This Creamy Cheddar Bacon Potato Soup is a sponsored post written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own. #sponsored #ad
Creamy, cheesy, and full of salty bacon and potatoes, this creamy cheddar bacon potato soup is the perfect fall comfort food, but trust me, you will want to eat it year round.
When the weather turns chillier, the very first thing I want to do is make a big old pot of soup, and curl up with a blanket and a good book. And what better soup to do that with then this Creamy Cheddar Bacon Potato Soup? It is like getting a bear hug from grandma, minus the hard candy and mothballs!
My husband and I were chatting earlier about how we know we are getting older because summer is no longer our favorite season. Instead fall is. And I can say without hesitation that this is the case for me. Fall foods definitely help, and soups are amongst my top favorites. Maybe even better than pumpkin recipes.
This soup offers a flavorful, smooth, and oh so delicious base. Chunks of Wright® Brand Bacon, and red potatoes. And is topped with even more crispy bacon and chives. If you are going to eat a creamy cheddar bacon potato soup this year, make it this one, you will not regret it.
The Bacon
One of the reasons this soup is so amazing is the Applewood Smoked Wright Brand Bacon. Wright Brand Bacon comes in a wide variety of flavors including: Hickory Smoked, Smoked Brown Sugar, Bourbon Barrel Smoked and Oak Barrel Smoked.
I am a bacon snob. No whimpy bacon that tastes like a lot of salt and not much else for me! Wright Brand Bacon stands apart because it comes from the best cuts of premium meat, is a high quality bacon that is thick sliced, hand selected and hand-trimmed. When you are shopping, and evaluating the packs of bacon, looking at fat to meat ratio, color, and cut, Wright Brand Bacon will hold it’s own. No fatty, greasy bacon that shrivels into teeny tiny nothingness is going to be coming out of those packages, making it the perfect addition to this soup. It is Bacon The Wright Way™.
I used the Applewood Smoked because I liked the way it pairs with the creaminess and the potatoes, and I found the bacon at my local Kroger store, but you can find it at Publix, Ahold, Food Lion, etc. Which flavor is your favorite?
The Potatoes
For the potatoes I chose the red because they add so much flavor, and you can leave the skins on. I am lazy and don’t want to mess with peeling. But it really adds a lot to the dish, so trust me, red is the way to go.
Serve this potato soup with a large chunk of crusty bread, or your favorite salad!
More soup recipes you might enjoy:
- Homemade Creamy and Cheesy Broccoli Soup Recipe
- Steak Tortilla Soup
- Classic Ministrone Soup
- One Pot Beefy Tomato Tortellini Soup
- Creamy Chicken Orzo Soup
Cheddar Bacon Potato Soup
Ingredients
- 1/2 cup butter divided
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cups chopped up red potatoes
- 1 lb chopped up cooked Wrights Brand Bacon Applewood Smoked Bacon
- 1/4 cup butter
- 1/2 cup flour
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups milk 2%
- 1 1/2 cups chicken stock
- 1 tsp garlic salt
- 1 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Garnish
- Additional cooked Wrights Brand Bacon Applewood Smoked Bacon chopped fine
- Parsley
Instructions
- Heat a heavy pot over medium heat, and add 1/4 cup butter, chopped onions, celery, and potatoes. Cook for 5 minutes.
- I love my Staub Dutch Oven for this recipe because it just makes me feel like I am making a warm meal for my family that I can feel proud of. Staub is a heavy weight pot with a tight fitting lid that can be used in the oven as well as the stove top.
- Add in Wrights Brand Bacon Applewood Smoked Bacon, stir well, and cook for another 2-3 minutes.
- Remove from heat, and pour out of pan into a bowl, set aside.
- In heavy pot add 1/4 cup butter, and melt, add in 1/2 cup flour, and whisk to make a roux.
- Add in heavy whipping cream and whisk until combined.
- Add in milk, and whisk
- Add in chicken stock, and whisk
- Add garlic salt and black pepper. Bring to a simmer.
- Whisk in cheddar cheese and sour cream.
- Once well combined, add veggie and bacon mixture back into the pot, turn to a medium-low heat, cover, and let cook 25 minutes, stirring occasionally so the bottom does not stick or burn.
- When potatoes are soft, serve, garnish with additional chopped up bacon, and parsley.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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