Cheesy Bacon Potato Soup

Cheesy Bacon Potato Soup Recipe

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Cherie Martin


I made this for the first time for Easter as it was just my husband and I for dinner and we did not want a big meal. He absolutely loved it and said, "This is a keeper...we WILL have this again." :)


★★★★★ 1 vote

45 Min
1 Hr


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5 lb
russet potatoes
1 lb
1 large
yellow onion (diced finely)
1 medium
stalk of celery (diced finely)
1 lb
cheddar cheese (shredded)
8 clove
fresh garlic
1/4 c
real butter
3 tsp
salt (divided)
1 tsp
pepper (divided)
3 Tbsp
corn starch
5 c
milk or fat free half & half
5 c
chicken broth
1/8 c
olive oil (extra virgin)

How to Make Cheesy Bacon Potato Soup


  • 1Sautè bacon in skillet on Medium Heat until crispy (Drain well but Reserve 2 T of bacon grease & place Bacon in Crock Pot)
  • 2Finely dice the Celery & Onion & put in skillet used to cook bacon. (I use all of the celery including the leaves)
  • 3Add Bacon Grease, Olive Oil (1 t of Salt) & (½ t of Pepper) (Sauté until Onions are golden & Celery is soft-about 20 minutes)
  • 4Place in Crock Pot on High Heat with Bacon & stir in Butter & mix well.
  • 5In an extra large skillet or large stock pot put in Diced Potatoes (I use an extra large deep skillet)
  • 6Add remaining Salt and Pepper and Garlic Cloves
  • 7Add Chicken Broth and bring to a boil on Medium High Heat (Let boil for 15 minutes - stir and mash potatoes with potato masher until most of the potatoes are creamy (about 2/3 but not all of the potatoes-leave some chunky)
  • 8Mix Cornstarch into the milk with a whisk and whisk until completely blended with no lumps showing
  • 9Add milk and continue mashing until mixed well
  • 10Add to Crock Pot and stir well into the Bacon, Onion and Celery mixture
  • 11Add Cheddar Cheese and mix well
  • 12Cook on High Heat in Crock Pot for 1-2 hours or until bubbly hot

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