Hearty Potato, Cheddar, & Bacon Soup Recipe


Nutrition

Cal/Serving: 654
Daily Value: 33%
Servings: 4

Balanced, High-Fiber
Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat29g44%
Saturated10g49%
Carbs80g27%
Fiber10g38%
Sugars6g0%
Protein21g42%
Cholesterol43mg14%
Sodium887mg37%
Calcium119mg12%
Magnesium113mg28%
Potassium2177mg62%
Iron4mg23%
Zinc2mg15%
Phosphorus457mg65%
Vitamin A108IU2%
Vitamin C84mg140%
Thiamin (B1)1mg35%
Riboflavin (B2)0mg20%
Niacin (B3)10mg49%
Vitamin B61mg70%
Folic Acid (B9)72µg18%
Vitamin B121µg14%
Vitamin D2µg0%
Vitamin E0mg1%
Vitamin K9µg12%
Fatty acids, total monounsaturated12g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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potato and cheddar soup
Maryse Chevriere

Because nothing's more comforting on a cold winter night than a hearty, savory potato soup that tastes just like a loaded baked potato. (Did I mention this soup has Cheddar cheese and bacon?)

Click here to see more Warm Winter Soup recipes. 

2.91498
Ratings494

INGREDIENTS

  • 8 medium-size yellow potatoes, quartered
  • 32 ounces low-sodium chicken broth
  • 1/2 pound thick-cut slabs of bacon
  • 3/4 cup whole milk
  • 10 ounces shredded sharp Cheddar cheese, reserving some for garnish
  • Salt and pepper, to taste
  • Sour cream, for garnish
  • Parsley or scallions, thinly sliced, for garnish

DIRECTIONS

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.

Recipe Details

Servings: 4

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3 Comments

tdm-35-icon.png

Very good soup, I added some extra cheese and some tabasco sauce to kick it up a bit.

tdm-35-icon.png

Very good soup, I added some extra cheese and some tabasco sauce to kick it up a bit.

tdm-35-icon.png

Very good soup, I added some extra cheese and some tabasco sauce to kick it up a bit.

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