Creamy Potato Cheese Bacon (Print version)

Rich and creamy potato soup with melted cheese and crispy halal turkey bacon for cozy meals.

# Ingredient List:

→ Vegetables

01 - 5 cups peeled and diced russet potatoes
02 - 1 medium onion, finely chopped
03 - 2 celery stalks, diced
04 - 2 cloves garlic, minced
05 - 1 medium carrot, peeled and diced

→ Dairy

06 - 1/4 cup unsalted butter
07 - 1/2 cup heavy cream
08 - 1 cup shredded halal cheddar cheese
09 - 2 cups whole milk

→ Broth

10 - 4 cups low-sodium halal chicken or vegetable broth

→ Meats

11 - 5 oz chopped halal turkey bacon

→ Spices & Seasonings

12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon salt, or to taste
14 - 1/2 teaspoon smoked paprika (optional)

→ Garnishes

15 - 2 tablespoons chopped fresh chives
16 - Additional shredded cheese (optional)

# How To Make It:

01 - Melt butter in a large pot over medium heat. Add turkey bacon and cook until golden and crisp. Remove bacon and set aside, keeping rendered fat in the pot.
02 - Add onion, celery, and carrots to the pot. Sauté for 4 to 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, salt, black pepper, and smoked paprika. Stir to evenly coat the vegetables with seasonings.
04 - Pour in broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 to 20 minutes until potatoes are very tender.
05 - Partially blend the soup using an immersion blender for a creamy yet textured consistency. Alternatively, blend half of the soup separately and return it to the pot.
06 - Stir in milk, heavy cream, and shredded cheddar cheese. Simmer gently for 5 minutes, stirring constantly until cheese is fully melted and soup is creamy.
07 - Adjust seasoning as needed, then ladle soup into bowls. Top each serving with reserved turkey bacon, chopped chives, and extra cheese if desired.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you simmered it all afternoon.
  • The blend of creamy potatoes and crispy turkey bacon creates a balance that keeps you coming back for seconds.
  • You can adjust the thickness and texture exactly how you like it with just a few pulses of the blender.
02 -
  • Do not let the soup boil once you add the cream and cheese or it may curdle and turn grainy instead of smooth.
  • Blending only part of the soup gives you the best of both worlds: creamy body with satisfying bites of potato.
  • If your broth is already salty, start with less salt and taste before adding more at the end.
03 -
  • Let the turkey bacon get properly crispy before removing it, the texture contrast against the creamy soup is half the magic.
  • Taste the soup after blending but before adding the dairy so you can adjust the seasoning while the flavors are still building.
  • If you want deeper color and flavor, sauté the vegetables a minute or two longer until they start to caramelize at the edges.

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