Creamy Potato and Bacon Soup
A rich, comforting soup with tender potatoes, crispy bacon, and a velvety cheddar broth. This American-inspired soup recipe, ready in about 40 minutes, pairs potatoes, bacon, onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs (diced) potatoes
- 8 oz (diced) bacon
- 1 (diced) onions
- 3 cloves (minced) garlic
- 6 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup (grated) cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: In a large pot, cook bacon over medium heat until crispy, then remove and set aside on paper towels.
- Step 2: Add onions and garlic to the pot, sauté for 3-4 minutes until softened and fragrant. Add diced potatoes and stir to coat in the bacon fat.
- Step 3: Pour in chicken broth, bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Step 4: Stir in heavy cream and cheddar cheese, cooking until the soup thickens and cheese melts completely. Season with salt and pepper.
- Step 5: Return cooked bacon to the pot, stir to combine, and serve hot with crusty bread or a dollop of sour cream.
