Some nights call for a bowl of something creamy, smoky, and deeply comforting. This cheese soup with crispy bacon checks every box. It is simple, rich without being heavy, and it reliably turns an ordinary weeknight into a small event. Think silky melted cheese, golden veggies, and bacon that actually crunches when you bite it. Yes, please.
What you need
- 300 g potatoes, peeled and cut into medium cubes
- 1 medium carrot, peeled and coarsely grated
- 1 small onion, finely chopped
- 150 g bacon (or smoked pork belly with meat layers), sliced into thin strips
- 2 L water or vegetable broth
- 200 g processed cheese (creamy or mushroom-flavored)
- 1 tbsp vegetable oil
- 0.5 tsp ground black pepper
- Pinch of ground nutmeg
- Salt, to taste
- Fresh dill or parsley, chopped, for serving
- Croutons, for serving (optional)
How to make it
Prep first so the rest moves fast: peel and cube the potatoes, grate the carrot on the large holes, and finely chop the onion. Slice the bacon into slim strips so it crisps evenly.
Crisp the bacon
Set a dry skillet over medium heat and cook the bacon strips until they are well browned and crisp and the fat has rendered. Transfer the bacon to a plate. Keep the rendered fat in the skillet. If the skillet looks dry at any point, add a little of the vegetable oil.
Soften the veg
In the bacon fat (add a touch of the oil if needed), sauté the onion and carrot over medium heat for 5-7 minutes, stirring now and then, until soft and lightly golden. You want sweetness and color, not char.
Simmer the potatoes
In a pot, bring the water or vegetable broth to a boil. Add the potato cubes and cook over medium heat for 10-12 minutes, until just shy of fully tender.
Build the base
Tip the sautéed onion and carrot into the pot. Stir and let it all cook together for another 5 minutes so the flavors settle in.
Melt the cheese
Lower the heat and add the processed cheese in chunks, stirring steadily until it fully dissolves into a smooth, creamy broth. No lumps, just silk.
Finish and season
Return the crispy bacon to the pot. Season with salt to taste, the ground black pepper, and a pinch of nutmeg. Let the soup barely simmer for 2-3 minutes so everything marries.
Let it rest (worth it)
Turn off the heat, cover the pot, and give it 5-10 minutes to relax. The flavor deepens, and the texture turns extra velvety.
Serve
Ladle the soup hot into bowls and shower with fresh dill or parsley. Add croutons if you like a little crunch on top, or go classic with a slice of fresh bread. Either way, you win.