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Potato Bacon Cheddar Soup

5 from 1 vote

Rich and velvety, creamy and flavorful, this Potato Bacon Cheddar Soup is one of my all-time favorite soups. It is silky smooth but hearty at the same time, and it’s an easy soup to make that tastes even better the next day!

potato bacon cheddar soup in two bowls with spoons

Topped with crunchy bacon, pretzels bits, and even more cheese, this pub-style potato cheese soup is about as good as it gets! It’s not too potato-y, and with the right balance of cheese and bacon, it’s full of flavor and richness.

Soups like this are perfect all year long. I don’t care how hot it is out – when I’m craving a bowlful of deliciousness, this soup really delivers. It’s hearty enough to be a meal on its own, but it’s also great with sides, and I’ve got some suggestions below.

Love bacon? This bacon soup is subtly infused with bacon flavor throughout AND has a topping of even more bacon.

What you’ll love about This Easy Potato Soup Recipe


  • It’s an easy 1-pot soup that’s ready in under an hour.
  • It’s loaded with flavor, and the garnishes on top are so crazy good!
  • Make it ahead of time – it’ll keep a few days in the fridge!

Ingredients

  • Butter – I use salted butter, but you can also use unsalted and adjust the seasoning at the end.
  • Bacon – Use good-quality bacon.
  • Shallots – You can use sweet onion or even yellow onion instead, but shallots have such a lovely mild flavor that won’t overpower this bacon cheese soup recipe.
  • Garlic – Fresh is best!
  • All-purpose flour – Just a bit to help thicken the soup.
  • Chicken broth – Use low or no-sodium added to control the salt.
  • Dijon mustard
  • Potatoes – Yukon gold potatoes are perfect for this recipe or use russet.
  • Extra sharp white cheddar cheese – The stronger the cheddar, the better the soup. Look for extra sharp cheddar (also called old cheddar).
  • Heavy whipping cream – Or milk if you want to cut a bit of fat and calories.
  • Salt and pepper
  • Chives, chopped pretzels – Optional garnishes but must-haves if you ask me.

How To Make Potato Bacon Cheddar Soup

I haven’t met a cream-based soup I don’t love, and this one is for sure at the top of my list. If you’re looking for a gluten-free potato cheddar bacon soup, omit the all-purpose flour entirely or sub it with your favorite gluten-free thickener.

  1. Heat the butter in a medium-sized soup pot and cook the bacon strips until crispy.
  2. Remove the bacon from the pot and leave all the bacon fat and butter.
  3. Add the shallots and garlic and saute over medium heat until the shallots are soft.
  4. Turn off the heat and add the flour, mixing well to incorporate it into the fat.
  5. Whisk in the stock in a slow stream, whisking to break up any lumps.
  6. Add the potatoes, salt, and Dijon mustard. Simmer for about 20 minutes or until the potatoes are very soft.
  7. Cool a bit, then transfer the mixture to a blender and puree until very smooth. You can also use an immersion blender.
  8. Return the soup to the pot and add in all but 1/2 cup of the cheese and the heavy cream. Stir over low heat until the cheese has melted and the soup is hot. Do not boil the cheese!
  9. Adjust the seasoning in this recipe for this cheesy bacon potato soup and serve topped with chopped bacon, reserved cheese, pretzels, and chives.

Chef Jenn’s Tips

  • The sharper the cheese, the more flavor your soup will have. I use extra sharp or aged cheddar for this recipe. It’s worth the pricy cheese, believe me!
  • Season with ground white pepper instead of black to avoid unsightly black flecks in your soup.
  • Don’t worry about perfect cuts on the potatoes and shallots – they’re all going to get pureed anyway. Just cut the potatoes small enough to cook fairly quickly. 1/2-inch dice are fine.
  • A high-powered blender will turn this soup into silky smooth amazingness, but an immersion blender is pretty handy, too.
  • Don’t forget the garnishes – they add so much texture and flavor to the soup!
potato bacon cheddar soup

Make It A Meal

This bacon potato soup is hearty enough to be a meal all on its own, but it’s also delicious when paired with fresh buttered bread, a light salad, or just some tasty snacks. I also love serving this soup as an appetizer, a prelude to heartier meals of leftover roast beef, smoked tri tip, or a 1-dish chicken bake.

Storage

This creamy potato soup with bacon will keep fine in an airtight container in the fridge for 4-5 days. Package the garnishes separately. It tastes better the day after it’s been made!

Are you wondering if you can freeze this potato cheese soup recipe? You can!

My favorite way to freeze soups and stews is using Souper Cubes! These amazing freezer-safe cubes are perfect for freezing portions of all my favorite soups, stews, and other saucy meals. I freeze them then pop them out and put the rectangular frozen blocks into a zipper-top freezer bag. It makes storing them SOOOO much easier!

Where can you find these Soup Cubes? You can order them from Souper Cubes – how cool is this?

Frequently Asked Questions

Is this Potato Bacon Cheddar Soup recipe easy to make?

Yes, this is an easy 1-pot soup. You don’t need a slow cooker or instant pot and can be eating in about 40 minutes.

What kind of potatoes do I use in homemade potato bacon cheddar soup?

Yukon Gold (or yellow) potatoes are my favorite, first for their color and second because they cook down so soft. Russets or another floury potato would also work, but skip waxy potatoes like red potatoes as they won’t puree smoothly.

Is there bacon in this potato soup?

The soup is made from bacon fat and then topped with crispy bacon. If you put the bacon in the soup, it wouldn’t puree quite as finely, but you could add cooked bacon to the soup before pureeing.

potato bacon cheddar soup
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5 from 1 vote

Potato Bacon Cheddar Soup

Thick, rich, creamy, and infused with bacon and cheddar, this easy soup is a pub favorite that you can make right at home!
Course Soup
Cuisine American
Keyword bacon soup, cheddar soup, cheese soup, potato bacon cheddar soup, potato soup, potato soup recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 703kcal
Author Chef Jenn

Equipment

Ingredients

  • 2 tablespoons butter salted or unsalted
  • 6 strips bacon
  • 1 cup sliced shallots
  • 2 tablespoons all purpose flour
  • 4 cups low or no sodium chicken broth
  • 1 teaspoon salt
  • 1 tablespoon Dijon mustard
  • 2 cups diced yellow potatoes
  • 2 cups shredded extra sharp cheddar
  • 1 cup heavy whipping cream
  • salt and white pepper to taste

Garnishes

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

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

  • The sharper the cheese, the more flavor your soup will have. I use extra sharp or aged cheddar for this recipe. It’s worth the pricy cheese, believe me!
  • Season with ground white pepper instead of black, to avoid unsightly black flecks in your soup.
  • Don’t worry about perfect cuts on the potatoes and shallots – they’re all going to get pureed anyway. Just cut the potatoes small enough that they cook fairly quickly. 1/2-inch dice are fine.
  • A high-powered blender will turn this soup into silky smooth amazingness, but an immersion blender is pretty handy, too.
  • Don’t forget the garnishes – they add so much texture and flavor to the soup!

Nutrition

Serving: 1.5cups | Calories: 703kcal | Carbohydrates: 44g | Protein: 25g | Fat: 50g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1203mg | Potassium: 1026mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1688IU | Vitamin C: 29mg | Calcium: 492mg | Iron: 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.

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By Chef Jenn

2 thoughts on “Potato Bacon Cheddar Soup”

    • Hi! You add the cream in step 8, when you add the cheese. In cream soups, the cream almost always goes in at the end. Enjoy! ~Jenn

      Reply

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