Bacon and Potato Cheese Soup Recipe: Rich, Hearty, and Comforting — A Bowlful of Cozy Satisfaction

There are few dishes that deliver the deep, soul-satisfying warmth of a well-made bacon and potato cheese soup. Rich yet balanced, creamy yet chunky, and irresistibly smoky from crispy bacon — this soup is more than just a simple comfort food; it’s an experience. The kind of experience that warms your hands as you wrap them around the bowl, fills the kitchen with the scent of home, and quiets a long day with just one spoonful.

Save it!

Rooted in classic American comfort cuisine and influenced by rustic farmhouse cooking, this soup combines humble ingredients into a dish that feels both luxurious and accessible. At the heart of it: hearty potatoes, sharp cheddar cheese, and thick-cut bacon. It’s a trio that works beautifully together — the starchiness of the potatoes gives the soup body, the cheddar adds richness and tang, and the bacon provides that unmistakable savory crunch and smoky aroma that lingers long after the bowl is empty.

While many people associate creamy soups with colder months, bacon and potato cheese soup holds its appeal all year long. It’s the kind of dish that appears at family gatherings, is requested on birthdays, and gets handed down across generations. But despite its comforting simplicity, achieving the perfect version requires a balance of textures, flavors, and techniques — which is exactly what this guide is here to help you master.

In this in-depth article, you’ll find much more than a basic recipe. We’ll walk through every step of the process with care and detail, from selecting the right type of potatoes and cheese to achieving a smooth, velvety base without breaking the dairy. We’ll explore different cooking methods, from stovetop to slow cooker, as well as common mistakes to avoid — like rubbery bacon or grainy cheese. You’ll also learn how to make it gluten-free, how to adjust the richness to suit your preferences, and how to store and reheat leftovers without losing that original just-cooked flavor.

Whether you’re a beginner learning the basics of roux and cheese melting, or a seasoned home cook looking to perfect your favorite bowl of comfort, this guide will provide everything you need. We’ll also dive into complementary side dishes, bread pairings, creative garnishes, and regional variations — from Midwestern farmhouse styles to loaded pub-style renditions.

By the end of this article, you won’t just know how to make bacon and potato cheese soup — you’ll understand it. You’ll be able to tailor it to your tastes, elevate it for guests, or simplify it for weeknight dinners. And most of all, you’ll have a go-to recipe that’s as satisfying on a snowy evening as it is at the end of a long week.

Let’s begin.

Step-by-Step Instructions for Bacon and Potato Cheese Soup

Step 1: Gather and Prepare Your Ingredients (Mise en Place)

Before you begin cooking, organize and prepare your ingredients. This traditional culinary practice of mise en place — meaning “everything in its place” — will make the process smooth, efficient, and much more enjoyable.

Ingredients You’ll Need:

• 6 slices thick-cut bacon, diced

• 1 medium yellow onion, finely chopped

• 2 cloves garlic, minced

• 3 tablespoons unsalted butter

• 3 tablespoons all-purpose flour

• 3½ cups chicken broth (preferably low sodium)

• 2 cups whole milk (room temperature)

• 1 cup heavy cream (optional for added richness)

• 4 cups peeled and diced potatoes (Yukon Gold or Russet work best)

• 2½ cups sharp cheddar cheese, freshly grated

• Salt and black pepper, to taste

• ¼ teaspoon smoked paprika (optional, enhances bacon flavor)

• ¼ teaspoon ground mustard powder (optional, enhances cheese flavor)

• 2 green onions, sliced (for garnish)

• Additional toppings (optional): sour cream, extra bacon crumbles, shredded cheese, chives, hot sauce

Note: Always use freshly grated cheese for soups. Pre-shredded cheese often contains anti-caking agents that interfere with smooth melting and can result in a grainy texture.

Step 2: Cook the Bacon

The bacon is the soul of this soup — its salty, smoky richness defines the flavor profile. Cook it slowly and evenly for the best texture and taste.

Instructions:

1. Place a large, heavy-bottomed pot or Dutch oven over medium heat.

2. Add the diced bacon to the cold pot (starting cold allows more fat to render out).

3. Cook the bacon slowly, stirring occasionally, until it’s crisp and golden, about 8–10 minutes.

4. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate. Reserve it for topping the finished soup.

