Finally, I taste the soup. Because of the bacon, cheese, and broth, it likely won’t need much salt, but it’s essential to check now. I add a pinch if needed. I ladle the steaming soup into bowls and top each one generously with the reserved bacon crumbles, a sprinkle of sliced green onions, and maybe an extra little handful of cheddar. The contrast of the hot, creamy soup with the cool, crunchy toppings is what makes every bite absolutely irresistible.
Pro Tips for Best Results
For the best texture and to prevent a gluey soup, shred your cheddar cheese from a block. Pre-shredded cheese is coated in anti-caking agents like potato starch or cellulose, which can make your soup slightly grainy and prevent it from melting into a perfectly smooth sauce. The extra two minutes of shredding makes a monumental difference in the final, velvety consistency.
I’ve tested the potato variety three ways: russets, Yukon Golds, and red potatoes. Russets are the clear winner for this soup. Their fluffy, starchy texture breaks down to thicken the broth naturally, while waxy potatoes like reds hold their shape too well, resulting in a thinner, less creamy soup. Trust me on the russets.
To infuse even more flavor from the start, sauté your onions and garlic. Before adding them to the slow cooker, I’ll cook them in a tablespoon of the reserved bacon fat (or butter) until soft and fragrant. This simple 5-minute step on the stove unlocks a deeper, sweeter flavor base that permeates the entire pot of soup.
Common Mistakes to Avoid
My biggest first-time mistake was adding the cream cheese straight from the fridge. I plopped in cold cubes, and they never fully incorporated, leaving little white lumps throughout the soup. Don’t do what I did! Let the brick of cream cheese sit on the counter for at least an hour until it’s very soft, or microwave it for 15-second intervals until pliable.(See the next page below to continue…)