In a large pot over medium-heat, add the quartered potatoes and chicken broth. Cook until the potatoes are fork-tender, about 20-25 minutes. Remove from heat.
While you're waiting for the potatoes to cook, add the bacon slabs to a medium-sized pan and cook the bacon until crispy, about 6 minutes on each side. Set aside on a paper towel-lined plate to cool, then crumble into small pieces.
Once the potatoes are fully cooked, purée the potato-broth mixture with an immersion blender until smooth or transfer to a food processer in batches and blend until liquified, returning to the pot when finished. Add in the milk and cheese and mix until fully incorporated. Season with salt and pepper, to taste.
To serve, garnish with a dollop of sour cream, a sprinkle of shredded cheese and crumbled bacon, and a little of the sliced parsley or scallions.
Granny’s Hearty Potato Soup
It feels like just about nothing is worse than when you’re really looking forward to a recipe and it just doesn’t turn out the way you’d hoped. At least, when you’re working away in the kitchen and chopping veggies and standing over a hot stove…when it doesn’t turn out it feels like it was all for naught, which we hate! Well here’s one recipe you’ll never have to worry about!
This is our Granny’s potato soup recipe and man, is it good. It’s thick and hearty, lots of chunky potatoes, plus plenty to keep it creamy and amazing. This is far from diet food, but you won’t even care about the calories once you try it, you’ll see! Bacon begins and ends this recipe, so its flavor is infused throughout the whole soup. That, along with potatoes, onion, celery and garlic make up the crux of this soup, but what makes it really stand out are the cream cheese, sour cream, cheddar cheese and half-and-half that go in at the end.
That’s right, Granny packed in not one, not two, not three, but four different types of dairy to make this the creamiest potato soup you’ll ever have. Well Granny sure did know what she was doing, because we’ve never tasted better and we can’t get enough of it!
- 1 bunch scallions
- 1 (12-oz.) pkg. bacon, roughly chopped
- 3 pounds russet potatoes, peeled and cut into 1⁄4-inch pieces (7 to 8 cups)
- 2 cups chopped yellow onion (from 1 large onion)
- 3 tablespoons butter
- 3 small garlic cloves, chopped
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 cups chicken broth
- 8 ounces white Cheddar cheese, shredded (about 2 cups)
- 1/2 cup heavy cream
- 2 ounces yellow Cheddar cheese, shredded (about 1⁄2 cup), for topping
Chop scallions, separating green and white parts. Set aside.
Cook bacon in a large Dutch oven over medium, stirring occasionally, until crispy, 10 to 15 minutes. Using a slotted spoon, transfer to a plate lined with paper towels, leaving 2 tablespoons of bacon drippings in Dutch oven.
Add potatoes, onion, butter, garlic, and white scallion pieces to Dutch oven, and cook over medium until onions are slightly softened, 5 to 6 minutes. Add flour, salt, and pepper, and stir until all ingredients are coated. Cook, stirring constantly, 1 minute. Stir in broth until combined. Bring mixture to a boil. Then reduce heat to medium-low, and simmer until potatoes are tender, about 12 minutes.
Using a potato masher, lightly mash mixture, leaving some whole pieces of potato. Add white Cheddar and cream, stirring until cheese melts. Keep warm.
Ladle soup into bowls. Top servings with bacon, green scallion pieces, and yellow Cheddar.
Delicious Potato Cheddar Soup with Bacon
This hearty potato and cheddar soup is a perfect choice for cool fall evenings. Be sure to use a good quality cheese. It is important for the dish&rsquos full bodied flavor. This soup is one of my favorite one pot meals.
I like chunks of potato in my soup. For a creamier soup, puree the mixture before serving.
This soup makes a good meal starter, but it is also the perfect choice for a light lunch or dinner when you team it with a salad and crusty bread.
One of the best things about the soup is how easy it is to do. You can put it together very quickly on a busy week night when you are pressed for time. Garnish it with some crumbled bacon and a dollop of sour cream and your family will love it!
My husband just loved the flavor of the soup. (Check out my vegan butternut squash soup for another of his favorites.)
I was amazed at how filling it is. Normally, if we have just soup for dinner we have two bowls of it. It was all I could do to finish it. The recipe says it serves 4 but my feeling after having it is that 6 would be satisfied with it.
