Description
A rich, thick, and comforting weeknight dinner made with russet potatoes, cheddar cheese, and bacon. Ready in just 35 minutes with minimal cleanup.
Ingredients
Scale
- 3 large russet potatoes (about 2 lbs / 900g), peeled and cubed
- 6 slices thick-cut bacon, cooked and crumbled
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 4 stalks green onions, sliced
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt to taste
- 1/2 cup sour cream (optional)
Instructions
- Peel and cube potatoes into 1/2-inch pieces. Set aside in cold water if not cooking immediately.
- In a large Dutch oven or stockpot, cook bacon over medium heat until crispy. Remove with a slotted spoon, leaving about 1 tablespoon of grease in the pot.
- Add diced onion to the pot and cook for 3-4 minutes until soft. Add minced garlic and cook for 1 minute more.
- Reduce heat to medium-low and sprinkle flour over the onions. Stir constantly for 1-2 minutes to create a roux.
- Slowly pour in chicken broth while whisking to prevent lumps. Add cubed potatoes.
- Bring to a boil, then reduce heat to low. Cover and simmer for 12-15 minutes until potatoes are fork-tender.
- For a creamier texture, mash about 1 cup of potatoes against the side of the pot or pulse with an immersion blender.
- Stir in heavy cream and shredded cheddar cheese over low heat until melted and smooth. Do not boil.
- Season with paprika, black pepper, and salt to taste.
- Serve hot, topped with crumbled bacon, green onions, and a dollop of sour cream.
Notes
Use low-sodium broth to control saltiness as bacon and cheese are salty. Do not boil after adding cheese to prevent separation. For a vegetarian version, skip bacon and use vegetable broth. The soup thickens as it sits; add milk or broth to thin when reheating.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4
- Sodium: 680
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 45
- Fiber: 3
- Protein: 18
Keywords: potato soup, loaded potato soup, creamy soup, weeknight dinner, comfort food, bacon soup, cheddar soup, easy recipes