Creamy Cheesy Potato Soup Recipe
Introduction
This creamy cheesy potato soup is a comforting and satisfying meal perfect for chilly days. Loaded with tender potatoes, sharp cheddar, and crispy bacon, it’s simple to make and sure to please the whole family.
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
- Step 1: Cook the diced bacon in a large pot over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Step 2: Add the chopped onion to the pot and sauté in the bacon fat until translucent, about 4-5 minutes. Stir in the butter and flour, cooking for an additional 2 minutes to make a roux.
- Step 3: Gradually whisk in the chicken broth and whole milk until smooth. Add the diced potatoes, bring to a simmer, and cook for 15-20 minutes until the potatoes are tender.
- Step 4: Stir in the shredded cheddar cheese until melted and smooth. Season the soup with salt and pepper to taste.
- Step 5: Serve the soup hot, topped with the crispy bacon pieces and a sprinkle of fresh chives.
Tips & Variations
- For extra creaminess, substitute half of the milk with heavy cream.
- Use smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
- Swap chicken broth for vegetable broth to make it vegetarian-friendly (omit bacon or replace with smoked tempeh).
- For a smoother texture, blend part of the soup with an immersion blender before adding the cheese.
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. Add a splash of milk if the soup has thickened too much during storage.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cheese?
Yes, you can substitute sharp cheddar with gouda, Monterey Jack, or a cheese blend for different flavors. Just make sure to use a cheese that melts well.
How can I make this soup vegan?
Use plant-based milk and vegetable broth, replace butter with olive oil or vegan margarine, and omit bacon or use a vegan bacon alternative. You can also use nutritional yeast or vegan cheese for flavor.
PrintCreamy Cheesy Potato Soup Recipe
This creamy cheesy potato soup is a comforting and hearty dish perfect for chilly days. Made with tender russet potatoes, sharp cheddar cheese, and crispy bacon, it’s packed with rich flavors and creamy textures. Garnished with fresh chives, this soup is easy to prepare and satisfying for the whole family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Main 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
- Cook Bacon: In a large pot, cook the diced bacon over medium heat until crispy. Once crispy, remove the bacon pieces with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.
- Sauté Onions: Add the finely chopped onions to the bacon fat and sauté until they become translucent and soft, about 4-5 minutes. This builds a flavorful base for the soup.
- Make Roux: Add the butter and all-purpose flour to the pot with the onions. Stir constantly and cook the mixture for 2 minutes to form a roux, which will thicken the soup.
- Add Liquids and Potatoes: Gradually whisk in the chicken broth and whole milk to prevent lumps. Stir well. Then add the diced potatoes. Bring the mixture to a simmer and cook for 15-20 minutes or until the potatoes are tender when pierced with a fork.
- Add Cheese and Seasoning: Stir in the shredded sharp cheddar cheese until fully melted and incorporated. Season the soup with salt and pepper to taste, adjusting as necessary.
- Serve: Ladle the hot soup into bowls and garnish with the reserved crispy bacon and fresh chopped chives for a burst of freshness and extra texture.
Notes
- For a smoother texture, partially mash some of the potatoes before adding the cheese.
- Use low-fat milk or half-and-half for a lighter version, but this may affect creaminess.
- Feel free to substitute the chicken broth with vegetable broth for a slightly different flavor profile.
- To make it vegetarian, omit the bacon and use vegetable broth and a non-dairy butter substitute.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
Keywords: creamy potato soup, cheesy potato soup, bacon potato soup, comfort food soup, cheddar cheese soup, easy potato soup recipe
