Potato Cheese Soup

Cheddar Bacon Potato Soup in large white soup mug with spoon garnished with bacon, scallions and cheese shreds.

5 from 6 votes

Potato Cheese Soup is cozy comfort food at its best! Smokey bacon and sharp cheddar cheese meld perfectly with the creamy potatoes in this hearty soup, which comes together in just one pot.

Prep Time25

Cook Time20

Total Time45

Course: Soups and Stews

Cuisine: American

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

6 slices bacon chopped
4 tablespoons butter
1 large onion chopped
2 pounds Russet potatoes peeled and cut into 1/2-inch cubes
1/2 cup dry white wine or beer
6 cups chicken broth
1/3 cup all-purpose flour
1/2 cup heavy cream or half-and-half
4 cups shredded sharp Cheddar cheese packed
4 thin scallions sliced
Salt and freshly ground black pepper to taste

Instructions

Cook the bacon in a large Dutch oven or another heavy soup pot over medium heat until browned and crispy. Transfer to a paper towel-lined plate, reserving the fat in the pan.
Add the butter, then the onion and cook over medium heat for 8-10 minutes, stirring often, or until the onion is softened but not browned.
Add the wine or beer if using. Bring to a boil and cook 1-2 minutes.
Add the chicken broth and potatoes. Bring to a boil, reduce heat to medium and cook for 10-12 minutes or until the potatoes are tender.
Place the flour in a bowl. Remove 1/2 cup of the cooking liquid from the pot and whisk it into the flour. Add small amounts of cooking liquid as needed to make a smooth slurry. Stir the cream or half-and-half into the slurry, then pour it into the pot.
Simmer for 2-3 minutes or until the soup thickens.
Reduce heat to low and gradually stir the shredded cheese by the handful (do not boil) into the soup. Season to taste with salt and black pepper.
Season to taste with salt and black pepper. Stir in half the bacon.
Serve in bowls garnished with the remaining bacon, sliced scallion and additional shredded Cheddar cheese if desired.

Notes

SUBSTITUTIONS:

You can substitute turkey, beef, or soy bacon if you don’t consume pork.
You can also use Yukon Gold or red potatoes.
NON-ALCOHOLIC SUBSTITUTION: Use ½ cup broth with one teaspoon of apple cider vinegar added.

TIP:

The process of thickening this potato cheese soup is essential because adding flour will result in lumps. First, place the flour in a small bowl. Remove 1/2 cup of the cooking liquid from the pot and whisk it into the flour. Add small amounts of cooking liquid as needed to make a smooth slurry. Stir the cream (or half-and-half) into the slurry, which helps to temper it so it doesn’t curdle, then pour it into the pot.

MAKE AHEAD:

Reheat on the stovetop or microwave on low, stirring frequently until heated through.

Nutrition