5. Leave about 2 tablespoons of bacon fat in the pot — this will be used to sauté the aromatics.

Pro Tip: If your bacon rendered more than 2 tablespoons of fat, you can save the excess in a heat-proof container for other recipes — bacon fat is flavor gold.

Step 3: Sauté the Onion and Garlic

This is where the flavor layering begins. Onion and garlic provide a fragrant foundation that balances the richness of the cheese and bacon.

Instructions:

1. To the hot bacon fat, add the chopped onions.

2. Sauté over medium heat for about 5–7 minutes, or until they become soft, translucent, and slightly caramelized.

3. Add the minced garlic and cook for 30–60 seconds, just until fragrant.

Tip: Don’t rush the onion sautéing. The natural sugars need time to caramelize slightly and bring out their sweetness — this rounds out the saltiness of the bacon and sharpness of the cheese.

Step 4: Build the Roux

The roux thickens the soup and provides a velvety mouthfeel. It’s important to cook it gently to remove any raw flour taste without browning it too much.

Instructions:

1. Add the butter to the onions and garlic in the pot.

2. Once melted, sprinkle the flour over the butter and stir continuously to form a paste.

3. Cook the roux for 2–3 minutes, stirring constantly. It should be a pale golden color and smell slightly nutty — this indicates the flour has cooked enough.

Avoid lumps: Stir the roux thoroughly and scrape the bottom and corners of the pot. If you see any clumps of flour, keep whisking until smooth before adding liquid.

Step 5: Add Liquids Gradually

Properly adding the liquids is crucial for a smooth, lump-free soup base. It also helps control the final thickness and consistency of the soup.

Instructions:

1. Slowly pour in the chicken broth, about ½ cup at a time, whisking constantly to avoid lumps.

2. Once all the broth is incorporated and the mixture is smooth, add the milk and cream (if using).

3. Stir well and bring the mixture to a gentle simmer, not a full boil — boiling can cause the dairy to curdle.

Consistency Note: The soup will still be thin at this stage. That’s normal. The potatoes and cheese will thicken it as it continues to cook.

Step 6: Add and Cook the Potatoes

Potatoes give this soup its comforting bulk. The type and size of your dice will affect both texture and cooking time.

Instructions:

1. Stir in the diced potatoes.

2. Simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender but not falling apart.

3. Stir occasionally to prevent sticking or scorching at the bottom of the pot.

Potato Tip: For a chunkier soup, keep the potato pieces larger. For a thicker, almost chowder-like texture, mash a few of the cooked potatoes into the soup before adding the cheese.

Step 7: Add Seasonings and Cheese

This is where the magic happens — the cheese transforms the soup into a rich, creamy, savory bowl of comfort. Timing and temperature are important here to avoid breaking the sauce.

Instructions:

1. Reduce heat to low — the soup should be hot but not boiling.

2. Stir in the smoked paprika and mustard powder, if using.

3. Gradually add the shredded cheddar cheese, a handful at a time, stirring after each addition until fully melted before adding more.

4. Season to taste with salt and freshly cracked black pepper.

Cheese Tip: Adding the cheese too quickly or over high heat can cause it to become stringy or gritty. Be patient and keep the heat low for a smooth, luxurious texture.

Step 8: Finish and Adjust Texture

Now that your soup is fully flavored, you can decide whether to leave it chunky or blend part of it for a creamier consistency.

Options:

• For chunky texture: Leave as-is and proceed to serving.

• For creamy texture with some chunks: Use an immersion blender to puree about 1/3 of the soup directly in the pot.

• For extra-thick soup: Mash some of the potatoes against the side of the pot with a wooden spoon and stir.

Thickness Tip: If the soup gets too thick, add a splash of milk or broth. If it’s too thin, simmer uncovered until reduced to your liking.

Step 9: Add Bacon and Garnish

Time to bring it all together and elevate the presentation.

Instructions:

1. Stir half of the cooked bacon back into the soup.

2. Ladle the soup into bowls.

3. Top each bowl with reserved bacon crumbles, green onions, and any other garnishes you like — a dollop of sour cream, shredded cheddar, a dash of hot sauce, or chopped chives all work beautifully.

Step 10: Serve and Enjoy

Serve your bacon and potato cheese soup hot, ideally with crusty bread, dinner rolls, or a toasted sandwich for dipping.