Description
A rustic, chunky, and creamy potato soup loaded with crispy bacon and sharp cheddar cheese. This weeknight lifesaver takes only 30 minutes to make and uses simple pantry ingredients for maximum comfort.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, diced into 1-inch cubes
- 8–10 strips thick-cut applewood smoked bacon, chopped
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 cup heavy cream
- 1.5 cups sharp cheddar cheese, shredded
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Optional: 2 cups broccoli florets, ½ cup sour cream, 3-4 stalks green onions, chives
Instructions
- Prep ingredients by dicing potatoes, onions, and mincing garlic. Shred the cheddar cheese.
- In a large skillet over medium heat, cook chopped bacon for 5-7 minutes until crispy. Remove bacon with a slotted spoon to a paper towel, leaving the grease in the pan.
- Add diced onions to the bacon grease and cook for 3 minutes until translucent. Add garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
- Transfer the onion and garlic mixture to a large Dutch oven or pot. Add potatoes, chicken broth, and thyme. Bring to a boil, then reduce heat to medium-low, cover partially, and simmer for 10-12 minutes until potatoes are tender.
- Stir in heavy cream and simmer for 2 minutes. Remove the pot from the heat.
- Gradually add shredded cheddar cheese, stirring constantly until melted and smooth. If too thick, add a splash of broth.
- Stir in half of the crispy bacon. Taste and adjust salt and pepper. For thicker soup, mash a few potato cubes against the side of the pot.
- Ladle into bowls and top with remaining bacon, green onions, and black pepper. Serve immediately.
Notes
Use Yukon Gold potatoes for the best texture; they hold their shape better than Russets. Always remove the pot from heat before adding cheese to prevent it from becoming grainy. The soup thickens as it cools; add a splash of milk or cream when reheating. This soup does not freeze well due to the dairy content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5
- Sodium: 680
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 42
- Fiber: 4
- Protein: 18
Keywords: potato soup, creamy potato soup, bacon soup, comfort food, easy dinner, weeknight meals, cheddar soup, cozy soup