Smoky Bacon & Cheddar Soup

Optional garnishes include chopped green onions, extra crispy bacon bits, sour cream, or shredded cheddar for serving.

Step-by-Step Recipe: Crafting the Perfect Bowl

Follow these detailed steps to create a restaurant-quality Smoky Bacon & Cheddar Soup in your own kitchen. Patience and attention to detail will reward you with a deeply flavorful, silky-smooth result.

1. Cook the Bacon: In a large Dutch oven or heavy-bottomed pot, cook 8–10 slices of thick-cut smoked bacon over medium heat until crisp, about 6–8 minutes. Flip occasionally for even cooking. Once done, transfer the bacon to a paper towel-lined plate to drain. Crumble once cooled. Reserve 3 tablespoons of bacon fat in the pot; discard the rest or save for another use.
2. Sauté the Aromatics: In the reserved bacon fat, add 1 diced yellow onion, 2 minced garlic cloves, and 1 diced celery stalk. Cook over medium heat for 5–7 minutes, stirring frequently, until softened and fragrant but not browned.
3. Create the Roux: Add 3 tablespoons of unsalted butter to the pot. Once melted, stir in ¼ cup all-purpose flour. Cook, stirring constantly, for 2–3 minutes to eliminate the raw flour taste and create a light golden roux.
4. Add Liquids Gradually: Slowly whisk in 4 cups of chicken or vegetable broth, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring frequently. Allow it to thicken slightly, about 5 minutes.
5. Incorporate Potatoes: Stir in 2 cups of peeled and diced russet or Yukon Gold potatoes (½-inch cubes). Simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender.
6. Add Cream and Seasonings: Reduce heat to low. Stir in 1 cup of heavy cream (or half-and-half), 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, ½ teaspoon smoked paprika, and a pinch of cayenne. Season lightly with salt and pepper (remember: bacon and cheese are salty).
7. Melt in the Cheese: Gradually add 2 cups of freshly grated sharp cheddar cheese, a handful at a time, stirring until fully melted and smooth before adding more. Do not boil after adding cheese, or it may separate.
8. Adjust Texture: For a creamier consistency, use an immersion blender to partially blend the soup, leaving some potato chunks for texture. Alternatively, remove 1–2 cups of soup, blend until smooth, then return to the pot.
9. Final Touches: Stir in most of the crumbled bacon, reserving some for garnish. Taste and adjust seasoning as needed. If the soup is too thick, thin it with additional broth or cream.
10. Serve Warm: Ladle into bowls and top with reserved bacon, chopped green onions, a swirl of sour cream, or extra shredded cheddar. Serve immediately with crusty bread, garlic toast, or a side salad.

Tips for Success: Mastering the Art of Bacon & Cheddar Soup

To ensure your Smoky Bacon & Cheddar Soup turns out perfectly every time, keep these expert tips in mind:

• Don’t Rush the Roux: Cooking the flour-butter mixture for a full 2–3 minutes removes the starchy taste and prevents clumping when liquid is added.
• Grate Your Own Cheese: Pre-shredded cheese often contains cellulose or starch to prevent clumping, which inhibits smooth melting and can leave your soup gritty.
• Control the Heat: Keep the temperature low when adding dairy and cheese. High heat causes proteins in cheese to seize up, leading to a curdled or oily texture.
• Use Starchy Potatoes: Russets break down slightly during cooking, helping to naturally thicken the soup. Waxy potatoes like red or new potatoes hold their shape too much and don’t contribute the same creaminess.
• Bloom the Spices: Adding smoked paprika with the aromatics helps release its essential oils and intensify its smoky aroma.
• Balance the Salt: Because bacon and cheddar are both salty, taste carefully before adding extra salt. You may only need a small amount—or none at all.
• Let It Rest: Like many soups, this one tastes even better the next day as the flavors meld. Reheat gently on the stove to avoid separation.
• Freeze with Care: While the soup can be frozen, dairy-based soups sometimes separate upon thawing. To minimize this, omit the cream before freezing and add it fresh when reheating.

Variations and Customizations: Make It Your Own

One of the joys of Smoky Bacon & Cheddar Soup is its versatility. Here are several creative ways to customize the recipe to suit dietary needs, flavor preferences, or seasonal ingredients:

• Vegetarian Version: Skip the bacon and use olive oil or butter instead of bacon fat. Add smoked paprika or a few drops of liquid smoke for that signature smoky flavor. Include mushrooms or smoked tofu for umami depth.
• Gluten-Free Option: Replace the all-purpose flour with cornstarch or a gluten-free flour blend. Mix 2 tablespoons cornstarch with ¼ cup cold broth, then whisk into the soup after the potatoes are tender.
• Dairy-Free Twist: Use coconut milk or cashew cream instead of heavy cream. For cheese, opt for a high-quality vegan cheddar that melts well. Nutritional yeast can add cheesy notes.
• Add Vegetables: Boost nutrition by incorporating diced carrots, leeks, or roasted red peppers. Spinach or kale can be stirred in at the end for a pop of color and nutrients.
• Spicy Kick: Add diced jalapeños, a dash of hot sauce, or increase the cayenne pepper for those who love heat.
• Beer-Infused Soup: Replace 1 cup of broth with a malty beer like a brown ale or stout. The bitterness balances the richness and adds complexity.
• Gourmet Upgrade: Use smoked Gouda or blue cheese along with cheddar for a more sophisticated flavor profile. Top with truffle oil or fried shallots for a luxurious finish.
• Slow Cooker Method: After cooking bacon and sautéing aromatics, transfer everything to a slow cooker. Add broth, potatoes, and seasonings. Cook on low for 6–8 hours. Finish with cream and cheese just before serving.
• Instant Pot Version: Use the sauté function for bacon and veggies. Add broth and potatoes, seal, and cook on high pressure for 8 minutes. Quick release, then stir in cream and cheese.

