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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!
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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

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword bacon soup, cheddar soup, cheese soup, potato bacon cheddar soup, potato soup, potato soup recipe
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