With its rich, smoky aroma and velvety texture, this Bacon & Smoked Cheddar Potato Soup is the perfect cold-weather comfort dish.
Crisp bacon adds a savory crunch, while smoked cheddar lends depth and creaminess to every spoonful. Ideal for cozy nights or weekend gatherings, this soup brings together rustic charm and bold flavor in a hearty, satisfying bowl.
Bacon & Smoked Cheddar Potato Soup Ingredients
- 6 slices thick-cut bacon, chopped
- 1 tablespoon olive oil (optional, if bacon is lean)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 pounds Yukon Gold potatoes, peeled and diced
- 4 cups low-sodium chicken broth (or vegetable broth)
- 1 cup whole milk (or half-and-half for a richer version)
- 1 cup shredded smoked cheddar cheese
- ½ cup sour cream (or plain Greek yogurt)
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- Salt to taste
- Optional garnish: chopped chives, extra shredded cheddar, crumbled bacon
Kitchen Tool Tip
Dutch oven or heavy-bottomed pot
Retains heat evenly and helps develop flavor when sautéing aromatics and simmering the soup.
Immersion blender
Ideal for blending the soup right in the pot—fewer dishes and a smoother, more controlled texture.
Box grater
Freshly grating smoked cheddar helps it melt more evenly and avoids the anti-caking agents in pre-shredded cheese.
How to Make Bacon & Smoked Cheddar Potato Soup
- In a large Dutch oven, cook chopped bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pot.
- Add olive oil if needed, then sauté diced onion for 5–7 minutes until soft. Stir in garlic and cook for 1 minute.
- Add diced potatoes, chicken broth, smoked paprika, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
- Use an immersion blender to blend the soup until mostly smooth, leaving some chunks for texture.
- Stir in milk, smoked cheddar, and sour cream. Simmer gently for 5 more minutes, stirring until cheese is melted and soup is creamy. Taste and season with salt.
- Ladle into bowls and garnish with reserved bacon, chives, and extra cheese if desired.
Nutritional Information
Per serving:
- Calories: 410
- Fat: 24g
- Carbohydrates: 32g
- Protein: 15g
- Fiber: 3g
- Sodium: 780mg
How to Serve
Top each bowl with a sprinkle of smoked cheddar, crispy bacon, and fresh chives for color and crunch. Serve with crusty sourdough or a simple green salad to balance the richness.
Storage
Storage
Fridge
Store in an airtight container for up to 4 days. Let cool slightly before refrigerating.
Freezer
Freeze in individual portions for up to 2 months. Use freezer-safe containers or resealable bags, laid flat for easy stacking.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of milk or broth to restore creaminess. You can also microwave in 1-minute intervals, stirring in between.
FAQ
Can I use russet potatoes instead of Yukon Gold?
Yes, but the texture may be slightly less creamy. Yukon Golds provide a naturally buttery flavor and smooth consistency.
What if I don’t have smoked cheddar?
Regular sharp cheddar works, but consider adding a pinch more smoked paprika or a drop of liquid smoke to enhance the smoky flavor.
Is this soup gluten-free?
Yes—if your broth and bacon are gluten-free certified. Always check labels.
Can I make this vegetarian?
Swap bacon for smoked paprika-roasted chickpeas or mushrooms, and use vegetable broth instead of chicken.
How do I make it extra creamy?
Use half-and-half instead of milk and blend until completely smooth.
Flavor Profile Breakdown
- Smoky: From both the bacon and smoked cheddar
- Savory & rich: Thanks to sautéed onions, broth, and sour cream
- Mildly earthy: Yukon Gold potatoes give a buttery, grounded base
- Balanced: Topped with bright chives and salty crunch from bacon
Bacon & Smoked Cheddar Potato Soup
4
servingsKeep the screen of your device on
Ingredients
6 slices thick-cut bacon, chopped
1 tablespoon olive oil (optional, if bacon is lean)
1 medium yellow onion, diced
2 cloves garlic, minced
2 pounds Yukon Gold potatoes, peeled and diced
4 cups low-sodium chicken broth (or vegetable broth)
1 cup whole milk (or half-and-half for a richer version)
1 cup shredded smoked cheddar cheese
½ cup sour cream (or plain Greek yogurt)
½ teaspoon smoked paprika
¼ teaspoon ground black pepper
Salt to taste
Optional garnish: chopped chives, extra shredded cheddar, crumbled bacon
Directions
- In a large Dutch oven, cook chopped bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pot.
- Add olive oil if needed, then sauté diced onion for 5–7 minutes until soft. Stir in garlic and cook for 1 minute.
- Add diced potatoes, chicken broth, smoked paprika, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
- Use an immersion blender to blend the soup until mostly smooth, leaving some chunks for texture.
- Stir in milk, smoked cheddar, and sour cream. Simmer gently for 5 more minutes, stirring until cheese is melted and soup is creamy. Taste and season with salt.
- Ladle into bowls and garnish with reserved bacon, chives, and extra cheese if desired.
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