Creamy Cheesy Potato Carrot Soup

My creamless creamy potato carrot soup is full of flavor from buttery yellow potatoes, sweet carrots, bacon fat, and sharp cheddar cheese. Pureed until smooth and topped with crispy bacon and scallions, this soup is great comfort food for dinner on chilly nights.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 575 kcal
Author Just a Little Bit of Bacon


  • 4 oz bacon, cut into 2-inch pieces
  • 1 large white onion, chopped
  • 5 medium cloves garlic, chopped
  • 3 large carrots, chopped
  • 1 1/2 lb yellow potatoes, peeled, cut into 1-inch dice
  • 4 cups chicken stock, low or no sodium
  • 8 oz sharp cheddar cheese, shredded
  • 3 medium scallions, sliced


  1. Heat your soup pot over medium low heat. Once the pot is hot, add the bacon and cook until crisp. 10-12 minutes. Transfer the bacon to a paper towel lined plate. Pour out all but about 2 tablespoons of the bacon fat.

  2. Add the onions, garlic, and carrots to the pot and cook until the onions are soft and translucent, about 5 minutes. Turn down the heat to low if the onions are browning too much, but a little is okay.

  3. Add the potatoes and stock. Bring to a boil and then lower the heat to a simmer. Cook for 15 minutes, or until tender.

  4. Once the potatoes are tender, puree the soup until smooth. Then, while stirring constantly, add the shredded cheese in handfuls, letting each addition melt before adding the next.

  5. Warm the soup back up if you need to then serve topped with crumbled bacon and sliced scallions.

Recipe Notes