Potato Cheddar Bacon Soup: A Bowlful of Comfort

I still remember the first time I tasted a truly exceptional potato soup. It was a blustery autumn evening at a small-town diner, the kind with worn vinyl booths and the comforting aroma of sizzling bacon. The waitress, a woman with a kind smile and hands that looked like they’d seen years of hard work, placed a steaming bowl in front of me. The creamy texture, the savory bacon, and the sharp cheddar dancing on my tongue – it was pure, unadulterated comfort in a bowl. I’ve been chasing that perfect potato soup ever since, and this recipe is my best attempt at recreating that magical experience.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4-6
• Yield: 4-6 bowls
• Dietary Type: Not Gluten-Free

Ingredients

• 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
• 1 lb pepper bacon
• ½ cup flour
• 2 cups half and half milk
• 2 (14 ½ ounce) cans low sodium chicken broth
• ½ cup white wine
• 1 (14 ounce) can black beans, rinsed
• 2 cups Kraft Shredded Sharp Cheddar Cheese
• 4 green onions (thinly sliced on diagonal for garnish)
• Kosher salt
• White pepper

Equipment Needed

• Soup Pot
• Whisk
• Knife
• Cutting Board
• Ladle

Instructions

1. First, prepare the bacon. In a soup pot over medium heat, place the bacon cut into large chunks. Cook until done, but not overly crispy. We want some rendered fat to flavor the soup.

2. Carefully remove the bacon from the pot and set aside. Be sure to leave the bacon grease in the pot – it’s liquid gold!

3. Add the Simply Potatoes Diced with Onions to the pot, directly into the rendered bacon grease. Cook the potatoes until they begin to soften, stirring occasionally. This usually takes about 5-7 minutes.

4. In a separate bowl, whisk together the flour and half and half milk until completely smooth. This step is crucial to prevent lumps in your soup.

5. Add the chicken broth and rinsed black beans to the pot with the potatoes. Stir to combine.

6. Pour in the flour and half and half milk mixture. Simmer on low heat, stirring frequently, while the potatoes continue to become more soft and tender. This slow simmering allows the flavors to meld together beautifully and thickens the soup. This process should take about 10 minutes.

7. Add the white wine, kosher salt, and white pepper. Adjust the amount of salt and pepper to your taste. Remember that the bacon and cheese will also add saltiness, so err on the side of caution.

8. Simmer for a few more minutes, allowing the flavors to further combine.

9. Reduce heat to low. Now it’s time to add the cheese and the bacon. Stir in the shredded cheddar cheese and the cooked bacon.

10. Be careful not to boil the soup after adding the cheese, as this can cause it to separate and become grainy. Gently bring the temperature back up to serving temperature, stirring constantly until the cheese is melted and smooth.

11. To serve, ladle the soup into bowls. Sprinkle the thinly sliced green onions on top of each bowl for a pop of freshness and color.

12. Serve immediately and enjoy!

Expert Tips & Tricks

• Bacon Perfection: Don’t overcook the bacon! We want it cooked through but still slightly chewy. Overly crispy bacon will crumble too much in the soup.
• Cheese Consistency: To prevent cheese clumping, shred the cheese yourself instead of using pre-shredded. Pre-shredded cheese often contains cellulose, which can inhibit melting. If using pre-shredded cheese, toss it with a little cornstarch before adding it to the soup.
• Spice it Up: For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the soup during the simmering stage.
• Thickening Power: If you prefer a thicker soup, mash a portion of the cooked potatoes before adding the cheese. This will release starch and naturally thicken the soup.
• Make Ahead: The soup can be made a day ahead and stored in the refrigerator. The flavors will actually deepen overnight! Just be sure to reheat gently and add the green onions just before serving.

Serving & Storage Suggestions

Serve this comforting Potato Cheddar Bacon Soup hot with a side of warm French bread for dipping and mopping up every last delicious drop. A grilled cheese sandwich also makes a great accompaniment.

Leftover soup should be stored in an airtight container in the refrigerator. It will keep for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally. You can also reheat individual portions in the microwave.

This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

(Note: These are approximate values and may vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	890.9 kcal	N/A
Calories from Fat	601 g	68%
Total Fat	66.9 g	102%
Saturated Fat	26.2 g	131%
Cholesterol	122.2 mg	40%
Sodium	1061.1 mg	44%
Total Carbohydrate	39.2 g	13%
Dietary Fiber	7 g	28%
Sugars	1.1 g	N/A
Protein	29.1 g	58%

Variations & Substitutions

• Vegetarian Option: Omit the bacon and use vegetable broth instead of chicken broth. You can also add a tablespoon of smoked paprika to mimic the smoky flavor of bacon.
• Gluten-Free: Use a gluten-free flour blend to thicken the soup. Be sure to check that your chicken broth is also gluten-free.
• Dairy-Free: Substitute the half and half with a full-fat coconut milk or cashew cream. Use a dairy-free cheddar cheese alternative.
• Spicy Southwest: Add a can of diced green chilies and a teaspoon of chili powder for a spicy Southwestern twist.
• Creamy and Rich: Add 4 ounces of cream cheese along with the cheddar for an even creamier soup.

FAQs (Frequently Asked Questions)

Q: Can I use regular potatoes instead of the Simply Potatoes?
A: Absolutely! Just peel and dice about 2 pounds of your favorite potatoes. Russet or Yukon Gold potatoes work well.

Q: Can I skip the white wine?
A: Yes, you can. It adds a subtle depth of flavor, but the soup will still be delicious without it. Consider adding a splash of lemon juice or apple cider vinegar instead for a touch of acidity.

Q: My soup is too thick. What can I do?
A: Add more chicken broth or half and half until you reach your desired consistency.

Q: Can I use a different type of cheese?
A: Of course! Monterey Jack, Colby Jack, or a blend of cheddar and Gruyere would all be delicious.

Q: The bacon grease splattered a lot while cooking. Is there a way to prevent this?
A: Partially freezing the bacon for 15 minutes before chopping and cooking it can help reduce spattering, as can patting the bacon dry with paper towels before cooking it.

Final Thoughts

This Potato Cheddar Bacon Soup is more than just a recipe; it’s a warm hug on a cold day, a comforting reminder of simple pleasures, and a testament to the power of good food to bring people together. I encourage you to try this recipe and make it your own. Experiment with different cheeses, add your favorite spices, and most importantly, share it with the people you love. And if you happen to stumble upon that perfect small-town diner with the unforgettable potato soup, be sure to send me a postcard!