The Best Hearty Cheddar Potato Soup: A Comfort Food Classic
This Hearty Cheddar Potato Soup is the ultimate comfort food — thick, rich, creamy, and loaded with tender potatoes, crispy bacon, garlic, herbs, and sharp cheddar cheese. It’s like a loaded baked potato in a bowl and guaranteed to warm you up on a chilly night.
Equipment
- Dutch oven or heavy-bottomed pot
- Slotted Spoon for removing bacon
- Whisk for roux and liquids
- Potato masher optional, for thickening soup
Ingredients
- 1 lb bacon, chopped
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk (or half-and-half for extra richness)
- 2 ½ lbs Russet potatoes, peeled and diced into ½-inch cubes
- 1 tsp dried thyme
- to taste salt and black pepper
- 2 cups shredded sharp cheddar cheese
- for garnish sour cream, chopped chives or green onions
Instructions
- In a large Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving 2–3 tbsp bacon grease in the pot.
- Add diced onion to the bacon grease. Cook 5–7 minutes until softened. Add minced garlic and cook 1 minute more.
- Sprinkle flour over onions. Stir constantly for 1 minute to make a roux and cook out raw flour taste.
- Gradually whisk in chicken broth, scraping the pot. Slowly whisk in the milk until smooth.
- Add diced potatoes and dried thyme. Season with salt and pepper. Simmer 15–20 minutes until potatoes are tender.
- (Optional) Mash about half the potatoes in the pot with a masher for a thicker texture.
- Reduce heat to low. Stir in shredded cheddar cheese until melted and smooth. Do not boil after adding cheese.
- Stir in half the crispy bacon. Taste and adjust seasoning. Serve hot, topped with sour cream, chives, and remaining bacon.
Notes
For a Loaded Baked Potato Soup variation, garnish with extra cheddar, sour cream, bacon, and chives. Use Russet potatoes for the creamiest result. The soup thickens as it cools — add a splash of milk or broth when reheating.