Cheesy Bacon Potato Soup
This Cheesy Bacon Potato Soup is creamy, cozy, and full of rich flavor from smoky bacon, tender potatoes, and melty cheese. It’s the perfect comfort food for chilly nights — easy to make, endlessly flexible, and built using my 7-Step Soup Method.
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.