35-Minute 5-Ingredient Potato Soup (Bacon Cheddar Comfort Hack)
A rich, creamy, deeply comforting potato soup made with just 5 main ingredients and ready in 35 minutes. Naturally thickened with potato starch, finished with cheddar, and topped with crispy bacon and scallions.
Equipment
- Dutch Oven or Large Pot
- Chef’s Knife
- Cutting board
- Slotted Spoon
- Immersion blender optional
Ingredients
- 6 strips bacon, diced
- 3 scallions, thinly sliced (whites and greens separated)
- 4 cups chicken stock or vegetable broth
- 2 lbs Yukon Gold potatoes, diced into ¾-inch pieces
- 1.5 cups extra-sharp cheddar cheese, shredded
- fine sea salt and freshly ground black pepper, to taste
- optional: splash of milk or heavy cream
Instructions
- Cook diced bacon in a Dutch oven over medium heat until crispy. Transfer to a paper towel–lined plate. Leave 1–2 tablespoons of bacon fat in the pot.
- Add the white parts of the scallions and sauté for 1–2 minutes until softened.
- Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer 15–20 minutes, until potatoes are completely tender.
- Remove from heat. Use an immersion blender to partially purée the soup, or mash some potatoes against the pot to thicken naturally.
- Return to low heat. Stir in shredded extra-sharp cheddar until fully melted. Season generously with salt and pepper.
- Ladle into bowls and top with crispy bacon, extra cheddar, and scallion greens.
Notes
Partially blending the potatoes is the secret to creating a naturally thick, creamy soup without using flour or heavy cream.