Cheesy Potato Soup Recipe

Introduction

This Cheesy Potato Soup is a comforting classic that’s perfect for chilly days. Creamy, cheesy, and loaded with tender potatoes and crispy bacon, it’s a hearty meal that’s simple to make and sure to satisfy.

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 with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Step 2: Add the chopped onions to the bacon fat and sauté until translucent, about 5 minutes. Stir in the butter and then sprinkle the flour over the onions. Cook, 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 to 20 minutes, or until the potatoes are tender when pierced with a fork.
4. Step 4: Stir in the shredded cheddar cheese until fully melted and incorporated into the soup. Season with salt and pepper to taste.
5. Step 5: Serve the soup hot, garnished with the crispy bacon pieces and fresh chives for added flavor and color.

Tips & Variations

• For a creamier texture, use half-and-half or heavy cream instead of whole milk.
• Swap sharp cheddar for smoked gouda or a blend of cheeses for a different flavor profile.
• Add a pinch of cayenne pepper or smoked paprika for a subtle kick.
• For a thicker soup, mash some of the potatoes against the side of the pot before adding 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 to prevent sticking. If the soup thickens too much after refrigeration, add a splash of milk or broth to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply omit the bacon and use vegetable broth instead of chicken broth. You can also add smoked paprika to replace the smoky flavor bacon provides.

Can I freeze cheesy potato soup?

Freezing this soup is possible but not ideal. The texture of potatoes and milk-based soups can change after freezing, becoming grainy or watery. If freezing, reheat slowly and stir well to recombine.

Cheesy Potato Soup Recipe

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★★★★★

4.7 from 145 reviews

This Cheesy Potato Soup is a comforting and hearty dish perfect for chilly days. Featuring tender russet potatoes simmered in a creamy base of chicken broth and milk, enriched with sharp cheddar cheese, and topped with crispy bacon and fresh chives, this soup is both rich and flavorful. Easy to prepare on the stovetop, it makes a satisfying meal that’s perfect for lunch or dinner.

• Author: Ruby
• 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

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
• Salt and pepper to taste

Garnish

• Fresh chives for garnish

Instructions

1. Cook Bacon: In a large pot over medium heat, cook the diced bacon until it is crispy and browned. Remove the bacon pieces with a slotted spoon and set aside. Leave the rendered bacon fat in the pot for extra flavor.
2. Sauté Onions: Add the finely chopped onion to the bacon fat in the pot and sauté until translucent and soft, about 4-5 minutes. This builds a flavorful base for the soup.
3. Create Roux: Stir in the butter and let it melt completely. Then sprinkle the all-purpose flour over the butter and onions. Cook this mixture for about 2 minutes, stirring constantly to form a roux which will thicken the soup.
4. Add Liquids and Potatoes: Gradually whisk in the chicken broth and whole milk to the roux, making sure to eliminate any lumps. Add the diced potatoes into the pot. Bring the mixture to a gentle simmer and cook uncovered for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
5. Melt Cheese and Season: Lower the heat to medium-low and stir in the shredded sharp cheddar cheese until fully melted and the soup is creamy. Season the soup with salt and freshly ground black pepper to taste, adjusting as needed.
6. Serve and Garnish: Ladle the hot cheesy potato soup into bowls. Top each serving with the reserved crispy bacon pieces and a sprinkle of fresh chopped chives for color and added flavor.

Notes

• Using russet potatoes gives the soup a creamy texture as they break down during cooking.
• For a thicker soup, cook the potatoes a bit longer or add an extra tablespoon of flour in the roux step.
• You can substitute half-and-half or heavy cream for whole milk for an even richer soup.
• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
• Fresh chives add a mild onion flavor and a pop of color as garnish.

Keywords: cheesy potato soup, bacon potato soup, creamy potato soup, cheddar cheese soup, comforting soup recipe