60 minutes
A rich and comforting potato soup made with sharp cheddar cheese and topped with crispy bacon and fried potato skins.
Bacon, chopped
0 oz
Russet Potatoes, scrubbed
0 lb
Large Onion, chopped
each
Garlic Clove, minced
each
tablespoons
Low-Sodium Chicken Broth
cups
cups
sprigs
Shredded Sharp Cheddar Cheese, shredded
cups
cups
to taste
Scallions, sliced thin
each
1. Cook Bacon
Start by cooking the chopped bacon in a Dutch oven over medium heat until it becomes crispy, which should take about 8 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the rendered bacon fat in the pot.
2. Prepare Potatoes
While the bacon is cooking, peel the russet potatoes and cut them into 3/4-inch pieces. Reserve the potato peels.
3. Fry Potato Skins
Once the bacon is done, reserve the potato peels and add them to the Dutch oven. Cook them in the bacon fat until they become crispy, which will take around 8 minutes. Remove the crisped potato skins with a slotted spoon and set them aside for garnish.
4. Cook Onion and Garlic
Add the chopped onion to the Dutch oven and cook until it turns golden, about 6 minutes. Stir in the minced garlic and cook for another minute until it becomes fragrant.
5. Add Flour
Sprinkle in the flour and stir constantly for about a minute to form a thick paste.
6. Add Broth and Cream
Whisk in the chicken broth and heavy cream, ensuring there are no lumps. Add the sprig of fresh thyme and the cut potatoes, bringing the mixture to a boil over high heat.
7. Simmer Potatoes
Once boiling, reduce the heat to medium-low and let it simmer until the potatoes are tender, which should take about 15 minutes. Remove and discard the sprig of thyme.
8. Puree Potatoes
Transfer 2 cups of the cooked potatoes to a blender and puree until smooth. Return the pureed mixture to the Dutch oven, stirring it back into the soup.
9. Add Cheese
Warm the soup gently, then stir in the shredded sharp cheddar cheese until it melts completely.
10. Add Sour Cream
Off the heat, whisk in the sour cream until the soup is smooth and creamy. Return the reserved cooked potatoes to the pot and stir to combine.
11. Season and Serve
Season the soup with ground black pepper to taste. Ladle it into bowls and garnish with the crispy bacon, fried potato skins, sliced scallions, additional shredded cheese, and a dollop of sour cream.
Add sour cream, chives, and cheddar cheese, with toppings of bacon, extra cheese, and sour cream.
Replace half the potatoes with broccoli, add sharp cheddar, and garnish with toasted almonds or croutons.
Include clams, bacon or salt pork, and garnish with fresh parsley and oyster crackers.
Brown sausage, add it back after potatoes are tender, include kale, and finish with Parmesan and red pepper flakes.
Use sweet potatoes and coconut milk, add curry spices, and garnish with toasted coconut flakes.
Start with a cold pan and reserve the bacon fat to sauté your vegetables, infusing the base with a smoky flavor.
Use a good quality aged cheddar and add it off the heat in small increments, stirring until melted.
Use crispy bacon, sharp cheddar, fresh chives, and crème fraîche or sour cream to complement the soup.
Use starchy potatoes like Russets or Yukon Golds for a creamier texture. Waxy potatoes can result in a less creamy soup.
Cook flour with the sautéed vegetables before adding stock to ensure a silky texture.
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