Creamy Potato with Cheese (Printable Version)

A warm, creamy potato blend with cheddar, turkey bacon, and fresh chives, ideal for cozy dining.

# What You'll Need:

→ Vegetables

01 - 4.8 cups diced russet potatoes (peeled)
02 - 1 medium onion, finely chopped
03 - 2 celery stalks, diced
04 - 2 cloves garlic, minced
05 - 1 medium carrot, peeled and diced

→ Dairy

06 - 1/4 cup unsalted butter
07 - 1/2 cup heavy cream
08 - 1 cup shredded cheddar cheese (halal-certified)
09 - 2 cups whole milk

→ Broth

10 - 4 cups low-sodium chicken or vegetable broth (halal-certified)

→ Meats

11 - 5 oz halal turkey bacon, chopped

→ Spices & Seasonings

12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon salt, or to taste
14 - 1/2 teaspoon smoked paprika (optional)

→ Garnishes

15 - 2 tablespoons chopped fresh chives
16 - Extra shredded cheddar cheese (optional)

# Directions:

01 - Melt the butter in a large pot over medium heat. Add the chopped turkey bacon and cook until golden and crisp. Remove bacon pieces and set aside, leaving the rendered fat in the pot.
02 - Add the onions, celery, and carrots to the pot. Sauté for 4 to 5 minutes until softened. Stir in the minced garlic and cook for 1 minute.
03 - Add the diced potatoes, salt, black pepper, and smoked paprika to the pot. Stir well to coat the vegetables evenly.
04 - Pour in the broth and bring to a rolling boil. Reduce heat to low, cover, and simmer for 15 to 20 minutes until the potatoes are very tender.
05 - Blend the soup partially with an immersion blender to achieve a creamy, slightly chunky texture. Alternatively, remove half the soup, blend until smooth, and return it to the pot.
06 - Stir in the milk, heavy cream, and shredded cheddar cheese. Simmer gently for 5 minutes, stirring frequently until the cheese fully melts and the soup is creamy.
07 - Adjust seasoning if necessary. Serve hot, topped with the reserved turkey bacon, chopped chives, and optional extra cheese.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent all day on it.
  • The texture is creamy but not heavy, with little pockets of potato that hold onto the cheese.
  • The turkey bacon adds a smoky crunch that makes every spoonful feel complete.
02 -
  • Do not boil the soup after adding the cream and cheese or it may separate and turn grainy.
  • Blending only part of the soup keeps it interesting, with soft chunks that soak up the broth.
  • If the soup thickens too much as it sits, thin it with a splash of milk or broth when reheating.
03 -
  • Cook the bacon until it's truly crispy, the texture contrast makes every bowl better.
  • Use russet potatoes, not waxy ones, they break down into the soup and thicken it naturally.
  • Stir the cheese in off the heat if you're nervous about it clumping, then return the pot to low warmth.

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