Go Back
A bowl of Potato Cheese Soup topped with crispy bacon, shredded cheese, and fresh herbs, served hot for a delicious meal.

Freezer-Friendly Potato Cheese Soup

This creamy, comforting potato cheese soup is loaded with tender potatoes, cheddar, and a touch of smoky bacon. It's easy to prepare, freezer-friendly, and perfect for busy nights or cozy weekends. Make a big batch and savor the rich flavors any time!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium carrots diced
  • 3 stalks celery diced
  • 1 medium onion diced
  • 6 medium potatoes peeled and chopped, Russet or red potatoes recommended
  • 6 slices bacon or turkey bacon cooked and chopped, plus more for topping if desired
  • 2 teaspoons Creole seasoning
  • 1/2 tsp Kosher salt
  • 1 pinch black pepper
  • 8 cups reduced-sodium chicken broth
  • 1 cup Colby Jack cheese grated, plus extra for topping
  • 1 tsp parsley minced, plus extra for garnish (optional)
  • 1 cup milk
  • 3 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • 1 tablespoon olive oil if not using bacon grease

Equipment

  • 1 Large Pot
  • 1 Blender
  • 1 knife
  • 1 cutting board
  • 1 Cheese Grater
  • 1 Measuring Cup
  • 1 Set Measuring Spoons
  • 1 bowl
  • 1 Ladle
  • 1 Baking Sheet

Method
 

  1. Dice the carrots, celery, and onion into uniform pieces.
  2. Peel and chop the potatoes into cubes.
  3. Cook the bacon until crispy. Set aside, and chop when cool. If using the same pot for soup, leave the bacon grease in the pot. If baking bacon in the oven, use olive oil for sautéing vegetables.
  4. Add the diced carrots, celery, and onion to the pot with bacon grease (or olive oil). Sauté over medium-high heat for about 3 minutes.
  5. Add the chopped potatoes, Creole seasoning, salt, and pepper. Cook for about 5 minutes, stirring occasionally.
  6. While the vegetables cook, grate the Colby Jack cheese and mince the parsley. In a small bowl, whisk together the milk and flour to make a slurry.
  7. Add the chicken broth to the pot. Bring to a gentle boil and cook until potatoes are tender, about 10–12 minutes.
  8. Stir in the milk-flour slurry. Allow the soup to thicken, cooking for an additional 5 minutes.
  9. Working in batches, carefully blend the soup in a blender or food processor until smooth. Transfer the pureed soup to a clean pot.
  10. Slowly heat the pureed soup over low heat. Stir in the heavy cream and minced parsley. Taste and adjust seasoning if needed.
  11. Ladle the soup into bowls. Top each serving with grated cheese, chopped bacon, and extra parsley if desired. Serve hot.

Notes

  • To freeze: Cool soup completely, transfer to freezer-safe containers or bags, and freeze for up to 3 months. Thaw overnight in the fridge or under warm water, then reheat gently on the stove.
  • For a lighter version, use turkey bacon and substitute half-and-half for heavy cream.
  • Red potatoes or Russets both work well; peel for a smoother texture.
  • For vegetarian soup, omit bacon and use vegetable broth.
  • Adjust Creole seasoning to taste for more or less spice.
  • Garnish with extra cheese, bacon, and fresh herbs for added flavor and color.