This cheddar potato soup is thick and rich in flavor. Its chicken broth soup base is mixed with tasty mashed potatoes, onions, and melted cheddar cheese. And then, top it off with some crispy bacon bits and chopped chives for extra flavor and texture. So, if you’re looking for delicious cheesy soup with potatoes and bacon, then I suggest making this super easy homemade potato cheese soup recipe. It only uses a handful of ingredients that you can easily find in your local grocery stores.
For this cheddar potato soup recipe, you’ll need good quality baking potatoes that are perfect for mashing. The best potatoes for soup are the large potatoes with brown skins or white flesh. They have a high starch, low moisture content which makes them suitable for deep frying, boiling, or mashing. I recommend using either large Russet or Yukon Gold potatoes. Avoid using red, waxy-skinned potatoes. These types of potatoes are too waxy and firm to blend well in this bacon cheddar potato soup.
Besides the potatoes, the cheese and bacon are also essential to the overall flavor of the soup. I used cheddar cheese for a mild earthy, creamy, and slightly buttery flavor. Sharp cheddar cheese also works as an alternative for this potato cheddar soup. It’s a bit tangier and strong in flavor, but it really amps up the taste of the soup a lot. On the other hand, for the bacon, I cook each strip until it’s crispy and then crumble it to use as toppings after.
The key to making this potato cheddar cheese soup extra delicious is to puree some of the potatoes until it’s smooth and cream-like. This gives the soup a thick broth that is just so appetizing to eat. It’s so much different from the loaded baked potato soup I’m used to cooking before which mainly has cheese, milk, and heavy cream in the broth. This cheddar potato soup is much fuller and richer in flavor. The baked potato soup I made was delicious as well, but the mashed potatoes mixed with cheese and bacon really satisfied my cravings.
How To Make Potato Cheddar Soup
Crisped bacon and mashed potatoes come together to make this comforting cheddar potato soup made with a savory chicken broth base.
Serves:
Ingredients
- ¼ lb bacon, sliced
- 1 onion
- 3 lb large baking potatoes, (about 6), Yukon gold potatoes or Russet potatoes
- 4½ cup chicken broth, or vegetable broth
- 1 tsp salt
- 6 oz cheddar cheese, or sharp cheddar cheese
- ¼ cup chives, chopped, or scallion tops
Instructions
- In a large saucepan, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Wait until the bacon is cool, and crumble bacon with your hands.
- Pour off all but 2 tablespoons of the bacon fat or add enough cooking oil to make up the amount. Reduce the heat to moderately low
- Add the onion and cook, stirring occasionally for about 5 minutes until translucent.
- Stir in the potatoes, chicken broth, and salt and bring to a boil.
- Reduce the heat and simmer, covered, stirring occasionally for 15 to 20 minutes until the potatoes are tender.
- Remove half the soup from the pan and puree in a blender or food processor. Alternatively, mash some of the potatoes with a potato masher.
- Return the puree to the pan.
- Over low heat, add the cheese and stir until melted. Remove the pan from the heat.
- Taste the soup and add more salt if needed.
- Serve the soup topped with crumbled bacon and chives.
Nutrition
- Calories: 573.02kcal
- Fat: 25.96g
- Saturated Fat: 12.11g
- Trans Fat: 0.54g
- Monounsaturated Fat: 8.54g
- Polyunsaturated Fat: 2.60g
- Carbohydrates: 65.45g
- Fiber: 5.03g
- Sugar: 3.89g
- Protein: 21.52g
- Cholesterol: 62.09mg
- Sodium: 1071.91mg
- Calcium: 350.99mg
- Potassium: 1561.69mg
- Iron: 3.23mg
- Vitamin A: 121.50µg
- Vitamin C: 23.45mg
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