Cheese-Bacon Soup
Submitted by sculpin
Smoky bacon meets sharp cheddar in this velvety soup loaded with tender vegetables. Cook everything in bacon fat for maximum flavor, then stir in cream for pure comfort in a bowl.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
50 minThis soup is what happens when you take everything good about loaded baked potato soup and dial up the cheese factor.
Bacon fat becomes the base for sautéing a rainbow of vegetables (celery, carrots, onions, bell peppers) until they’re soft and sweet.
Then you build a creamy roux, add chicken broth and half-and-half, and finish with two full cups of sharp cheddar that melts into silky, golden goodness.
Top each bowl with crispy bacon crumbles and you’ve got comfort food that eats like a meal.
Pro Tips
- Use extra-sharp cheddar for the most intense cheese flavor. Mild cheddar will taste bland and watery when melted into the soup.
- Don’t rush the vegetables. Cook them in the bacon fat until truly tender (about 8-10 minutes) to develop sweetness and avoid crunchy bits in your soup.
- Add cheese off the heat. Remove the pot from the burner before stirring in the cheddar so it melts smoothly without breaking or getting grainy.
- Make it a meal by serving in bread bowls or alongside crusty sourdough for dipping.
- Leftovers thicken up in the fridge. Just thin with a splash of milk or broth when reheating, and stir over low heat to prevent the cheese from separating.
Ingredients
Directions
Remove bacon from drippings.
Add vegetables to bacon drippings and cook until tender.
Blend in flour, salt and pepper; stir well. Gradually stir in half-and-half, milk and chicken broth.
Cover and cook until thickened and bubbly, stirring occasionally.
Add cheese, stirring until melted.
Top each serving with bacon.
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