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!
Servings: 4 servings
Calories: 703kcal
Equipment
- Blender or immersion blender
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