Creamy Potato Cheese Bacon (Print version)

A comforting blend of tender potatoes, cheeses, and savory bacon for a hearty, warm meal.

# What you need:

→ Vegetables

01 - 2.2 lbs russet potatoes, peeled and diced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 stalks celery, diced
05 - 2 medium carrots, diced

→ Meats

06 - 5 oz beef bacon, chopped

→ Dairy

07 - 4 tbsp unsalted butter
08 - 3 cups whole milk
09 - 1 cup heavy cream
10 - 1½ cups shredded sharp cheddar cheese
11 - ½ cup shredded mozzarella cheese

→ Pantry

12 - 3 cups chicken or vegetable broth (gluten-free if needed)
13 - 2 tbsp all-purpose flour (substitute gluten-free for GF option)
14 - Salt, to taste
15 - Freshly ground black pepper, to taste
16 - ½ tsp smoked paprika

→ Garnish (optional)

17 - Chopped chives or green onions
18 - Extra shredded cheddar cheese

# Directions:

01 - Cook beef bacon in a large pot over medium heat until crispy; remove with a slotted spoon and reserve about 2 tablespoons of rendered fat in the pot.
02 - Add butter to the pot and melt; sauté onion, celery, and carrots for 5 minutes until softened, then add garlic and cook for 1 minute.
03 - Stir in flour and cook while stirring constantly for 2 minutes to form a roux.
04 - Gradually add chicken broth while scraping the pot’s bottom; stir in diced potatoes, smoked paprika, salt, and black pepper.
05 - Bring mixture to a boil, reduce heat, and simmer uncovered for 15 to 20 minutes until potatoes are tender.
06 - Use a potato masher or immersion blender to partially mash potatoes, maintaining some texture.
07 - Stir in whole milk and heavy cream, simmer for 5 minutes, then add shredded cheddar and mozzarella cheeses; stir until fully melted and smooth.
08 - Return cooked beef bacon to the pot; adjust seasoning to taste.
09 - Ladle soup into bowls; garnish with extra cheddar cheese and chopped chives or green onions if desired.

# Expert advice:

01 -
  • It's deeply satisfying without being fussy, ready whenever hunger strikes or guests arrive unannounced.
  • The combination of cheddar and mozzarella creates a velvety richness that feels indulgent but doesn't overwhelm.
  • Crispy bacon scattered throughout gives you little pockets of salty, smoky joy in every spoonful.
02 -
  • Never let the soup boil after you've added the dairy—it can separate and become grainy, so keep it at a gentle simmer.
  • The potatoes do most of the thickening work; mashing them is what makes this soup creamy without needing a ton of cream or flour.
  • Taste the soup before serving and adjust seasoning—soup needs more salt than you think because the cold spoon makes flavors taste muted.
03 -
  • If you don't have an immersion blender, mash the potatoes directly in the pot using a sturdy potato masher—it's actually easier to control how creamy the soup becomes.
  • Fresh shredded cheese melts much more smoothly than pre-shredded, and it makes a noticeably better soup, so take the extra 2 minutes to grate it yourself.

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