Cheesy Potato Soup with Bacon has a delicious rich and creamy flavor that we would enjoy at a fine restaurant! Every spoonful is delightful with the layered flavors of crispy smoked Bacon, Kerrygold Irish Cheese, and freshly snipped Chives, topped off with Sour Cream! Over the years, I have made different variations of Potato Soup. The blending of these wonderful ingredients made this the best Potato Soup ever!Jump to Recipe
Selecting a Potato Type
Everyone has his or her favorite type of potato for soup! A deciding factor in selecting a potato depends if the potatoes should fall apart or retain their shape and texture. Russets are a high-starch potato popular for baked potatoes and baked potato soup. Yukon Gold potatoes are medium-starch all-purpose potatoes. They are a great choice providing the versatility of pureeing for a thicker soup or leaving the potatoes in bite-size chunks that retain their texture. My preference is to puree some of the potatoes leaving the remaining ones in chunks. To learn more about potatoes read this article from Better Homes and Gardens.
Easy Creamy Potato Soup
Potato Soup is based upon a few key ingredients making it important to select Quality products. The soup’s foundation starts with Kerrygold Pure Irish Butter made from Grass Fed Cows. Kerrygold has delicious butter and cheese! Perfect for a Potato Soup recipe!
We start the soup by melting the butter in a heavy soup pot to sauté the diced sweet onions and celery until tender. Building upon this foundation is Pacific Organic Free Range Chicken Broth that adds depth of flavor with sea salt and seasonings. I love the rich color and taste of this Chicken Broth over the cheaper, generic versions. Cooking the diced potatoes in the seasoned Chicken Broth add to the flavor profile. The addition of Half and Half adds a nice rich undertone. Once the potatoes are cooked through puree the desired amount of the soup. I like to use a food processor to puree and rough chop some of the potatoes if they are too big. To complete the soup, stir in the Extra Sharp Cheddar Cheese. Be careful to not burn the soup!
Cheesy Bacon Potato Soup
Topping a Potato Soup is as important as making the soup. Kerrygold Irish Cheeses are a perfect compliment to this soup. My selection included Skellig and Reserve Cheddar – made from the finest milk of Ireland’s grass-fed cows. Can’t you just see the beautiful, rolling green pastures with cows grazing? Ok, back to the cheese! Skellig is a hard crumbly cheese with a sharp, rich flavor that also has a granular texture. Reserve Cheddar is a smooth, rich Cheddar Cheese with a sharp, strong flavor that comes from an extra year of aging. Both cheeses are awesome on their own and do not require the typical pairing of crackers! They are like a fine wine – enjoy the texture and complexity of flavor.
Delicious Potato Soup
When ready to enjoy this soup, add the toppings and serve immediately for best Quality. Consider using a wide bowl to layer the toppings in a manner that each spoonful brings together the soup and delicious toppings! The bacon adds that wonderful salty flavor and crunchy texture. Fresh herbs are always a great idea! My preference is a generous serving of freshly snipped Chives adding a mild onion flavor. They make a beautiful garnish with their narrow stems. Top with a mixture of shredded Kerrygold Irish Cheeses. The cheese should slightly melt maintaining its sharp, intense flavor. Finish the soup with sour cream thinned with some water. It is simply beautiful!
Reheating Cheesy Potato Soup with Bacon
Store any remaining soup in a covered airtight container. It will last a few days in the refrigerator if properly stored. Potato Soup can thicken overnight. If this happens, just add more Chicken Stock and/or Half and Half when reheating. Potato Soup is a crowd pleaser and it goes quickly!
Cheesy Potato Soup with Bacon
- 2 tbsp. Kerrygold Pure Irish butter
- 1 cup Sweet Onions chopped
- 1 cup Celery chopped
- 3 pounds Yukon Gold Potatoes washed, peeled, and cubed
- 4 cups Chicken Broth
- ½ tsp. White Pepper
- 2 tsp. Kosher Salt
- 2 cups Milk 2%
- 1 cup Extra Sharp Cheddar Cheese shredded
- 2 cups Half and Half
- 8 Bacon slices cooked and crumbled
- Fresh Chives
- 1 tbsp. Kerrygold Irish Cheese Skellig and Reserve Cheddar
- 1 tbsp. Sour Cream
- Melt butter in a large soup pot and add onions and celery – cook until tender.
- Add chicken broth, salt, pepper and bring to a soft boil. Add potatoes and simmer for 30-minutes or until cooked through.
- Puree desired amount of soup.
- Add soup ingredients and simmer about 15 minutes, stirring periodically.
- Serve with desired toppings!