- 2 cups (480 ml) milk, or dairy alternative
- 1 (240 g) russet potato, baked
- ⅓ cup (40 g) low fat cheddar cheese, cubed
- ¼ (20 g) small onion, peeled
- ½ teaspoon dried dill weed
- ½ teaspoon dried rosemary
- ½ teaspoon salt, optional
- 1 Slice (55 g) bacon, cooked
- Place milk, 1/2 potato, cheese, onion, dill weed, rosemary and salt, optional into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed
- Blend for 5 minutes 45 seconds, or until heavy steam escapes from the vented lid.
- Reduce speed to Variable 3. Remove lid plug. Drop in remaining 1/2 potato and the bacon, and blend for an additional 5 seconds, or until chopped.
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the instructions!
- Melt butter in a large saucepan over medium heat.
- Add onion sauté 3 minutes. Add garlic sauté 2 minutes.
- Add potatoes and broth bring to a boil. Reduce heat simmer 12 to 14 minutes or until vegetables are tender.
- Return mixture to saucepan. Stir in milk heat over medium heat until hot (do not boil). Season to taste with salt.
- Stir one cup of the cheddar cheese into the soup until melted and heated through. soup into four bowls top with remaining 1/4 cup cheese.
- Garnish with crumbled bacon and chopped chives.
Homemade Cheddar Potato Soup Recipe
Baby it's cold outside! There's a certain chill in the air that's hinting at the inevitable arrival of a cold and snowy winter. It's nothing that a piping hot bowl of creamy potato cheese soup can't fix.
Personally I’m a major fan of a hearty rib-sticking potato cheddar soup. Creamy, silky and cheesy, with a hint of bacon, you will quickly become a mega fan too!
Cream of potato soup with bacon and cheddar will be your go-to homemade soup on those blistery cold evenings.
This post contains affiliate links. If you make a purchase through one of these links, I make a small commission at no extra cost to you.
Cooked in about 30 minutes on top of the stove and pureed to perfection with an immersion blender, this soup is a quick and easy way to warm up to the chill of an impending winter. Bring it on winter, we’re ready for you now!
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Bacon Cheddar Potato Soup
Per Serving = 356 Calories, 33.9g Carbs, 19.3g Fat, 14.1g Protein, 4.5g Fiber.
- 6 strips of bacon
- 1.5 tbsp of rendered bacon fat
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1 stalk celery, chopped
- 4 cups peeled and cubed potatoes
- 4 cups chicken stock
- 1/8 tsp cayenne pepper
- 1/2 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp chopped scallions (optional)
- Cook the bacon in a large soup pot until it reaches your desired level of crispiness. Remove bacon from the pot to drain on paper towels. Pour the bacon fat from the pot, reserving 1.5 tablespoons.
- Add the 1.5 tablespoons of fat back into the pot on medium low heat. Add the chopped carrots, onion and celery and saute until the onions are soft but not browned, approximately 3 to 5 minutes.
- Stir in the chopped potatoes and saute for about a minute before adding in the chicken stock and pepper. Bring everything to a boil, then cover, reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
- Stir in cheese until just barely melted and remove from the heat. Taste and season with salt if needed. Chop and stir in the cooked bacon. Top with chopped scallions, a dollop of sour cream or plain greek yogurt just before serving.
Before you go, add this recipe to your healthy eating Pinterest board!
Potato Soup with Bacon, Cheddar and Scallion
When looking for a hearty, comforting dish to satisfy your hunger pangs, this savory combination of potatoes, cream and bacon is a sure-fire pleaser. You would never guess that this warm-your-bones dish begins with a can of store-bought soup and can be prepared in under 20 minutes.
Total Time: 20 minutes
1 can cream of potato soup
¼ cup shredded cheddar cheese
1 russet potato, diced
2 slices bacon, chopped
2 green onions, thinly sliced
1. Fry bacon in saucepan until crisp. Remove and let cool on paper towel for 5 minutes.
2. Discard bacon fat from saucepan.
3. Wash and peel potato. Dice into small, bite-sized pieces.
4. Cook potato in saucepan until brown, about 10 minutes.
5. Add potato soup and cook over medium heat for about 6 minutes.
6. Ladle soup into two serving bowls and sprinkle with cheese, bacon and scallions.