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!
Servings: 6 servings
Calories: 450kcal
Cost: 1
Equipment
- Large soup pot or Dutch oven
- wooden spoon
- whisk
- ladle
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)
Instructions
- 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.
- Add the diced onion to the bacon fat and sauté for 5 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Sprinkle flour over the onion mixture and stir constantly for 1 minute to form a roux.
- 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.
- Stir in the heavy cream and shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
- 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!