Finally, just before serving, I stir in most of the shredded cheddar cheese (saving some for topping) and most of the crumbled bacon. I let the residual heat melt the cheese into gooey ribbons. The soup is now impossibly creamy, packed with savory bits, and ready to be devoured. I ladle it into bowls and go wild with the toppings, because that’s half the fun. The contrast of the hot, creamy soup with the cool, crisp toppings is what makes every bite irresistible.
Pro Tips for Best Results
I tested the potato-dicing size three different ways: large chunks, a fine dice, and the ½-inch cube. The ½-inch cube is the winner. Large chunks took forever to become tender, and a fine dice almost dissolved into the soup. The medium cube cooks through perfectly in the allotted time and gives you the ideal balance of creamy base and tender potato piece in every spoonful.
Here’s what I learned the hard way about the cream cheese: it must be very soft. The first time I made this, I used cold cream cheese straight from the fridge. I spent what felt like forever chasing little white lumps around the pot with my whisk. Now, I let the block sit on the counter for a few hours before I start, or I microwave it (without the foil!) for 15-20 seconds. Soft cream cheese melts seamlessly into the hot soup, creating that perfectly smooth texture.
Don’t skip the step of partially blending the soup. I’ve tried just mashing with a potato masher, and while it’s okay, it doesn’t give you that velvety, restaurant-style body. The immersion blender is your best friend here. If you prefer a completely smooth soup, blend it all. If you love chunks, just blend a third. But trust me, blending at least some of it makes a monumental difference in the final texture and creaminess.
Common Mistakes to Avoid
My biggest first-time mistake was using high-sodium chicken broth and not accounting for the salt in the bacon and cheese. The soup was delicious but almost painfully salty by the end. Now, I always use a low-sodium or no-sodium-added broth. You can always add salt, but you can’t take it away. Season in layers, tasting after you add the cream and again before the final cheese and bacon.(See the next page below to continue…)