Cheesy Bacon Potato Soup

Cheesy Bacon Potato Soup

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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


  • 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


  1. Sautè bacon in skillet on Medium Heat until crispy (Drain well but Reserve 2 T of bacon grease & place Bacon in Crock Pot)
  2. Finely dice the Celery & Onion & put in skillet used to cook bacon. (I use all of the celery including the leaves)
  3. Add Bacon Grease, Olive Oil (1 t of Salt) & (½ t of Pepper) (Sauté until Onions are golden & Celery is soft-about 20 minutes)
  4. Place in Crock Pot on High Heat with Bacon & stir in Butter & mix well.
  5. In an extra large skillet or large stock pot put in Diced Potatoes (I use an extra large deep skillet)
  6. Add remaining Salt and Pepper and Garlic Cloves
  7. Add 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)
  8. Mix Cornstarch into the milk with a whisk and whisk until completely blended with no lumps showing
  9. Add milk and continue mashing until mixed well
  10. Add to Crock Pot and stir well into the Bacon, Onion and Celery mixture
  11. Add Cheddar Cheese and mix well
  12. Cook on High Heat in Crock Pot for 1-2 hours or until bubbly hot

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