This is a bowl of deliciousness.
Is it just me or is potato soup one of the most comforting soups out there? Maybe that’s just my thought because I was basically raised on it, or maybe it’s the part where it’s full of bacon and cheddar– I mean those two ingredients make about anything good, right?! This soup takes it to a whole other level though. It has a creamy texture and it is packed full of flavor! I also find it super convenient that I usually have all the ingredients on hand to make it, plus it is crazy easy to whip up. My brother is the sole creator of this yummy recipe. He is a master when it comes to cooking, so I guess I better give him all the credit on this amazing dish (even if I tweaked it just a tad!)
With it being winter, we probably eat this soup about twice a month or so. I love interchanging the meat between bacon and ham. We love this with ham just as much as we do with bacon — seriously it is equally as good, definitely try it if you haven’t!! You could easily make this in your crockpot or instapot as well! My family enjoys pairing our soup with some grilled cheese sandwiches and crackers and salami! I hope this soup becomes a regular for you and your family! Let me know what you think! ENJOY!
- 8-9 potatoes peeled and diced into 3/4 ” cubes (we use russet, but you can use whichever you prefer!)
- 1 medium yellow onion chopped
- 2-3 stalks of celery diced
- 2-3 medium carrots peeled and diced (optional)
- 1 tbsp minced garlic
- 6 cubes chicken boullion
- 1 lb. of bacon cooked and diced into crumbles
- 1 pint of half and half
- 1 cup heavy whip or milk (or extra half and half to your desired thickness)
- 2 cups sharp cheddar cheese
- salt and pepper to taste
- chopped green onions or chives for topping
What to do:
Combine diced potatoes, carrots, celery, garlic and onions with chicken boullion in a large stockpot and cover with water. Season with salt and pepper to taste. Bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil), once it reaches a boil reduce heat to medium and continue to cook about 15 – 20 minutes longer until potatoes are very soft when pierced with a fork.
Meanwhile, prepare your bacon. Either by stove, which we do at 400° until cooked to desire or in the microwave. Once done and cooled, dice into crumbles (I like to use my Pampered Chef slap chop!) Once potatoes are soft add half and half and heavy whip or milk to potato soup mixture and stir. 15 mins before ready to serve, add crumbled bacon and cheddar cheese. Ladle soup into serving bowls, top each serving with more cheddar cheese and green onions or any other topping you might like. Enjoy!
Hope you enjoy this recipe! Thanks for stopping by!
x o x o . andrea. the ranch mama