Cheesy Potato Soup
User Reviews
5.0
153 reviews
Excellent
Cheesy Potato Soup
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This Potato Soup is loaded with all your favorite potato toppings in a warm, satisfying bowl. Cheese, crisp bacon, scallions, and of course, hearty potatoes in a creamy savory sauce. It's the best potato soup for chilly days!
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Ingredients
- 6-8 slices Bacon
- 1 medium onion diced
- 4 tablespoons flour
- 2 quarts chicken broth (8 cups)
- 10 Yukon gold potatoes
- 2 cups half and half
- 2 cups sharp cheddar cheese shredded
- kosher salt to taste
- ground black pepper to taste
- shredded cheese for garnish, optional
- sour cream optional
- green onion for garnish, optional
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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
- Recipe Tips:
- This soup will stay in the fridge for up to a week.
- Tastes best when re-heated over the stove.
- Do not freeze.
Nutrition Information
Show Details
Calories
410kcal
(21%)
Carbohydrates
29g
(10%)
Protein
17g
(34%)
Fat
26g
(40%)
Saturated Fat
14g
(70%)
Cholesterol
71mg
(24%)
Sodium
1046mg
(44%)
Potassium
1022mg
(29%)
Fiber
5g
(20%)
Sugar
1g
(2%)
Vitamin A
615IU
(12%)
Vitamin C
34.1mg
(38%)
Calcium
361mg
(36%)
Iron
6.4mg
(36%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
153 reviews
Excellent
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