Cheese and bacon potato soup

    1 hour 50 min

    A rich and delicious potato soup recipe. Potatoes are baked, then simmered with milk, spring onions, bacon, Cheddar cheese and soured cream. Serve for lunch, dinner or as a snack.

    310 people made this

    Serves: 6 

    • 4 baking potatoes
    • 150g butter
    • 85g plain flour
    • 1.5 litres milk
    • 100g spring onions, chopped
    • 3/4 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 12 rashers streaky bacon, cooked and crumbled
    • 150g Cheddar cheese, grated
    • 225ml soured cream

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Bake potatoes 1 hour in a 200 C / Gas 6 oven. Scoop out the inside of the potatoes and set aside. Reserve the skins for another recipe or discard.
    2. Melt the butter in a large frying pan over medium low heat. Stir in the flour to make a roux. Cook about 1 minute, stirring constantly. Gradually pour in the milk while stirring until all the milk has been added. Bring heat to medium and keep stirring until the soup mixture starts to get thick.
    3. Add the potatoes, spring onions, salt, ground black pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes, allowing the flavours to blend. Stirring well, mix in the soured cream until well blended with the soup. Serve immediately.

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    Reviews in English (266)


    This soup is way good! I made only a couple of changes to the recipe; first I cooked the bacon in the same pot I used to make the soup, I drained most of the fat and then added the butter and made the roux. I then deglazed the pan with 2 cups of low sodium chicken broth followed by only 4 cups of milk. I think the bacon and chicken broth gave the soup great flavor. I have tried about 4 other recipes and they always come out tasting like mashed potato soup. I will most definitely make it again.  -  29 Jun 2007  (Review from Allrecipes US | Canada)


    OMG --- I love potato soup and this is a GREAT recipe. I did however make a couple of changes to it. I sauted the chopped green onions in the roux to soften them a little. I then followed the recipe until after I added the milk. I then whisked approx 1/2 cup of flour with some heavy cream in a separate bowl. I slowly added this to the the soup and stirred constantly. I then poured about another cup of heavy cream to the soup. This made it thicker than the original recipe made and hearty too. Let me tell you it was a HIT!!! My husband went to chef school for 3 years and LOVED it. I then took some to work the next day and my staff loved it as well. This is definitely a keeper!!!!!  -  15 Nov 2007  (Review from Allrecipes US | Canada)


    I made this soup to surprise a dear co-worker who really wanted potato soup. She and everyone loved it! And now I am being asked to make it often. The best suggestion is to "truly" bake the potatoes. I also decided to some of the bacon fat in the roux for more flavor. I did not serve the same day but rather chose to refrigerate overnight for flavor. This is a very thick soup therefore the next day needed to be thinned with milk/half & half but the flavor was excellent. I chopped the bacon before cooking and any lartger bits, broke them prior to adding to soup. I held back some to add upon serving along with finely shredded cheddar and sour cream. This is a killer soup! Thank you.  -  16 Mar 2006  (Review from Allrecipes US | Canada)