Hearty Potato, Cheddar, & Bacon Soup

Hearty Potato, Cheddar, & Bacon Soup
potato and cheddar soup

Maryse Chevriere

potato and cheddar soup

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:

541 kcal

Daily value:



  • Carbohydrate, by difference 78 g
  • Protein 13 g
  • Total lipid (fat) 20 g
  • Vitamin A, IU 1095 IU
  • Vitamin A, RAE 30 µg
  • Vitamin C, total ascorbic acid 3 mg
  • Ash 3 g
  • Calcium, Ca 154 mg
  • Carotene, beta 11 µg
  • Cholesterol 21 mg
  • Fatty acids, total monounsaturated 5 g
  • Fatty acids, total polyunsaturated 7 g
  • Fatty acids, total saturated 6 g
  • Fiber, total dietary 4 g
  • Folate, DFE 10 µg
  • Folate, food 10 µg
  • Folate, total 91 µg
  • Iron, Fe 3 mg
  • Magnesium, Mg 21 mg
  • Niacin 3 mg
  • Phosphorus, P 196 mg
  • Potassium, K 1272 mg
  • Retinol 24 µg
  • Sodium, Na 1806 mg
  • Sugars, total 12 g
  • Water 272 g
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