Cheddar Potato Soup is a homemade soup that’s creamy, silky and cheesy with a hint of bacon and a quick and easy recipe to make for dinner! Brimming with fresh vegetables, this easy potato cheese soup will be a welcome 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. I personally am a big fan of a hearty rib-sticking potato cheddar bacon soup and Cheddar Potato Soup is just that! And it’s so creamy, silky and cheesy, with a hint of bacon, that you will quickly become a fan of this cream of potato soup with bacon and cheddar too!
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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!
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- 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
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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.
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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.
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Using an immersion blender, puree soup.
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Garnish, if desired, with additional cheddar cheese, chopped scallions, sour cream and crumbled crisp-cooked bacon.
Makes 6 cups.
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