Bacon Cheddar Cheese Soup

Elizabeth Lancaster


I have been making this soup for many year's, it's easily doubled for larger families or gatherings, it just seems to welcome you to fall, which happens to be my favorite time of year! I hope this dish finds it's way to your dinner table. Enjoy !!


☆☆☆☆☆ 0 votes

6-8 people
30 Min
1 Hr 10 Min
Stove Top


  • 2 lb
    potatoes (diced)
  • 1 medium
    onion (diced)
  • 6-8 clove
    minced garlic (i used the whole head of garlic, adjust to your taste)
  • 2 c
    chicken broth
  • 2 c
    milk (whole milk) or 1 c whole milk and 1 c heavy cream
  • 1 c
    grated sharp cheddar cheese
  • 1/2 c
    grated parmesan cheese
  • 1/2 c
    sour cream
  • 8-12 slice
    fried bacon (chopped)
  • ·
    salt and pepper to taste


How to Make Bacon Cheddar Cheese Soup


  1. In a large, heavy-based pot, fry the bacon over medium heat until crisp. Remove bacon from the pot and set aside (on paper towels), leaving the bacon grease in the pot.
  2. Add onion to the same pot and fry until soft (if there isn't enough fat from the bacon add a little butter). Then add crushed/minced garlic and fry for another minute.
  3. Add potatoes, toss the potatoes until all the bacon grease coats the potatoes, and the milk and chicken stock, then bring to a simmer, making sure you scrape up all those little brown bits on the bottom of the pot. That's all flavor! Cook until potatoes are soft.
  4. Remove pot from the heat, then use immersion/stick blender to blend the soup to your desired consistency. I like to do half pureed and half chunky!! But the choice is up to you.
  5. Add reserved bacon (leaving some for toppings) , cheddar, parmesan, and sour cream and stir together. Add salt and pepper to taste and serve immediately with desired toppings.
  6. Can be served with sandwiches or corn bread! I hope this dish warms you up on a cool, fall evening ! Enjoy

Printable Recipe Card

About Bacon Cheddar Cheese Soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American

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