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Cheesy Potato Soup

Cheesy Potato Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 6 slices thick-cut bacon, cut into 1-inch pieces
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup sour cream
  • Salt and black pepper to taste
  • Chopped fresh chives for serving

Method
 

  1. Cook the bacon in a large pot over medium heat for 6 to 8 minutes until crisp. Transfer to a plate and leave the fat in the pot.
  2. Add the onion to the bacon fat and cook for 4 to 5 minutes until soft. Stir in the garlic, 1/2 tsp salt, and 1/2 tsp pepper; cook 1 minute.
  3. Add the potatoes and chicken broth. Bring to a boil, then simmer with the lid ajar for 15 to 20 minutes until the potatoes are very tender.
  4. Remove from heat and blend with an immersion blender until mostly smooth but still slightly chunky, about 1 minute.
  5. Off the heat, stir in the milk, cheddar cheese, and sour cream until the cheese melts and the soup is creamy. Taste and adjust salt and pepper. Ladle into bowls and top with the crispy bacon and chives.

Notes

The soup will thicken as it cools, especially in the fridge. When reheating, add a splash of broth or milk to loosen it back up, and warm it gently without letting it boil so the cheese stays smooth.