potatoes with a fork bake at 400° for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher set aside.

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan crumble. Add onion to bacon drippings in pan sauté minutes. Add salt, garlic, and bay leaf sauté 2 minutes. Add potato, milk, pepper, and broth bring to a boil. Reduce heat, and simmer 10 minutes. Discard bay leaf. Stir in parsley, if desired. Top individual servings with bacon, green onions, and cheese.