Cheddar and Bacon Potato Soup
Dive into a bowl of irresistible comfort with this Cheddar and Bacon Potato Soup—a rich and creamy dish that combines tender russet potatoes, crispy bacon, and sharp cheddar cheese for a flavor-packed experience. Perfectly thickened with a buttery roux and seasoned with garlic, onion, and a hint of smoked paprika, this hearty soup delivers a cozy, home-cooked vibe in every spoonful. Topped with crumbled bacon, fresh green onions, and an optional dollop of sour cream, it’s the ultimate meal for chilly evenings or anytime you crave something warm and satisfying. Ready in just an hour and easy to customize, this family-friendly recipe is sure to become your go-to for comfort food cravings. Keywords: cheddar and bacon potato soup, creamy potato soup, easy comfort food, hearty soup recipes, bacon soup recipe.
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 8 slices bacon
- 3 tablespoons butter
- 1 medium yellow onion
- 2 cloves garlic cloves
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 2 cups cheddar cheese
- 2 stalks green onions
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon smoked paprika (optional)
- 0.5 cup sour cream (optional, for garnish)
Instructions
Peel the potatoes and cut them into small cubes (about 1/2 inch). Set aside.
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon pieces with a slotted spoon and set them on a paper towel-lined plate. Reserve about 2 tablespoons of bacon grease in the pot.
Add the butter to the pot with the bacon grease and melt it over medium heat.
Finely chop the onion and mince the garlic cloves. Add the onion to the pot and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Sprinkle the flour over the onions and garlic, and stir continuously for 1-2 minutes to create a roux.
Slowly pour in the chicken broth, whisking constantly to prevent lumps. Add the cubed potatoes and bring the mixture to a boil.
Reduce the heat to a simmer, cover, and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender.
Use a potato masher to partially mash the potatoes in the pot, leaving some chunks for texture.
Stir in the milk and shredded cheddar cheese. Cook on low heat, stirring constantly, until the cheese is melted and the soup has thickened slightly.
Add the salt, black pepper, and smoked paprika (if using). Adjust seasoning to taste.
Chop the cooked bacon and slice the green onions. Stir half of the bacon into the soup, reserving the rest for garnish.
Ladle the soup into bowls, and top each serving with the remaining bacon, green onions, extra shredded cheddar, and a dollop of sour cream if desired.
Serve immediately and enjoy the comforting warmth of this hearty Cheddar and Bacon Potato Soup!
Nutrition Facts
Calories |
3010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 8092 mg | 352% | |
| Total Carbohydrate | 251.3 g | 91% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 42.6 g | ||
| Protein | 127.8 g | 256% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1927 mg | 148% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 6907 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
