Creamy Cheddar Potato Soup with Bacon and Green Onions Recipe
This creamy and comforting Potato Soup recipe is perfect for a cozy meal. It features tender potatoes, crispy bacon, savory onions, garlic, and a rich blend of milk, broth, cheddar cheese, and sour cream. With simple ingredients and straightforward steps, this hearty soup is ideal for any day of the week.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 4 large potatoes, peeled and cubed
- ½ tsp salt
- 8 oz bacon, bite-sized pieces
- 4 Tbsp unsalted butter
- ½ medium onion, finely chopped
- 2 garlic cloves, minced
- ¼ cup all-purpose flour (or Gluten Free 1:1 flour)
- 2 ½ cups whole milk
- 2 ½ cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup mild or sharp cheddar cheese, shredded
- ¾ cup sour cream
- 1 tsp salt, or to taste
- ¼ tsp pepper, or to taste
- Green onions, for serving
Instructions
- Cook Potatoes: Place the peeled and cubed potatoes into a stockpot and cover completely with about 1 inch of water. Add ½ tsp salt to the water. Cook for 8-10 minutes or until the potatoes are tender and easily pierced with a knife. Drain and set aside.
- Cook Bacon: While the potatoes are cooking, sauté the bite-sized bacon pieces in a Dutch oven or large pot over medium heat until crispy. Remove the bacon and set it on a plate. Reserve 1 tablespoon of the bacon grease in the pot.
- Sauté Onions and Garlic: Add 4 tablespoons of unsalted butter to the bacon grease in the pot. Add the finely chopped onion and sauté until tender and translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Add Flour and Liquids: Whisk in the ¼ cup of flour quickly to create a roux. Slowly pour in the 2 ½ cups of whole milk and 2 ½ cups of chicken broth, whisking constantly to prevent lumps. Bring this mixture to a gentle boil while stirring.
- Combine Potatoes and Season: Add the drained potatoes back into the pot with the soup base. Season with 1 teaspoon salt and ¼ teaspoon pepper, adjusting to taste.
- Finish Soup: Stir in ¾ cup sour cream, 1 cup shredded cheddar cheese, and half of the cooked bacon pieces. Bring the soup to a boil briefly to melt the cheese and incorporate the ingredients well. Remove from heat.
- Serve: Ladle the soup into bowls and garnish with reserved bacon and green onions or other favorite toppings.
Notes
- Peeled Russet potatoes provide the best texture, but Yukon Gold potatoes can be used, optionally unpeeled for added texture.
- For a smoother soup consistency, use an immersion blender to puree part of the soup or blend half in a blender before adding bacon.
- Topping suggestions include bacon bits, sour cream, extra shredded cheese, croutons, avocado slices, chives, green onion, or grilled corn kernels.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months. To thaw, refrigerate overnight or warm slowly on the stove until heated through.
Keywords: potato soup, creamy potato soup, bacon potato soup, comfort food, easy soup recipe, cheddar potato soup