Description
This creamy potato soup recipe combines crispy bacon, tender Yukon Gold potatoes, and a rich blend of broth, cream, and cheddar cheese to create a comforting and hearty dish perfect for chilly days. Enhanced with aromatic vegetables and optional thyme, it’s a delicious bowl of warmth easily prepared on the stovetop.
Ingredients
Scale
Meat & Dairy
- 8 slices Bacon
- 3 Tablespoons Butter
- 1 1/2 cups Heavy Cream
- 2 cups Shredded Cheddar Cheese (freshly grated)
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)
Pantry & Seasonings
- 1 teaspoon Salt (add more to taste)
- 1 teaspoon Pepper
- 1/4 teaspoon Thyme (optional)
- 4 cups Chicken Broth
Instructions
- Cook 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 flavor.
- Sauté Vegetables: Add the butter to the pot and melt it over medium heat. Add the chopped onion, celery, and carrot. Cook until softened, about 6-8 minutes. Stir in the minced garlic and thyme, cooking for another 30 seconds until fragrant.
- Simmer Potatoes: Pour in the cubed Yukon Gold potatoes and chicken broth, making sure the potatoes are covered. Add more broth or water if necessary. 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 and then returning it to the pot. Leave some chunks for texture. This step can be skipped if preferred.
- Add Cream and Cheese: Lower the heat and stir in the heavy cream. Gradually mix in the freshly grated cheddar cheese 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. Drizzle a little extra cream and sprinkle more cheddar if desired. Optionally garnish with green onions before serving.
Notes
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- Partially blending the soup creates a creamier texture while retaining some potato chunks for bite.
- Use freshly grated cheddar for the best melting and flavor.
- Adjust seasoning at the end to suit your taste, as bacon and cheese add saltiness.
- This soup can be reheated gently on the stovetop or in the microwave.
