Hearty Potato, Cheddar, & Bacon Soup

Hearty Potato, Cheddar, & Bacon Soup
Contributor
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. 

4
Servings
483
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 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

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.

Nutritional Facts

Total Fat
20g
29%
Sugar
14g
16%
Saturated Fat
7g
29%
Cholesterol
39mg
13%
Carbohydrate, by difference
56g
43%
Protein
19g
41%
Vitamin A, RAE
148µg
21%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
21µg
23%
Calcium, Ca
454mg
45%
Choline, total
35mg
8%
Fiber, total dietary
3g
12%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
36mg
11%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
740mg
100%
Selenium, Se
14µg
25%
Sodium, Na
1906mg
100%
Water
286g
11%
Zinc, Zn
2mg
25%

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.