Cheesy Bacon Potato Soup
There’s something special about a bowl of soup that’s both simple and indulgent. This Cheesy Bacon Potato Soup is just that: creamy, savory, and full of cozy, familiar flavors. It’s made with tender potatoes, smoky bacon, and melted cheese for the kind of comfort that feels like a warm blanket on a chilly night.
This recipe follows my 7-Step Soup Method, which makes soup-making easy by breaking it into foolproof building blocks: fat, flavor base, liquid, protein, mix-ins, spices, and finishes. Once you know the steps, you can swap ingredients and create your own versions without ever needing to measure too carefully.
Want to mix it up? Try:
- Swapping half the potatoes for cauliflower for a lighter twist
- Using Dubliner or sharp cheddar cheese for a rich, nutty flavor
- Stirring in a handful of corn or peas for color and sweetness
- Adding a pinch of smoked paprika or cayenne for warmth
✨ Pin this recipe for later so you have it handy when you’re craving something warm and creamy, and check out my other 7-Step Soup Recipes for more cozy inspiration!
Cheesy Bacon Potato Soup
Ingredients
- 6 slices bacon (chopped)
- 2 tbsp butter
- 1 cup onion (diced)
- 1 clove garlic (minced)
- 3-4 medium-sized potatoes (peeled & diced)
- 3 cups chicken broth
- ½ cup half-and-half or milk
- ½ tsp dried thyme
- salt & pepper (to taste)
- sour cream (for serving)
- 1 ½ cups shredded cheese
Instructions
Fat
- Cook the bacon in a large soup pot over medium heat until crisp. Remove the bacon pieces and set aside, leaving about 2 tablespoons of the drippings in the pot. Add butter and let it melt into the drippings.
Flavor Base
- Add diced onion and minced garlic. Sauté until softened and fragrant, about 4–5 minutes. Add diced potatoes and cook for 2–3 minutes before adding the broth.
Liquid Base
- Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes and bring to a gentle simmer. Cook until the potatoes are tender, about 15 minutes.
Protein
- Stir in most of the cooked bacon, reserving a little for topping.
Mix-Ins
- Use a potato masher to gently mash some of the potatoes in the pot for a creamy texture while keeping some chunks for body.
Spices
- Season with salt, black pepper and thyme. Taste and adjust as needed.
Finishes
- Stir in half-and-half or milk and heat gently. Remove from heat and stir in shredded cheese until melted and smooth. Ladle into bowls and top with a spoonful of sour cream, extra bacon, and a sprinkle of herbs or cheese.
Notes
- Cheese: Kerrygold Dubliner gives a nutty, rich flavor, but any sharp cheddar or aged Irish cheese works beautifully.
- Texture: For a creamier soup, blend half the batch and stir it back in before adding the cheese.
- Broth: Chicken broth keeps the flavor light and balanced. You can use vegetable broth if preferred.
- Storage: Refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of broth or milk if needed.
- Make It Your Own: Add corn, chopped greens, or a sprinkle of paprika on top for color.
This Cheesy Bacon Potato Soup is pure comfort in a bowl with rich and creamy flavor from every layer. It’s one of those soups that comes together easily but feels special, perfect for slow weekend lunches or weeknights when you need something simple and satisfying.
When I made this version, I skipped the garnish but loved the golden bacon and ribbons of cheese on top. It’s a good reminder that food doesn’t have to be fancy to be beautiful. Sometimes it’s the real, cozy ones that hit just right.
If you try this recipe, I’d love to hear how it turned out for you! Share your favorite mix-ins or little tweaks in the comments below, and don’t forget to save it on Pinterest so it’s easy to find next time you need a little comfort in a bowl.
✨ Looking for more? Explore my 7-Step Soup Collection for more cozy, flexible recipes that make soup-making simple and fun.
