Description
A thick, creamy, and comforting soup made with roasted or fresh potatoes, cheddar cheese, and bacon. Ready in just 30 minutes with minimal cleanup, this one-pot meal is perfect for cold weather and weeknight dinners.
Ingredients
Scale
- 2 medium yellow onions, diced
- 4 cloves garlic, minced
- 3 pounds Russet potatoes, peeled or unpeeled, cut into ½-inch cubes
- 4 cups chicken broth (or vegetable broth for vegetarian version)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 6 slices bacon, cooked and crumbled
- 4 stalks green onions, sliced
- Salt and black pepper to taste
- Optional: Sour cream, chives, or jalapeños for garnish
Instructions
- Prep ingredients: Dice onions, mince garlic, and cube potatoes. Cook bacon until crispy, crumble, and set aside, reserving 1 tablespoon of bacon fat if desired.
- Sauté aromatics: In a large Dutch oven or heavy-bottomed pot, melt butter (or use reserved bacon fat) over medium heat. Add onions and cook for 3-4 minutes until soft. Add garlic and cook for 1 minute until fragrant.
- Make the roux: Sprinkle flour over the onions and garlic. Stir constantly for 1-2 minutes to create a smooth paste and cook out the raw flour taste.
- Simmer potatoes: Pour in chicken broth and add diced potatoes. Stir to scrape up bits from the bottom. Bring to a boil, then reduce heat to medium-low and simmer for 10-12 minutes until potatoes are fork-tender.
- Blend for texture: Use an immersion blender to blend about half of the soup directly in the pot. This creates a creamy base while leaving some chunks for texture.
- Add dairy: Reduce heat to low. Stir in heavy cream and warm through for 1-2 minutes. Gradually stir in shredded cheese until melted and smooth. Do not boil after adding cheese.
- Season and serve: Taste and add salt and pepper as needed (keep in mind cheese and bacon are salty). Serve hot, topped with crumbled bacon, green onions, and optional sour cream or extra cheese.
Notes
For best texture, shred your own cheese as pre-shredded cheese contains anti-caking agents that prevent smooth melting. If using leftover roasted potatoes, let them cool completely before adding to the soup for faster breakdown. Do not boil the soup after adding cheese to prevent separation. This soup does not freeze well due to the dairy; store in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5
- Sodium: 650
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 3
- Protein: 14
Keywords: loaded baked potato soup, easy soup recipe, comfort food, one pot meal, winter soup, creamy potato soup, bacon soup