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Bacon, Blue Cheese & Potato Soup Recipe

When most people think about making soup, they imagine a long, complicated recipe that takes all day. In reality, soup couldn’t be easier to make. You only need a few simple ingredients and a large pot, and in no time you'll have a rich, savory recipe that fills the house with the warm smell of cold weather comfort food.

This Bacon, Blue Cheese, and Potato Soup is meant to taste like a sophisticated (and healthier!) version of a Baked Potato Soup. The base of the soup is made with Russet Potatoes and then after it is purred, you add cooked, chopped turkey bacon and crumbled blue cheese. The bacon adds a smoky flavor, while the cheese adds a robust, smooth flavor, which also thickens the soup and makes it extra creamy. 

Because this soup isn’t the most colorful, I like to add a little sprig of rosemary on top of the soup.  Plus the rosemary adds an extra aroma to the dish that brings all the flavors together.

  • 4 tablespoons olive oil, divided
  • 10 pieces of turkey bacon, chopped
  • 4 stalks of celery, chopped
  • 1 onion, chopped
  • 4 pounds of Russet Potatoes, chopped into chunks
  • 6 garlic cloves, minced
  • 4 cups chicken broth
  • ½ cup crumbled blue cheese
  • Salt and pepper, to taste
  • Sprig of rosemary, for garnish

Heat 2 tablespoons of olive oil in a large stock pot (or any a dutch oven or soup pot) over medium heat. Add the chopped turkey bacon and cook until browned and crispy. Remove the bacon from the pot and place on a plate to set aside.

Add the chopped celery and onion and sauté until lightly browned. Add the russet potatoes and cook until slightly soft, about 7 minutes. Add the garlic and cook until you start to smell the garlic aroma and the garlic has just browned.

Reduce the heat to medium-low and pour the chicken broth into the pot. Using a wooden spoon, scrape the bottom of the pan to release all the brown bits. Place the top on the pot and allow the potatoes to become very soft. Remove the pan from the heat and, using a emersion hand blender, blend the soup until there are no lumps. If you don’t have an emersion blender, you can transfer the soup to a normal blender and carefully blend the soup and transfer it back to the pot.

Add the cooked turkey bacon and the crumbled blue cheese to the pureed soup. Immediately serve and garnish with a sprig of rosemary. If you plan to serve the soup later, place the top of the pot and keep the soup on low/simmer heat.

This soup lasts up to 5 days in a sealed container kept in the refrigerator.

Makes: About 2 quarts

Serves: 6

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Meet our Writer
Jennifer Geddes
Celebrations Writer

Jennifer Kelly Geddes has hosted Christmas cookie swaps, New Year's open houses, Thanksgiving for 22, and all manner of dinner parties in her Manhattan and Ghent, NY homes.

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