Easy Cheesy Potato Bacon Soup

Name: Easy Cheesy Potato Bacon Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5 to 6 servings
Ingredients: 12 ounces uncooked bacon; ½ medium onion; 2 celery ribs; 2 large russet potatoes; 4 cups (2 15oz cans) chicken broth; 5 tablespoons (71g) butter; ¼ cup and 1 tablespoon (44g) all-purpose flour; 2 cups milk; 6 ounces (about 1 ½ cups) shredded cheddar cheese; ¼ teaspoon black pepper; salt; sour cream; sliced green onions

User Reviews

4.9

78 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
5 to 6 servings
Calories
617 kcal
Course
Main Course
Cuisine
American

Easy Cheesy Potato Bacon Soup

Jack Kelley

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This potato bacon soup is loaded with chopped bacon, cheese, and chunks of potato. It makes a quick and easy dinner that everyone will love.

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Ingredients

Servings

12 ounces uncooked bacon sliced into 3/4-inch pieces
½ medium onion diced small
2 celery ribs diced small
2 large russet potatoes peeled and diced medium (about 4 cups)
4 cups (2 15oz cans) chicken broth
5 tablespoons (71g) butter salted or unsalted is fine
¼ cup and 1 tablespoon (44g) all-purpose flour
2 cups milk any percentage
6 ounces (about 1 ½ cups) shredded cheddar cheese plus more as desired for topping
¼ teaspoon black pepper
salt
sour cream optional for topping
sliced green onions optional for topping

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Instructions

Add bacon pieces to a large pot. Turn heat to medium and cook until bacon is cooked through but only slightly crispy. Use a slotted spoon to transfer the bacon to a paper-towel lined plate and set aside.
Spoon off and discard all but about 1 tablespoon of the bacon fat. Add onions and celery to the pot and cook over medium heat, stirring often and scraping any browned cooked-on bits from the bottom of the pan, for about 5 minutes, until the onions have just begun to turn translucent around the edges.
Add potatoes and chicken broth to the pot. Bring to a simmer and then cook for 10 to 15 minutes, until potatoes can be easily smashed against the side of the pot with a fork.
Use a potato masher or spatula to roughly smash about half of the potatoes in the pot.
In a medium pot, over medium heat, melt butter and then add flour. Cook, whisking continuously, until flour begins to turn lightly golden, about 1 minute.
Slowly drizzle in milk, whisking constantly as you go to whisk out any lumps. Cook, whisking continuously, until mixture is thickened and bubbly around the edges, about 5 minutes.
Remove pot from heat and slowly whisk in cheese, a handful at a time. Once all your cheese is melted, stir the cheese sauce into the soup. Add pepper. Taste the soup and add salt if needed.
Add about ¾ of the bacon to the soup (reserve ¼ for topping) and stir everything together.
Ladle into bowls, top with sour cream, reserved bacon, sliced green onions, and more cheese if desired. Enjoy!