Description
Thick, creamy potato soup loaded with cheese, bacon, and tender chunks of potato—rich, cozy, and totally crave-worthy.
Ingredients
Scale
- 6 medium russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese
- ½ cup chopped bacon (plus extra for topping)
- ½ small onion, diced
- 3 tbsp butter
- 2 tbsp flour
- Salt and pepper to taste
- Chopped parsley or green onions for garnish
Instructions
- In a large pot, cook bacon until crispy; remove and set aside.
- Add butter and onions to the pot, sauté until translucent.
- Stir in flour and cook 1 minute, then whisk in chicken broth until smooth.
- Add potatoes, bring to a boil, then simmer 15–20 minutes until tender.
- Stir in heavy cream and cheddar cheese; cook until melted and creamy.
- Season with salt and pepper to taste.
- Top each bowl with bacon, cheese, and parsley or green onions before serving.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the thickness of the soup by adding more or less chicken broth.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg