Cheesy Potato Soup
Warm up with this creamy cheesy potato soup, a comforting and hearty dish made with tender potatoes, melted cheese, and savory seasonings for the ultimate cozy meal.
Servings: 8
Calories: 353kcal
Ingredients
- 3 lbs Yukon gold potatoes peeled and cubed
- 1 teaspoon salt
- 6 slices bacon bite-sized pieces
- 1 yellow onion finely chopped
- 5 garlic cloves minced
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 4 cups unsalted chicken broth or vegetable broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese more for garnish
- 1 ½ tablespoon ochives; minced more for garnish
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon of smoked paprika
- ¼ teaspoon of ground mustard
Instructions
- Place sliced potatoes into a stockpot and completely cover with water. Season with 1 teaspoon salt and cook 15 minutes or until potatoes pierce easily with a knife then drain.
- Meanwhile, saute bacon in a Dutch oven until crispy and then transfer to a plate, reserving all of the bacon grease in the pot.
- Add chopped onions then saute until tender. Add garlic and cook another 30 seconds until fragrant.
- Quickly whisk in the flour then slowly add milk and chicken broth, whisking constantly. Bring the mixture to a soft boil.
- Add drained potatoes and season soup with 1 teaspoon salt, garlic powder, ground mustard, black pepper and smoked paprika.
- Stir in shredded cheddar, heavy cream and half of your cooked bacon (reserving the rest for garnish). Bring to a boil then remove from heat and serve with your favorite toppings.
Video
Notes
Variations and substitutions for this homemade potato soup
Ingredient Variations:
- Potatoes: You can use different types of potatoes, such as Russet, or Red potatoes. Each type will give the soup a slightly different texture and flavor.
- Dairy: Instead of milk or cream, try using half-and-half or coconut milk for a richer and creamier soup.
- Broth: Vegetable broth or beef broth can be used instead of chicken broth for a more flavorful soup.
- Herbs and Spices: Experiment with different herbs and spices like thyme, rosemary, bay leaves, or red pepper flakes to add complexity to the flavor.
Add-Ins:
- Cheese: Instead of cheddar, use Gouda, Gruyère, or Parmesan cheese can be added for a rich, creamy flavor.
- Vegetables: Carrots, leeks, celery, or broccoli can be added to the soup for extra nutrients and flavor.
- Protein: Add cooked chicken or sausage for a heartier meal.
- Spice: Add a pinch of cayenne pepper or a few dashes of hot sauce for a spicy kick.
Storage for this potato bacon soup
To store potato soup, follow these steps:- Cool Completely: Allow the soup to cool completely before storing it.
- Transfer to an Airtight Container: Transfer the cooled soup to an airtight container. Glass containers are ideal as they can withstand temperature changes better than plastic.
- Refrigerate: Store the soup in the refrigerator for up to 3-4 days.
- Stovetop: Gently heat the soup on the stovetop over low heat, stirring occasionally.
- Microwave: Heat the soup in a microwave-safe bowl in short intervals, stirring between each interval to ensure even heating.
- Cool Completely: Let the soup cool completely.
- Portion: Divide the soup into individual portions or freezer-safe bags.
- Freeze: Place the portions in the freezer.
- Thaw and Reheat: Thaw the soup in the refrigerator overnight before reheating. Reheat gently on the stovetop or in the microwave.