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Potato and Bacon Soup

A rich and comforting soup featuring tender russet potatoes, savory bacon, and sharp cheddar cheese cooked in a flavorful broth.

50 minEasyServes 4450 cal/serving

BritishSoupStovetopStandardGluten-FreeNut-FreeEgg-FreeShellfish-FreeSesame-FreeSoy-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 8 slices thick-cut bacon, chopped
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 2 lbs russet potatoes, cubed
  • 4 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 2 tbsp fresh chives, chopped

Instructions

  1. 1

    Cook 8 slices chopped thick-cut bacon in a large pot over medium heat for 8-10 minutes until crisp and an internal temperature of 160 F is reached.

  2. 2

    Remove bacon with a slotted spoon, leaving 2 tablespoons of rendered fat in the pot.

  3. 3

    Add 1 diced yellow onion and 4 minced garlic cloves to the pot and cook for 5 minutes until softened.

  4. 4

    Add 2 lbs cubed russet potatoes and 4 cups low-sodium chicken broth, bring to a boil, then simmer covered for 15 minutes until tender.

  5. 5

    Mash half of the potatoes against the side of the pot to thicken the soup.

  6. 6

    Stir in 1/2 cup heavy cream and 1 cup shredded sharp cheddar cheese until melted and smooth.

  7. 7

    Ladle into bowls and garnish with bacon and 2 tbsp chopped fresh chives.

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Questions

What internal temperature should Potato and Bacon Soup reach?

For Potato and Bacon Soup, the target internal temperature is 160 F (about 70 C), given in step 1. A probe thermometer removes the guesswork.

Is there a substitute for heavy cream in Potato and Bacon Soup?

The entry for Potato and Bacon Soup calls for 1/2 cup heavy cream. In its place: In sauces and soups, use half-and-half with a teaspoon of cornstarch per cup, or evaporated milk. Neither will whip.

Can I use turkey bacon instead of bacon in Potato and Bacon Soup?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Potato and Bacon Soup uses 8 slices thick-cut bacon, chopped.

Is Potato and Bacon Soup gluten-free?

Yes. As written, nothing in the ingredient list for Potato and Bacon Soup is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How do I store and reheat Potato and Bacon Soup?

Refrigerate Potato and Bacon Soup for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator. If you plan to freeze it, stir the dairy in when reheating rather than before freezing; cream and milk split in the freezer.

Serve it with

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