Updated date:

Creamy Potato Cheddar and Bacon Soup

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

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.

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 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

Cook Time

Prep timeCook timeReady inYields

20 min

40 min

1 hour

16 servings

Ingredients

  • 1 large onion, diced (about 1 1/2 cups)
  • 1 stick (1/2 cup) butter
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon pepper
  • 1 teaspoon McCormick Vegetable Supreme Seasoning
  • 64 ounces chicken stock
  • 1 tablespoon chicken buillon granules
  • 5 cups diced potatoes (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 (1-pound) package bacon, for serving

Instructions

  1. In a large 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 any 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 the bacon. Crumble the drained and cooked bacon into the serving bowls.
  8. Use ladle to scoop soup into bowls. Spoon desired amount of bacon on top of soup.

Reader Poll

What's not to love about potatoes?

What's not to love about potatoes?

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

Comments

FlourishAnyway (author) from USA on April 14, 2020:

Peggy - My family loves this soup.

Peggy Woods from Houston, Texas on April 13, 2020:

This recipe sounds delicious! I am pinning this to my soups board so that I can retrieve it at will and make it sometime soon.

FlourishAnyway (author) from USA on October 01, 2018:

Readmikenow - Now that's it's October, I'm making this again for my family. Everyone seems to enjoy it, as you do. Sorry to hear your own attempt didn't work so well. Glad your wife saved the day!

Readmikenow on October 01, 2018:

This is my favorite soup. I tried to make it once. My result failed when compared to my wife's creation. Lucky she didn't marry me for my culinary skills. Enjoyed reading about my favorite soup.

FlourishAnyway (author) from USA on October 01, 2018:

Jake - Being Irish, I can't get enough of potatoes either.

Jake Clawson from Kazakhstan on September 30, 2018:

There's something I'll make this weekend. The nutrition information is a nice touch too. I think us Soviets can compete with Germans on potato consumption - sorta custom to grow potatoes dating back to medieval Russia (Rus')

Patricia Scott from North Central Florida on July 27, 2018:

You too...I cannot wait to try this.

FlourishAnyway (author) from USA on July 26, 2018:

Patricia - Thanks for pinning and for your comment. Have a great week!

Patricia Scott from North Central Florida on July 24, 2018:

This sounds like a very delightful soup. I make soup often both cold and hot soups and am always on the look out for new recipes. This is being added to my list.. Pinning Angels once again are on the way ps

FlourishAnyway (author) from USA on March 08, 2018:

Margie - You are me both with the potatoes! Yum. Thanks for taking a look.

Margie's Southern Kitchen from the USA on March 08, 2018:

I love soups, sounds so good! I like taters any way I can get them but my waistline likes them too! Hee, he!

FlourishAnyway (author) from USA on October 09, 2017:

Peg - It's every bit as delicious as you might imagine. Right now I'm on a vegan-for-a-month experiment and the weather is just right for this soup. It's almost painful not to make a batch. Hope you get a chance to make this.

Peg Cole from Northeast of Dallas, Texas on October 09, 2017:

Good gracious this sounds delicious. Just reading through the ingredients made my mouth water. Heavy cream? Wow. Who would have thought to add that? I always used regular milk in my potato soup. Heavy cream would make it much richer. Thanks for this wonderful recipe.

FlourishAnyway (author) from USA on September 21, 2017:

Nadine - Thanks for stopping by. Leaving out the bacon is easy. Have a good week.

Nadine May from Cape Town, Western Cape, South Africa on September 21, 2017:

Nice soup dish to follow but I have to leave out the bacon...

FlourishAnyway (author) from USA on September 19, 2017:

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

DEBANGEE MANDAL from India on September 19, 2017:

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

FlourishAnyway (author) from USA on September 15, 2017:

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 (author) from USA on September 15, 2017:

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!

Dianna Mendez on September 15, 2017:

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!

Tamara Moore on September 15, 2017:

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 (author) from USA on September 10, 2017:

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

Yves on September 09, 2017:

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 (author) from USA on September 09, 2017:

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.

Yves on September 09, 2017:

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 (author) from USA on September 09, 2017:

Devika - Thank you for kind comment.

FlourishAnyway (author) from USA on September 09, 2017:

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!

DDE on September 09, 2017:

A lovely nourishing meal and looks tasty!

Larry Rankin from Oklahoma on September 09, 2017:

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 (author) from USA on September 08, 2017:

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.

Dora Weithers from The Caribbean on September 08, 2017:

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

FlourishAnyway (author) from USA on September 06, 2017:

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

FlourishAnyway (author) from USA on September 06, 2017:

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

Heidi Thorne from Chicago Area on September 06, 2017:

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!

Justin W Price from Juneau, Alaska on September 06, 2017:

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

FlourishAnyway (author) from USA on September 06, 2017:

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

Linda Crampton from British Columbia, Canada on September 06, 2017:

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 (author) from USA on September 06, 2017:

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/soup/Better-than-the-Origin...

FlourishAnyway (author) from USA on September 06, 2017:

Jodigirl188 - Whatever you decide, I hope you enjoy!

Clive Williams from Jamaica on September 06, 2017:

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

Jo Jo from Camby, IN on September 06, 2017:

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 (author) from USA on September 06, 2017:

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 (author) from USA on September 06, 2017:

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

FlourishAnyway (author) from USA on September 06, 2017:

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.

Linda Lum from Washington State, USA on September 06, 2017:

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!

Jo Jo from Camby, IN on September 06, 2017:

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!!

Kari Poulsen from Ohio on September 06, 2017:

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

FlourishAnyway (author) from USA on September 06, 2017:

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

FlourishAnyway (author) from USA on September 06, 2017:

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

Mamerto Adan from Cabuyao on September 05, 2017:

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

Audrey Hunt from Idyllwild Ca. on September 05, 2017:

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 (author) from USA on September 05, 2017:

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

FlourishAnyway (author) from USA on September 05, 2017:

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 (author) from USA on September 05, 2017:

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

Kristen Howe from Northeast Ohio on September 05, 2017:

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

Jo Miller from Tennessee on September 05, 2017:

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.

Bill Holland from Olympia, WA on September 05, 2017:

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.