Creamy Potato Soup with Bacon and Cheddar Cheese
Translated from Spanish, the language of the reel.
Beatriz Contreras - Recetas cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Comforting and very creamy soup made with potatoes, crispy bacon, milk, cream, and cheddar cheese. It is an easy, hearty recipe that is perfect for a homemade meal.
- Time
- 55 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 750 g
- 225 g
- 55 g
- 9 g
- 30 g
- 14 g
- 490 g
- 240 g
- 960 g
- 3 g
- 4 g
- 1 g
- 225 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 2.98 kg before cooking, which is about 495 g per serving.
Steps
Peel the potatoes and cut them into small, uniform cubes so they cook at the same time. Also chop half of the onion and the three cloves of garlic.
Place a large pot over medium heat and add the bacon. Fry it until golden brown and crispy, approximately 6-8 minutes.
Remove the bacon from the pot and place it on paper towels. Remove the excess fat from the pot, leaving only a small amount for sautéing.
Add the chopped onion to the same pot and sauté over medium heat for 3-4 minutes, until it begins to turn translucent.
Add the minced garlic and cook for approximately 30 seconds, just until fragrant, taking care not to let it burn.
Add the flour and mix it with the aromatics and the fat in the pot. Cook the mixture for 1-2 minutes to eliminate the raw flour taste. If more fat is needed, add a small piece of butter.
Gradually pour in the milk while whisking or stirring constantly to prevent lumps.
Add the heavy cream and mix until you have a smooth, creamy base.
Add the chicken broth. You can use store-bought broth, homemade broth, or water, according to your preference.
Add all the potato cubes and season with salt, optional chicken bouillon, and a little black pepper. Mix well to distribute the seasonings.
Cover the pot and cook over medium-low heat for 20-25 minutes, or until the potatoes are very tender when pierced with a fork. Stir occasionally to prevent the base from sticking.
Add the shredded cheddar cheese and the reserved bacon. Stir until the cheese has melted completely and the soup is thicker and creamier.
For an even creamier consistency, lightly mash some of the potato cubes with the back of a spoon. There is no need to blend the entire soup.
Turn off the heat and taste the soup. Adjust the salt and pepper if necessary.
Serve hot and garnish, if desired, with shredded cheddar cheese, a little cream, bacon pieces, and chopped green onions.
Notes
The amount of bacon can be adjusted to taste. The bouillon is optional. To reheat, do so over low heat and add a splash of milk or broth if the soup has thickened too much in the refrigerator.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 676
- Protein
- 23 g
- Carbs
- 35 g
- Fat
- 49 g
- Fiber
- 3 g
Where the calories come from
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