Best Potato Bacon Soup
Thick, creamy potato soup with crispy bacon and melted cheddar — loaded baked potato in soup form.
Ingredients
- Soup Base:
- 8 slices thick-cut bacon chopped
- 1 large onion diced
- 3 cloves garlic minced
- 2½ lbs 1.1 kg russet or Yukon Gold potatoes, peeled & ¾-inch dice
- 4 cups 960 ml low-sodium chicken broth
- 1 cup 240 ml water
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika optional depth
- Creamy Finish:
- 1½ cups 360 ml whole milk or half-and-half
- 1 cup 240 g sour cream
- 2 cups 200 g shredded sharp cheddar
- 4 green onions sliced (green + white parts separated)
Instructions
- Crisp bacon → sauté onion in fat.
- Add potatoes + broth → simmer until tender.
- Partial blend → stir in dairy + cheese off heat.
- Top with bacon, cheddar, sour cream → serve.
Notes
- Partial blend = perfect chunky-creamy
- Full-fat dairy = silky texture
- Freezes for 3 months
- Day 2 = even better
- Broccoli + cheese version = elite