Bacon & Cheddar Chunky Potato Soup That Slaps on Cold Nights

Picture this: frost on the window, socks on your feet, and a bowl that smells like a hug. This Bacon & Cheddar Chunky Potato Soup doesn’t whisper comfort—it shows up with brass band energy.

It’s thick, cheesy, and studded with crispy bacon like a reward for surviving Monday.

You’ll go from “just a quick soup” to “how is this restaurant-level good?” in under an hour. Fair warning: there will be no leftovers if people know it exists.

What Makes This Special

This soup leans hard into texture. Think creamy base with hearty potato chunks—no bland, beige puree.

Smoky bacon fat lays the flavor foundation, sharp cheddar melts in for serious depth, and a splash of sour cream finishes it like a chef’s secret. The trick is balancing starch and fat so every spoonful hits rich without turning heavy. It’s diner nostalgia with a pro upgrade—simple methods, bold results.

Servings, Prep time, Cooking time, Calories

Servings: 6 bowls
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories: ~480 per serving (estimate)

The Essentials You’ll Need

6 slices thick-cut bacon, chopped
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 celery stalks, diced
2 cloves garlic, minced
2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1/4 cup all-purpose flour
4 cups low-sodium chicken broth (or vegetable broth)
1 cup whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, freshly shredded
1/3 cup sour cream
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon dried thyme
2 green onions, thinly sliced (for garnish)

Step-by-Step Instructions

Crisp the bacon. Add chopped bacon to a cold Dutch oven.
Turn heat to medium and cook until crispy, 6–8 minutes. Transfer bacon to a paper towel–lined plate. Leave 2 tablespoons of bacon fat in the pot; discard the rest.
Build the flavor base. Add butter to the pot.
Once melted, add onion and celery. Sauté until soft and fragrant, about 5 minutes. Stir in garlic for 30 seconds—don’t let it brown.
Make the roux. Sprinkle in flour and stir to coat the veggies.
Cook 1–2 minutes until the flour smells nutty. This thickens your soup like magic (not actually magic, just science).
Add potatoes and liquid. Stir in potatoes, broth, smoked paprika, thyme, salt, and pepper. Bring to a boil, then reduce to a lively simmer.
Simmer to tender. Cook uncovered 12–15 minutes until potatoes are fork-tender but still hold their shape.
Skim any foam if needed.
Creamy finish. Reduce heat to low. Stir in milk and cream. Simmer gently 3–4 minutes—no boiling, or dairy tantrums ensue.
Cheese time. Remove pot from heat.
Gradually sprinkle in cheddar, stirring constantly until melted and smooth. Add sour cream and half the bacon. Taste and adjust salt/pepper.
Serve like you mean it. Ladle into bowls.
Top with remaining bacon, green onions, and a pinch of cheddar if you’re extra (be extra).

Smart Storage Guide

Fridge: Cool completely, then store in airtight containers for up to 4 days.
Reheat: Warm gently on the stove over low heat, stirring, and add a splash of milk or broth to loosen.
Freezer: Not ideal due to dairy separation, but doable. Cool, portion, and freeze up to 2 months. Thaw overnight and reheat slowly while whisking.
Add fresh splash of cream to restore silkiness.
Toppings: Store bacon and green onions separately to keep crisp and fresh.

Better-for-You Benefits

Potatoes provide potassium, vitamin C, and fiber (especially if you leave some peel on).
Cheddar brings protein and calcium; sharp cheddar delivers more flavor per ounce, so you can use less.
Onion, celery, and garlic add antioxidants and prebiotic fibers—small but mighty.
Swaps: Use evaporated milk instead of cream for a lighter bowl that still feels rich.

Nutrition Stats

Per serving (approximate, not medical advice): Calories: 480, Protein: 18g, Fat: 28g, Saturated Fat: 15g, Carbs: 42g, Fiber: 3g, Sugar: 6g, Sodium: 880mg. Values vary based on brands and bacon generosity (we see you).

What Not to Do

Don’t boil after adding dairy. Boiling = curdling = sadness.
Don’t add pre-shredded cheese. Anti-caking agents prevent smooth melting. Grate your own.
Yes, it’s worth it.
Don’t overcook the potatoes. Mushy cubes turn the soup gluey. Aim for tender, not disintegrating.
Don’t skip seasoning layers. Taste after the cheese goes in; cheddar is salty and changes the game.
Don’t drain all the bacon fat. A couple of tablespoons = flavor gold.

Recipe Variations

Loaded Baked Potato Style: Add a pinch of cayenne, top with extra cheddar, chives, and a dollop of sour cream.
Corn and Bacon Chowder Twist: Stir in 1 cup sweet corn kernels during the last 5 minutes.
Broccoli Cheddar Mashup: Fold in 1.5 cups blanched chopped broccoli with the dairy.
Smoked Gouda Upgrade: Swap half the cheddar for smoked gouda for campfire vibes.
Lighter Fit: Use turkey bacon, evaporated milk, and skip the heavy cream; add 1 extra cup broth.
Gluten-Free: Replace flour with 1.5 tablespoons cornstarch whisked into cold milk; add after simmering the potatoes.
Vegetarian: Use veggie broth and butter or olive oil; add smoked paprika and a dash of liquid smoke for bacon-esque vibes.

FAQ

Can I make this in a slow cooker?

Yes. Cook bacon separately.

Add onion, celery, garlic, potatoes, broth, paprika, thyme, salt, and pepper to the slow cooker and cook on Low 6–7 hours or High 3–4 hours. Warm milk and cream on the side, whisk in cornstarch (2 tablespoons), then stir into the cooker with cheese and sour cream. Add bacon, heat 15 minutes, and serve.

How do I keep the cheese from clumping?

Kill the heat before adding cheese, use freshly grated cheddar, and add it gradually while stirring.

Also make sure the base is hot but not boiling—think steamy bath, not volcano.

What potatoes work best?

Yukon Golds win for creamy texture that still holds shape. Russets work too but break down more. If using russets, cut larger chunks and reduce simmer time by a couple minutes.

Can I make it ahead?

Absolutely.

It tastes even better the next day. Reheat gently with a splash of broth or milk to loosen. Keep bacon separate until serving so it stays crispy.

How can I add more protein?

Stir in shredded rotisserie chicken at the end, or add white beans during the simmer.

You can also top with a poached egg because you’re fancy like that.

Why is my soup grainy?

Most likely overheated cheese or pre-shredded cheese. Next time, remove from heat before adding cheese, and grate your own. If it happens, whisk in a little extra warm cream to smooth it out.

My Take

This Bacon & Cheddar Chunky Potato Soup is the edible equivalent of a weighted blanket—comforting, grounding, and sneakily luxurious.

It respects the classics but refuses to be boring, thanks to smoky bacon, sharp cheddar, and a no-fuss method.

IMO, the “don’t boil the dairy” rule is the line between good and great. Make it once, and your biggest problem will be explaining why the pot is already empty.

Bonus tip: stash a secret bowl in the back of the fridge. For you. Not sorry.