Potato Soup with Cheese and Bacon
Indulge in the ultimate comfort food with this creamy Potato Soup with Cheese and Bacon. Featuring tender Russet potatoes simmered to perfection in a rich blend of chicken broth, heavy cream, and sharp cheddar cheese, this hearty soup is loaded with savory sautéed onions and garlic for a depth of flavor you'll crave. Topped with crispy bacon, tangy sour cream, and the perfect sprinkle of green onions, every spoonful bursts with satisfying texture and warmth. A touch of homemade roux ensures a luxuriously thick consistency, while leaving some potato chunks adds delightful heartiness. Ideal for busy weeknight dinners or chilly days, this one-pot recipe is ready in just under an hour and serves six. Whether you garnish it with extra cheese or serve it alongside crusty bread, this classic potato soup is an irresistible bowl of cozy goodness.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Yellow onion
- 3 cloves Garlic
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1.5 cups Sharp cheddar cheese
- 6 slices Bacon
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Green onions
- 0.5 cup Sour cream
Instructions
Peel and dice the potatoes into 1-inch cubes. Finely chop the onion and mince the garlic.
In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and place it on a plate lined with paper towels. Once cooled, crumble the bacon into small pieces and set aside.
Discard most of the bacon grease from the pot, leaving about 1 tablespoon. Add the butter to the pot and melt over medium heat.
Add the chopped onion to the pot and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute.
Sprinkle the flour over the onions and garlic, stirring constantly, to form a roux. Cook for 1-2 minutes.
Pour in the chicken broth gradually while stirring, ensuring there are no lumps. Bring the mixture to a simmer.
Add the diced potatoes to the pot and season with salt and black pepper. Cover and let the potatoes cook for 15-20 minutes, stirring occasionally, until they are tender and can be easily pierced with a fork.
Use a potato masher or immersion blender to mash some of the potatoes in the pot, leaving some chunks for texture.
Stir in the heavy cream, cheddar cheese, and sour cream until the cheese is melted and the soup is creamy.
Ladle the soup into bowls and garnish with crumbled bacon, chopped green onions, and additional shredded cheese, if desired. Serve warm and enjoy.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 20.1 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1043 mg | 45% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.3 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 276 mg | 21% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1200 mg | 26% | |
*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.
