Name: Baked Potato Cheddar Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: ⅓ cup all-purpose flour; 3 cups skim milk; 2 tbsp heavy cream; 2 large potatoes, cut into bite sized pieces and cooked (about 1½ pounds); 1 small onion chopped; ⅓ cup plus 2 tablespoons shredded cheddar cheese, divided; ½ tsp Kosher salt; ¼ tsp cracked black pepper; ½ cup sour cream; ½ cup thinly sliced green onions, divided; Crumbled cooked bacon, to garnish

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This hearty potato and cheddar soup is a perfect choice for cool fall evenings. It’s rich and creamy and goes perfectly with your favorite crusty bread.

Heavy cream and good quality cheese give the soup a decadent flavor. Best of all, the soup is made in one pot, so it’s easy to prepare, and cleanup is a breeze.

Keep reading to learn how to make this easy fall soup.

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Ingredients for this potato cheddar bacon soup

To make this creamy fall soup, you’ll need the following ingredients:

⅓ cup all-purpose flour
3 cups skim milk
2 tbsp heavy cream
2 large potatoes, cut into bite-sized pieces and cooked (about 1½ pounds)
1 small onion, chopped
⅓ cup plus 2 tablespoons shredded cheddar cheese, divided
½ tsp Kosher salt
¼ tsp cracked black pepper
½ cup sour cream
½ cup thinly sliced green onions, divided
Crumbled cooked bacon, to garnish

How to make potato cheddar soup with bacon

One of the best things about this soup recipe is how easy it is to prepare. You can put it together very quickly on a busy weeknight when you are pressed for time.

Combine the flour and milk

In a large saucepan, whisk together the flour and milk until smooth.
Bring the mixture to a boil.
Cook, stirring often, for 2 minutes or until thickened.

Adding the ingredients

Stir in the heavy cream, chopped, cooked potatoes, ⅓ cup of the cheese, salt, and pepper.
Cook the soup over medium heat for 2-3 minutes or until the cheese has melted.
Remove from the heat.

Add the sour cream and spring onions

Stir in the sour cream and ¼ cup of the spring onions until well blended.
Cover the pot and cook over a medium heat for 10-12 minutes or until heated through.
Be careful not to boil the soup, or the milk might curdle.

Garnish the soup

Spoon the soup into four soup bowls.
Garnish with remaining cheddar cheese and spring onions.
Sprinkle with cooked and crumbled bacon.

How to serve the potato bacon cheddar soup

I like chunks of potato in my soup, so I serve it straight from the pot. If you prefer a creamier soup, you can puree the mixture with an immersion blender before serving.

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

My husband just loved the flavor of the soup.

I was amazed at how filling this soup is. Normally, if we have just soup for dinner, we have two bowls of it. It was all I could do to finish one!

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🥔🥓🧀 Cozy up with a bowl of potato cheddar soup with bacon! Creamy, hearty, and loaded with tender potatoes, sharp cheddar, sour cream, and crispy bacon. 🍲✨ An easy 35-minute one-pot meal for chilly evenings! 😋 #PotatoSoup #SoupSeason… Share on X

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Admin note: This article for cheddar potato bacon soup first appeared on the blog in 2013. This post has been updated with new photos, a printable recipe card, and a slideshow video featuring soup recipes.

Yield: 4 servings of potato cheddar soup

Baked Potato Cheddar Soup

5.0 Stars (2 Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

⅓ cup all-purpose flour
3 cups skim milk
2 tbsp heavy cream
2 large potatoes, cut into bite sized pieces and cooked (about 1½ pounds)
1 small onion chopped
⅓ cup plus 2 tablespoons shredded cheddar cheese, divided
½ tsp Kosher salt
¼ tsp cracked black pepper
½ cup sour cream
½ cup thinly sliced green onions, divided
Crumbled cooked bacon, to garnish

Instructions

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, ⅓ 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 ¼ 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.

Potato Cheddar Soup with Bacon – Easy One Pot Recipe

Ingredients for this potato cheddar bacon soup