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Chrissy's Cheesy Potato & Bacon Soup

This time of year I love making soup. Basic soup skills are essential to making a good homemade soup. For the best results heat a stock pot on medium heat and saute your aromatic vegetables (onion,garlic,celery,carrot) mirepoix in your fat whether that be bacon grease, oil or butter. I prefer unsalted butter. 

This technique dates back to the early 1800's in France, and was used by chefs to serve royalty. The typical ratio for mirepoix is two parts onion, one part celery, and one part carrots, roughly chopped. 

The vegetables are then roasted or sauteed with butter or olive oil. This becomes a flavor base for stocks, soups, stews & sauces. 


1/2 Stick of unsalted butter
1 Cup chopped carrots
1 Cup chopped celery
1 Cup chopped onion
2 Tablespoons of minced garlic
2/3 Cup flour
1 Can of evaporated Milk
3 Cups of Milk
2 Cups chicken stock
10 Slices of cooked and crumbled bacon
6 Red potatoes chopped
1/4 Cup cream cheese
2 Cups shredded Cheddar Cheese
Salt & Pepper to taste


Start by melting your butter in a stock pot over medium heat. Then add your garlic, and flour and stir until smooth. Making a basic roux. Next add half of your chicken stock, onion, celery, and carrots and saute or sweat your vegetables down for roughly 3-4 minutes.

Stir in remaining chicken stock and your potatoes, crumbled bacon, and boil on medium to high heat for 10 minutes. 

Then reduce the heat to low- medium and slowly add your canned milk, & regular milk. 

Stirring continuously. Bring to a slow boil. Salt & pepper to taste. 

Cover and simmer on low-medium heat. When the potatoes are fork tender add the softened cream cheese and stir until the cream cheese is melted and incorporated. 

Lastly slowly add the cheddar cheese constantly stirring until melted and smooth. 

Serve and enjoy. 


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