Print

Cozy Loaded Potato Cheese Soup

loaded potato cheese soup - featured image
Print Recipe

A warm, thick, and comforting potato cheese soup loaded with crispy bacon bits and melted sharp cheddar, perfect for cold days and cozy nights.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced (about 2 pounds / 900 grams)
  • 6 slices bacon, chopped
  • 2 cups sharp cheddar cheese, shredded (about 200 grams)
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth or vegetable broth (950 ml)
  • 1 cup whole milk (240 ml)
  • 2 tablespoons unsalted butter (28 grams)
  • 2 tablespoons all-purpose flour (16 grams)
  • Salt and black pepper to taste
  • 2 stalks green onions, sliced thin for garnish
  • 1/2 cup sour cream (optional, 120 ml)

Instructions

  1. Cook the bacon in a large pot over medium heat for 5-7 minutes until crispy. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
  2. Add butter to the bacon fat and melt over medium heat. Add chopped onion and cook for 4-5 minutes until translucent and soft. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle flour over the onion mixture and stir constantly for about 2 minutes to cook out the raw flour taste.
  4. Pour in chicken broth and add diced potatoes. Stir well and bring to a gentle boil. Reduce heat to low and simmer uncovered for 15-20 minutes until potatoes are fork-tender.
  5. Use an immersion blender to puree the soup until mostly smooth but still a little chunky. Alternatively, blend half the soup in a blender and return to pot.
  6. Stir in milk and shredded cheddar cheese gradually until cheese melts smoothly. Season with salt and freshly ground black pepper. Heat gently without boiling.
  7. Ladle soup into bowls and top with crispy bacon bits, sliced green onions, and a dollop of sour cream if using. Serve hot.

Notes

Do not discard bacon fat; it adds flavor. Avoid overcooking potatoes to keep some bite. Use a roux to thicken soup and prevent watery texture. Grate cheese fresh for better melting. Blend carefully to control texture. Heat gently after adding cheese to prevent separation. Add broth or milk if soup becomes too thick. Soup tastes better the next day after flavors meld. Store leftovers in airtight container for up to 3 days in refrigerator or freeze.

Nutrition

Keywords: potato cheese soup, loaded potato soup, comfort food, bacon soup, creamy soup, easy soup recipe, cold weather soup

Find it online: https://twirltaste.com/cozy-loaded-potato-cheese-soup-recipe-easy-comfort-food-for-cold-days/