Cheddar Potato Soup is a homemade soup that’s creamy, silky and cheesy with a hint of bacon. A quick and easy to make for dinner, our homemade potato soup recipe is brimming with fresh vegetables making it a healthy addition to your weeknight menu.
Homemade Potato Soup Recipe
Baby it’s cold outside! There’s a certain chill in the air that’s hinting at the inevitable arrival of a cold and snowy winter. It’s nothing that a piping hot bowl of creamy potato cheese soup can’t fix.
Personally I’m a major fan of a hearty rib-sticking potato cheddar soup. Creamy, silky and cheesy, with a hint of bacon, you will quickly become a mega fan too!
Cream of potato soup with bacon and cheddar will be your go-to homemade soup on those blistery cold evenings.
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Cooked in about 30 minutes on top of the stove and pureed to perfection with an immersion blender, this soup is a quick and easy way to warm up to the chill of an impending winter. Bring it on winter, we’re ready for you now!
Ingredients you will need to make this recipe
- kosher salt
- red potatoes
- chicken broth or vegetable broth
- sharp cheddar cheese
Easy Homemade Soup Recipes
So the groundhog clearly was wrong with his prediction this year. I realized that when we had a sleet and ice storm here in Jersey yesterday. Silly groundhog. So better get those homemade soup recipes ready to cook while winter is still here!
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Cooked in your instant pot and ready in a matter of minutes, Instant Pot Curried Cauliflower Soup is amazingly rich and silky, packed with fresh veggies and great flavor. You won’t believe that there’s no cream or cheese in it!
- 1 slice bacon, chopped
- 2 Tbs. butter
- 2 leeks, white and light green, chopped, 2 cups
- 2 carrots, peeled and chopped, 1 cup
- 1 stalk celery, chopped, 1/2 cup
- 1 clove garlic, minced
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 1 lb. red potatoes, cut in 1-inch pieces, about 3 cups
- 4 cups chicken broth
- 1 cup shredded sharp cheddar cheese
- shredded cheddar cheese, chopped scallions, sour cream, crumbled crisp-cooked bacon
In medium saucepot cook bacon and butter until butter is melted. Add leeks, carrot, celery, garlic, kosher salt and pepper and cook until vegetables are softened, 5-7 minutes.
Add potatoes and broth and bring to a boil over medium-high heat. Cook 20 minutes or until potatoes are very tender. Add cheese, stirring until cheese is melted.
Using an immersion blender, puree soup.
Garnish, if desired, with additional cheddar cheese, chopped scallions, sour cream and crumbled crisp-cooked bacon.
Makes 6 cups.