Creamy potato soup topped with shredded cheddar cheese and bacon strips. Hearty and comforting, this simple broth can be made in batch for the winter or for large crowds. Discover how to make this easy crock pot soup from scratch with our step-by-step recipe.
This cheddar bacon potato soup is rich, filling, and the perfect comfort food recipe. With classic hearty ingredients like bacon and cheese, it’s perfect for cozy evenings and when you just need a winter warmer.
What really makes it stand out is its beautiful rich texture. We double thicken it, once by mashing potatoes into the mix, and once again by adding sour cream and cheddar cheese. It’s creamy and filling without ever feeling too dense or heavy. And with five strips of bacon sliced up, there’s enough to be sure there’s bacon in every bite.
Almost every European and North American cuisine has their own spin on a potato-based soup. In Wales they use leeks and heavy cream, in Portugal they have Caldo verde, and in Hungary they have goulash. For this American soup recipe, we’re making a cream-like potato broth before loading it with familiar winter ingredients.
Find out everything you need to know to make this homemade classic, from choosing ingredients, to thickening and storage. Let’s get into it.
How to Thicken Potato Soup
Watery or thin soup can happen to anyone, but thankfully it’s easy to thicken potato soup if you run into problems. The quickest and easiest solution is to add one tablespoon of all-purpose flour to your soup while it’s still simmering in the pot. Combine well to ensure that there are no lumps and leave it to simmer for a few minutes to allow the flour to absorb some of the excess liquid.
If you would prefer to avoid adding more flour, try creating a slurry made from one cup of water and five tablespoons of potato starch. Whisk to remove any lumps and slowly add it to the soup. Potato starch is gluten-free so is sometimes difficult to handle at high heats, but for a soup set to simmer it’s a very useful backup thickener.
Cheddar Bacon Potato Soup
- 5 slices bacon
- 3 tbsp butter
- 8 large potatoes
- 1 large white onion
- 2 stalks celery
- 3 cloves garlic
- ¼ cup all-purpose flour
- 4 cups chicken stock
- 3 tsp fresh cilantro chopped
- 1 tsp tarragon
- salt and pepper to taste
- ½ cup sour cream
- 1 cup cheddar cheese shredded or grated
- Slice the bacon and fry the bacon bits in a Dutch oven or heavy bottom stock pot until crispy. Remove with a slotted spoon. Remove most of the bacon grease until only 3 tablespoons remain.
- While the bacon is frying, chop up the onion, celery stalks, and garlic. Cut the potatoes into cubes.
- Add the onion to the greased pot and sauté until translucent, 3 to 4 minutes. Add the celery and stir until softened. Add the garlic and fry until aromatic, about 1 minute. Toss in the flour and stir to coat.
- Add the potatoes and enough stock to cover all the vegetables. Bring the soup to a simmer (just before it begins to boil), then reduce heat to medium-low. Cook until potatoes are soft and cooked through, about 10 to 15 minutes.
- Stir in the seasonings, sour cream, cheese, and reserved bacon. Cook for another few minutes until well combined. Serve.