This is a warm, creamy soup made with tender potatoes, melted cheddar cheese, and crispy bacon. It’s simple to prepare and comforting to eat. The texture is thick and smooth, with small soft potato pieces throughout. The cheese adds richness, and the bacon gives it a salty, smoky flavor. This version is written in clear, straightforward steps and includes extra detail to make the process easy to follow.
Ingredients
- 4–5 large potatoes, peeled and cut into medium cubes
- 6 slices bacon, cooked until crisp and crumbled
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- Optional: parsley, extra cheese, or extra bacon for topping
Instructions
- Cook the bacon:
Place the bacon in a large pot or deep pan over medium heat. Cook until crispy. Remove the bacon and set it aside on a small plate. Leave about one tablespoon of the bacon grease in the pot to use for flavor. - Cook onions and garlic:
Add the diced onion to the pot and cook until soft and lightly golden. Add the minced garlic and cook for about 30 seconds, just until fragrant. - Add potatoes and broth:
Place the cubed potatoes into the pot. Pour in the chicken broth and stir. Cover the pot and let the potatoes cook on medium heat until they are tender when pierced with a fork. This usually takes about 12–15 minutes. - Make the milk mixture:
In a separate small saucepan, melt the butter over medium heat. Once melted, add the flour and stir until smooth. Cook this mixture for around one minute to remove the raw flour taste. Slowly pour in the milk while whisking to avoid lumps. Continue stirring until the mixture thickens slightly. - Combine everything:
Pour the milk mixture into the pot with the potatoes and broth. Stir gently to blend it well. Add the shredded cheddar cheese and stir until it melts completely and the soup becomes creamy and smooth. - Add bacon and seasoning:
Add most of the cooked bacon pieces into the soup, saving a small amount for topping. Add salt and pepper as needed. Allow the soup to simmer for another few minutes so the flavors come together. - Serve:
Ladle the soup into bowls. Top with extra cheese, bacon, or a small amount of chopped parsley. Serve warm.
Notes
- If you prefer a thicker soup, lightly mash a few potato pieces inside the pot before serving.
- If the soup becomes too thick, add a small amount of broth or milk to loosen it.
- You can use any type of potato, but russet or Yukon gold potatoes give the creamiest result.
- Leftovers can be reheated slowly on the stove or in the microwave.