Creamy Bacon Cheddar Potato Soup

Ingredients

• 6–7 medium potatoes, peeled and cubed

• 6 slices bacon, chopped

• 1 small onion, diced

• 3 cloves garlic, minced

• 4 cups chicken broth

• 2 cups milk (or 1 cup milk + 1 cup heavy cream for extra creaminess)

• 3 tbsp butter

• 3 tbsp flour

• 1 ½ cups shredded cheddar cheese

• ½ tsp paprika

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• ¼ tsp garlic powder (optional)

• Chopped parsley or green onions for garnish (optional)

Directions

1. Cook the bacon

• In a large pot, cook the chopped bacon until crispy.

• Remove bacon and set aside, but leave the bacon grease in the pot (this adds tons of flavor).

2. Sauté the onion + garlic

• Add the diced onion to the pot and sauté until soft.

• Add garlic and cook for another 1 minute.

3. Make the roux (thickener)

• Add the butter into the pot and melt it.

• Sprinkle the flour over the butter and whisk until smooth (about 1 minute).

4. Add liquid + potatoes

• Slowly pour in the chicken broth while whisking.

• Add the cubed potatoes, paprika, salt, pepper, and garlic powder.

• Bring to a simmer and cook 15–20 minutes until potatoes are fork-tender.

5. Add milk/cream + cheese

• Reduce heat to low.

• Pour in the milk (or milk + cream).

• Stir in the shredded cheddar cheese until melted and creamy.

6. Add bacon + serve

• Add most of the cooked bacon back into the soup.

• Ladle into bowls and top with extra cheese, bacon, and parsley/green onions.

⭐ Tips

• Thicker soup: Mash a few potatoes in the pot or add more flour.

• Thinner soup: Add more broth or milk.

• Extra flavor: Add a splash of Worcestershire or a dash of cayenne.

• Make it a meal: Add cooked chicken, ham, or sausage.