Potato Cheese Soup

with Bacon and Cheddar

Get ready to cozy up with a bowl of warmth and comfort as we dive into the creamy, cheesy delight of Potato Cheese Soup!


Russet Potatoes, Bacon, Butter, Chicken Broth, Onion, Heavy Cream, All-Purpose Flour, Wine or Beer, Cheddar Cheese, Scallions, Salt & Pepper

Prep Your Ingredients

Begin by dicing the potatoes into uniform 1/2-inch cubes. To preserve their pristine color, gently immerse them in water.

Crisp the bacon in a large Dutch oven over medium heat, then transfer to a paper towel-lined plate, keeping the rendered fat in the pan for added flavor.

Melt the butter in the pan, then add the onion, cooking over medium heat for 8-10 minutes while stirring frequently, until softened but not browned, absorbing a hint of color from the bacon fond. If you're using wine or beer, pour it in next, bringing it to a boil for 1-2 minutes to blend the flavors.

Pour in the chicken broth and introduce the diced potatoes to the mix. Bring the ensemble to a lively boil, then dial down the heat to medium, letting it simmer for 10-12 minutes until the potatoes are tender and ready to melt in your mouth

In a bowl, whisk flour with 1/2 cup of cooking liquid to form a smooth slurry, adding more liquid as needed. Blend in cream, then stir the mixture into the pot. Simmer for 2-3 minutes until the soup thickens to perfection.

Turn the heat to low and lovingly stir in the shredded cheese handful by handful into the soup, avoiding boiling. Season with salt and black pepper to taste, tailoring it to your palate's delight.

Now is the time to toss in half of your bacon bits...

Ladle the soup into bowls, artfully topping each with crispy bacon bits, sliced scallion, and an extra sprinkle of shredded Cheddar cheese for those who crave a little more indulgence.

There you have it, a heartwarming bowl of Potato Cheese Soup, ready to warm your soul and delight your taste buds on any cozy evening.

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