Chunky Potato Cheddar Soup with Canadian Bacon
Warm up with a bowl of hearty Chunky Potato Cheddar Soup with Canadian Bacon, the ultimate comfort food fusion of creamy indulgence and smoky flavor. This luscious soup pairs tender chunks of russet potatoes with a velvety base of melted extra-sharp cheddar and a touch of milk, creating a rich and satisfying texture. The addition of savory, browned Canadian bacon elevates every bite with its smoky, meaty goodness, while a hint of smoked paprika adds a subtle depth of flavor. Perfect for chilly evenings, this one-pot recipe is easy to make in under an hour, with a thick, roux-based broth that’s perfectly complemented by garnishes of fresh parsley and crusty bread on the side. Bursting with cozy flavors and family-friendly appeal, this potato cheddar soup is a must-try for cheese lovers and soup aficionados alike.
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 3 tablespoons butter
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 3 tablespoons flour
- 4 cups chicken stock
- 2 cups milk
- 2 cups, shredded extra sharp cheddar cheese
- 6 slices, diced Canadian bacon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons smoked paprika
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Peel and dice the potatoes into bite-sized chunks. Rinse them under cold water to remove excess starch; set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the onion and garlic mixture. Stir well to create a roux, cooking for 1-2 minutes until the mixture turns light golden and no longer smells like raw flour.
Slowly pour in the chicken stock, whisking constantly to prevent lumps. Add the diced potatoes to the pot and bring the mixture to a gentle boil.
Reduce the heat to medium-low and simmer for about 20 minutes, or until the potatoes are tender when pierced with a fork.
While the soup simmers, heat a small skillet over medium heat. Cook the diced Canadian bacon until lightly browned and slightly crispy. Set aside.
Once the potatoes are tender, use a wooden spoon to gently mash a few pieces against the sides of the pot to thicken the soup.
Reduce the heat to low and stir in the milk. Slowly add the shredded cheddar cheese, stirring constantly until it melts completely. Avoid boiling the soup after adding the cheese to prevent curdling.
Add the cooked Canadian bacon to the pot, then season the soup with salt, black pepper, and smoked paprika. Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 6441 mg | 280% | |
| Total Carbohydrate | 223.1 g | 81% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 42.7 g | ||
| Protein | 198.2 g | 396% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 2763 mg | 213% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 6337 mg | 135% | |
*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.
