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Creamy Potato Cheddar Soup
Loaded with tender potatoes and lots of cheddar, this potato cheddar soup is perfectly creamy and amazing topped with crispy bacon and green onions.
Servings 6 servings
- 6 strips bacon, diced into 1/4-inch cubes
- 1 medium yellow onion, finely diced
- 3 medium cloves garlic, minced
- 3 lbs yellow potatoes, peeled and diced into 1/4-inch cubes
- 4-1/2 cups chicken broth
- 1-1/2 cups shredded mild cheddar cheese
- 1/3 cup sour cream
- Salt and pepper to taste
- Sliced green onion and additional cheddar for topping
In a medium pot or Dutch oven over medium heat, cook bacon until crispy. Drain on paper towels and set aside.
In same pot over medium-high heat, cook onion in bacon drippings until tender. Add garlic and cook 1-2 minutes until fragrant.
Add potatoes and chicken broth to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover pot, and allow to simmer 15-20 minutes until potatoes are tender when pierced with a fork.
Transfer half of soup to a blender and blend until smooth. Add back to pot and stir in cheddar, sour cream, and crispy bacon bits until cheese is melted. Season soup with salt and pepper to taste.
Serve soup warm with green onion and cheddar on top. Enjoy!
Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.
Serving: 12 oz | Calories: 444kcal | Carbohydrates: 45.2g | Protein: 22.1g | Fat: 20.9g | Saturated Fat: 10.5g | Cholesterol: 56mg | Sodium: 1203mg | Potassium: 324mg | Fiber: 4.6g | Sugar: 3.5g | Calcium: 399mg | Iron: 3mg