Introduction: Potato, Cheese and Bacon Soup

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This delicious soup is thick and hearty, with lots of veggies and the goodness of bacon!

Step 1: Gather Your Ingredients

Gather your ingredients:

4 strips of bacon (preferably thick cut)
2 medium russet potatoes
2 celery stalks
4 carrots
1/2 onion
1/2 teaspoon dried thyme
3 tablespoons flour
2 cups chicken broth
2 cups milk
1 cup shredded sharp cheddar (preferably white cheddar)

Step 2: Prep the Veggies

Wash and chop veggies.

Onion, celery and carrots in one bowl, and potatoes in a separate bowl.

Step 3: Fry the Bacon


In a large non-stick pot, fry the bacon. 

Step 4: Saute Veggies

When the bacon is done cooking, remove it to a plate.

Saute the onion, celery, carrots and thyme in the bacon grease.  You want about 2 tablespoons of oil, so if there is not enough grease left over from the bacon, add a bit of olive oil.

Cook veggies until they begin to soften - about 5 minutes.  Sprinkle flour over the veggies and stir for two minutes.

Step 5: Add Broth, Milk and Potatoes

Whisk in broth and milk, then add potatoes.  Crumble three strips of the bacon and add it to the soup. Bring soup to a boil, then turn down the heat and simmer until the potatoes are tender (about 20 minutes).

Step 6: Blend Soup

Once the potatoes are tender, ladle about 80% of the soup into a blender and puree until smooth.  Add back to the soup pot.

Step 7: Add Cheese

Gradually stir in the shredded cheese.

Step 8:

Top each bowl of soup with some of the remaining crumbled bacon and a sprinkling of parsley.  Serve with toasted crusty bread.  Enjoy!

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