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Bowl of creamy cheesy potato soup topped with crispy bacon and green onions
Michonne Zendaya

Cheesy Potato Soup

This creamy cheesy potato soup is loaded with tender potatoes, sharp cheddar, and smoky bacon. It’s rich, comforting, and perfect for chilly days — plus it's easy to make in under an hour!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6 slices bacon, chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 tbsp flour
  • 4 cups chicken broth
  • 3 cups potatoes, peeled and diced (russet or yellow)
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • salt and pepper, to taste
  • chopped green onions or chives, for garnish (optional)

Equipment

  • Large soup pot or Dutch oven
  • wooden spoon
  • whisk
  • ladle

Method
 

  1. In a large pot, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving 1-2 tablespoons of bacon fat in the pot.
  2. Add the diced onion to the bacon fat and sauté for 5 minutes until softened. Stir in the garlic and cook for 30 seconds.
  3. Sprinkle flour over the onion mixture and stir constantly for 1 minute to form a roux.
  4. Gradually pour in the chicken broth while whisking to avoid lumps. Add diced potatoes. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are fork tender.
  5. Stir in the heavy cream and shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
  6. Serve hot, garnished with reserved bacon and green onions or chives if desired.

Notes

You can swap in Yukon gold potatoes or use half-and-half instead of heavy cream for a lighter version. Garnish ideas: chopped green onions, extra shredded cheese, or a drizzle of hot sauce. Leftovers reheat well and make great lunches!