Health Considerations and Nutritional Value

While Smoky Bacon & Cheddar Soup is undeniably indulgent, understanding its nutritional profile can help you enjoy it mindfully. Here’s a general breakdown per serving (assuming 6 servings):

• Calories: ~380–450 kcal
• Fat: 28–35g (including 15–18g saturated fat)
• Protein: 14–18g
• Carbohydrates: 20–25g
• Fiber: 2–3g
• Sodium: 800–1,200mg (varies based on broth and bacon)
• Calcium: ~20% of daily value (from cheese and dairy)
• Vitamins: Good source of Vitamin B12, phosphorus, and riboflavin

Health Notes:

• High in Saturated Fat and Sodium: Due to bacon, cheese, and cream, this soup should be enjoyed in moderation, especially for those managing heart health or hypertension.
• Portion Control: Serve in smaller bowls with a side salad to balance the meal.
• Heart-Healthy Swaps: Use turkey bacon, reduced-fat cheddar, and low-fat milk or Greek yogurt instead of cream to cut calories and fat.
• Rich in Protein and Calcium: The combination of dairy and meat provides essential nutrients for muscle and bone health.
• Low in Fiber: Adding vegetables like broccoli, peas, or carrots increases fiber content and micronutrient diversity.
• Keto-Friendly Potential: With minor adjustments (low-carb veggies, higher fat, no potatoes), this soup can fit into a ketogenic diet.

Always consult a healthcare provider or dietitian if you have specific medical conditions such as lactose intolerance, high cholesterol, or kidney disease.

Ingredients

• 8–10 slices thick-cut smoked bacon
• 3 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 celery stalk, diced
• ¼ cup all-purpose flour (or cornstarch for GF)
• 4 cups low-sodium chicken or vegetable broth
• 2 cups peeled and diced potatoes (russet or Yukon Gold)
• 1 cup heavy cream or half-and-half
• 2 cups freshly grated sharp cheddar cheese
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• ½ tsp smoked paprika
• Pinch of cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste
• Optional garnishes: chopped green onions, sour cream, extra bacon, shredded cheddar

Directions

1. In a large pot or Dutch oven, cook bacon over medium heat until crisp. Remove, drain on paper towels, and crumble. Reserve 3 tablespoons of bacon fat.
2. Add butter to the pot. Once melted, sauté onion, garlic, and celery until soft (5–7 min).
3. Stir in flour and cook for 2–3 minutes to form a roux.
4. Gradually whisk in broth. Bring to a simmer and cook for 5 minutes until slightly thickened.
5. Add potatoes and simmer for 15–20 minutes until tender.
6. Reduce heat to low. Stir in cream, Dijon, Worcestershire, smoked paprika, and cayenne.
7. Gradually add cheddar cheese, stirring until melted and smooth.
8. Partially blend with an immersion blender for creaminess (optional).
9. Stir in most of the crumbled bacon. Adjust seasoning.
10. Serve hot, garnished with remaining bacon, green onions, or sour cream.

FAQ

Can I make this soup ahead of time?
Yes! Prepare the soup up to a day in advance and refrigerate. Reheat gently on the stove, stirring frequently to prevent scorching. Add a splash of broth or cream if it thickens too much.

Why did my soup turn grainy?
This usually happens when cheese is overheated or low-quality/pre-shredded cheese is used. Always melt cheese over low heat and use freshly grated blocks for best results.

Can I freeze Smoky Bacon & Cheddar Soup?
Yes, but dairy-based soups may separate when thawed. For best texture, freeze without cream and cheese, then add them fresh when reheating.

What can I serve with this soup?
Crusty bread, garlic knots, grilled cheese sandwiches, or a simple arugula salad pair wonderfully.

Is this soup gluten-free?
Not by default due to flour. Use cornstarch or a gluten-free flour blend to make it GF.

Can I use other cheeses?
Absolutely! Try smoked Gouda, Monterey Jack, or Colby for different flavor profiles. A blend often works best.

How long does leftovers last?
Store in an airtight container in the refrigerator for up to 4 days.

Summary

Smoky Bacon & Cheddar Soup combines crispy bacon, sharp cheddar, and creamy potatoes into a rich, satisfying masterpiece perfect for any season. Easy to customize and endlessly delicious, it’s comfort food at its finest.