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Creamy Cheddar Bacon Soup

There is something wonderfully comforting about a bowl of creamy soup on a chilly day, and this Creamy Cheddar Bacon Soup brings together everything you want in a cozy homemade meal. Crispy bacon, sharp cheddar cheese, tender potatoes, aromatic vegetables, and a rich, velvety broth come together to create a soup that is hearty without being complicated.

The bacon adds a smoky, savory flavor, while the cheddar gives the soup its unmistakable richness. Potatoes help create a naturally satisfying texture, and a touch of cream brings everything together into a smooth, indulgent bowl.

Best of all, this soup can be prepared in one pot, making it a practical choice for a weeknight dinner or a relaxed weekend meal.

Ingredients

For the Soup

6 slices bacon, chopped
1 medium yellow onion, finely diced
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
4 cups chicken or vegetable broth
3 medium russet potatoes, peeled and diced into small cubes
1 cup whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, freshly shredded
1 teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon smoked paprika
¼ teaspoon dried thyme
½ cup sour cream, optional

For Garnishing

Extra cooked bacon, crumbled
Shredded cheddar cheese
Chopped green onions or chives
Freshly cracked black pepper
A small spoonful of sour cream

Step-by-Step Method

1. Cook the Bacon

Begin by placing the chopped bacon in a large heavy-bottomed pot or Dutch oven over medium heat. Cook for about 5–7 minutes, stirring occasionally, until the bacon becomes deeply golden and crisp.

Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Leave about 2 tablespoons of the bacon drippings in the pot.

The rendered bacon fat is an important part of the flavor, so avoid draining every last drop.

2. Sauté the Aromatics

Add the diced onion to the same pot and cook over medium heat for approximately 4–5 minutes. Stir occasionally and allow the onion to soften and become translucent.

Add the minced garlic and cook for another 30–60 seconds, just until fragrant. Be careful not to let the garlic brown too much, as it can become bitter.

3. Build the Creamy Base

Add the butter to the pot and let it melt completely. Sprinkle the flour over the onions and garlic, then stir continuously for about 1–2 minutes.

This creates a simple roux that will thicken the soup while preventing it from becoming watery.

Gradually pour in the chicken or vegetable broth while whisking constantly. Adding the liquid slowly helps keep the mixture smooth and eliminates lumps.