Description

A rich, comforting winter soup made with russet potatoes, bacon, and sharp cheddar cheese. It achieves a creamy texture naturally by mashing some potatoes and using a roux, without relying on heavy cream.

Ingredients

Scale

3 large russet potatoes (about 1.5 lbs / 700g), peeled and cut into 1-inch cubes
4 cups chicken broth (low-sodium)
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
6–8 strips thick-cut bacon, cooked and crumbled
2 cups sharp cheddar cheese, freshly grated
1/2 cup sour cream (for serving)
2 tablespoons chives or green onions, chopped (for garnish)
Salt and black pepper to taste

Instructions

Peel and cube the russet potatoes into 1-inch pieces. Cook bacon in a skillet until crispy, crumble it, and set aside, reserving 1 tablespoon of bacon fat or using butter.
In a large Dutch oven or heavy-bottomed pot, combine the chicken broth and potato cubes. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes until potatoes are fork-tender.
While potatoes boil, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until nutty and light golden to create a roux.
Once potatoes are tender, mash about half of them directly in the pot using a potato masher or wooden spoon, leaving the other half whole for texture.
Pour the roux into the potato broth and whisk vigorously to incorporate and thicken the soup.
Reduce heat to low. Stir in the milk and half of the grated cheddar cheese until melted and smooth. Stir in the crumbled bacon.
Season with salt and black pepper to taste, keeping in mind the saltiness of the bacon and cheese.
Ladle into bowls and top with remaining cheddar, sour cream, extra bacon bits, and fresh chives. Serve immediately.

Notes

For the best texture, mash half the potatoes and leave half whole. Do not boil the soup after adding cheese to prevent separation. If the soup is too thick, add a splash of milk or broth. For a vegetarian version, use vegetable broth and omit bacon, adding smoked paprika for flavor. Leftovers thicken in the fridge; reheat gently with added liquid.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6
Sodium: 680
Fat: 24
Saturated Fat: 12
Carbohydrates: 42
Fiber: 4
Protein: 18

Keywords: loaded baked potato soup, comfort food, winter soup, creamy potato soup, bacon cheddar soup, easy dinner, russet potato recipe