Description
A rich, velvety potato soup made with russet potatoes, heavy cream, and sharp cheddar, topped with crispy thick-cut bacon. This comforting dish is perfect for cold weather and comes together in under 45 minutes.
Ingredients
Scale
- 3 pounds Russet potatoes, peeled and diced into 1-inch cubes
- 8–10 strips thick-cut bacon, chopped
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 cup sharp cheddar cheese, shredded
- 3–4 stalks green onions, sliced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Prep ingredients: Peel and dice potatoes, dice onion, mince garlic, and shred cheese.
- Render bacon: In a large skillet over medium heat, cook chopped bacon until crispy (5-7 minutes). Remove bacon with a slotted spoon, drain on paper towels, and leave 1 tablespoon of fat in the pan.
- Sauté aromatics: Add diced onion to the bacon fat and sauté for 3-4 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
- Simmer potatoes: Transfer onion mixture to a large Dutch oven. Add potatoes, chicken broth, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
- Blend soup: Remove pot from heat. Use an immersion blender to blend the soup to your desired consistency (mostly smooth with some chunks).
- Add cream and cheese: Return pot to low heat. Stir in heavy cream and half of the cheddar cheese. Heat gently until cheese is melted and soup is warmed through. Do not boil.
- Serve: Ladle soup into bowls. Top with reserved crispy bacon, remaining cheddar cheese, and sliced green onions. Serve immediately with crusty bread.
Notes
Russet potatoes are preferred for their high starch content which thickens the soup naturally. If using Yukon Golds, you may need a cornstarch slurry to thicken. Do not boil the soup after adding cream and cheese to prevent separation. For vegetarian version, use vegetable broth and olive oil, and add smoked paprika for depth. Soup does not freeze well due to dairy; freeze without cream/cheese if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6
- Sodium: 650
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 42
- Fiber: 3
- Protein: 18
Keywords: potato soup, creamy potato soup, bacon soup, fall recipes, comfort food, easy dinner, russet potatoes, cheddar cheese