Print

Best One-Pot Cheesy Potato Soup with Bacon

one-pot cheesy potato soup with bacon - featured image
Print Recipe

This creamy, cheesy potato soup with crispy bacon comes together in one pot in under an hour. It’s the ultimate comfort food, made with simple pantry ingredients and a secret blending technique for a velvety texture without heavy cream.

Ingredients

Scale
  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 lbs russet potatoes, peeled and cubed into ½-inch pieces
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 8 oz sharp cheddar cheese, freshly shredded
  • Salt and black pepper to taste
  • Optional garnishes: chopped green onions, extra shredded cheese, sour cream, hot sauce

Instructions

  1. Cook the bacon: Place chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate. Leave about 2 tablespoons of rendered fat in the pot.
  2. Sauté the aromatics: Add diced onion to the pot with the bacon fat. Cook over medium heat, stirring often, until soft and translucent, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add potatoes and broth: Add cubed potatoes and chicken broth. Bring to a boil over high heat.
  4. Simmer the potatoes: Reduce heat to medium-low, cover with lid slightly ajar, and simmer for 15-20 minutes until potatoes are fork-tender.
  5. Blend a portion: Remove pot from heat. Use an immersion blender to blend about half of the soup directly in the pot, leaving plenty of potato chunks intact. Alternatively, carefully transfer 2 cups of soup to a regular blender, blend until smooth, and return to pot.
  6. Add milk and cheese: Return pot to low heat. Pour in whole milk and stir. Gradually add shredded cheddar cheese, a handful at a time, stirring constantly until fully melted and smooth, about 2-3 minutes.
  7. Season and finish: Taste and add salt and black pepper as needed. Stir in half of the cooked bacon bits, reserving the rest for garnish. Let warm through for 2 minutes on low heat. Do not let boil.
  8. Serve immediately: Ladle into bowls. Top with reserved bacon bits, green onions, and extra cheese if desired. Serve hot.

Notes

Do not use pre-shredded cheese; it contains anti-caking agents that prevent smooth melting. Keep heat on low when adding dairy to prevent curdling. The soup thickens as it cools. For a thicker soup, mash more potato chunks before adding milk. Leftovers taste even better the next day.

Nutrition

Keywords: potato soup, cheesy potato soup, bacon potato soup, one-pot soup, comfort food, easy soup recipe, creamy potato soup

Find it online: https://islatable.com/best-one-pot-cheesy-potato-soup-with-bacon/