Description
This creamy potato soup is a comforting and hearty dish perfect for chilly days. Made with tender Yukon Gold potatoes, crisp bacon, aromatic vegetables, and a rich blend of heavy cream and cheddar cheese, it delivers velvety texture and deep flavors. The soup can be served chunky or partially blended for a smoother consistency and is garnished with green onions and extra cheese for added zest.
Ingredients
Scale
Meat
- 8 slices Bacon
Vegetables
- 2 Celery Stalks, finely chopped
- 1 large Onion, finely chopped
- 1 large Carrot, peeled and finely chopped
- 2 Garlic Cloves, finely chopped
- 3 lbs. Yukon Gold Potatoes (about 6), peeled and diced into 1-inch cubes
- Green Onions (optional garnish)
Dairy
- 3 Tablespoons Butter
- 1 1/2 cups Heavy Cream
- 2 cups Shredded Cheddar Cheese, freshly grated
Seasonings & Broth
- 1 teaspoon Salt (add more to taste)
- 1 teaspoon Pepper
- 1/4 teaspoon Thyme (optional)
- 4 cups Chicken Broth
Instructions
- Cook the Bacon: In a large, heavy pot over medium heat, cook the bacon slices until crisp, about 13-15 minutes. Remove them to a paper towel–lined plate, leaving a tablespoon or two of bacon fat in the pot for added flavor.
- Sauté the Vegetables: Add butter to the pot and melt over medium heat. Add chopped onion, celery, and carrot, cooking until softened, about 6-8 minutes. Stir in minced garlic and thyme, cooking for another 30 seconds until fragrant.
- Simmer Potatoes and Broth: Pour in the cubed Yukon Gold potatoes and chicken broth, making sure potatoes are fully submerged (add more broth or water if needed). Bring to a simmer and cook until potatoes are tender, about 18-20 minutes.
- Blend Soup (Optional): For a smoother texture, partially blend the soup using an immersion blender or by transferring half to a blender, then return it to the pot. Leave some chunks for texture. This step can be skipped if preferred chunky.
- Finish with Cream and Cheese: Lower the heat and stir in the heavy cream. Gradually add the freshly grated cheddar cheese, stirring until melted and smooth. Season with salt and pepper to taste.
- Garnish and Serve: Crumble the cooked bacon on top, reserving a few pieces for garnish. Optionally drizzle a little extra cream and sprinkle more cheddar cheese. Garnish with green onions if desired, then serve warm.
Notes
- You can adjust the thickness of the soup by adding more or less chicken broth.
- For a vegetarian version, replace chicken broth with vegetable broth and omit bacon or substitute with smoked tempeh.
- Partial blending creates a creamy texture keeping some potato chunks for a hearty mouthfeel.
- Make sure to use Yukon Gold potatoes as they hold shape well and have creamy texture when cooked.
- Use freshly grated cheddar cheese for the best melt and flavor.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
