Use a bit of the leftover bacon fat in the pot to sauté your vegetables. Add the onions, carrots, and celery, and cook for 4–5 minutes until tender and fragrant. This step builds a flavorful base for the soup.
3. Add Potatoes and Season Well
Stir in the diced potatoes and season with salt, pepper, and any additional spices you enjoy—like garlic powder or paprika. Let the mixture cook for a few minutes so the flavors start to meld.
4. Add Broth and Let It Simmer
Pour in the broth, give everything a good stir, and bring to a gentle boil. Reduce the heat and let the soup simmer for about 10–12 minutes, or until the potatoes are soft and fork-tender.
5. Thicken the Base
In a separate bowl, mix the milk and flour (or cornstarch) until smooth. Gradually stir this mixture into the soup, keeping it moving to prevent lumps. Simmer for an additional 5 minutes to allow the soup to thicken.
6. Blend for a Creamy Texture
Carefully remove half the soup and blend it until smooth using a blender or immersion blender. Return the blended portion to the pot to achieve that classic creamy texture while still keeping some hearty chunks intact.
7. Stir in Cream and Cheese
Add in the heavy cream and shredded cheese. Stir until everything melts together into a smooth, velvety consistency. This step gives the soup a luxurious finish that’s hard to resist.
8. Finish with Garnish and Serve
Dish out the warm soup into bowls and top with crispy bacon bits, more shredded cheese, and a sprinkle of fresh parsley. The added toppings enhance both the flavor and presentation of this cozy classic.
