Description
This Cheesy Potato Soup is a comforting, creamy soup loaded with tender potatoes, crispy bacon, and a blend of flavorful spices. The soup is thickened with a rich cream mixture and finished with sharp cheddar cheese, offering a perfect balance of smoky and cheesy flavors in every spoonful.
Ingredients
Scale
Meat and Vegetables
- 3 slices bacon
- 2 stalks celery, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 8 potatoes, peeled and cubed
Liquids and Dairy
- 4 cups chicken stock or enough to cover potatoes
- 3 tablespoons butter
- 1 cup heavy cream
Dry Ingredients and Spices
- ¼ cup all-purpose flour
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- 3 teaspoons chopped fresh cilantro
- Salt and freshly ground black pepper to taste
Garnish
- Grated sharp cheddar cheese for garnish
Instructions
- Cook the Bacon: Place the bacon slices in a Dutch oven over medium-high heat. Cook, turning occasionally, until they are browned and crispy, about 5 to 10 minutes. Remove the bacon and drain on paper towels, reserving ¼ cup of the bacon grease in the pot and discarding the rest.
- Sauté the Vegetables: Add the diced celery and chopped onion to the Dutch oven with the reserved bacon grease. Cook over medium heat, stirring occasionally, until the onion is soft and translucent, roughly 5 minutes. Stir in the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
- Cook the Potatoes: Add the peeled and cubed potatoes to the Dutch oven, tossing them to coat them well with the sautéed vegetable mixture. Sauté the potatoes for 3 to 4 minutes to start softening them.
- Add Bacon and Stock: Return the cooked bacon to the pot with the potatoes. Pour in enough chicken stock to cover the potatoes completely. Cover the Dutch oven and let the mixture simmer until the potatoes are tender, about 15 to 20 minutes.
- Prepare the Cream Mixture: In a separate skillet over medium heat, melt the butter. Whisk in the all-purpose flour and cook, stirring constantly, for 1 to 2 minutes to create a roux. Gradually whisk in the heavy cream along with smoked paprika, oregano, and chopped fresh cilantro. Continue cooking and stirring until the mixture comes to a boil and thickens, about 5 minutes.
- Combine and Purée: Pour the cream mixture into the Dutch oven with the potato mixture and stir to combine well. Transfer about half of the soup to a blender and purée until smooth. Pour the puréed soup back into the Dutch oven and stir thoroughly to incorporate.
- Season and Serve: Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. Serve the soup hot, garnished generously with grated sharp cheddar cheese.
Notes
- For a vegetarian version, substitute vegetable broth for chicken stock and omit the bacon.
- The soup can be made ahead and reheated gently on the stovetop.
- Use Yukon Gold potatoes for a creamier texture or Russet potatoes for a fluffier soup base.
- Be careful not to overblend to maintain some texture in the soup.
- To make it spicier, add a pinch of cayenne pepper or red chili flakes when adding spices.
