Finally! Nailed the weather with one of my recipe posts! This week here in North Dakota, we’ve experiened a drop in temps. The leaves are falling and blowing around. It feels like fall. And what feels more like fall than a nice warm bowl of soup. I LOVE soup. In my mind, there are few things that make my day better than a bowl of warm soup with fresh baked bread. Of course, all my favorite soups are usually laden with cream, but that’s what makes them good right?
This cheddar potato soup is the stick to your bones, kind of delicious. It’s creamy. It’s got bacon in it. How can you go wrong? I served it alongside some of my FAVORITE bread ever! Tastefully Simple’s Bountiful Beer Bread. Seriously, you will want to eat half the loaf. It’s THAT good!
PrintCheddar Potato Soup
a delicious cold weather cheddar potato soup
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
Ingredients
- 5–6 slices bacon
- 1/4 cup butter
- 1 onion, diced
- 1 carrot, diced
- 1 clove garlic, minced
- 1/2 cup flour
- 6 cups chicken stock
- 3 pounds potatoes, peeled and chopped (I used reds)
- 1 pound cheddar cheese, shredded
- 1 cup heavy cream
- salt and pepper to taste
Instructions
- In a large dutch oven, cook bacon over medium high until crispy. Remove and set aside. Add 1/4 cup butter and melt.
- Add onion, carrots, and garlic. Cook for a few minutes until onions become translucent. Stir in flour. Slowly add the chicken stalk while using a whisk to stir.
- Add potatoes. Bring the soup to a boil. Reduce the heat, cook covered for about 15-20 minutes or until potatoes are tender.
- Ladel some hot soup out of the pot into a small bowl. Stir in the shredded cheese, mixing until smooth. Return the mixture to the soup.
- Stir in the heavy cream, add salt and pepper to taste.
- Enjoy.
This blows my recent attempt at a similar soup out of the water.
I’ll be trying this.
Author
Let me know how it goes over! I love this soup!
I’m pinning it for a cool day – maybe tomorrow…
Author
Excellent! It’s one of my favorites! 🙂
This recipe is wonderful! I added a little celery salt and it is perfect. Im 24 weeks pregnant and was having a serious potato soup craving! And this recipe more than satisfied my craving 🙂 hubby loved it too 🙂
Author
Excellent! I am SO glad to hear it!!
This recipe is delicious!! I skipped the butter and just cooked the onion in a bit of the bacon grease. I also used my immersion blender to make the soup a bit thicker (and because I seemed to have a ton of potato!). I then only added about 1/4 a cup of cream. So, so good! I will definitely make this again. Thanks for sharing!
this came out so perfect! the only things i did different were after i added the stock in, before bringing it to a boil i strained out the carrots/onions/garlic and pureed them in my nutri-bullet with some broth and then added that mix back in. after that when the potatoes were done cooking i used a masher to lightly to break them up and thicken the soup… i also diced up the bacon and put it back in the soup!
it is so good but i wish i had halved the recipe!!
Author
Awesome! I am so glad to hear you loved it! I love the idea of pureeing the soup as well! I free my leftover soup in a Ziploc tupperware container! It is perfect for a quick meal!