Creamy Potato-Bacon-Cheddar Soup

This easy Potato Bacon Cheddar Soup is creamy and satisfying, full of cheddar and bacon flavor in each bite. The texture is rich and smooth, making it perfect as a meal or with sides. The soup even tastes better the next day, and it’s one of my family’s favorite soups!

Potato Bacon Cheddar Soup

Crunchy bacon, pretzel bits, and extra cheese give it a pub-style twist. It’s balanced with just the right mix of cheese, bacon, and potato for a delicious, hearty dish.

Potato Bacon Cheddar Soup

Ingredients

  • Butter – Salted or unsalted; adjust salt to taste.
  • Bacon – Choose a high-quality brand.
  • Shallots – Substitute with sweet or yellow onion if needed.
  • Garlic – Fresh garlic is best for this.
  • All-purpose flour – Adds thickness to the soup.
  • Chicken broth – Opt for low or no sodium-added broth. Homemade is even better.
  • Dijon mustard
  • Potatoes – Yukon Gold or russet work well.
  • Extra sharp white cheddar cheese – The sharper, the better.
  • Heavy cream – Substitute milk for a lighter version.
  • Salt and pepper
  • Chives and chopped pretzels – Optional garnishes.
Ingredients for Potato Bacon Cheddar Soup

How To Make Potato Bacon Cheddar Soup

  1. Heat butter in a soup pot and cook bacon until crispy. Remove bacon, leaving the fat and butter in the pot.
  2. Add shallots and garlic, sautéing over medium heat until soft.
  3. Turn off the heat and stir in flour until well combined with the fat.
  4. Slowly whisk in the chicken broth to break up any lumps.
  5. Add potatoes, salt, and Dijon mustard. Simmer for about 20 minutes or until potatoes are soft.
  6. Let the soup cool slightly, then blend until smooth (use an immersion or high-powered blender).
  7. Return soup to the pot, add heavy cream, and all but 1/2 cup of cheese. Stir over low heat until the cheese is melted. Avoid boiling.
  8. Adjust seasoning to taste and serve with bacon, reserved cheese, pretzels, and chives.

Step-By-Step Process

Chef Jenn’s Tips

  • Sharp cheddar boosts the flavor. Extra sharp or aged cheddar is ideal.
  • Use white pepper instead of black to keep the soup visually smooth.
  • Roughly chop potatoes and shallots since they’ll be blended later.
  • A high-powered blender will yield a silkier texture, but an immersion blender works too.
  • Garnishes add great texture, so don’t skip them!

Make It A Meal

This soup is hearty on its own but pairs well with buttered bread, a light salad, or as an appetizer for meals like roast beef or chicken.

Storage

Store leftovers in an airtight container in the fridge for 4-5 days. Keep garnishes separate. The flavor improves after a day, and it freezes well too.

Save and Subscribe Form

Save this recipe and we’ll send it right to your email inbox. Plus we’ll send you other great recipes every week!


Potato Bacon Cheddar Soup

Potato Bacon Cheddar Soup

Chef Jenn
Easy, creamy, and delicious, this pub classic soup is a quick fix at home. It's loaded with flavor, and the crushed pretzels add a crunchy topping that everyone will love!
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4 servings
Calories 703 kcal

Equipment

  • blender or immersion blender

Ingredients
  

  • 2 tablespoons butter salted or unsalted
  • 6 strips bacon
  • 1 cup shallots sliced
  • 2 tablespoons all purpose flour
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1 tablespoon Dijon mustard
  • 2 cups yellow potatoes diced
  • 2 cups extra sharp cheddar shredded
  • 1 cup heavy whipping cream
  • salt and white pepper to taste

Garnishes

  • 1/4 cup pretzels chopped
  • 2 tablespoons chives chopped

Instructions
 

  • Heat the butter in a medium-sized soup pot and cook the bacon strips until they're crispy, about 5 minutes.
  • Remove the bacon from the pot and leave behind all the bacon fat and butter. Set the bacon on paper towel to drain, then roughly chop it.
  • Add the shallots and garlic and saute over medium heat until the shallots are soft, about 4 minutes. Don't let them brown.
  • Turn off the heat and add the flour, mixing well to incorporate it into the fat.
  • Whisk in the chicken broth in a slow stream, whisking to break up any lumps.
  • Add the potatoes, salt, and Dijon mustard. Simmer for about 20 minutes or until the potatoes are very soft.
  • Cool a bit then transfer the mixture to a blender and puree until very smooth. You can also use an immersion blender. Be careful if blending – hot liquids can explode out of the blender. Cover the top of the blender with a kitchen towel to be safe.
  • Return the soup to the pot and add in all but 1/2 cup of the cheese and the cream. Stir over low heat just until the cheese has melted and the soup is hot. Do not boil the cheese!
  • Adjust the seasoning and serve topped with chopped bacon, reserved cheese, pretzels, and chives.

Notes

Chef Jenn’s Tips

  • Sharp cheddar boosts the flavor. Extra sharp or aged cheddar is ideal.
  • Use white pepper instead of black to keep the soup visually smooth.
  • Roughly chop potatoes and shallots since they’ll be blended later.
  • A high-powered blender will yield a silkier texture, but an immersion blender works too.
  • Garnishes add great texture, so don’t skip them!

Nutrition

Serving: 1.5cupsCalories: 703kcalCarbohydrates: 44gProtein: 25gFat: 50gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 140mgSodium: 1203mgPotassium: 1026mgFiber: 5gSugar: 8gVitamin A: 1688IUVitamin C: 29mgCalcium: 492mgIron: 3mg
Keyword bacon soup, cheddar soup, cheese soup, potato bacon cheddar soup, potato soup, potato soup recipe
Tried this recipe?Let us know how it was!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating