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Creamy Potato Cheddar and Bacon Soup

Updated on September 5, 2017
FlourishAnyway profile image

FlourishAnyway is a mom, a psychologist, and a picky eater who enjoys cooking. She believes that food nourishes the soul.

Soup This Good Doesn't Come in a Can

What tastes more like the comfort of home than a warm bowl of creamy cheese potato soup, topped with bacon?  Perfect for cool Fall and Winter afternoons, and enjoy taking leftovers to work for lunch!   Mmmm.
What tastes more like the comfort of home than a warm bowl of creamy cheese potato soup, topped with bacon? Perfect for cool Fall and Winter afternoons, and enjoy taking leftovers to work for lunch! Mmmm. | Source

A Good Bowl of Soup Is a Hug from the Cook

In my world, you know you're truly loved if I make you a pot of soup, especially this treasured recipe. Soup is hearty, comforting and full of a lot of wholesome, good things you just can't pack into a can. It's a hug, straight from the cook.

This cheesy potato soup is one of the most requested recipes that I make. It tastes like a loaded baked potato has exploded in your mouth. Top it with the right amount amount of bacon, and it's guaranteed to make your eyes roll right into the back of your head. It's that good.

Make it for dinner with a nice salad. Share it with someone who isn't feeling well. But definitely don't keep it to yourself. That's because good soups, like hugs, are meant to be shared. Enjoy!

Rate the Creamy Goodness of This Soup

5 stars from 1 rating of Creamy Potato Cheddar and Bacon Soup

Cook Time

Prep time: 20 min
Cook time: 40 min
Ready in: 1 hour
Yields: serves 16

Chop Your Vegetables

Click thumbnail to view full-size
Onions are an excellent source of vitamin C, sulphuric compounds, flavonoids and phytochemicals.  When peeling your onion take off the papery skin, but don't overpeel.Carrots make this soup even more delicious!   Carrots are a rich source of Vitamin A, biotin, Vitamin K, and other important nutrients.  Celery doesn't just add color to this soup; it also  adds nutrition.  Celery is a good source of vitamin, folate, potassium, and other nutrients, as well as dietary fiber.One potato has more potassium than a banana.  Potatoes are also loaded with dietary fiber, Vitamin C, magnesium and antioxidants.  Much of the fiber is in the potato's skin, so wash thoroughly but leave it on for cooking when you can.
Onions are an excellent source of vitamin C, sulphuric compounds, flavonoids and phytochemicals.  When peeling your onion take off the papery skin, but don't overpeel.
Onions are an excellent source of vitamin C, sulphuric compounds, flavonoids and phytochemicals. When peeling your onion take off the papery skin, but don't overpeel. | Source
Carrots make this soup even more delicious!   Carrots are a rich source of Vitamin A, biotin, Vitamin K, and other important nutrients.
Carrots make this soup even more delicious! Carrots are a rich source of Vitamin A, biotin, Vitamin K, and other important nutrients. | Source
Celery doesn't just add color to this soup; it also  adds nutrition.  Celery is a good source of vitamin, folate, potassium, and other nutrients, as well as dietary fiber.
Celery doesn't just add color to this soup; it also adds nutrition. Celery is a good source of vitamin, folate, potassium, and other nutrients, as well as dietary fiber. | Source
One potato has more potassium than a banana.  Potatoes are also loaded with dietary fiber, Vitamin C, magnesium and antioxidants.  Much of the fiber is in the potato's skin, so wash thoroughly but leave it on for cooking when you can.
One potato has more potassium than a banana. Potatoes are also loaded with dietary fiber, Vitamin C, magnesium and antioxidants. Much of the fiber is in the potato's skin, so wash thoroughly but leave it on for cooking when you can. | Source

Ingredients: Creamy Potato Cheedar and Bacon Soup

  • 1 large onion, (about 1 1/2 cups), diced
  • 1 stick butter, (1/2 cup)
  • 6 Tablespoons all-purpose flour
  • 1/2 teaspoon pepper
  • 1 teaspoon McCormick Vegetable Supreme Seasoning
  • 64 oz. chicken stock
  • 1 Tablespoon chicken buillon granules
  • 5 cups diced potates, (leave skin on)
  • 2 cups diced carrots
  • 1 cup celery
  • 1/4 cup corn starch
  • 2 cups heavy whipping cream
  • 1 Tablespoon dried parsley
  • 1 1/2 cups sharp cheddar
  • 1 package bacon, for serving
Click thumbnail to view full-size
Saute diced onion and butter in a stock pot until the onion is tender and golden brown.Mix the cornstarch and heavy whipping cream together in a separate bowl before adding to the soup.  (Avoid adding cornstarch directly to hot mixtures.)When you add flour, pepper, and McCormick Vegetable Supreme seasoning, your mixture should resemble a thick paste.
Saute diced onion and butter in a stock pot until the onion is tender and golden brown.
Saute diced onion and butter in a stock pot until the onion is tender and golden brown. | Source
Mix the cornstarch and heavy whipping cream together in a separate bowl before adding to the soup.  (Avoid adding cornstarch directly to hot mixtures.)
Mix the cornstarch and heavy whipping cream together in a separate bowl before adding to the soup. (Avoid adding cornstarch directly to hot mixtures.) | Source
When you add flour, pepper, and McCormick Vegetable Supreme seasoning, your mixture should resemble a thick paste.
When you add flour, pepper, and McCormick Vegetable Supreme seasoning, your mixture should resemble a thick paste. | Source

Instructions

  1. In a stock pot, saute diced onion and butter until onion is golden brown.
  2. Add flour, pepper, and McCormick Vegetable Supreme seasoning, and stir. Your mixture should resemble a thick paste.
  3. Add chicken stock and chicken buillion granules. Stir thoroughly over medium high heat.
  4. Slowly add chopped potatoes, carrots, and celery. Allow the soup to come to a full boil. Cook for approximately 20 minutes on medium high heat, stirring occasionally.
  5. While the soup is boiling, combine the following two ingredients in a separate, medium-sized bowl: heavy whipping cream and cornstarch. (Avoid adding cornstarch directly to hot mixtures.) Whisk away lumps so that the mixture becomes smooth.
  6. Slowly add the whipping cream mixture, cheddar, and dried parsley to the soup. Stir the soup mixture frequently to prevent scorching. Cook for an additional 10 minutes on reduced heat (medium). The soup should be thick and bubbly. Remove soup from heat.
  7. Use a frying pan to fry one 1-lb. package of bacon. Crumble the drained and cooked bacon into a bowl for serving.
  8. Use ladle to scoop soup into bowls. Spoon desired amount of bacon on top of soup.
Click thumbnail to view full-size
Add the chopped vegetables (potatoes, carrots, and celery), then allow the soup to come to a full boil. Cook for approximately 20 minutes on medium high heat, stirring occasionally.Top with the amount of desired bacon.  True comfort food.
Add the chopped vegetables (potatoes, carrots, and celery), then allow the soup to come to a full boil. Cook for approximately 20 minutes on medium high heat, stirring occasionally.
Add the chopped vegetables (potatoes, carrots, and celery), then allow the soup to come to a full boil. Cook for approximately 20 minutes on medium high heat, stirring occasionally. | Source
Top with the amount of desired bacon.  True comfort food.
Top with the amount of desired bacon. True comfort food. | Source
Nutrition Facts
Serving size: 1
Calories 408
Calories from Fat270
% Daily Value *
Fat 30 g46%
Saturated fat 15 g75%
Carbohydrates 16 g5%
Sugar 2 g
Fiber 2 g8%
Protein 17 g34%
Cholesterol 86 mg29%
Sodium 1571 mg65%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
What's not to love about potatoes?
What's not to love about potatoes? | Source

Reader Poll

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Interesting Facts About Potatoes

 
 
 
The first vegetable grown in space was the potato when potato seeds were germinated on the space shuttle Columbia in 1995.
In 1845, the Irish potato crop was wiped out as a result of the potato blight, resulting in the death of more than 1 million people from starvation. One million other Irish people migrated to other countries.
The world's largest potato producer is China. China is also the world's largest consumer of potatoes, primarily because of their population.
In 1837, Henry Spalding first planted potatoes in Idaho.
"French fries" were first introduced to America when Thomas Jefferson served them at a White House dinner in 1802.
The Incas of South America were the first people to cultivate potatoes. They did so way back in 200 BCE.
Potatoes are a member of the nighshade family, which also include tomatoes, capsicum, okra, and eggplant. Nighshades contain nicotine. Bet you didn't know that!
Potatoes were once erroneously considered to cause leprosy.
Potatoes are about 80% water and are gluten-free.
The average American consumes more than 140 pounds of potatoes each year. Germans, on average, consume even more: 200 pounds each year.
A potato has more potassium than a banana (if you eat the potato's skin), and more than five time the fiber. It is also an excellent source of Vitamin C and is low in calories (until you load the toppings on).
Blackfoot, Idaho, is known as the Potato Capital of the World. It boasts the Potato Museum that explains the potato industry's history. It's also the home of the world's largest baked potato and potato chip.
There are even dessert recipes that use potatoes, including potato cinammon rolls, potato candy, chocolate potato cake, and potato donuts.
National Potato Day is celebrated each year on August 19
Potatoes are grown in every US state and more than 125 countries around the world. They are the fourth food staple behind wheat, corn, and rice.
 
 
 

© 2017 FlourishAnyway

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    • FlourishAnyway profile image
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      FlourishAnyway 7 hours ago from USA

      Debangee - Glad it appeals to you. It's absolutely delicious and a frequently requested recipe of mine.

    • Debangee Mandal profile image

      DEBANGEE MANDAL 17 hours ago from India

      This looks really really yummy . I am going to try this for sure.

    • FlourishAnyway profile image
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      FlourishAnyway 3 days ago from USA

      Tamara - With the bacon on top, you can always choose to forego it altogether. It's still delicious that way. Thanks for stopping by! I hope you are doing well.

    • FlourishAnyway profile image
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      FlourishAnyway 4 days ago from USA

      Dianna - It's strange some of the things people previously believe (and other things that people still do).

      Thank you for your kind comment. Have a wonderful weekend!

    • teaches12345 profile image

      Dianna Mendez 4 days ago

      Funny how they were once believed to cause leprosy. I love them as oven potatoes: soft, roasted flavor with a hint of oil and rosemary. Enjoyed your recipe and post!

    • profile image

      Tamara Moore 4 days ago

      This looks delicious, and although I do not eat bacon, I do eat Turkey Bacon, occasionally. I am thinking I might be able to substitute the Turkey Bacon with the regular bacon...

      Hugs!

      Tamara

    • FlourishAnyway profile image
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      FlourishAnyway 9 days ago from USA

      Savvy - That is so kind. I hope they enjoy it!

    • savvydating profile image

      Yves 10 days ago

      Flourish.....I'm not much of a cook, but your recipe contains all the ingredients I love. Also, I've been wanting to make something that spells "Love" for my loved ones. I believe your recipe "hits the nail on the head." :)

    • FlourishAnyway profile image
      Author

      FlourishAnyway 10 days ago from USA

      Savvy - I hope you do get a chance to try it out. It's a family favorite that I make when someone is sick and needs some TLC or when it's cool outside. Have a great weekend.

    • savvydating profile image

      Yves 10 days ago

      I didn't realize that potatoes are 80% water. How interesting. I'm thinking I may start eating more of them. A dollop of lite sour cream, some pepper and chives, and there you go!

      But much more importantly, this creamy potato recipe of yours looks so delicious, it's making my mouth salivate. The way you formatted this article is just wonderful. You've made it easy for all of us to follow each step in making this amazing soup quite easily.

      The first hint of fall weather, I'm going to try this recipe! Thank you so much for sharing it with all of us.

    • FlourishAnyway profile image
      Author

      FlourishAnyway 10 days ago from USA

      Larry - We are kindred souls when it comes to loving taters. Fix them any way and I'm all over them. Thanks for stopping by. Good luck with that diet!

    • profile image

      DDE 10 days ago

      A lovely nourishing meal and looks tasty!

    • Larry Rankin profile image

      Larry Rankin 10 days ago from Oklahoma

      I love potatoes any way a person can think to prepare them. Always have. My favorite are boiled new potatoes.

      Your soup looks so decadent. Too bad I'm on a diet:-/

    • FlourishAnyway profile image
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      FlourishAnyway 11 days ago from USA

      Dora - It seems like there is a day for just about everything. Hope you enjoy the soup, no bacon. It's good that way, too.

    • MsDora profile image

      Dora Isaac Weithers 11 days ago from The Caribbean

      Thanks for the recipe! (Hold the bacon). Didn't know there was a National Potato Day, but why not? Other interesting facts, too.

    • FlourishAnyway profile image
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      FlourishAnyway 12 days ago from USA

      PDXKaraokeGuy - Yes sirrreee, it's that good. Hope you can try it.

    • FlourishAnyway profile image
      Author

      FlourishAnyway 12 days ago from USA

      Heidi - Thanks for stopping by. If you lived closer, I'd share some with you.

    • heidithorne profile image

      Heidi Thorne 13 days ago from Chicago Area

      That's sounds so perfect for fall! I probably wouldn't be ambitious enough to make it myself, but would definitely try it if offered in a good restaurant. Thanks for sharing your many talents with us!

    • PDXKaraokeGuy profile image

      Justin W Price 13 days ago from Juneau, Alaska

      a loaded baked potato exploding in your mouth. Sounds delicious!

    • FlourishAnyway profile image
      Author

      FlourishAnyway 13 days ago from USA

      Thank you, Linda! If you were a neighbor, I'd invite you over for a bowl.

    • AliciaC profile image

      Linda Crampton 13 days ago from British Columbia, Canada

      A good bowl of soup can be very satisfying. Your recipe certainly sounds like it fits the bill! Thanks for sharing the recipe and the facts about potatoes, Flourish.

