Cheesy Potato Soup
User Reviews
5
Cheesy Potato Soup
Description
This Cheesy Potato Soup starts with crispy bacon cooked and cut into pieces, providing a smoky backbone. Onions are sautéed in reserved bacon fat, then flour is added to create a roux that thickens the soup. Chicken broth and cubed Yukon gold potatoes simmer until tender, forming a flavorful base. Half-and-half is stirred in to add creaminess, and sharp cheddar cheese melts into the mixture, bringing a rich, cheesy taste throughout.
Part of the soup is blended smooth for a creamy body while some potato chunks are left intact for texture. The finished soup can be garnished with extra shredded cheese, sour cream, and green onions for additional flavor and presentation. This hearty, creamy soup pairs well with crusty bread and works well for lunch or dinner.
Cooked bacon adds savory contrast, and the step of blending part of the soup helps achieve a creamy consistency without fully pureeing all solids. The recipe recommends storing leftovers in the fridge for up to one week and reheating gently on the stove. Freezing is not advised to maintain texture and flavor.
Ingredients
- 6-8 lices Bacon
- 1 medium onion diced
- 4 tablespoons flour
- 2 quarts chicken broth (8 cups)
- 10 potato Yukon gold variety
- 2 cups half and half
- 2 cups cheddar cheese shredded, sharp
- kosher salt to taste
- black pepper to taste, ground
- cheese for garnish, optional, shredded
- sour cream optional
- green onion for garnish, optional
Instructions
- Cook bacon and cut it into ½" pieces. Place bacon pieces in a large saucepan or Dutch oven and cook over medium-high heat until bacon is crispy.
- Carefully remove the bacon from the pot and place it on a paper towel to drain. Set aside. Pour off most of the grease from the pot but leave about 3 to 4 tablespoons of the grease in the pot. Do not wipe clean.
- Add diced onion to the pot and sauté until onions become soft and clear.
- Sprinkle flour over the onions and stir well to combine. Reduce heat to medium-low and cook for 3 minutes.
- Slowly add chicken broth, whisking constantly with a large whisk to make a slurry. Bring to a boil.
- Peel and cut potatoes into 1" cubes. Add diced potatoes to the pot and reduce to medium heat. Simmer potatoes for 10 to 12 minutes or until potatoes are fork tender, stirring often.
- Add half and half and stir until well combined.
- Carefully place half of the soup in a blender or food processor and blend until smooth. Be careful not to overfill the blender. You may want to do this in batches.
- Add the blended mixture back to the soup pot and stir in shredded cheese and cooked bacon. Add salt and pepper to taste. If not serving right away, pour the soup into a slow cooker to keep warm until ready to serve.
- Place in individual bowls and garnish with additional shredded cheese, sour cream, and/or chopped green onion.
Notes
- Store leftovers in the refrigerator for up to one week.
- Reheat the soup gently on the stove for best texture and flavor.
- Freezing this soup is not recommended as it may alter the texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 17g | 34% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 71mg | 24% |
| Sodium | 1046mg | 44% |
| Potassium | 1022mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 615IU | 12% |
| Vitamin C | 34.1mg | 38% |
| Calcium | 361mg | 36% |
| Iron | 6.4mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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