Hearty Potato, Cheddar, & Bacon Soup

potato and cheddar soup
Maryse Chevriere


  • medium-size yellow potatoes, quartered
  • 32 ounces  low-sodium chicken broth
  • 1/2 pound  thick-cut slabs of bacon
  • 3/4 cups  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

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. 


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.


Calories per serving:

652 calories

Dietary restrictions:

Balanced, High Fiber Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 115g 177%
  • Carbs 319g 106%
  • Saturated 39g 196%
  • Fiber 37g 150%
  • Sugars 24g
  • Protein 85g 169%
  • Cholesterol 173mg 58%
  • Sodium 3,541mg 148%
  • Calcium 462mg 46%
  • Magnesium 447mg 112%
  • Potassium 8,668mg 248%
  • Iron 16mg 91%
  • Zinc 9mg 61%
  • Phosphorus 1,824mg 261%
  • Vitamin A 414IU 8%
  • Vitamin C 336mg 559%
  • Thiamin (B1) 2mg 138%
  • Riboflavin (B2) 1mg 78%
  • Niacin (B3) 39mg 196%
  • Vitamin B6 6mg 278%
  • Folic Acid (B9) 286µg 72%
  • Vitamin B12 3µg 55%
  • Vitamin D 6µg 2%
  • Vitamin E 1mg 5%
  • Vitamin K 33µg 41%
  • Fatty acids, total monounsaturated 49g
  • Fatty acids, total polyunsaturated 13g
See detailed nutritional info Have a question about nutritional data? Let us know.

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