    • FlourishAnyway profile image
      Author

      FlourishAnyway 13 days ago from USA

      Clivewilliams - You can't please everybody. I do have a good recipe for Chicken Gnocchi Soup like they serve at Olive Garen: https://delishably.com/meat-dishes/Better-than-the...

    • FlourishAnyway profile image
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      FlourishAnyway 13 days ago from USA

      Jodigirl188 - Whatever you decide, I hope you enjoy!

    • clivewilliams profile image

      Clive Williams 13 days ago from Nibiru

      Looks lovey...but I prefer a good ole chicken soup.

    • jodigirl88 profile image

      Jo Jo 13 days ago from Camby, IN

      Yes!! Turkey Bacon, my fiance hates it! lol but yes, we can indulge every now and again. You are so right on the changing of the recipe ingredients. Yes, a good salad would be a great balance. Thanks for replying back!!

    • FlourishAnyway profile image
      Author

      FlourishAnyway 13 days ago from USA

      jodigirl88 - I could've cut out the bacon or used turkey bacon and used replacements but you gotta enjoy sinful pleasure once in awhile. I figured that anyone who was concerned could get creative with replacements. Balancing with a good salad will also help. Thanks for taking a look!

    • FlourishAnyway profile image
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      FlourishAnyway 13 days ago from USA

      K@ri - It's delicious and makes a lot of soup -- enough to share certainly!

    • FlourishAnyway profile image
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      FlourishAnyway 13 days ago from USA

      Linda - Thank you kindly for your nice comment. I hope you enjoy the soup! It's starting to get cooler here. I worry about those wildfires out there.

    • Carb Diva profile image

      Linda Lum 13 days ago from Washington State, USA

      This looks so yummy. We will definitely put it in the rotation when the temperatures go below 80 degrees. (I'm beginning to wonder if that will ever happen. Wildfires are so bad and so many that the sun and moon are blood red, we cannot see the sky--Beijing-like?--and ash is falling from the sky).

      And, thank you for presenting a recipe the way it should be done. Great photos, precise measurements, ingredients given in the order in which they are used, and clear directions. Two thumbs up!

    • jodigirl88 profile image

      Jo Jo 13 days ago from Camby, IN

      Wow, that looks yummy, and perfect time for it, fall is arriving here in Indiana. It looks as if it is pretty healthy except for the sodium content Yikes!! Will have to give this one a go!! using, low sodium for the chicken broth/boullion cubes, and margarine instead of butter, and low fat milk instead of whipping cream. :) I can always work around a recipe to make it healthy for my diet!! Love this recipe!! Thanks so much!!

    • k@ri profile image

      Kari Poulsen 13 days ago from Ohio

      This looks delicious! I love all kinds of potato soups. I can't wait to try this one. :)

    • FlourishAnyway profile image
      Author

      FlourishAnyway 13 days ago from USA

      Mamerto - I hope you're able to try it. It's delicious!

    • FlourishAnyway profile image
      Author

      FlourishAnyway 13 days ago from USA

      Audrey - I don't know. I never have enough leftovers to freeze!

    • Mamerto profile image

      Mamerto I Relativo Jr 13 days ago from Cabuyao

      I ought to try this. Thanks for posting the recipe!

    • vocalcoach profile image

      Audrey Hunt 13 days ago from Nashville Tn.

      Is there anything better than potato Cheddar and bacon soup? With fall just around the corner this will be perfect. Does this freeze well? I like to make extras when it comes to soup.

    • FlourishAnyway profile image
      Author

      FlourishAnyway 2 weeks ago from USA

      Jo - Vegetable soup sounds good! You'll have to post the recipe. Thanks for taking a look. Have a wonderful week.

    • FlourishAnyway profile image
      Author

      FlourishAnyway 2 weeks ago from USA

      Kristen - I sure hope you do. It makes a large pot of soup, enough to share or eat off of for awhile. Thanks for stopping by! Enjoy your week!

    • FlourishAnyway profile image
      Author

      FlourishAnyway 2 weeks ago from USA

      Bill - The weather has already started to change here. No 90s here! Thanks for taking a look.

    • Kristen Howe profile image

      Kristen Howe 2 weeks ago from Northeast Ohio

      This looks delicious and easy to make, Flourish. I would love to try to make it this fall season.

    • jo miller profile image

      Jo Miller 2 weeks ago from Tennessee

      It's beginning to feel a little like fall here and fall is the time for soup. I have a very good vegetable soup that I make and when the weather begins to turn cool, cool enough for a fire in the fireplace, I know it's time for a big pot of that soup.

      Your recipe looks yummy. I'll have to try it.

    • billybuc profile image

      Bill Holland 2 weeks ago from Olympia, WA

      Just in time for fall. Now all we need is some fall weather. Eating soup when it's still ninety out just doesn't work for this boy. :) Thanks for the recipe. I'm all over it once the weather changes.