Ingredients
Meat
- 12 ounces thick-cut bacon, diced into ¼-inch pieces (center-cut preferred)
Vegetables and Aromatics
- 2 large carrots, diced into ¼-inch pieces
- 2 stalks celery, diced into ¼-inch pieces
- 1 large yellow onion, diced into ¼-inch pieces
- 3 pounds Russet potatoes, peeled and diced into ¼-inch pieces (about 4-5 medium potatoes)
- 6 cloves garlic, finely chopped or grated
Spices and Seasonings
- Kosher salt, to taste (at least 1 teaspoon for cooking vegetables)
- Ground black pepper, to taste
- 1 heaping teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Optional: ½ teaspoon MSG
Dairy and Fats
- 4 tablespoons unsalted butter
- 2 cups half and half
- 4 ounces sharp white cheddar, shredded (about 1 cup)
Thickening and Broth
- 5 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth/stock
- 1 tablespoon chicken base
Instructions
- Cook the bacon: Add the diced thick-cut bacon to a large pot over medium heat. Cook, stirring occasionally, until the bacon is rendered and crispy to your liking. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Set aside the bacon and keep the rendered fat in the pot.
- Cook the vegetables: In the same pot with bacon fat, add diced carrots, celery, and yellow onion. Season with 1 teaspoon kosher salt and ground black pepper to taste. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes. Add the diced potatoes and continue cooking for 4-5 minutes more, stirring often to prevent sticking, until potatoes are slightly softened.
- Cook the aromatics: Add finely chopped or grated garlic, smoked paprika, garlic powder, onion powder, and optional MSG to the pot. Stir well to coat the vegetables with the spices and cook for 2-3 minutes until very fragrant.
- Build the potato soup and simmer: Add unsalted butter to the pot and let it melt completely. Sprinkle the flour over the vegetables and stir to evenly coat. Cook the roux mixture for 1-2 minutes until it turns golden brown. Slowly pour in the low-sodium chicken broth while scraping up any browned bits stuck to the bottom of the pot. Stir in the chicken base and half of the cooked bacon. Bring the soup to a boil, then reduce heat to maintain a gentle simmer. Cook, stirring often, for 15-20 minutes until the soup thickens slightly and the potatoes are tender.
- Finish the soup: Lower the heat to low and stir in the half and half and shredded sharp white cheddar. Mix thoroughly and cook for about 5 more minutes until the soup is heated through. Avoid boiling at this stage to prevent the cheese from separating. Taste and adjust seasoning if needed.
- Serve immediately: Ladle the creamy potato soup into bowls. Top with the reserved crispy bacon, extra shredded cheddar, thinly sliced green onions, and optionally a dollop of sour cream for added richness and garnish. Serve hot and enjoy!
Notes
- Use center-cut thick bacon for the best balance of meat and fat without excessive greasiness.
- Russet potatoes are preferred for their starchy quality which helps to thicken the soup.
- If you prefer a vegetarian version, substitute the bacon with smoked paprika for a smoky flavor and use vegetable broth instead of chicken broth.
- Don’t skip scraping the bottom of the pot after adding broth — the browned bits add deep flavor to the soup.
- Adjust the thickness by adding more broth if soup becomes too thick or let it simmer longer to thicken more.
- For extra creaminess, you can use heavy cream instead of half and half.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
