Pin it This hearty soup combines tender diced potatoes simmered in a creamy broth with fresh vegetables like onions, celery, and carrots. The base gets enriched with whole milk, heavy cream, and shredded halal cheddar cheese for that velvety texture everyone loves. Crispy chopped halal turkey bacon adds smoky flavor and satisfying crunch throughout every spoonful.
Perfect for cold weather or when you need something warming and filling, this American-style soup comes together in just 45 minutes. The partially pureed consistency gives you the best of both worlds—smooth creaminess with enough potato chunks for hearty texture. Top with extra cheese, crispy bacon bits, and fresh chives for the ultimate finishing touch.
The kitchen was filled with the smoky scent of turkey bacon crisping up, which is honestly one of my favorite aromas on a rainy Tuesday. I was craving something that felt like a warm hug but did not take all day to make. This soup ended up being exactly that, blending comfort with just enough effort to feel special. It has since become my go to when I need to feed a hungry crowd quickly.
I once made a massive batch of this for a late night supper with friends who had just moved into a new apartment. We sat on the floor eating out of mismatched bowls because they had not unpacked the dining table yet. Everyone went quiet for a solid five minutes, just spooning up the cheesy goodness. That silence was the biggest compliment I could have asked for.
Ingredients
- Potatoes: Starchy varieties like Russet break down slightly to thicken the broth while holding their shape.
- Halal turkey bacon: This provides the necessary smoky fat and savory crunch without compromising dietary needs.
- Onion, celery, and carrots: These aromatics form the classic flavor base that gives the soup a comforting homemade taste.
- Heavy cream and whole milk: Using this combination ensures a velvety texture that is rich but not overwhelmingly heavy.
- Shredded halal cheddar cheese: Sharp cheddar melts beautifully and adds a punch of flavor that mild cheeses just cannot match.
Instructions
- Crisp the bacon:
- Melt butter in a large pot over medium heat and cook the turkey bacon until golden and crisp.
- Cook vegetables:
- In the same pot, cook onion, celery, and carrots until softened, then add garlic for one minute.
- Simmer base:
- Add potatoes and spices to the pot, pour in the broth, and simmer until potatoes are tender.
- Blend soup:
- Mash or blend the soup partially to create a creamy base while leaving some chunks for texture.
- Add dairy:
- Stir in milk and cream, cooking gently over low heat without letting it come to a boil.
- Melt cheese:
- Gradually add shredded cheese, stirring constantly until it is fully melted and smooth.
- Finish serving:
- Adjust seasoning, then ladle into bowls topped with the reserved bacon, extra cheese, and chives.
Pin it This soup was the first thing my youngest child ever asked for seconds of, which was a huge victory in my house. It turned a typical week night dinner into a celebration of full bellies and happy faces. Seeing them scrape the bowl clean made all the chopping and stirring worth every second. Now it is the official comfort food request whenever someone feels under the weather.
Getting the Texture Right
I used to blend the soup completely smooth, but I found that leaving potato chunks makes it feel much more substantial. The contrast between the creamy liquid and the tender potato pieces is what makes every spoonful interesting.
Making It Ahead
This soup actually tastes better the next day because the flavors have more time to meld together. Just keep in mind that it will thicken up in the fridge, so you will need to add a splash of milk when reheating it.
Best Serving Ideas
A good slice of crusty bread is almost mandatory for dunking into that cheesy broth.
- A simple green salad with vinaigrette cuts through the richness perfectly.
- Sprinkle extra paprika on top for a pop of color and smokiness.
- Pair it with a crisp apple cider for a complete autumn meal.
Pin it I hope this recipe brings as much warmth to your table as it has to mine over the years. Grab a spoon and enjoy every single bite.
Recipe Q&A
- → Can I make this soup vegetarian?
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Yes, simply omit the turkey bacon and use vegetable broth instead of chicken broth. The soup will still be rich and satisfying from the cream, milk, and cheese.
- → How long will leftovers keep?
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Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat, adding a splash of milk if it thickens too much.
- → Can I freeze this creamy potato soup?
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Freezing may cause the dairy to separate slightly. If freezing, do so without the cream and cheese—add them back in when reheating. Consume within 2-3 months for best quality.
- → What type of potatoes work best?
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Russet or Yukon Gold potatoes are ideal. Russets break down more for a thicker soup, while Yukon Golds hold their shape better. Either choice delivers excellent results.
- → How can I make the soup thicker?
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Mash more potatoes during step 4, or simmer uncovered longer to reduce the liquid. You can also make a simple roux with butter and flour before adding vegetables for extra body.
- → Can I use milk instead of heavy cream?
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You can substitute additional whole milk for heavy cream, though the soup will be less rich. For a middle ground, use half-and-half instead of heavy cream.
