Creamy Cheesy Potato Soup Recipe

Introduction

This creamy cheesy potato soup is a comforting and hearty dish perfect for chilly days. Packed with tender potatoes, sharp cheddar, and crispy bacon, it’s a crowd-pleaser that comes together in just 45 minutes.

Ingredients

• 6 medium russet potatoes, peeled and diced
• 1 medium onion, finely chopped
• 6 slices bacon, diced
• 4 cups chicken broth
• 2 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• Fresh chives for garnish
• Salt and pepper to taste

Instructions

1. Step 1: Cook the diced bacon in a large pot over medium heat until crispy. Remove the bacon pieces and set aside, leaving the bacon fat in the pot.
2. Step 2: Sauté the chopped onions in the bacon fat until they become translucent, about 4-5 minutes. Add the butter and all-purpose flour, stirring constantly for 2 minutes to form a roux.
3. Step 3: Gradually whisk in the chicken broth and whole milk, making sure the mixture is smooth. Add the diced potatoes and bring to a simmer. Cook for 15-20 minutes until the potatoes are tender.
4. Step 4: Stir in the shredded cheddar cheese until it melts completely. Season the soup with salt and pepper to taste.
5. Step 5: Serve the soup hot, topped with the crispy bacon pieces and a sprinkle of fresh chives.

Tips & Variations

• For a thicker soup, use less milk or mash some of the cooked potatoes before adding cheese.
• Substitute the chicken broth with vegetable broth for a vegetarian twist (skip the bacon or use vegetarian bacon).
• Add garlic or celery in step 2 for extra flavor.
• Use smoked cheddar for a deeper cheesy flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, to prevent scorching. You may need to add a splash of milk to restore creaminess after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance. Store it in the refrigerator and reheat before serving. Cheese and bacon toppings are best added fresh.

Can I freeze the potato soup?

Freezing is possible but may affect the texture because of the dairy. If freezing, omit the milk and cheese until reheating. Thaw completely and add the dairy ingredients when reheating.

Creamy Cheesy Potato Soup Recipe

Print Recipe

★★★★★

4.5 from 121 reviews

This creamy cheesy potato soup combines tender russet potatoes with sharp cheddar cheese and crispy bacon for a rich, comforting bowl of goodness. Perfectly balanced with sautéed onions and fresh chives, this hearty soup is simple to prepare and ideal for warming up any meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 6 medium russet potatoes, peeled and diced
• 1 medium onion, finely chopped
• 4 cups chicken broth
• 2 cups whole milk
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• Salt and pepper to taste

Cheese and Garnish

• 2 cups sharp cheddar cheese, shredded
• 6 slices bacon, diced
• Fresh chives for garnish

Instructions

1. Cook Bacon: In a large pot, cook the diced bacon over medium heat until it becomes crispy. Once done, remove the bacon with a slotted spoon and set aside. Leave the rendered bacon fat in the pot—it will add flavor to the soup base.
2. Sauté Onions and Make Roux: Add the finely chopped onion to the pot with the bacon fat and sauté until translucent, about 5 minutes. Stir in the butter until melted, then sprinkle the flour over the onions and cook, stirring constantly, for 2 minutes to form a roux that will thicken the soup.
3. Add Liquids and Potatoes: Gradually whisk in the chicken broth and whole milk to prevent lumps. Once combined, add the diced russet potatoes. Bring the mixture to a simmer and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
4. Incorporate Cheese and Seasoning: Stir in the shredded sharp cheddar cheese until fully melted and incorporated into the soup. Taste and season with salt and freshly ground black pepper as desired.
5. Serve: Ladle the soup into bowls and garnish each serving with the crispy bacon pieces and a sprinkle of fresh chives for added color and flavor.

Notes

• For a thicker soup, reduce the amount of milk or add a bit more flour when making the roux.
• You can substitute vegetarian bacon or omit bacon altogether for a vegetarian version, but adjust to your taste preferences.
• Russet potatoes are ideal for their starch content and creaminess when cooked.
• Fresh chives add a mild onion flavor and a pop of green color as garnish.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Potato Soup, Cheesy Potato Soup, Bacon Potato Soup, Comfort Food, Creamy Soup, Quick Soup Recipe