Creamy Potato Soup Cheese Turkey Bacon (Printable version)
Rich, comforting soup with tender potatoes, creamy melted cheddar, and crispy smoked turkey bacon. Ready in 45 minutes.
# Ingredient list:
→ Vegetables
01 - 2.2 lbs potatoes, peeled and diced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 stalks celery, diced
05 - 2 medium carrots, diced
→ Meats
06 - 5 oz halal turkey bacon, chopped
→ Dairy
07 - 4 tbsp unsalted butter
08 - 3 ⅓ cups whole milk
09 - ½ cup heavy cream
10 - 1 ½ cups shredded halal cheddar cheese
→ Pantry
11 - 3 ⅓ cups low-sodium chicken or vegetable broth
12 - Salt and black pepper, to taste
13 - 1 tsp smoked paprika (optional)
→ Garnishes
14 - 2 tbsp fresh chives, chopped
15 - Extra shredded cheese, for topping
# Directions:
01 - Melt butter in a large pot over medium heat. Add chopped turkey bacon and cook until golden and crisp, approximately 5 minutes. Remove with a slotted spoon and reserve for garnish.
02 - In the same pot, add onion, celery, and carrots. Sauté until softened, about 5 minutes. Add minced garlic and continue cooking for 1 additional minute.
03 - Stir in diced potatoes, smoked paprika, salt, and pepper. Pour in broth and bring to a gentle boil. Reduce heat and simmer uncovered until potatoes are fork-tender, approximately 15 minutes.
04 - Partially puree the soup using a potato masher or immersion blender to achieve desired consistency, leaving some chunks for texture.
05 - Stir in whole milk and heavy cream. Cook gently over low heat for 5 minutes, stirring frequently. Do not allow to boil.
06 - Gradually add shredded cheddar cheese while stirring continuously until completely melted and smooth.
07 - Taste and adjust seasoning as needed. Ladle soup into serving bowls and top with reserved crispy turkey bacon, additional shredded cheese, and chopped fresh chives.
# Expert Tips:
01 -
- It strikes the perfect balance between creamy richness and hearty texture without being too heavy.
- The halal turkey bacon adds a savory depth that makes you forget it is lighter than traditional versions.
02 -
- Never let the soup boil after adding the dairy, or it might separate and ruin the smooth texture.
- Adding the cheese slowly off the direct heat helps it melt evenly rather than becoming stringy.
03 -
- Use a box grater to shred your own cheese instead of buying preshredded bags for a smoother melt.
- Warm the milk slightly before adding it to the hot soup to prevent the temperature from dropping too drastically.