A Bowl Of Soup With Cheese Bacon (Recipe for Printing)

Creamy bowl with cheese, bacon, potatoes, and savory toppings. Cozy flavor perfect for gatherings or chilly weather.

# What You Need:

→ Soup Base

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 4 cups Yukon Gold potatoes, peeled and diced
05 - 4 cups low-sodium chicken broth or vegetable broth
06 - 1 teaspoon dried thyme
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon kosher salt, plus more to taste
09 - 1/2 teaspoon black pepper

→ Cream and Cheese

10 - 1 cup heavy cream
11 - 1 1/2 cups sharp cheddar cheese, freshly shredded
12 - 1/2 cup sour cream

→ Toppings

13 - 6 slices bacon, cooked and crumbled
14 - 1/2 cup shredded sharp cheddar cheese
15 - 1/4 cup green onions, thinly sliced

# How to Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and cook for 5 to 7 minutes, stirring often, until onion is soft and translucent. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Add diced potatoes to the pot and pour in chicken or vegetable broth. Season with dried thyme, smoked paprika, salt, and pepper. Increase heat to bring to a boil, then reduce to a gentle simmer. Cook uncovered for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender and beginning to break apart.
03 - Blend the soup with an immersion blender directly in the pot until smooth but still slightly chunky, or transfer in batches to a blender and blend carefully. Adjust the texture to your preference.
04 - Over low heat, stir in heavy cream, freshly shredded cheddar cheese, and sour cream. Mix until the cheese melts completely and the soup is thick and velvety. Simmer an additional 5 minutes to meld flavors. Taste and adjust seasoning with more salt or pepper as needed.
05 - Ladle soup into bowls. Top generously with crumbled bacon, extra shredded cheddar, and sliced green onions for a classic loaded presentation. Serve hot.

# Extra Tips:

01 - For a vegetarian version, use vegetable broth and omit the bacon. Add extra smoked paprika or a few drops of liquid smoke for added depth.
02 - Always shred block cheese for optimal melting and flavor—pre-shredded cheese does not melt smoothly.
03 - Roasted potatoes impart additional smoky complexity. Bake cubes at 400°F until golden before adding to the soup base.
04 - Let the soup cool completely before freezing in airtight containers. Reheat gently, stirring often to maintain creamy consistency.
05 - A buttery potato such as Yukon Gold yields the creamiest result. Avoid waxy varieties for the best texture.

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