Creamy Potato Cheese Bacon

There's something about the sound of bacon sizzling in a pot that makes a kitchen feel like home. One particularly cold November evening, I found myself standing at the stove with leftover cream, a pile of potatoes, and the sudden craving for something warm enough to chase away the chill. By the time that first spoonful of creamy, cheesy soup touched my lips, I understood why this became the dish I make when people need comfort. It's the kind of soup that tastes like it took hours, but somehow comes together in less than an hour.

I made this soup for my sister during her first week in a new apartment, when her kitchen was mostly unpacked boxes and possibility. She'd texted asking what to cook with almost nothing, and I realized this was exactly what she needed—something that would fill her small space with warmth and prove that good food didn't require fancy equipment or a fully stocked pantry. She called me afterward to say her neighbors had knocked on her door asking what smelled so good.

Ingredients

• Russet potatoes (1 kg or 2.2 lbs): The starch in these potatoes naturally thickens the soup as they break down, creating that signature creaminess without needing extra cream or flour.
• Beef bacon (150 g or 5 oz): Regular bacon works, but beef bacon has a deeper, more assertive flavor that stands up to the richness of the cheese and cream.
• Sharp cheddar cheese (150 g or 1½ cups shredded): Don't use pre-shredded from a bag if you can help it—freshly shredded melts smoother and tastes brighter.
• Unsalted butter (60 g or 4 tbsp): This is your flavor foundation; it carries the taste of the onions, celery, and garlic into the whole pot.
• Heavy cream and whole milk (250 ml and 750 ml): The ratio of milk to cream keeps this soup rich without being overwhelming; too much cream and it becomes heavy, too little and it loses its velvety quality.
• Chicken or vegetable broth (750 ml or 3 cups): Homemade is ideal, but a good quality store-bought broth will give you better flavor than the watered-down stuff.
• Smoked paprika (½ tsp): This single spice adds depth and a subtle campfire warmth that ties the bacon, potatoes, and cheese together.

Instructions

Render the bacon until it's golden:

Cut your bacon into small pieces and cook them low and slow over medium heat—you want them crispy and deeply colored, not burnt. This takes about 5 to 7 minutes. The rendered fat left behind is liquid gold; it carries bacon flavor into every bite.

Build your flavor base with vegetables:

Pour off all but about 2 tablespoons of bacon fat, then add butter and let it foam slightly. Toss in your chopped onion, celery, and carrots, cooking until they soften and turn golden at the edges—about 5 minutes. Add the minced garlic in the last minute and stir constantly so it doesn't brown.

Make a light roux for body:

Sprinkle flour over the vegetables and stir constantly for 2 minutes, coating everything evenly. This creates a paste that will help thicken your soup naturally without any lumps.

Add broth and potatoes:

Slowly pour in the broth while scraping the bottom of the pot with a wooden spoon, releasing all the caramelized bits stuck there—that's where the flavor lives. Add your diced potatoes, salt, pepper, and smoked paprika, then bring everything to a rolling boil.

Simmer until potatoes yield:

Reduce the heat and let the soup bubble gently uncovered for 15 to 20 minutes, until the potatoes are so soft they fall apart when you press them with a wooden spoon. Don't skip this step or rush it; tender potatoes are the whole point.

Create the creamy texture:

Using a potato masher or immersion blender, break up some of the potatoes—about half of them—leaving plenty of chunks. This makes the soup creamy from the potatoes themselves, not just from dairy.

Melt the cheeses into creaminess:

Pour in your milk and cream, stir gently, and let the soup simmer for 5 minutes to blend the flavors. Then add your shredded cheddar and mozzarella slowly, stirring until they disappear into the soup completely and it becomes glossy and smooth.

Return the bacon and taste:

Stir in most of the bacon (save some for garnish), then taste and adjust the salt, pepper, and smoked paprika to your preference. This is your moment to make it exactly the way you love it.

Save

This soup taught me that the simplest meals are often the ones people remember longest. There's something about a warm bowl that invites people to sit, to slow down, to tell stories they might not otherwise share.

Why This Soup Works in Your Kitchen

The beauty of this recipe is that it relies on techniques that scale up or down without losing its soul. Making it for two or making it for a crowd feels almost identical; the timing stays the same, and the flavors remain balanced. Once you understand why each step matters—why we brown the bacon, why we mash the potatoes, why we add the cream at the end—you'll find yourself making variations without thinking about it.

Variations to Explore

This soup is forgiving and loves experimentation. Add roasted garlic instead of raw for a sweeter note, swap in gruyère cheese for a nuttier flavor, or throw in some thyme sprigs while it simmers. Some nights I add a handful of chopped kale in the last few minutes, and other times I thin it with extra broth to make it more of a chowder. The bacon is essential—it's the anchor—but nearly everything else can bend to your mood or what's in your refrigerator.

Serving and Storage Ideas

Serve this soup in wide bowls so you get plenty of potato chunks and crispy bacon in each spoonful, and don't skip the garnish—fresh chives and extra cheddar aren't decoration, they're flavor. Leftovers keep beautifully in the refrigerator for 3 to 4 days and reheat gently on the stove over low heat, though you may need to loosen the soup with a splash of milk or broth since it thickens as it cools.

• A crusty bread is the only side dish this soup needs; serve it with butter and you have a complete meal.
• This soup freezes well for up to 2 months, though the texture will be slightly less velvety after thawing.
• Make a double batch on Sunday and you'll have quick dinners ready for the whole week ahead.

Save

There's a reason this soup keeps making its way into my kitchen whenever the days grow short and the nights turn cold. It tastes like home, comfort, and the kind of cooking that asks for nothing more than good ingredients and a willingness to show up at the stove.

Recipe FAQs

→ What type of potatoes works best?

Russet potatoes are ideal for their creamy texture when cooked and partially mashed, providing a hearty base without becoming too watery.

→ Can I substitute beef bacon?

Turkey bacon can be used for a lighter flavor, or omitted for a vegetarian version; increasing smoked paprika enhances the smoky taste.

→ How do I achieve the creamy texture?

Partially mashing the potatoes while leaving some chunks creates a velvety yet textured consistency, complemented by milk, cream, and melted cheeses.

→ Is there a gluten-free option?

Yes, use gluten-free flour and broth to keep the dish suitable for gluten-sensitive diets without compromising flavor.

→ What garnishes enhance the flavors?

Chopped chives or green onions add freshness, while extra shredded cheddar cheese adds richness and visual appeal.

→ How long should I simmer the soup?

Simmer the diced potatoes for 15–20 minutes until very tender, allowing flavors to meld and the texture to soften suitably.