Need a quick and easy warm fall recipe that sure to bring comfort and ease to a stressful workday? I’ve got you covered with my Easy Loaded Bacon Potato Cheddar Soup. It’s rich, cheesy, has bacon, and tastes amazing! Made with crispy bacon, onion, Yukon Gold Potatoes, heavy cream, chives, and loads of shredded cheese, this is one easy recipe that you’ll want to add to your weekly rotation!
The weekend is upon us and it’s nearly Halloween! Are you guys dressing up? I really want to go as Pennywise from It, but the female version. Her costume is just so scary and awesome. Did you guys see the It movies? Oh man, were they terrifying. I’m a huge Stephen King fan, even though the basis and the back-stories in It are completely disturbing. And yet still, I’d love to be Pennywise for Halloween. I’m dressing up my dogs too! Come on, for any faithful readers on here, you knew that was coming next. Marilyn is going as a hotdog, Roxy is going as a lamb, because hi, the ears, and Lincoln is going as a bear and really we won’t even need to dress him up because he looks exactly like a baby bear. Shane is going as well, Shane. Or Spiderman. The jury is still out on that.
Are you guys dressing up? If so, I’d love to hear your costume ideas! I adore all things Halloween. Next week, I’ll be featuring some fun Halloween cocktails and mocktails on here so stay for tuned those! And before you have a night of debauchery, you’ll need a healthy meal before all the fun starts. So why not make my Easy Loaded Bacon Potato Cheddar Soup? This recipe is super simple to make and you’ll only need a few, simple ingredients. For this recipe, I use nitrate-free organic crispy bacon, Yukon Gold Potatoes from our farm, heavy cream, chives, shredded cheddar cheese, and spices. Super simple and this soup can be made in less than 30-minutes.
I can add potatoes to basically any recipe and Yukon’s are my favorite for their high flavor profile and versatility. You can add Yukon Gold Potatoes to basically anything and they store well. We store our potatoes in a wooden crate under the counter. In fact, that’s where we store all of our potatoes. We love potatoes! You can take the girl out of the mid-west, but you can’t take the mid-west out of the girl. Bacon is another fan favorite around here and really, bacon can go on anything.
There is only a couple weeks of my favorite month of the year left. What do you guys have planned? I have some fun purchases I want to treat myself too. Today, I’m jaunting over to Home Good’s to pick up more candles and I have my eye on a super affordable espresso machine that I found on Amazon. It’s under 40-bucks and includes a milk steamer. That’s a win-win in my book. I also want to clean up our back yard and plant lots of pretty flowers, which makes total sense because it’s October now and we are heading into freeze season. But hey, even if they only last a little while flowers are still gorgeous to look at.
Do you guys have any fun purchases you want to make this month? Any big house projects you want to finish?
I hope you guys enjoy this delicious and easy soup recipe. It’s perfect for a cozy autumn evening!
Loaded Bacon Potato Cheddar Soup
By Genevieve Jerome | Fitty Foodlicious
Need a quick and easy warm fall recipe that sure to bring comfort and ease to a stressful work day? I’ve got you covered with my Easy Loaded Bacon Potato Cheddar Soup. It’s rich, cheesy, has bacon, and tastes amazing! Made with crispy bacon, onion, Yukon Gold Potatoes, heavy cream, chives, and loads of shredded cheese, this is one easy recipe that you’ll want to add to your weekly rotation!
- 1-package nitrate-free bacon
- 1-red onion, chopped
- 2-cloves garlic, chopped
- 8-Yukon Gold potatoes, cut into 4s.
- 4-cups chicken bone broth
- 1-bunch chopped fresh chives
- 4-cups shredded sharp cheddar cheese
- Himalayan sea-salt and black pepper to taste
- In a Dutch Oven, sauté the chopped bacon over medium heat for 7-minutes, or until crispy. Transfer using a slotted spoon and leave the bacon grease in the Dutch oven.
- Suatee the chopped red onion and garlic over medium heat in the bacon grease for 6-minutes.
- Add the potatoes, bone broth, and heavy cream and bring to a boil. Reduce heat and simmer until the potatoes are very soft. You can also use a potato masher to mash up the potatoes even more. Simmer the soup for 30-40-minutes.
- Add the shredded cheese and simmer for another 5-minutes.
- Top the soup with bacon bits, fresh chives, and more shredded cheese. Add sea-salt and black pepper to taste.