Creamy Potato Soup with Cheese and Bacon (Printable version)
Rich, comforting soup with tender potatoes, creamy cheese, and smoky turkey bacon for a satisfying savory meal.
# What You'll Need:
→ Vegetables
01 - 2.2 lbs 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 halal turkey bacon, chopped
→ Dairy
07 - 4 tbsp unsalted butter
08 - 3 ⅓ cups whole milk
09 - ½ cup heavy cream
10 - 1 ½ cups shredded halal cheddar cheese
→ Pantry
11 - 3 ⅓ cups low-sodium chicken or vegetable broth
12 - Salt and black pepper, to taste
13 - 1 tsp smoked paprika (optional)
→ Garnishes
14 - 2 tbsp fresh chives, chopped
15 - Extra shredded cheese, for topping
# How to Prepare:
01 - Melt butter in a large pot over medium heat. Add chopped turkey bacon and cook until golden and crisp, approximately 5 minutes. Remove with a slotted spoon and set aside for garnish.
02 - In the same pot, add onion, celery, and carrots. Sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced potatoes, smoked paprika, salt, and pepper. Pour in broth and bring to a gentle boil. Reduce heat and simmer uncovered until potatoes are fork-tender, approximately 15 minutes.
04 - Using a potato masher or immersion blender, partially puree the soup to achieve desired consistency while leaving some potato chunks for texture.
05 - Stir in whole milk and heavy cream. Cook gently over low heat for 5 minutes, stirring frequently. Do not allow the soup to boil.
06 - Gradually add shredded cheddar cheese, stirring constantly until fully melted and incorporated into the soup.
07 - Taste and adjust seasoning as needed. Ladle soup into bowls and top with reserved crispy turkey bacon, extra shredded cheese, and chopped fresh chives.
# Expert advice:
01 -
- The way the cheese melts into every spoonful feels like a warm hug on the worst days
- You get all the smoky satisfaction of bacon while keeping things halal and lighter
02 -
- Never let the soup boil after adding dairy or it will separate and become grainy
- Grating your own cheese makes an enormous difference in how smoothly it incorporates into the soup
03 -
- Reserve some potato chunks before pureeing if you want guaranteed texture in every bite
- Warm your milk slightly before adding it to prevent the soup from cooling down too quickly