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Crispy Smashed Potato Soup Recipe with Bacon and Sharp Cheddar

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A comforting and delicious soup featuring crispy smashed Yukon Gold potatoes, smoky bacon, and sharp cheddar cheese in a creamy broth. Perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, washed and halved
  • 4 cups chicken broth or vegetable broth (low sodium preferred)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup whole milk or half-and-half (or coconut milk for dairy-free)
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste
  • 6 slices thick-cut bacon
  • 1 ½ cups sharp cheddar cheese, shredded
  • 2 green onions, thinly sliced (optional)
  • Optional garnishes: sour cream or Greek yogurt, fresh chives or parsley, freshly cracked black pepper

Instructions

  1. Place the halved Yukon Gold potatoes in a large pot and cover with cold salted water. Bring to a boil over medium-high heat and cook for about 15-20 minutes, or until the potatoes are just fork-tender but not falling apart. Drain well and set aside.
  2. While the potatoes boil, heat a large skillet over medium heat. Add the bacon slices and cook until crispy, about 8 minutes, flipping once. Remove the bacon and place on paper towels to drain. Leave about 1 tablespoon of bacon fat in the pan.
  3. In the same skillet with bacon fat, add butter and chopped onion. Sauté over medium heat until translucent and soft, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant, stirring constantly.
  4. Transfer the sautéed onion and garlic mixture to the pot with the broth. Bring to a gentle simmer over medium heat. Slowly stir in the milk or half-and-half. Season with salt and pepper to taste.
  5. Carefully add the drained potatoes to the skillet used for the bacon (heat on medium-low). Using a potato masher or the bottom of a glass, gently press down on each potato half until flattened but still holding together. Cook undisturbed for 3-4 minutes per side until golden and crispy edges form.
  6. Gently transfer the crispy smashed potatoes to the simmering soup pot. Stir carefully to combine, being mindful not to break them apart too much. Let the soup simmer for about 5 more minutes.
  7. Crumble the cooked bacon and shred the sharp cheddar cheese. Slice green onions if using.
  8. Ladle the soup into bowls and top with crumbled bacon, shredded sharp cheddar, and green onions. Add a dollop of sour cream if desired. Finish with freshly cracked black pepper.

Notes

Do not overcook potatoes to avoid mushiness. Chill potatoes after boiling for easier crisping. Use medium-low heat when smashing and frying potatoes to get golden crispy edges without burning. Use bacon fat for extra flavor and crisping. Add cheese at the end to prevent graininess. If soup is too thick, stir in extra broth or milk. Reheat leftovers gently and re-crisp potatoes in a skillet before adding back to soup.

Nutrition

Keywords: potato soup, smashed potatoes, crispy potatoes, bacon soup, sharp cheddar, comfort food, easy soup recipe, creamy potato soup

Find it online: https://jodierecipes.com/crispy-smashed-potato-soup-recipe-with-bacon-and-sharp-cheddar-easy-and-delicious-guide/