Description
A creamy, one-pot weeknight meal ready in 30 minutes. This forgiving recipe uses pantry staples like russet potatoes, bacon, and cheddar cheese to create a comforting soup that tastes like a baked potato.
Ingredients
Scale
- 4 medium russet potatoes (about 1.5 lbs / 680g), peeled and diced into 1/2 inch cubes
- 6 slices thick-cut bacon, cooked and crumbled
- 4 tbsp unsalted butter, divided
- 1 small onion, diced (optional, based on aromatics section)
- 1 clove garlic, minced (optional, based on aromatics section)
- 3 tbsp all-purpose flour
- 2 cups low-sodium chicken broth (or vegetable broth)
- 1 cup whole milk
- 1.5 cups sharp cheddar cheese, shredded
- 3 stalks green onions, sliced
- Salt and black pepper to taste
Instructions
- Peel and dice the russet potatoes into small, even cubes (1/2 inch). Place them in a bowl of cold water to prevent browning while prepping other ingredients.
- In a large 6-quart pot or Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel, leaving about 1 tablespoon of bacon fat in the pot.
- Add the remaining butter to the pot with the bacon fat. Once melted, add diced onions and cook for 2-3 minutes until soft and translucent. Add garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the butter and onions. Whisk constantly for 1-2 minutes to create a roux that is bubbly and light golden in color.
- Slowly pour in the chicken broth while whisking to prevent lumps. Add the drained diced potatoes and milk. Stir to combine.
- Bring the soup to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 10-12 minutes until potatoes are fork-tender and starting to break down.
- Mash some of the potatoes directly in the pot with a masher or large spoon to release starch and thicken the soup. Do not puree completely; leave some chunks for texture.
- Turn heat to low. Stir in the shredded cheddar cheese a handful at a time, waiting for each addition to melt before adding more. Stir in the cooked bacon bits.
- Season with salt and black pepper to taste. Ladle into bowls and top with extra cheese, reserved bacon, and sliced green onions. Serve immediately.
Notes
Do not boil the soup after adding cheese to prevent separation. If the soup is too thick, add a splash of milk or broth. If too thin, simmer longer or add more cheese. This soup freezes well for up to 3 months; reheat gently and add fresh milk to restore texture. For a vegetarian version, skip bacon and use vegetable broth with smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6
- Sodium: 800
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 42
- Fiber: 4
- Protein: 18
Keywords: baked potato soup, one pot meal, weeknight dinner, comfort food, easy soup, russet potato recipe, creamy soup, family friendly