Home > Soups & Stews > Cheesy Potato Soup Cheesy Potato Soup January 3, 2024 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This savory, creamy, and oh-so-comforting Cheesy Potato Soup is loaded with smoky bacon, three types of potatoes, hearty veggies, and a rich cheesy cream base. It’s seriously the best soup! Reasons To Love Cheesy Potato Soup Rich flavor: Smoky bacon and a trio of potatoes in a cheesy base. Does it get any better than this?! Ultimate comfort food: Creamy, hearty, and downright satisfying. A family fave! Easy to make: Straightforward steps. Customizable: Easily adaptable to include your favorite ingredients. Leftovers are delish: Tastes even better the next day as flavors meld! Cheesy Potato Soup Ingredients Unsalted butter: Used to create the cream base and to cook bacon in. Hardwood smoked bacon: This delivers a smoky flavor and delicious soup topping! Yellow onion and Carrot: Finely diced for best integration. Gold potatoes: Choose firm, unblemished potatoes. Sweet potatoes: The fresher, the sweeter. Minced garlic: Fresh or jarred. Spices: The spice blend adds loads of flavor to this soup! Ingredients, Continued Chicken broth: High-quality store-bought broth for best flavor. Use vegetable broth for a vegetarian version. White flour: Standard all-purpose flour works best. Whole milk: Full-fat for creaminess; avoid low-fat versions. Sharp Cheddar cheese: Freshly grated Cheddar melts better. Sharp Cheddar adds more flavor. Optional garnishes: Fresh thyme, crusty bread, and hash browns take this soup from wow to WOW! How To Make Cheesy Potato Soup Cook bacon: In a pot, cook bacon, then set aside. Sauté veggies: In bacon fat, sauté onions, carrots, and potatoes. Add seasonings. Simmer: Pour in stock, boil, then simmer until potatoes are tender. Milk mixture: In another pot, cook butter and flour, then whisk in milk. Combine: Add milk mixture into soup, mash some potatoes, add cheese, stir until melted. Serve: Top with bacon, garnish as desired, and serve. Recipe Tips Crisp the bacon: Cook until crispy for better texture. Slow sauté: Thoroughly soften onions and carrots for flavor. Don’t rush this! Adjust seasonings: Taste and season as you go. Add cheese slowly: stir in cheese, a small handful at a time, mixing in between additions for smooth melting. Adjust thickness: Thin with milk or broth if needed. What To Serve With Cheesy Potato Soup Crusty Bread or Dinner Rolls: Ideal for dipping. Garden Salad: Or a tasty Caesar Salad. Roasted Veggies: Brussels sprouts or asparagus. Grilled Cheese Sandwiches: Add ham for more protein. Apple Salad: Sweet and tangy. STORAGE Cool soup to room temperature. Refrigerate in airtight containers for 3-5 days. Freeze for up to 2-3 months. Reheat on low heat, stirring frequently; avoid boiling. More Comforting Soup Recipes: Creamy Chicken and Wild Rice Soup Taco Soup Tuscan Sausage and Potato Soup Broccoli Cheddar Soup Creamy Chicken Noodle Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cheesy Potato Soup 5 from 1 vote - Review this recipe Cheesy, creamy, and oh-so-comforting Cheesy Potato Soup is loaded with smoky bacon, three types of potatoes, hearty veggies, and a rich cheesy cream base. It's seriously the best soup! SAVE TO RECIPE BOX Print Recipe Cheesy Potato Soup 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Cheesy, creamy, and oh-so-comforting Cheesy Potato Soup is loaded with smoky bacon, three types of potatoes, hearty veggies, and a rich cheesy cream base. It's seriously the best soup! Course Dinner, Main Course, Soup Cuisine American Keyword cheesy potato soup Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour Servings 6 -8 servings Chelsea Lords Calories 468kcal Author Chelsea Lords Cost $14.59 EquipmentHeavy-bottomed cast iron pot or Dutch oven Ingredients▢ 5 tablespoons unsalted butter, divided▢ 8 slices (8 oz) bacon, finely diced▢ 1½ cups each: finely diced yellow onion & finely diced carrot▢ 2½ cups diced (½-inch) unpeeled gold potatoes (Note 1)▢ 2½ cups diced (½2-inch) peeled sweet potatoes▢ 1 tablespoon minced garlic▢ ¼ teaspoon dried thyme▢ ¾ teaspoon ground mustard▢ 1½ teaspoon smoked paprika▢ ⅛ teaspoon ground cayenne pepper,▢ Fine sea salt & pepper▢ 32 oz chicken broth (4 cups)▢ ⅓ cup white flour▢ 3 cups whole milk (Note 2)▢ 2 gently packed cups grated sharp (or extra-sharp) Cheddar cheese (Note 3)▢ Optional: sweet potato hash browns/puffs, crusty buttered bread for dipping (or bread bowls), fresh thyme (Note 4) InstructionsSAUTE VEGGIES: In a large pot over medium heat, add 1 tbsp butter. Add in bacon and cook until browned and fat is rendered. Remove bacon with slotted spoon onto paper towel lined plate. Drain all fat off except for 2 tablespoons. (Don't wipe out pot.) Add diced carrot & onion. Season (I add ½ tsp salt & ¼ tsp pepper). Sauté for 7-9 minutes until tender. Don't rush this.Add gold potatoes, sweet potatoes, garlic, and seasonings. Sauté for an additional 2 minutes.SIMMER: Pour in 4 cups of chicken broth and increase the heat to bring it to a boil. Once boiling, reduce heat to medium and simmer, uncovered, for 15 minutes or until potatoes are fork-tender. Stir occasionally.MILK MIXTURE: In a separate pot, melt the remaining 4 tbsp butter over medium heat. Add flour and cook for 1 minute, whisking constantly. Gradually add milk while whisking. Continue to whisk until the mixture thickens. (See Note 5)ADD CHEESE: Reduce heat to low. Stir the milk mixture into the soup. Optional: Using a potato masher, mash down some of the potatoes, leaving some still in chunks. Turn off the heat and gradually (a handful at a time) add the grated cheese, stirring gently after each addition until melted. Taste and adjust seasonings as needed.SERVE: Ladle soup into bowls, topping each with reserved bacon and optional sweet potato hash browns (See Note 4). Garnish with fresh thyme if desired. Serve with crusty bread or rolls for dipping, or in bread bowls. Video Recipe NotesNote 1: Potatoes: Golden potatoes have thin skins, so no need to peel – a real time-saver! If using a different variety, peel them first. Note 2: Milk: Lower-fat milks don't offer the same thickness, creaminess, or flavor. It's best to stick with whole milk if possible. Note 3: Cheese: Sharp Cheddar provides more flavor than mild or medium, which is crucial here. Use a block of cheese and grate it freshly for a smoother melt. Note 4: Sweet potatoes: Sweet potato hash browns are the BEST topping for this soup--they're super fun! I pop them in the air fryer just before the soup is ready. Note 5: Thickness: Cook the mixture until it's thick enough to leave a clear trail on a wooden spoon. (If you draw a line with your finger, it should stay put, not run together). Nutrition FactsServing: 1serving | Calories: 468kcal | Carbohydrates: 47g | Protein: 13g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 883mg | Potassium: 1090mg | Fiber: 6g | Sugar: 13g | Vitamin A: 18517IU | Vitamin C: 25mg | Calcium: 217mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
