Creamy Bacon and Cheddar Potato Soup

• 1/2 pound bacon, cooked and crumbled (reserve 1 tablespoon bacon fat if desired)
• 4 tablespoons unsalted butter
• 1/2 yellow onion, finely chopped
• 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
• 2 pounds Yukon Gold potatoes, peeled and diced into ½” pieces (Russets work too)
• 1 teaspoon salt and 1/2 teaspoon black pepper, adjusted to taste
• 1/3 cup all-purpose flour (for the roux)
• 2 cups chicken broth (low-sodium) or vegetable broth
• 2 cups whole milk (or milk of choice)
• 8 ounces shredded cheddar cheese (medium or sharp; freshly shredded for best melting)
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1/2 cup chives, finely chopped

Variations and Substitutions:

• Vegetarian: Omit the bacon and use vegetable broth. Add smoked paprika or liquid smoke for a touch of smoky flavor.
• Slow cooker: This recipe adapts well to a slow cooker—sauté the onions and garlic first, then combine ingredients and cook on low until potatoes are tender. Add cheese and cream at the end.
• Spicy: Add a pinch of cayenne or a few red pepper flakes to give the soup a kick.
• Lighter: Use reduced-fat milk and skip the heavy cream or substitute lower-fat dairy to reduce calories.

Step 1: In a large Dutch oven or heavy pot, melt the butter over medium heat. If you reserved bacon fat, add up to 1 tablespoon for extra flavor. Add the chopped onion and garlic and sauté until the onion is soft and translucent, about 2–3 minutes.

Step 2: Add the diced potatoes to the pot and cook, stirring frequently, over medium-low heat until they begin to soften, about 8–10 minutes. Sprinkle the flour, salt, and pepper over the vegetables and stir well to coat and cook the flour for about 2 minutes.

Step 3: Slowly add the chicken broth and milk, a little at a time, stirring to combine so the flour disperses into the liquid. Bring the mixture to a gentle simmer.

Step 4: Simmer over medium-low heat until the potatoes are fully tender, about 5–10 more minutes. Use a potato masher to break up some of the potatoes—mash to your preferred texture for a chunky or creamier soup.

Step 5: Reduce heat to low, then stir in the heavy cream and shredded cheddar cheese. Stir gently until the cheese melts and the soup is smooth and thickened. Keep the heat low to avoid separating the dairy.

Step 6: Fold in half of the cooked bacon pieces, saving the rest as a crunchy topping. Taste and adjust seasoning with additional salt or pepper as needed.

• If you prefer a very smooth soup, puree in batches in a blender or use an immersion blender until you reach the desired consistency.
• To render the best bacon fat, cook bacon slowly over medium heat and remove it when crisp. Reserve a tablespoon if you want extra bacon flavor in the soup.
• Keep the heat moderate while cooking the vegetables so they don’t stick or burn. If the bottom browns slightly, adding broth will deglaze the pot and incorporate that flavor into the soup.

Fun fact

Potatoes that have sprouted can usually still be used if they feel firm. Simply remove the sprouts and trim any soft spots before cooking.