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Delicious Potato Cheddar Soup with Bacon

This hearty potato and cheddar soup is a perfect choice for cool fall evenings.  Be sure to use a good quality cheese.  It is important for the dish’s full bodied flavor. This soup is one of my favorite one pot meals.

Rich and Creamy Bacon Cheddar Potato Soup

I like chunks of potato in my soup. For a creamier soup, puree the mixture before serving.

This soup makes a good meal starter, but it is also the perfect choice for a light lunch or dinner when you team it with a salad and crusty bread.

Rich and Creamy Bacon Cheddar Potato Soup

One of the best things about the soup is how easy it is to do.  You can put it together very quickly on a busy week night when you are pressed for time.  Garnish it with some crumbled bacon and a dollop of sour cream and your family will love it!

My husband just loved the flavor of the soup. (Check out my vegan butternut squash soup for another of his favorites.)

I was amazed at how filling it is.  Normally, if we have just soup for dinner we have two bowls of it. It was all I could do to finish it.   The recipe says it serves 4 but my feeling after having it is that 6 would be satisfied with it.

Hearty and thick Bacon Cheddar Potato Soup

Yield: 4

Baked Potato Cheddar Soup

Baked Potato Cheddar Soup
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 1/3 cup all-purpose flour
  • 3 cups skim milk
  • 2 tbsp heavy cream
  • 2 large potatoes, cut into bite sized pieces and cooked (1-1/2 pounds)
  • 1 small onion chopped
  • 1/3 cup plus 2 tablespoons shredded cheddar cheese, divided
  • 1/2 tsp Kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup Sour Cream
  • 1/2 cup thinly sliced green onions, divided (I'm lucky to still have some in my garden, although they are going quickly now.)
  • Crumbled cooked bacon, to garnish


  • In a large saucepan, whisk together the flour and milk until smooth. Bring to a boil; then cook, stirring often, for 2 minutes or until thickened. Stir in the heavy cream, chopped, cooked potatoes, 1/3 cup of the cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until the cheese has melted.
  • Remove from the heat. Stir in the sour cream and 1/4 cup of the spring onions until well blended. Cover and cook over a medium heat for 10-12 minutes or until heated through (be careful not to boil, or the milk could curdle). Garnish with remaining cheese, onions and bacon.
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