Is there anything better than a creamy potato soup? How about add melted cheese and crumbled bacon to it? Heaven. This is my favorite cheesy bacon potato soup recipe. It’s incredibly easy to make and to even make things easier for you, can also be done in a crock pot. My stove top version is below.
Cheesy Bacon Potato Soup
– 1 half bag of russet or Idaho potatoes
– 2 stalks celery
– 1 shallot or small onion
– 1 carton chicken stock
– 1 1/2 cup half-and-half
– 1/2 cup flour
– 1 bag shredded cheddar cheese
– 4 strips bacon
– Salt and pepper
– Butter or margarine
First, wash and pat dry the potatoes. Fill a large pot up halfway with water and place it on the stove on high.
Peel the potatoes entirely. Dice them up on a large cutting board and place them into the pot. Let the potatoes boil on high for at least 10-15 minutes, until the potatoes are tender and can be easily pierced with a fork.
Meanwhile, wash, pat dry, and dice the shallot and celery stalks.
Heat a dab of butter or margarine in a medium-sized frying pan on the stove over medium heat. Add the diced shallot and celery to the pan, and cook for approximately 5-10 minutes, until the celery is soft and the shallot pieces are translucent.
Drain the potatoes, then return them to the pot. Pour the carton of chicken stock into the pot, and add the cooked shallots and celery. Add approximately 1/2 teaspoon salt and 1/2 teaspoon pepper.
In a small bowl, whisk together the half-and-half (can substitute heavy whipping cream) and flour together until smooth.
Pour the cream and flour mixture into the pot with the potatoes once done, and stir well. Cook on high, covered, for 15-20 minutes, until thickened. Stir occasionally.
In the meantime, use the same medium-sized frying pan from before and cook the strips of bacon.
Once the soup is done cooking, slowly add handfuls of cheese to it.
Stir well to allow the cheese to melt into the soup. Cook for another five minutes until the soup thickens.
Pour ladles of the soup into individual bowls. Crumble the bacon, drop a small handful of it on top of each serving, and enjoy!
I served this meal to my brother, sister-in-law, and Evan, and it went fast. I lost count of how many times my sister-in-law said, “This is awesome.”
This recipe is large enough to feed a small army. It tastes even better the second day as leftovers, and freezes well, too. I highly recommend it as comfort food for all of those cold fall and winter nights.
Hope you like it as much as we do!
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